Summer Squash Sesame Noodles

I really enjoy my spiralizer! Even though this recipe has the name noodles in it, there are in fact no noodles, just squash, but you really would never know. It is so delicious The secret weapon is the excellent dressing. Make this recipe your own, feel free to add Asian veggies that you like. I just used what I had. The summer squash can be interchanged with zucchini, they are kind of the same thing.

Summer Squash Sesame Noodles

5 medium summer squash, spiralized
3 carrots, spiralized
1/3 cup basil leaves, chopped
1 medium bell pepper, julienned (cut into small strips)
1 tablespoons sesame seeds

Dressing:

1 garlic clove
1/4 cup sunbutter
2 tablespoons hoisin or teriyaki sauce
1/4 cup soy sauce
1 tablespoon siracha
pinch of Chinese 5 spice
2 tablespoons olive oil
2 tablespoons sesame oil

1. Spiralize vegetables and slice pepper, then set aside in a large bowl.

2. Blend all dressing ingredients in a blender until smooth. Pour over the veggies and toss. Garnish with Basil and sesame seeds. Serve chilled.

Chocolate Zucchini Bread

I have inherited this recipe from my friend Megan. We got some zucchinis in our farm share that had been allowed to grow a little too long and developed a harder skin. I was not sure what to do with them and she gave me this recipe. It is the perfect fix for overgrown zucchini.

You can easily veganize it. Use 1/3 cup of silken tofu for each of the eggs. I have baked the bread both ways and the vegan version is slightly denser but still holds together well and tastes great. (no one even noticed)

Chocolate Zucchini Bread

3 eggs
1 cup oil (i used coconut)
2 cups white sugar
1 tbsp vanilla
2 cups shredded zucchini
2 1/2 cups flour
1/2 cup cocoa
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon.

1. In a medium bowl beat together the eggs and oil, then add the sugar, vanilla and shredded zucchini. Mix well.

2. combine all the dry ingredients in a small bowl, then gradually mix the dry ingredients in with the zucchini mixture.

3. Pour into greased pans (two bread pans or one bunt) and bake at 350 degrees for 1 hour. Remove from the oven when a knife or tester comes out clean. Let the bread rest in the pan for 10 minutes and then turn out onto a cooling rack to cool before serving....maybe....if you can stand it .