By Carla Vigos
Laguna Woods Globe cooking columnist
Zucchini is rampant right now, and there are so many ways to use this vegetable.
One way is to sauté the zucchini sliced super thin with garlic, salt and pepper in olive oil until the slices start to brown around the edges, then top the slices with Parmesan cheese. This is a good topper for spaghetti.
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Carla Vigos, Laguna Woods Globe cooking columnist
(Courtesy photo)
The favorite dish of my friends lately has been my zucchini bread. I make a moist and not too sweet bread. I can keep it wrapped in the refrigerator to keep from molding, it is that moist.
Any questions or comments, contact me at cjvigos@yahoo.com.
Zucchini bread
INGREDIENTS
1 1/2 cups grated zucchini
3/4 cup sugar
1/2 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
2 large eggs, beaten
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with butter. I also put parchment paper on the bottom for easier release, but that is optional.
In a large bowl, add grated zucchini, both sugars, applesauce, oil, eggs and vanilla. Whisk until well combined.
In another bowl, combine all the dry ingredients and stir to blend.
Add the dry ingredients to the wet ingredients and stir until none of the dry flour remains. Do not overmix.
Pour the batter in the pan. Bake for 55 to 65 minutes. Test with a toothpick.
Cool in the pan for 10 minutes and turn out onto a wire rack.
Carla Vigos is a Laguna Woods Village resident.