Zucchini Lover's Post

Hello again. Yes, I realized I just posted, but since I never got around to including any actual recipes in there, I figured I should probably write another quick post.

To put it simply, I have been obsessing over zucchini lately. It is one of my favorite veggies and, unfortunately, my lovely boyfriend hates squash. I know, sad. So, I have made it one of my missions in life to make him like squash! And I have succeeded a few times, but there have definitely been a few duds.

Last night, however, was a complete success! We made one of my favorite simple dinners: Omelets with salad. I LOVE omelets for dinner, and my favorite part about them is you can put almost anything in them. So, since I had whipped up a batch of zucchini muffins earlier (recipe to follow), and had zucchini on the mind (and in the fridge), I decided to make a shredded zucchini omelet. Here's what we put in it:

Zucchini Omelet:
6 eggs (3 per person)
1 cup shredded zucchini
1/2 tsp smoked hot paprika
A handful of parsley, chopped
Sprinkle red pepper flakes
1/4 cup grated cheese (we had a gruyere/cheddar blend, but whatever you have is fine)
Salt and Pepper

Spray a non-stick skillet with cooking spray and heat to medium heat. Whisk all ingredients in a bowl and pour into the skillet. Pull in the cooking eggs from the sides of the pan (with a non-metal instrument like a wooden or rubber spatula), and swirl the eggs around the sides. When the eggs have set enough to flip it over, attempt to flip it over. If it breaks...well it was supposed to be for 2 people anyway, right? And if it's just for one person, who cares? Serve with a salad dressed with olive oil, lemon juice and kosher salt and pepper. Om nom nom :D

And, as promised, the gluten-free zucchini bread. This is a first attempt, but still, not bad.

Gluten-Free Zucchini Bread:
1 cup brown sugar
1/4 cup canola/walnut/hazlenut oil (or a combination)
1 tsp vanilla extract
1 egg and 1 egg white, beaten
1/4 cup fat-free greek yogurt
1/4 cup rice/almond/coconut milk
2/3 cup Brown Rice Flour
1/3 cup teff flour
1/2 cup potato starch
2 tsps baking powder
1/2 tsp baking soda
1 tsp xanthan gum
1/2 tsp kosher salt
1 tsp cinnamon
1 1/2 cups grated zucchini
Zest of 2 lemons

Beat together the sugar and oil. Then add the eggs and vanilla extract and beat together. Add the yogurt and milk and mix well. Then add the brown rice flour through the cinnamon and mix until just combined. Stir in the zucchini and lemon zest. Spray 2 non-stick loaf pans with cooking spray. Pour batter into loaf pans and bake at 350 degrees for about 20 minutes. Remove from the oven and allow to cool for about 10-15 minutes. Then remove them from the pans and cool on a wire rack until completely cool. Store in an air-tight container or bag in the freezer.

Happy eating!