Zucchini Carrot Cake Bars

I had a zucchini, eggs, walnuts, and cream cheese I wanted to use up, so I found this recipe that used all of the above.  I saved a few for us and took the rest to work for my coworkers.  I thought they'd be denser but they were light and fluffy like cake.  Delicious.  I would definitely make again.

 
Zucchini Carrot Cake Bars

Ingredients:

3 large eggs

1 cup vegetable oil

2 cups sugar

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups shredded zucchini

1 small carrot, shredded

3/4 cup rolled oats

1/2 cup chopped walnuts (optional)

Frosting:

1/2 cup salted butter, softened

8 oz cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar

Directions:

Preheat oven to 350º F.

Beat eggs, oil, sugar, and vanilla in a large mixing bowl for 1 minute until well combined.  Sift in the flour, baking soda, baking powder, salt, and cinnamon.  Beat on low speed until well combined.  Fold in the zucchini and carrots.  Fold in the oats and nuts.

Spray a 15x10x1" pan.  Pour batter into pan.  Bake at 350º for about 25 minutes until knife comes out clean.   Let cool completely before spreading frosting.

Frosting:

Beat butter and cream cheese together in a large bowl.  Add in vanilla and mix.   Add in powdered sugar and mix on low until well combined, scraping sides occasionally.  Mix on high for a minute. 

Polish Kielbasa and Pierogi Casserole (Instant Pot)

We had some frozen pierogies in the freezer that we wanted to use, so I found this hearty recipe.  It was cheesy and creamy and delicious, and I don't even want to know the calorie count.  We were skeptical of the 1 minute pressure cook time, but it worked!

Polish Kielbasa and Pierogi Casserole (Instant Pot)

Makes 4-6 servings

Ingredients:

4 slices of bacon, chopped

1 cup diced onion

1 (12-14 oz) package of Polish kielbasa, sliced into 1/4" rounds

1 cup chicken broth

14 oz package frozen pierogies

1/2 cup frozen peas 

4 oz cream cheese

1 cup shredded colby jack cheese

Directions:

Set Instant Pot to Sauté.  When hot, add bacon and cook until crispy.  Add onion and sauté in the bacon grease for a few minutes.  Stir in the sliced sausage and let it brown for a couple minutes.

Pour in the broth and scrape any bits sticking to bottom of pot.  Dump in the frozen pierogies and peas.  Add the cream cheese on top.

Cover Instant Pot and pressure cook on LOW for 1 minute (yes, only 1 minute).  Let naturally release for 5 minutes.  Open lid and gently stir to fully incorporate the cream cheese.  Sprinkle the shredded cheese over top and let it melt.  Enjoy!

Meatball Zucchini Boats

This is a fun and easy way to use your garden zucchini as a main dish.    I used frozen cooked meatballs for convenience, but you could also make your own meatballs which would be even tastier.  The meatballs we had on hand were pretty big, so I could only fit 3 in each zucchini boat.  I used lots of fresh herbs from my garden in the sauce.

Meatball Zucchini Boats

Serves 2 

Ingredients:

1 Medium zucchini, halved lengthwise.

Olive oil

salt and pepper

Italian seasoning 

Frozen cooked meatballs (# depends on size of meatball)

~1 cup marinara sauce

1 garlic clove, minced

fresh chopped basil

fresh chopped oregano

fresh chopped parsley

shredded mozzarella cheese (~1/4 cup per boat)

Directions:

Preheat oven to 350º F.  Cut the zucchini in half lengthwise.  With a spoon, scoop out the center seeds to make a boat.  Place the zucchini, cut side up, on a baking sheet pan lined with foil. Drizzle each half with olive oil and season with salt and pepper.  Sprinkle Italian seasoning over each half.  Bake at 350º for about 15-17 minutes until mostly tender.

Meanwhile, heat the meatballs and sauce together in a small pot over medium heat.  I recommend adding garlic and herbs to the sauce.  

When the zucchini is ready, place the sauced meatballs in the boats and spoon any remaining sauce over top.   Sprinkle mozzarella cheese over top.   Return to oven and Broil for about 2-3 minutes until cheese is melted.   Garnish with fresh chopped basil.