Sweet White Balsamic Vinaigrette dressing

1/2 cup sugar
1 1/2 TBS poppy seeds
1 1/2 TBS sesame seeds
1 tsp paprika
2 tsp dried mustard
1 TBS minced sweet onion
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil

 - Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar

Thai Peanut Chicken (crockpot)

Thai Peanut Chicken (Crockpot)

12 oz linguine or fettuccine noodles (I use whole wheat), cooked and drained
2 garlic cloves, minced
2/3 C peanut butter
1 C chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 C shredded zucchini
1/3 C soy sauce
1 tsp Sugar
1 red pepper, cut into thin, long strips
1 T lime juice
1 C chopped cilantro, divided
chopped peanuts (I use cashews)

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high 2-3 hours. A half hour before serving, add lime juice and cilantro. Serve over noodles and top with remaining cilantro and peanuts.

Flourless Zucchini Brownies

(I haven't tried these yet, but I'm super excited!)
What you will need:

• 1 cup of almond butter. 
• 1 1/2 cup of grated
• 1/3 cup of raw honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips. I used gluten free chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean

Grilled Veggie Tortillas

MY WAY- broil instead of grill

1-2 zucchini cut into 1/2 inch cubes
1 yellow squash, cut into 1/2 inch cubes
1 red pepper cut into 1/2 inch cubes
Olive oil
1 large tomato, cut into 1/2 inch cubes
1/3 cup mayo
1-2 TBS Pesto
1 tsp Basil
1 tsp Oregano
Tortillas
Mozzarella Cheese

1 - Chop all veggies. Heat some olive oil in a skillet and cook zuc, squash and pepper until tender, NOT tomato. May season with salt and pepper. Turn oven on to broil.
2 - Mix mayo, pesto, basil and oregano.
3 - Brush olive oil on both sides of tortillas ( I place my wire cooling rack on top of a cookie sheet and put the tortillas on that) Broil a 1-2 minutes.
4 - Remove tortillas from oven. Place pesto mixture on one side of tortilla, add cooked veggies, tomato, and top with mozzarella cheese. Broil 1-2 minutes more until cheese is melted, or a little longer if you like the tortilla crispy like pizza!   SOOOOOO good and filling!

THE REAL RECIPE 
Same veggies
1/4 cup mayo
2 TBS pesto (more pesto-ey)
1 TBS minced fresh basil
1 TBS minced fresh oregano

1 - Brush zucchini, squash and red pepper with 1 TBS oil. Sprinkle with salt. Grill veggies over med heat for 4-5 minutes on each side or until tender. Cut into 1/2 inch cubes and place in a small bowl, stir in tomato.
2 - Combine mayo, pesto, basil and oregano, set aside. Brush both sides of tortillas with oils. Grill uncovered over med heat 2-3 min or until puffed.
3 - Remove from grill. Spread grilled sides with sauce, top with veggie mixture and sprinkle with cheese. Grill uncovered until cheese is melted.

Kelly's Zucchini Bread

 - Mix together:
3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla

 - Then add:
3 cup flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
2 cups grated zucchini
chocolate chips, optional

 - Bake 1 hour at 325
   Makes 2 loaves

MAGGIE’S COUGH REMEDY

MAGGIE’S COUGH REMEDY
¼ t. Cayenne
¼ t. Ginger
1 T. Cider Vinegar (an organic one, like Bragg’s, is preferred.)
2 T. Water
1 T. Honey (use a locally produced raw honey, if possible.)

Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 T. as needed for cough.

Lemon Zucchini Bread

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE
Makes one 9×5″ loaf

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

This Lemon-Zucchini Loaf is great way to use the zucchini from your garden this summer! Do you have a favorite zucchini recipe?