A couple more zucchini recipes... I know you need them!

I came across these recipes on allrecipes.com. I made Zucchini Alfredo for dinner tonight and it was awesome. I doubled the garlic, added some dehydrated onions, and chopped the zucchini instead of shredding it. I also used whole wheat spaghetti noodles in place of the egg noodles. (I think egg noodles are NASTY).


* 1 (12 ounce) package uncooked egg noodles
* 3 tablespoons vegetable oil
* 2 cloves garlic, minced
* 4 cups shredded zucchini
* 1/2 cup milk
* 4 ounces cream cheese, cubed
* 1/2 cup chopped fresh basil
* salt and pepper to taste
* grated Parmesan cheese (optional)

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

The next recipe is Blueberry Zucchini Bread and I'm going to make it tonight as soon as I get done here. I'm going to substitute 1 cup whole wheat flour and 1/2 of a cup of applesauce for part of the oil to make it a little more healthy. If I had egg substitutes I would use those too instead of eggs but I don't. Also, there is a tip from someone who made this recipe that baked muffins with the batter and just increased the baking powder to 3 tablespoons to give it a more cake like texture.

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Hope you enjoy them! Let me know what you think. I'll keep the zucchini recipes coming for a while. I've got more up my sleeve!