Zucchini, along with its summer squash cousins the flying saucer-shaped patty pan and the bright yellow crook-necked squash can all be used interchangeably. They rarely need to be peeled and, once grated, are a quick and easy addition to frittattas, omelettes or risotto. With stems trimmed and cut lenthwise - to -inch thick, drizzled in oil and seasoned, they grill exceptionally well and make a great sandwich with fresh mozzarella, basil and olive oil. Sauteed up with bacon and onions they make a savoury side dish for any meal of the day.
To save zucchini for later, just grate it, put in Ziploc bags, flatten and store in the freezer. Thawing isnt even necessary when adding to soup or pasta sauce but let it sit in a colander until room temperature before adding to a quick bread recipe.
As there is more than enough zucchini this time of year, and never enough chocolate chip cookies ever, this recipe works to bring harmony and balance to the world once again.
Zucchini Chocolate Chippers
Set oven to 350.
Cream together until softened:
cup unsalted butter
organic cane sugar
Add and beat well:
1 egg
1 tsp vanilla
In a separate bowl combine:
2 cups whole wheat flour
1 teaspoon cinnamon
teaspoon baking soda
teaspoon salt
With mixer on low, gradually add the flour mixture until well mixed.
Turn off mixer and add:
1 cup shredded unpeeled zucchini
1 cup chocolate chips
Mix well with a wooden spoon until just combined.
Drop dough by rounded teaspoons onto parchment lined baking sheet about 2 inches apart and flatten slightly with the back of a spoon. Bake for 10-12 minutes or until golden. Once out of the oven, let cool for 5 minutes on the pan (a trick to ensure a crisp bottom) then transfer to a cooling rack.
