Something for the Weekend ~ Savory Zucchini Muffins

Hi! Something delicious for us to make this weekend---if you go to the farmers market, or your garden is overloaded with summer squashes, this is the recipe for you.

Now don't sigh and think Same/ Old--these are different. These are savory muffins, ''savory'' in cooking means  ''salty or spicy rather than sweet.''  They are more like mini fritatas or soufflees, not sweet cake-like muffins. The recipe comes from my friend B, and from her mother-in-law. B only calls them muffins because she makes them in a muffin tin.

B is very slim these days, she follows what she calls a Mediterranean diet, but lemme tell you, there's no spaghetti and meatballs in her world. She does lactose-free, dairy-free, gluten free, soy-free, sugar-free; organic; no red meats; more fruits than veggies [?]; no wine, no seafood, no breads or cakes; no starches or carbs except a few ''ancient'' grains such as quinoa. I know I couldn't follow her regimen [all that fruit, ew.] and I will never be a size zero [I wasn't a size zero in third grade,lol], but I find I am loving some of her recipes. Try her ''muffins''!

Here are her original recipes cards:

Note the use of matzoh,suggested instead of flour. The muffins are a delicious side dish, and I am sure graced many a Passover dinner over the years.
And here are B's updated notes. Be sure to note the cooking time and temp of 375 for 45 minutes, maybe a bit longer, esp if your oven, like mine runs a bit cool. [click for full screen and much larger size image to read.

I was so excited to have a fun first project for my pink Cuisinart chopper.

I put the shredded squash in a colander to drain for 15 minutes then pressed out as much liquid as possible.

I used the flour I had, next time I will use rice flour, as they wre a smidge smooshy inside.

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Muffin tin with foil inserts or use aluminum disposable muffin tins. Spray with olive oil.

I have never liked PAM spray---it smells awful when cooking with it, things stick----so I was pleasantly surprised by the very nice aroma and taste, plus convenience of the olive oil cooking spray.

My first try made more than 12. We ate them all right up in a few days. Great for breakfast lunch or snack, even at room temp. [but store in fridge!]

I am picturing the muffins also delicious with roast turkey or chicken, or brisket and gravy. Yum! Or for a lighter meal  with a nice thick soup.

I picture the serving size as two muffins but truly could have eaten four, with a green salad, the day I made them.

I hope you'll try them and that you like them.

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From Trader Joe's: new to me Baby cauliflower.

I roasted them with a spray of olive oil and some minced garlic. Lovely. Don't over cook. [400*/ 30 minutes?]

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And if all this is too much effort, you went to the farmers market and now you just want to put your feet up and sip some wine this weekend, here is a suggestion from another friend of mine, who texted me the other evening to come over to try her caprese salad . Heirloom tomatoes, dark red and bright yellow, fresh mozzarella, fresh basil, drizzled with lemon juice, olive oil and balsamic vinegar. Salt and pepper. Be sure to serve at room temp. My friend served her caprese with farmers market artisan lemon /olive oil bread that she warmed on the grill and served hot. Summer on a platter, delish, fast, easy.

Have good weekend, the last of summer 2019, so sad...

love 

lizzy 

gone to the beach...

as the boardwalk is less and less traveled by humans, other residents of the beach and dunes take over and use it too. Who? What? Never seen, just footprints in the sand.