Zucchini Chips with Dill Tzatziki

Have you ever failed at something?

Twice?

Well, I have. Actually, I’ve probably failed at things far more times than I have succeeded. But hey, that’s life, right? Learn your lesson, pick yourself back up and try, try, again. I mean, I feel like I’m failing right now writing the post about failing. I realize though that its fear. Fear that you all wont identify with what I’m sayin’, know what I’m sayin’?

In fact, I thought this whole blog might be one big failure. But I decided to do it for me. I needed it. I needed that creative outlet. For me. And guess what? Once I got over my fear, this has been such a rewarding experience and has grown into so much more. The first day I launched this baby I got 615 views.

I cried.

Yup, I sure did. At my desk. At work, haha. I couldn’t believe that my friends and family would be that supportive. It was such a blessing. So, here’s to you. Banish that fear and just go for it. You’ll probably stumble along the way but you just never know what might happen.

 

Ok back to food. And the failure that was Zucchini Chips. Somewhere along the way something went wrong and I will document that here. For you.


You’ll need:
For the Zucchini Chips:
2 whole zucchini
Olive oil
Garlic Salt

For the Dill Tzatziki:
1 cup greek yogurt
Lemon juice
2 cloves minced garlic
Kosher salt
Pepper
Fresh dill weed


Wash and thinly slice the zucchini… Warning this is documentation of the 1st round which was a total failure.


Place the zucchini slices on a baking sheet lined with foil.


Drizzle with olive oil. The 1st time around I think I used too much olive oil.


Shake on some garlic salt…


The first time, I popped these in the oven at 425 degrees and 20 minutes later I had…


Scorched zucchini. Burned ’em. Burned ’em bad. They were crispy though! haha


So, I tried, tried again. This time I sliced the zucchini a little thicker.


I didn’t use olive oil the 2nd time around but still used the garlic salt. I also baked them at 200 degrees for 30 minutes. They turned out better but not crispy enough… what gives? Anyone have any tricks up their sleeve? Anyone? Bueller?


For the Dill Tzatziki, wash a mince up a few sprigs of fresh dill and 2 cloves of garlic.


In a bowl combine the greek yogurt with the dill and garlic.


Add in the juice of a fresh lemon.


Add in a pinch or two of kosher salt to your liking. And some fresh ground pepper. Mix that all together.


Plate the zucchini chips with the dill tzatziki and dig in! In hindsight, this would have also been really good with garlic naan or pita chips.


The dill tzatziki was still a great light, summery dip. And if I ever figure out how to successfully make Zucchini Chips… you all will be the first to know!

Happy Friday!

Aunt Teri’s Zucchini Bread

Every year for Christmas my Aunt Teri makes this awesome zucchini bread, I literally look forward to it every Christmas. So this year, I decided to share her awesome recipe with all of you and of course make a couple loaves of this yumminess for myself and my co-workers. This zucchini bread is über moist, just the way I like it!

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You’ll need:

4 cups shredded zucchini
3 cups flour
2 ½ cups sugar
4 beaten eggs
1 ¼ cups oil
1 ½ tsp. salt
 1 Tbls. Plus 1 tsp. Vanilla
 1 Tbls. cinnamon
1 ½ tsp. baking soda
½ tsp. baking powder
1 cup chopped pecans (I used more!)

This recipes yields 2 loaves of zucchini bread.

Preheat oven to 325 degrees.

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 Wash and slice up 4-5 zucchinis.

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 I used a food processor to shred my zucchinis but you could also use a cheese grater or some other creative method!

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It’ll look something like this once its all shredded.

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Now add all the other ingredients.

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Mix it all up. I did this by hand but you can use a mixer if you have one. Don’t forget to add the pecans!

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 Now pour the mixture into a well greased bread pan and bake at 325 degrees for about 50min or until it passes the toothpick test.

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 Let cool for about 5min then use a knife to loosen it up around the edges of the pan. Wait a few more minutes to remove from bread pan. It’s a moist bread so it needs to sit a little longer so it doesn’t fall apart.

Slice and enjoy! This will keep for a few days tightly wrapped up.

Stuffed Zucchini

I am always looking to make dinner with whatever I have laying around the house. Maybe its not feeling a trip to the grocery or maybe its my budget… not sure.  This night I was attending a pot luck girls night and stuffed zucchini is what I came up with! Simple ingredients but it was delicious and a huge hit with the girls!

Whole Zucchinis

Bacon

Cherry or Grape Tomatoes

Minced Garlic

Olive Oil

Italian Seasoning (I use salt-free McCormick’s Perfect Pinch)

Preheat oven to 350 degrees.

Fry bacon in skillet to desired crispness. I cooked mine extra crispy for this recipe and it turn out great. Place bacon on a paper towel to cool. When cool enough break into small pieces. Set bacon aside.

Wash and slice zucchinis in half. I cut off the ends too.

Take a spoon and scoop out the soft, middle part of the zucchini. Dump the guts, as I like to call them, into a mixing bowl.

Wash and slice a handful of cherry or grape tomatoes. Place into mixing bowl.

Add a small spoonful of minced garlic and a couple shakes of Italian seasoning.

Add bacon and mix all together.

Now, fill zucchini boats with mixture and bake in oven about 25min.

Take out zucchinis and sprinkle with Monterey jack cheese and put back in the oven for about 5min.

Now youre done! I sliced the zucchinis into thirds and served as appetizers.  Option: leave the zucchinis whole and serve as an entrée with rice or couscous.