44. Potluck Tomato Zucchini Dip

This recipe didn’t come from anything, though it did go to a potluck, and it was part of my ongoing efforts to clean out my cupboards. Unfortunately, these sorts of things don’t always go perfectly… So a girl has to improvise.

I expected I was making something like these, a zucchini dish that would be more like a side or a hot veggie dish. I started with a big can of diced tomatoes with oregano, garlic, and basil in them, two large zucchini, and half a small log of garlic herb goat cheese. I imagined pinterest-worthy food. What I got was surely delicious but not fancy… which I guess is what to aim for!

I roasted the zucchini and didn’t count on how small it would be after that! Mixed with the cheese and the cooked tomato, it looked like a cheesy dip but not at all like a fresh, zesty hot side. I think I needed more veggie volume to make that work. Still! When I put it onto a cracked-pepper triscuit, I realized it still had great potential as a party dip.

At N’s house, I foregrounded that I might have made a disaster food, but people liked it! So… this might not be the thing to aim for when you are trying to make a fancy dish, but if you just want something delicious and veggie-ful, try it out!

Zucchini Tomato Surprise Dip

 

  1. Cook 1 can of herbed diced tomatoes in a pan on the stove top; add a little olive oil if you want.
  2. Slice and roast zucchini, at least two large ones. (If I did this again, I’d also cut them into quarters and make every slice at least 1/2 an inch thick. Grease that pan!)
  3. When tomatoes begin to thicken, add cream cheese or herbed goat cheese. When zucchini have roasted for 30 minutes, mix all ingredients together and serve on crackers or pita chips.

42. Kristin’s Zucchini Bread

This recipe, like the Avocado Bread from Khadija, was one I found while trying to clean out my cupboards. You know how after a while you have amassed the odds and ends of many different recipes and you have ingredients you didn’t even remember you bought? This summer I’m hoping to get rid of those odds and ends via recipes from blogs I respect, like this one: http://www.yellowblissroad.com/zucchini-bread-recipe/ Yellow Bliss Road is a great example of someone who has turned her passion into a full time job, but who also just produces a really great product.

I found grating zucchini (one of the two ingredients I was trying to finish up; also had a lonely almost-empty bag of flour) very soothing, but I ran into a problem: no eggs in the house! After a quick google search for egg substitutes, I thought I would throw in some applesauce… no go for that either. For a girl who claims to be clearing out the cupboards, I seem to be doing an awful lot of running out of things!

What I did have, however, were two sad neglected apples. I cut them into pieces and grated them straight into my pile of zucchini shavings, added all the other ingredients, and hoped for the best. The result? DELICIOUS. Like, maybe my new favorite sweet bread. It’s moist in the middle but has some integrity to it, and caramelized-crunchy on the exterior… I was totally pleased. Probably even better with eggs, like Kristin intended, but I’m quite pleased. When life gives you no eggs or applesauce, you can still turn old zucchini and apples into the perfect breakfast treat.