Zucchini Pineapple Carrot Muffins

 ZUCCHINI PINEAPPLE CARROT MUFFINS

INGREDIENTS

• 3 eggs
• 1/2 C oil
• 1/2 C unsweetened applesauce
• 2 C sugar
• 2 tsp vanilla
• 2 C shredded zucchini
• 3/4 C shredded carrots
• 10 oz crushed pineapple, drained
• 3 C flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 C chopped nuts (optional)

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INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, beat together eggs, oil and applesauce with a whisk. Add the sugar, vanilla, zucchini, carrot and pineapple then mix well. Add all the dry ingredients and mix together just until combined. Do not overmix!
3. Divide among 24 muffin tins lined with paper liners. Bake muffins for 20-22 minutes

 https://www.mykitchenescapades.com/healthy-zucchini-carrot-muffins/

Stuffed Zucchini Boats

You asked; so here it is.. My version of Stuffed Zucchini Boats. 

Because we live in northern Michigan and venison is so popular I have made up several recipes using it. My family loves venison. I am sure you could switch it with any meat your family enjoys. 

Ingredients:

4 medium zucchini

1 pound sausage (I use venison/pork sausage), browned

2 tablespoons butter

1 medium onion

1 clove garlic, very finely chopped

1 can diced tomatoes, drained

1 can corn (I use southern style), drained

1 cup finely shredded mozzarella cheese

Salt and pepper

Preparation:

Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.

Trim the ends from the zucchini and halve them lengthwise. Using a melon baller, hollow out each half leaving a wall of 1/4-inch or less on the sides and bottom. Reserve the pulp.

Season the zucchini halves with salt and pepper, arrange them on the prepared baking sheet and bake until softened, 6 to 8 minutes. Remove from the oven and set aside.

Roughly chop the reserved zucchini pulp and set aside.

Heat the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 5 to 6 minutes. Add the garlic and continue cooking for 1 minute longer, then add the chopped zucchini.

Season the mixture with salt and pepper and continue cooking until the zucchini is tender and the entire mixture is lightly caramelized, 3 to 4 minutes longer. Stir in the tomatoes and corn and cook for 1 minute longer.

Divide the zucchini-onion mixture between the hollowed "boats," and top each with about 1/4 cup of shredded cheese.

Bake for an additional 8 to 10 minutes, or until the "boats" are tender when pierced with a knife and the cheese is melted and golden.

Makes 4 servings (2 halves each)

HOMEMADE OVEN-BAKED ZUCCHINI CHIPS

Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese 
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small) 
• Cooking spray

1. Preparation 
2. Preheat oven to 425°.
3. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.