A cross between a cake and a brownie so moist rich and delicious it really doesn’t even need any frosting!… no eggs or milk added to this cake, throw in some nuts if desired!

Servings 12

Ingredients:

1/2 cup vegetable oil (can use canola oil)

1-1/2 cups white sugar

1 tablespoon vanilla

2 cups all-purpose flour

1/2 cup unsweetened coco powder

1-1/2 teaspoons baking soda

1/2 teaspoon cinnamon, optional (cinnamon lovers add it in)

1 teaspoon salt

2 cups shredded zucchini

Instructions:——————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl combine oil with sugar and 1 tablespoon vanilla; mix/whisk until well blended.

In another bowl combine the flour with cocoa powder, baking soda, cinnamon (if using) and salt; stir into the wet mixture just until combined.

Transfer/spread into the baking pan.

Bake for 25-30 minutes.

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This is about as good as it gets for minestrone soup and it’s is even better served the next day, I use my Parmesan meatball recipe (posted on this site) to make this soup you may use your own favorite recipe, make certain to make the meatballs very small this make take a little time so you may want to do that a day ahead and refrigerate… if you are doing OAMC you may want to double the recipe and freeze for another meal this soup freezes very well, make this as spicy ad you like and don’t skimp on the garlic the more the better, I use a whole bulb of garlic to make this soup!

also I strongly recommend to make this soup 1-2 days in advance, when ready to serve warm on top of the stove then add in the zucchini, pasta and Parmesan cheese, the flavors will intensify, I always make this soup a few days ahead!…

Vegetarian option; substitute firm chopped tofu for the meatballs and use vegetable broth in place of the chicken or beef, this will also reduce the fat somewhat

serve with a loaf of crusty bread to dip in the soup and pass the Parmesan cheese at the table!

Servings 8

INGREDIENTS:

olive oil (or as needed)

2 medium onions, chopped

6-8 cloves garlic, finely chopped (do not mince finely, garlic lovers go ahead and use the whole bulb!)

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 teaspoon crushed chili flakes, or adjust to heat level

1 celery rib, diced

3 carrots, peeled and sliced

2 tablespoons tomato paste (freeze any leftover tomato paste by spoonfuls on a plate then transfer to a plastic bag to use again)

4 cups chicken broth (can use beef broth)

4 cups tomato sauce (for a richer tomato flavor use 2 cups each tomato sauce and crushed tomatoes)

1 (14 ounce) can red kidney beans, drained

1 (10-ounce) can whole green beans (can use frozen whole green beans)

3-4 cups packed fresh baby spinach

2-3 medium zucchini, coarsely diced

cooked small pasta (use any amount desired, small shell or macaroni will work great)

1/2 cup freshly grated Parmesan cheese (more to pass at the table)

salt and fresh ground black pepper to taste

1/2- 1 pound ground beef (prepared with your favorite meatball recipe then shaped into about 3/4-inch balls)

INSTRUCTIONS:—————————————————-

Prepare the ground beef using your own favorite recipe or my Parmesan meatball recipe.

Shape into about 3/4-inch balls then refrigerate until ready to add in the soup.

In a large pot heat oil over medium-high heat.

Add in onion, garlic, oregano, basil, chili flakes, celery and carrots; cook stirring until softened (about 5-6 minutes, do not add the zucchini until towards end of cooking or if you don’t mind your zucchini very soft you can add it in now).

Add in tomato paste and stir 1 minute.

Add in chicken broth, tomato sauce, both beans and spinach; return to a boil stirring constantly.

Gently add in the meatballs then bring back to a simmer (do not stir for about 20 minutes or you will run the risk of the meatballs breaking apart).

Reduce heat to low and simmer partially covered for about 1-1/2 hours or even more.

Season with salt and pepper about halfway through cooking time.

About 20 minutes before end of cooking add in the diced zucchini.

At the end of cooking time add in cooked pasta and 1/2 cup or more Parmesan cheese; stir to heat through.

Ladle into bowls and sprinkle more freshly grated Parmesan cheese on top.

Serve with crusty bread.

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A wonderful vegetarian casserole that begs to be made with fresh summer’s garden zucchini and tomatoes

Servings 6-8

Ingredients:

4-6 tablespoons butter

1 medium onion, chopped

4 garlic cloves, finely chopped (do not mince finely)

1 teaspoon dried basil (rubbed between fingers to release the flavors)

1/4 teaspoon crushed chili flakes, or adjust to heat level

4 medium zucchini, cubed

2 medium red ripe tomatoes, chopped

1-1/2 cups Velveeta cheese, cubed

1 cup old shredded cheddar cheese

1 cup soft breadcrumbs

2 large eggs, beaten

1 tablespoons dried parsley flakes

1 teaspoon seasoned salt, or to to taste

fresh ground black pepper, to taste

1/3 cup freshly grated Parmesan cheese (can use more)

Instructions:—————————————————–

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish or casserole dish.

In a large skillet melt 4-6 tablespoons of butter over medium-high heat.

Add in onion, chopped garlic, dried basil and chili flakes; cook stirring until the onion is tender (about 3-4 minutes).

Add in the cubed zucchini and cook stirring for about 3-4 minutes or until just crisp-tender do not cook until too soft; remove from heat.

In a large bowl combine the chopped tomatoes with Velveeta cheese, shredded cheddar cheese, soft breadcrumbs, eggs, dried parsley, salt and black pepper; mix to combine.

Add in the zucchini mixture (including the butter in the skillet) and toss to combine.

Transfer to baking dish.

Sprinkle the top with Parmesan cheese.

Bake uncovered for 25-30 minutes or until hot and bubbly.

Allow to sit for 10 minutes before serving.

Test Kitchen Notes; I have made this using lower fat sour cream the flavor and texture was just not as good for best results use full-fat sour cream, do not add in any salt until the end of mixing, 1/2 cup frozen thawed peas are a great addition to add to this

TOPPINGS OPTION; instead of shredded cheddar cheese after baking… in a bowl combine 1/2 cup breadcrumbs with 1/4 cup freshly grated Parmesan cheese sprinkle on top of the casserole before baking then drizzle 2-3 tablespoons melted butter over the top, bake the same amount of time

Servings 4 large/6 small

Ingredients:

1 (8-ounce) container sour cream

1/4 cup melted butter

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder (garlic lovers increase to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper

1 green onion, chopped (can use 1/4 cup chopped yellow onions)

1 celery rib, diced (optional I like to add it in for extra crunch)

1-1/2 cups chopped cooked chicken (can use turkey)

3 potatoes, cooked and cubed (about 2-1/2 pounds)

2 cups shredded cheddar cheese, divided (see note on heading for another option to top the casserole)

salt (optional and to taste)

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish (or a casserole dish that will hold all ingredients).

In a large bowl whisk the sour cream with condensed soup, melted butter, garlic powder and black pepper until smooth and combined.

Gently mix in green onion, celery, chicken, potatoes and 1 cup shredded cheddar cheese.

Season with salt if desired.

Transfer to baking dish.

Bake uncovered for about 30 minutes.

Sprinkle the remaining 1 cup shredded cheddar cheese over the top and allow to melt.

You will also find this recipe on www.recipezazz.com

I have also made this using condensed cream of mushroom soup which also works well, spicy bulk sausage meat also is good to use in place of the ground beef,  since I am a garlic lover I also add in 1 teaspoon garlic powder to the soup mixture, and sure go ahead add in some cayenne pepper when cooking the beef

for a stronger spinach flavor increase to two packages, the complete casserole may be prepared/assembled covered and refrigerated up to 24 hours in advance remove from refrigerator 30 minutes before baking

Servings 6-8

Ingredients:

1 pound ground beef

1 medium onion, chopped

3 garlic cloves, minced (garlic lovers can use more)

1 (4-ounce) can sliced mushrooms, drained

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 teaspoon seasoned salt or white salt

1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed dry

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1/3 cup light cream

1 cup sour cream

1/3 cup freshly grated Parmesan cheese

1 teaspoon fresh ground black pepper, or to taste

2 cups shredded mozzarella cheese, divided

Instructions:———————————————-

Grease a 2-quart baking dish.

In a large skillet cook the ground beef with onion and garlic over medium heat until meat is no longer pink.

Drain fat then add in mushrooms, oregano and seasoned salt; cook until the beef is lightly browned (this may take about 10-12 minutes).

Adding in the spinach the last few minutes of cooking time.

Stir in the condensed soup, light cream, sour cream, 1//3 cup Parmesan cheese and 1 teaspoon black pepper.

Mix in 1 cup shredded mozzarella cheese.

Transfer to baking dish.

Bake in a preheated 350 degree F oven to about 15-20 minutes or until heated through.

Sprinkle remaining 1 cup mozzarella cheese on top and allow to melt.

I have listed this to yield four servings but really I could eat the whole thing myself so you may want to double this they will be half gone by the time they make it to the table! need I say more?…just make this!

Notes from our test kitchen; low fat or fat free sour cream is not recommended,  it is important to saute the mushrooms until all their moisture is released and none remains in the skillet

Servings 4

Ingredients:

4 tablespoons butter (1/4 cup)

2 pound fresh white button mushrooms, coarsely sliced

3 garlic cloves, finely chopped (do not finely mince)

2/3 cup sour cream

2 tablespoons all-purpose flour

1/2 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

2 tablespoons chopped fresh parsley

1 cup shredded Swiss cheese or shredded mozzarella cheese

Instructions:——————————————–

Set oven to 400 degrees F.

Butter a shallow baking dish.

In a skillet heat butter over medium-high heat.

Add in sliced mshrooms and cook stirring until softened and no moisture remains in the mushrooms and the skillet.

Add in garlic and cook for 2-3 minutes.

In a small bowl combine the sour cream with flour, salt and black pepper; add into the skillet stirring constantly over medium-high heat until just at a simmer.

Remove and transfer to baking dish.

Sprinkle the top with parsley and shredded Swiss cheese or mozzarella cheese.

Bake for about 10 minutes.

Really you won’t even know this is low-fat it’s creamy rich and filling with no added oil or butter so eat with gusto!

Amounts may be reduce to half to yield 4  if desired

Servings 8

Ingredients:

4 large potatoes, peeled and diced

1 medium onion, chopped

1 large celery rib, diced

1/2 teaspoon crushed red chili flakes, or to taste

1-1/2 teaspoons garlic powder (can use more)

1 teaspoon fresh ground black pepper

1-1/2 tablespoons chicken bouillon powder, or to taste

2 (14-ounce) cans fat-free chicken broth

6 tablespoons cornstarch

2 (12-ounce) cans fat-free evaporated milk, divided

2 cups reduced-fat shredded cheddar cheese

1 teaspoon fresh ground black pepper, or to taste

chopped green onion

Instructions:——————————————

In a large saucepan or Dutch oven combine the cubed potatoes with chopped onion, celery, chili flakes, garlic powder, black pepper 1-1/2 tablespoons bouillon powder and chicken broth; bring to a simmer over medium heat.

Reduce heat to low and simmer for about 20 minutes or until veggies are tender (at this point you may add in more chicken bouillon powder if desired).

Meanwhile in a small whisk cornstarch with 1/2 cup evaporated milk until smooth; stir into the simmering broth mixture mixing constantly.

Add in all remaining evaporated; bring back to a boil, then reduce heat to low and simmer for 10 minutes or until bubbly hot and thickened.

Remove from heat stir in the shredded cheddar cheese, then season with seasoned salt or white salt and more black pepper if desired.

Ladle into bowls then sprinkle chopped green onions over the top.