Zucchini Dessert Bars with Cream Cheese Frosting

Need a way to use up all that garden zucchini?  Don't have a garden, but love the lower prices of zucchini during the summer?  This was delicious, and quick to whip together, and makes a TON.

3 eggs

1 cup vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 1/3 cups all-purpose flour

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups grated zucchini, liquid pressed out and drained

FROSTING                    

1/2 cup margarine, softened
(8 ounce) package cream cheese, softened
2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Grease a jelly roll or 11x14 glass pan.               

In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.         

Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.   Refrigerate, or serve immediately.

Garden Fresh Veggie Enchiladas

We had the MOST amazing meal the other night.  One that our ENTIRE family could enjoy (one kid just didn't get the beans, and we added his own special cheese).  It was delicious.  I compiled it from a bunch of vegetarian enchilada recipes I had been eyeing, and it was To. Die. For.  Seriously one of the best meals I have had in a long time.  So healthy, so filling, and remarkably flavorful.   The only downside to this recipe is that it is a little time consuming.  It's much faster if you make the enchilada sauce a day ahead of time (I double the recipe and freeze some for later use).  It's also handy to have a food processor or chopper available since these babies are stocked with all the garden veggies you could dream of!

For the sauce:

1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
1 (8 oz.) can tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 small sweet red pepper, seeded and finely chopped

1 yellow bell pepper, seeded and chopped fine
1/2 zucchini, halved lengthwise, seeded and chopped

1/2 summer squash, halved lengthwise, seeded and chopped

1 c. fresh spinach, chopped

4 small carrots, finely chopped
3 cloves garlic, minced
Enchilada sauce (above), divided
1 cup finely crumbled queso fresco
½ cup minced fresh cilantro
4 oz. can chopped green chiles
Salt and pepper

To Assemble:

12 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Lime wedges, for serving
sour cream, totally optional

Enchilada Sauce: 

To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (I like to double the recipe and freeze it for future enchiladas.)

Enchiladas

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion, carrots and peppers and cook until slightly softened, 5-7 minutes. Add the zucchini and squash and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans, along with the chopped spinach and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds (I cover with a moistened paper towel). Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce and dot with a little extra crumbled queso fresco.  Bake uncovered about 15 minutes, or until cheese is bubbly. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Garden Fresh Pasta Salad

Here's something that's sure to be a hit at your summer BBQ.  It's really easy to make - and the homemade dressing is worth it!  Try it, you will like it, I promise!

Dressing
6 TBS. olive oil
3 TBS. red wine vinegar
2 TBS. fresh lemon juice
1 small shallot, finely, minced
1 clove garlic, crushed
1 tsp. Dijon mustard
1 tsp. Italian seasoning, dry blend
1/4 c. green onions chopped (white & green parts both)
1/4 c. mayonnaise
1 tsp. sea salt
1/2 tsp. ground black pepper

1 lb. pasta of your choice, cooked al dente (better to under cook by a minute or two)
1/2 english cucumber, cut in fourths and chopped
3 roma tomatoes, chopped
1, 4 oz. can black olives (optional)
1 c. fresh pea pods
1 c. roughly chopped baby spinach leaves

In a blender or food processor, combine vinegar, lemon juice, garlic, onion, italian seasoning and green onion. Blend until herbs have been minced. Add Dijon mustard, salt, pepper, and mayonnaise. Blend briefly. With the blender or food processor on, gradually pour in olive oil. You will have a thick, creamy dressing. Set aside.

Cook pasta and allow to cool completely.  About 1 hour before serving add all of the dressing (reserving 1/2 c. to pour over right before serving).  Add vegetables, toss together and place in fridge to marinate for 1 hour.  Pour remaining 1/2 c. dressing right before serving.  Stays great in fridge for up to 3 days.

Roasted Garden Marinara

I made this using almost all ingredients from my garden, and the flavor was incredible.  It tasted so fresh, and was really versatile.  Use this for a simple marinara on pasta topped with roasted zucchini and parmesan (pictured below), or use it as a base topping for Grilled Pizza.

6 large vine ripened tomatoes, quartered (or 30+ cherry tomatoes, whole)
2 green peppers
1 sweet onion
1 TBS. olive oil
3 cloves garlic, minced
1 TBS. fresh chopped parsley
1 tsp. lemon juice
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.  Place tomatoes, peppers and onion on pan.  Drizzle with oil, and sprinkle with coarse salt and cracked pepper.  Roast for 25-30 minutes, until tomatoes burst, and skin darkens.  Remove from oven.  Bring to room temperature.  Place in blender, add garlic, parsley, lemon juice, and salt/pepper to taste.