How To make Spicy Zucchini Cookies

Garlic Zucchini Stir Fry in 10 Minutes!

Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.

▶️ INGREDIENT LIST: (2 to 3 servings)

900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped

▶️ METHOD:

Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.

Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)

If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.

The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.

✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD

This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.

▶️ IMPORTANT TIPS:

???? Cut the zucchini into 1/2 inch disc

???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)

???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out

???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out

✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD

*************

Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????

✅ Follow Food Impromptu on social media:

Instagram ▶️
Pinterest ▶️

Subscribe to Food Impromptu here ⤵️


▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
Quinoa Chickpea Bowl:
Easy Carrot Hummus Recipe:
Black Bean Pita Sandwiches:
Homestyle Lentil Stew / Hearty Lentil Soup:

*************

#zucchini #vegetarian #vegan #vegetarianrecipes #veganfood #vegetarianfood #plantbased #plantbaseddiet #zucchinirecipe #zucchinirecipes #veganrecipes

Spiced Zucchini Quick Bread Recipe - Everyday Food with Sarah Carey

This tried-and-true zucchini bread recipe is bursting with spices like cinnamon, nutmeg, and ginger. The grated zucchini brings moisture and a tender texture, and it couldn’t be easier to make: You don’t even need a mixer and can make everything in one bowl!

Recipe:


Subscribe for more easy and delicious recipes:

More Vegetarian Recipes:

---------------------------------------------------------------

Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Spiced Zucchini Quick Bread Recipe - Everyday Food with Sarah Carey

Zucchini Cookies

This recipe is from the cookbook, Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert and published by Herald Press. On the title page it says, “Commissioned by Mennonite Central Committee (MCC) to promote the understanding of how the food choices we make affect our lives and the lives of those who produce the food.” Isn't that lovely?

So anyway, here is the exact recipe as given in the book with the adjustments I made in parentheses:

Zucchini Cookies

¾ cup / 175 ml. Butter (I used ½ cup butter and ¼ cup coconut oil.)
½ cup /125 ml sugar and
½ cup /125 ml brown sugar (I used one cup sugar with 1 T blackstrap molasses)
1 egg (I used 2 because mine are very small)
1 ½ cups / 375 ml whole wheat flour
1 cup / 250 ml flour
1 ½ tsp cinnamon
½ tsp cloves
1 ½ cup shredded zucchini
¾ cup raisins
¾ cup walnuts, chopped (Optional. I didn't use them.)

Drop on greased baking sheets. Bake in preheated oven at 375 F / 190 C for 10-12 min.

Chocolate chip variation: Omit spices and raisins. Add 1 tsp vanilla and ¾ cup chocolate chips.

And they were delicious!!!

Zucchini Cookies with Cheesecake Frosting!

Cookies:
80 grams oat flour
90 grams all purpose flour
2/3 cup splenda
18 grams brown sugar splenda
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 large egg whites
1/2 cup no sugar added apple sauce
1 1/2 tsp vanilla
200 or so grams of zucchini

Frosting:
85 grams fat free cream cheese
85 grams fat free greek yogurt
1 serving (8g) sugar free fat free cheesecake jello pudding mix
1-2 tbsp splenda

Macros per cookie (if you make 20):
58 calories, 11 carb, 0.5 fat, 3 protein 1 fiber

Spiced Zucchini Bread Recipe

Want to get your day off to the perfect start? This healthy spiced zucchini bread recipe is just what you need.

#spice #bread #recipe

Read Full Recipe:

Spiced Almond Coco Marshmallow Zucchini Cookies in Whole Wheat!

Making cookies in different accents with #exxotique #gourmet! ????