Zucchinis (Courgettes) Galore!
So...since the rains came we have a garden again! 
Things are growing well...
Things are growing well...
Next, I made a Zucchini Cake. (It is a variation of Carrot Cake).Zucchini Cake(This recipe and picture comes from Taste.com.au.)
Ingredients:Melted butter, to grease255g (1 1/4 cups, firmly packed) brown sugar250ml (1 cup) vegetable oil3 eggs, lightly whisked375g (3 cups) coarsely grated green zucchini375g (2 1/2 cups) self-raising flour100g (1 cup) walnut halves, coarsely chopped150g (1 cup) whole dried pitted dates, coarsely chopped1/2 teaspoon bicarbonate of soda1/2 teaspoon Ground Cinnamon1/4 teaspoon ground nutmegCream cheese icing250g cream cheese, at room temperature ( I used Ricotta)80g (1/2 cup) icing sugar2 teaspoons finely grated orange rind (I used Mandarin off our tree.)1 tablespoon fresh orange juiceMethod:Step 1Preheat oven to 180°C. Brush a square 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.Step 2Use an electric beater to beat together the sugar, oil and egg in a large bowl until pale and creamy. Add the zucchini, flour, walnuts, dates, bicarbonate of soda, cinnamon and nutmeg, and stir with a wooden spoon until well combined. Pour into the prepared pan.Step 3Bake in oven for 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside in the pan for 30 minutes to cool. Turn onto a wire rack to cool completely.Step 4To make the cream cheese icing, use an electric beater to beat the cream cheese, icing sugar, orange rind and juice in a bowl until well combined. Spread icing evenly over the cake. Cut into pieces to serve.For dinner tonight we are having Burrito Zucchini Boats.Burrito Zucchini Boats(This recipe and picture is from healthyfitnessmeals.com)
Ingredients:3 Medium Zucchini halved lengthwise2 Tbsp Olive Oil dividedSalt and Pepper, to taste1 Small Onion diced2 Garlic Cloves minced1 Lb Ground Beef (I used turkey mince)½ Tsp Chili Powder½ Tsp Ground Cumin¼ Tsp Paprika½ Cup Black Beans drained and rinsed ( I used kidney beans)½ Cup Corn fresh, frozen or canned1 Cup Tomato Sauce1 Cup Shredded Monterey Jack Cheese (I used shredded Mozzarella and Parmesan and some panko breadcrumbs for extra crunch)Optional garnishes: chopped avocado, sliced green onions, fresh chopped parsley or cilantroMethod:Preheat your oven to 375F.Using a small spoon, scoop out insides of the zucchini, then dice them and reserve for later.Place zucchini halves cut side up into the bottom of the large baking pan and lightly grease with olive oil; season with salt and pepper, then place into the oven and bake until zucchini softens 8-10 minutes.In a large nonstick pan, heat the remaining oil. Sauté the onion, for 3-4 minutes, then add in garlic and cook for one minute more, until fragrant.Add ground beef and cook until it starts to brown, breaking it up with a wooden spoon as it cooks.Drain the fat if needed, then stir in the spices, together with the reserved zucchini flesh, beans, corn, and tomato sauce. Continue to simmer until the sauce thickens, about 5-6 minutes.Stuff the zucchini boats with the burrito meat mixture, then top with shredded cheese. Return to the oven and continue to bake until cheese is bubbly about 10 more minutes.All were delicious and come highly recommended.
Ingredients:Melted butter, to grease255g (1 1/4 cups, firmly packed) brown sugar250ml (1 cup) vegetable oil3 eggs, lightly whisked375g (3 cups) coarsely grated green zucchini375g (2 1/2 cups) self-raising flour100g (1 cup) walnut halves, coarsely chopped150g (1 cup) whole dried pitted dates, coarsely chopped1/2 teaspoon bicarbonate of soda1/2 teaspoon Ground Cinnamon1/4 teaspoon ground nutmegCream cheese icing250g cream cheese, at room temperature ( I used Ricotta)80g (1/2 cup) icing sugar2 teaspoons finely grated orange rind (I used Mandarin off our tree.)1 tablespoon fresh orange juiceMethod:Step 1Preheat oven to 180°C. Brush a square 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.Step 2Use an electric beater to beat together the sugar, oil and egg in a large bowl until pale and creamy. Add the zucchini, flour, walnuts, dates, bicarbonate of soda, cinnamon and nutmeg, and stir with a wooden spoon until well combined. Pour into the prepared pan.Step 3Bake in oven for 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside in the pan for 30 minutes to cool. Turn onto a wire rack to cool completely.Step 4To make the cream cheese icing, use an electric beater to beat the cream cheese, icing sugar, orange rind and juice in a bowl until well combined. Spread icing evenly over the cake. Cut into pieces to serve.For dinner tonight we are having Burrito Zucchini Boats.Burrito Zucchini Boats(This recipe and picture is from healthyfitnessmeals.com)Ingredients:3 Medium Zucchini halved lengthwise2 Tbsp Olive Oil dividedSalt and Pepper, to taste1 Small Onion diced2 Garlic Cloves minced1 Lb Ground Beef (I used turkey mince)½ Tsp Chili Powder½ Tsp Ground Cumin¼ Tsp Paprika½ Cup Black Beans drained and rinsed ( I used kidney beans)½ Cup Corn fresh, frozen or canned1 Cup Tomato Sauce1 Cup Shredded Monterey Jack Cheese (I used shredded Mozzarella and Parmesan and some panko breadcrumbs for extra crunch)Optional garnishes: chopped avocado, sliced green onions, fresh chopped parsley or cilantroMethod:Preheat your oven to 375F.Using a small spoon, scoop out insides of the zucchini, then dice them and reserve for later.Place zucchini halves cut side up into the bottom of the large baking pan and lightly grease with olive oil; season with salt and pepper, then place into the oven and bake until zucchini softens 8-10 minutes.In a large nonstick pan, heat the remaining oil. Sauté the onion, for 3-4 minutes, then add in garlic and cook for one minute more, until fragrant.Add ground beef and cook until it starts to brown, breaking it up with a wooden spoon as it cooks.Drain the fat if needed, then stir in the spices, together with the reserved zucchini flesh, beans, corn, and tomato sauce. Continue to simmer until the sauce thickens, about 5-6 minutes.Stuff the zucchini boats with the burrito meat mixture, then top with shredded cheese. Return to the oven and continue to bake until cheese is bubbly about 10 more minutes.All were delicious and come highly recommended.