Greek Pork Chops with Squash and Potatoes

Ingredients

  • 4 (1-inch-thick) frenched pork loin chops
  • 1/2 cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced  1/2 inch thick
  • 1 large zucchini, sliced  1/2 inch thick
  • 1/2 pound small red potatoes, quartered

Apple Zucchini Bread

Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1-1/2 cups vegetable oil
  • 2 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 1 cup shredded peeled apples
  • 1-1/2 cups chopped pecans

Directions

  1. In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8×4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Double Chocolate Zucchini Bread

Ingredients

  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder, optional
  • 1/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2″ x 4 1/2″ loaf.

Zucchini-Pineapple Quick Bread

Ingredients

  • 3 cups sifted all-purpose flour (about 13 1/2 ounces)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 2 large eggs
  • 2 cups sugar
  • 2 cups grated zucchini (about 1 1/2 medium zucchini)
  • 2/3 cup canola oil
  • 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 (8-ounce) cans crushed pineapple in juice, drained
  • Baking spray with flour

Coco-Zucchini Bread

Ingredients

  • 1 1/2 cups shredded zucchini
  • 3/4 cup brown sugar
  • 2/3 cup light coconut milk
  • 1/4 cup coconut oil
  • 2 large eggs
  • 8 ounces (2 cups) whole-wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon

Directions

  1. Preheat oven to 350°F. Combine zucchini, brown sugar, coconut milk, coconut oil, and eggs. Combine flour, soda, salt, and cinnamon. Stir in zucchini mixture; spoon into a greased 8- x 4-inch loaf pan. Bake for 50 to 55 minutes.

Mediterranean Boneless Pork Chops with Summer Veggies

Ingredients

  • 16 oz (8) thin sliced center cut boneless pork chops
  • 3 /4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
  • 1 small (6 oz) zucchini, ends trimmed off
  • 1 small (6 oz) yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • ¼ tsp Kosher salt and fresh cracked pepper
  • ¼ teaspoon oregano
  • 3 garlic cloves, sliced thin
  • Cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • Fresh juice from 1/2 large lemon
  • 1 tsp grated Lemon rind 

Greek Chicken Stuffed Zucchini

Ingredients

  • 3 zucchini, halved lengthwise
  • 2 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 c. cooked shredded chicken
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can chickpeas
  • 1/2 c. halved cherry tomatoes
  • 1/2 c. halved kalamata olives
  • 1 c. crumbled feta cheese
  • 1/2 lemon
  • 3/4 c. finely chopped cucumber
  • Chopped fresh dill sprigs, for serving