Zucchini Cups Food

ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

BAKED ZUCCHINI CUPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix shredded zucchini with the Ragu® Old World Style® Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.
• Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!

ZUCCHINI CUPCAKES

Steps:

• In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
• Combine dry ingredients; add to the egg mixture and mix well.
• Add zucchini and mix well.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 350°F for 20-25 minutes or until cupcakes test done.
• Cool for 10 minutes before removing to a wire rack.
• For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
• Cook and stir for 2 minutes.
• Remove from the heat; stir in vanilla.
• Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
• Frost cupcakes.

ZUCCHINI MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine melted butter and eggs in bowl; stir into flour mixture just until moistened. Stir in zucchini.
• Fill prepared muffin pan cups three-fourths full with batter. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
• Serve muffins with Butter with Canola Oil.

ZUCCHINI EGG CUPS RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Prep the zucchini, tomato and spinach.
• Beat eggs in a large bowl with a whisk. Beat for several minutes so they are light and fluffy.
• Add smoked paprika, salt, pepper and baking powder. Whisk again to mix.
• Add chopped zucchini, diced tomato and chopped spinach to a separate bowl. Drain the excess water from the tomato and zucchini. Add to the egg mixture. Stir well.
• Spray a muffin pan with olive oil or non-stick cooking spray.
• Pour zucchini breakfast muffins mixture evenly between 12 muffin cups.
• Bake for 25 minutes. The zucchini egg cups will be slightly brown on the edges and firm when they are done.

4 INGREDIENT ZUCCHINI TATER TOTS

Steps:

• Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
• Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.
• Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
• Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.

STUFFED ZUCCHINI CUPS WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
• Cut each zucchini into 3 equal sections and scoop out the center core of each, leaving about 1/2 inch of zucchini on the bottom. Finely chop the removed core and place in a bowl.
• Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, season with salt, and cook for for 5 minutes. Stir in carrot and reserved zucchini core and mix well. Season with garlic, oregano, salt, and pepper and cook for 2 to 3 minutes. Remove from heat and stir crumbled goat cheese into vegetable filling.
• Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.
• Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.

ZUCCHINI CUPS

Steps:

• Preheat the oven to 375 degrees.
• Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
• In a large bowl, combine all the ingredients, mixing well.
• Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
• Tip: It's best to squeeze out the zucchini to get it as dry as possible.

ZUCCHINI BANANA BAKED OATMEAL CUPS

Steps:

• Preheat oven to 350ºF.
• In a bowl, combine the wet ingredients. Mix well and set aside.
• In a large mixing bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix until just combined.
• Let set for 10 minutes to allow for the the oats to soak up the wet ingredients.
• Fold in the mix-ins.
• Transfer the batter to a greased muffin pan (this silicone muffin pan works great!). Fill the muffin wells all the way to the top for 16 muffins. Fill them 3/4 full for 24 muffins.
• Bake in the oven for 23-25 minutes or until tops are golden brown.
• Remove from oven and let set for 5 minutes. Transfer to a baking rack to continue to cool.
• Muffins can be served warm or cold.

PIONEER WOMAN ZUCCHINI BREAD

Steps:

• Grate the zucchini and drain any excess moisture in a sieve or colander over a bowl. When the grated zucchini appears to be dry, sprinkle water over it as it is in the colander, then let it drain.
• Now, you want to preheat your oven to 350 degrees F. Butter two 9 x 5-inch loaf pans.
• Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg in a large bowl.
• Whisk together the sugar, vanilla, eggs, and salt In another large bowl( omit the salt if using salted butter ) then stir in the drained grated zucchini and then the melted butter.
• Now, go ahead and add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, make sure to stir after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.
• Next, divide your batter equally between the loaf pans then allow them to bake for 50 minutes at 350 degrees F or until a tester inserted into the center comes out clean.
• Finally, cool in pans for about 10 minutes then turn out onto wire racks to cool thoroughly.