Ingredients

• 2 large zucchinis, sliced into coins
• 1/2 cup milk
• 1/2 teaspoon ground pepper
• 1/3 cup bread crumbs
• 1 tablespoon olive oil
• 1 tablespoon thyme
• 1 tablespoon Dijon mustard
• 1 1/2 ounces Parmesan
• 1 1/2 ounces shredded Gruyère
• 3 cloves garlic
• salt

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Instructions

1. Preheat the oven to 425°F. Place one-third of the zucchini on a baking sheet and season with salt. Repeat with remaining zucchinis separating each layer with paper towels.
2. In a large bowl whisk together garlic, milk, mustard, thyme, and pepper. Add half of the Gruyère and half of the Parmesan. Finally, add the zucchini and toss to coat.
3. Place the zucchini slices into a 12-cup muffin tin. Divide each slice evenly and layer them. Then, pour the remaining cheese mixture over each stack.
4. Bake for 20 minutes. Meanwhile, toss the bread crumbs into a small bowl with the oil and the remaining Gruyère and Parmesan. Sprinkle the breadcrumb mixture onto each zucchini stack and continue baking for another 25 minutes or so, until the topping is golden brown.

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The post Crispy Zucchini Stacks Will Become Your New Favorite Appetizer appeared first on thedancingcucumber.com.

Ingredients

• 3 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 tablespoon of cinnamon 
• 3 eggs
• 1 cup of vegetable oil
•  2 1/4 cups of white sugar
• 3 teaspoons of vanilla extract
• 2 cups of grated zucchini 
• 1 cup of chopped walnuts 

Instructions

1. First, take the grated zucchini and put it into a cheesecloth or a clean dish towel and wring out as much water from it as possible. 
2. Grease two 8×4 inch pans, and then lightly flour them. 
3. Sift all the dry ingredients together into a bowl. 
4. In a separate bowl, mix the eggs, oil, vanilla, and sugar together using a hand or stand mixer. 
5. Pour the dry ingredients into the wet and beat for a few minutes on medium speed. 
6. Fold in the zucchini and walnuts and pour half the batter into one pan, and the other half into the other. 
7. Bake at 325 F for 40-60 minutes until a toothpick comes out clean. 
8. Cool in pans on top of a cooling rack for 20 minutes and then cool out of the pans completely. 
9. Enjoy!

The post Zucchini Bread is a Healthier Way to Enjoy a Sweet Treat appeared first on thedancingcucumber.com.

Ingredients

• 2 large zucchinis, sliced into coins
• 1/2 cup milk
• 1/2 teaspoon ground pepper
• 1/3 cup bread crumbs
• 1 tablespoon olive oil
• 1 tablespoon thyme
• 1 tablespoon Dijon mustard
• 1 1/2 ounces Parmesan
• 1 1/2 ounces shredded Gruyère
• 3 cloves garlic
• salt

View this post on Instagram

A post shared by Stella Drivas ???? (@hungry.happens)

Instructions

1. Preheat the oven to 425°F. Place one-third of the zucchini on a baking sheet and season with salt. Repeat with remaining zucchinis separating each layer with paper towels.
2. In a large bowl whisk together garlic, milk, mustard, thyme, and pepper. Add half of the Gruyère and half of the Parmesan. Finally, add the zucchini and toss to coat.
3. Place the zucchini slices into a 12-cup muffin tin. Divide each slice evenly and layer them. Then, pour the remaining cheese mixture over each stack.
4. Bake for 20 minutes. Meanwhile, toss the bread crumbs into a small bowl with the oil and the remaining Gruyère and Parmesan. Sprinkle the breadcrumb mixture onto each zucchini stack and continue baking for another 25 minutes or so, until the topping is golden brown.

View this post on Instagram

A post shared by Healthy Recipes (@fithealthyrecipes)

The post Crispy Zucchini Stacks Will Become Your New Favorite Appetizer appeared first on thedancingcucumber.com.

Ingredients

• 3 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 tablespoon of cinnamon 
• 3 eggs
• 1 cup of vegetable oil
•  2 1/4 cups of white sugar
• 3 teaspoons of vanilla extract
• 2 cups of grated zucchini 
• 1 cup of chopped walnuts 

Instructions

1. First, take the grated zucchini and put it into a cheesecloth or a clean dish towel and wring out as much water from it as possible. 
2. Grease two 8×4 inch pans, and then lightly flour them. 
3. Sift all the dry ingredients together into a bowl. 
4. In a separate bowl, mix the eggs, oil, vanilla, and sugar together using a hand or stand mixer. 
5. Pour the dry ingredients into the wet and beat for a few minutes on medium speed. 
6. Fold in the zucchini and walnuts and pour half the batter into one pan, and the other half into the other. 
7. Bake at 325 F for 40-60 minutes until a toothpick comes out clean. 
8. Cool in pans on top of a cooling rack for 20 minutes and then cool out of the pans completely. 
9. Enjoy!

The post Zucchini Bread is a Healthier Way to Enjoy a Sweet Treat appeared first on thedancingcucumber.com.