Roasted Vegetable Pasta Bake

So how many successful, tasty dishes does it take before I have to admit that I like something?  Because I'm still not willing to say that I like zucchini.  In fact, just the thought of doing so makes me want to gag.

But *sigh* it's happened again.  I found yet another recipe that incorporates this vegetable that I detest so much in such a gloriously wondrous way that I can't stop myself from having seconds.

Or thirds.

Or fourths.  Please don't judge.

Roasted Vegetable Pasta Bake
Recipe from Kristen Nelsen
Prep time:  10-15 minutes   Marinating time: 15 minutes to 2-3 hours   Cook time: 50 minutes

1 lb short-cut pasta, cooked to just under al dente
1 zucchini, chopped
1/2 red onion, diced
1 container sliced Baby Bella mushrooms
1 1/2 tbsp Italian seasoning
1 tbsp salt
2-4 tbsp extra-virgin olive oil
1/3 cup red wine
1 (24oz) jar marinara sauce
1/4 cup grated or shredded asiago
1/4 cup Parmesan
Shredded mozzarella

1.  Place all the chopped and sliced vegetables in a large, resealable bag.  Add the Italian seasoning, salt, oil, and red wine.  Seal the bag and smush around to coat everything.  Refrigerate at least 15 minutes, or up to 2-3 hours in the fridge if you have the time.

There is no way this combo could go wrong.

2.  Preheat the oven to 400 and line a baking sheet with parchment paper.  Dump the contents of the bag onto the prepared baking sheet and spread out in an even layer.  Roast for about 20 minutes.  Reduce oven temp to 350 if you're going to bake the casserole right away.

I kid you not, this smells like PIZZA as it roasts.  *drooooool*

3.  In a large bowl, combine the roasted vegetables, cooked pasta, marinara sauce, asiago, and mozzarella.  Spread this mixture into a greased 9x13 baking pan and top with Parmesan.  Bake at 350 for about 30 minutes.

You bet I halved this and stuck one in the freezer for later!

What I seriously love about this recipe is it's versatility.  You can use whatever vegetables you want, whatever seasonings for roasting, whatever cheeses you like, fresh herbs if you have them.....the options just keep going!  When my friend made this for lunch at a play date, she used sliced zucchini and squash, plus a few other veggies, and my brain went to it's usual, horrified "but I hate zucchini/squash" place.  But then I smelled it baking, and I was intrigued.  And then I tasted it, and I was shocked.  And then I couldn't stop myself from getting a second helping that I inhaled just as quickly as the first one.

Something truly magical happens when you roast vegetables; all those flavors get concentrated and sweeter.  But when you first soak them in something as delicious as wine and seasonings, well...can you see how I fell in love with this one?

And yes, this is totally Freezer Friendly!!  So feel free to split this in half, like I did, or double it since it doesn't take any more time to make twice as much.

Zucchini Brownies

Anyone else out there becoming inundated with zucchini?  Yeah, me too.  And much as I like zucchini bread, I'm always on the look out for something new to try.

Yes, I know, this one still involves chocolate. But it's brownies!!  And honestly, these taste just as good as any box mix you'd get at the store.  And they're better for you too!

Zucchini Brownies
Recipe slightly adapted from Allrecipes.com
Prep time: 15 minutes   Cook time: 30 minutes

For the brownies:
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded, fresh zucchini
1/2 cup semi-finely chopped walnuts

For the frosting:
1/4 cup butter
6 tbsp cocoa powder
2 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla extract

1.  Preheat the oven to 350.  Grease a 9x13 baking dish and set aside.

2.  For the brownies: In a large bowl, mix together the oil, sugar, and vanilla until well-blended.

It's not easy taking an interesting picture of applesauce.

3.  In a medium bowl, combine the flours, cocoa powder, baking soda and salt.  Blend into the sugar mixture. [NOTE: at the point, the batter will be very dry and will more closely resemble sandy dirt than an actual batter.  THIS IS FINE.  DO NOT ADD ANY LIQUID OR EGGS].

See what I mean?  THIS is what you're looking for: DRY

4.  Fold in the zucchini and walnuts.  Spread evenly into a prepared pan and bake 25-30 minutes; cool before frosting.

Brownies before baking.

Brownies after baking.  Notice the little dry patches?

5.  For the frosting: Melt together the butter and cocoa powder, whisking to combine.  Set aside.  In a medium bowl, blend the sugar, milk, and vanilla.  Stir in the cocoa mixture.  Spread the frosting over cooled brownies.

Frosted.  No more dryness here!

Several months ago I resolved to give up hydrogenated oils in my diet.  As a result, my beloved brownie mixes were one of the many things I nixed from my shopping trips and have been struggling to find a recipe that is as easy, fudgy, and delicious.  These brownies fit all three of those criteria AND have the added bonus of being pretty durn good for you, all things considered.

Now, I know you're probably skeptical of the moisture issue in this recipe.  But please TRUST ME on this one.  Do not add an egg unless you prefer cake-like brownies.  Do not add any water or milk.  The zucchini gives off a LOT of moisture as it is cooked and that will turn your pan of dark brown sand into this vessel of fudgy delicious-ness.

As a little aside before you dash off to your kitchen to make these, I am not normally a Frosted Brownies kinda girl however these need the frosting.  Despite all efforts to fully incorporate the zucchini, there will still be some drier patches on the top.  The frosting smooths over all that to give these a final layer of moisture to seal in all that chocolate heaven.

Cranberry Zucchini Bread

It's Fall.  That means cranberries, apples, and gourds are plentiful.  Oh how I LOVE the smells of fruits and vegetables roasting, baking, cooking away!! Thanks to a friend, I got my hands on 5 lbs of fresh cranberries.  Do you know how much 5 lbs of cranberries is?  It's about 19 cups, give or take.  Yeah, that's a lot.

But I'm good with a lot.  That's when I get to gleefully make recipes like these.

Thankfully, this recipe makes two loaves.  I made this on Sunday and one loaf is already gone.  We're actually halfway through the second.

Yup, it's a worthy recipe to welcome Fall.

Cranberry Zucchini Bread
Recipe adapted from AllRecipes

3 cups all-purpose flour
2 cups sugar
2 1/2 tsp ground cinnamon
1 1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 tbsp vanilla extract
2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts

1.  Preheat oven to 350.  In a large bowl, combine the first seven ingredients.  

Great way to use up the last of your garden's zucchini

2.  In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. 

Yeah, I forgot to chop the berries.  I'll remember next time.

3.  Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

Your house will smell like Thanksgiving while these are baking!

Chocolate Zucchini Bread

Just in case you may have missed this about me, I need to make something abundantly clear: I loathe zucchini.  Despise.  Hate.  Oh yeah, I'm using the strong ugly words today.

I remember when I was around 10 (maybe 9??), my mom cooked some zucchini and yellow squash for dinner.  My parents had this rule that we always had to eat a little bit of the foods we said we didn't like.  Since I have now learned first-hand that children's taste buds are so finicky, I completely understand why they had that rule.  I, however, already knew at my young age that I didn't like zucchini and never would like zucchini.  I sat at the dinner table for HOURS that night, refusing to eat it.  My mom didn't make zucchini and yellow squash again.

Now, despite this clearly intense abhorrence, I am trying to cook more with it.  Zucchini is full of great vitamins and minerals, and it's super cheap during it's peak season.  So I play around with it and see if I can develop a taste for it.  And if I can't, then I just sneak it into things so that it's there giving me all the healthy and cheap benefits but without actually tasting it.

This is one of the Sneaky Recipes that has me begging friends for their surplus garden zucchinis.  I. Love. This. Bread!

Chocolate Zucchini Bread
Recipe adapted from JoyofBaking.com

3 cups shredded raw zucchini
1 cup all-purpose flour
1 cup whole wheat flour
1 cup unsweetened cocoa powder, sifted (not Dutch-processed)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup safflower or canola oil
1/2 cup unsweetened applesauce
1 cup granulated white sugar
1 cup light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semi sweet chocolate chips 

1.  Preheat oven to 350 degrees and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) two 9 x 5 x 3 inch loaf pans. Set aside. 

2.  Grate the zucchini, using a medium sized grater or food processor (I highly recommend the FP; saves SO MUCH TIME, especially if you have a large zucchini). Set aside. 

Hello Zucchini.  Prepare to be shredded.

 
3.  In a large bowl whisk together the flours, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside. 

This looks like hot cocoa mix.

4.  In the bowl of your electric mixer (or with a hand mixer), beat the oil, applesauce, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. 

What once was yucky is about to become major YUMMY

5.  Scrape the batter into the prepared pans and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the breads from the pans and cool completely. 

Moist, rich, glorious

Some days I'm not sure if this is really a bread, because it feels like I'm eating a decadent cake!  And it certainly doesn't taste like anything healthy, yet I manage to use a TON of shredded zucchini, whole wheat flour, applesauce, and only a little heart-healthy canola oil.  Excellent!

Oh, and feel free to have fun when it comes to the add-ins.  This bread would be great with some chopped nuts in it.  And I have been known to use my current favorite chip, milk chocolate and peanut butter swirl, in place of the semi-sweet.  What would you put into this bread?