Zucchini, Banana, and Flaxseed Muffins

Zucchini rolled in chicken, zucchini in a salad, zucchini in a frittata … and now zucchini in muffins. Apparently I can’t get enough of the long green summer squash.

These muffins are a “healthified” hybrid of zucchini bread and banana bread. You won’t find any oil or butter in this recipe, but instead a vegetable, a fruit, and nutrient-rich flaxseed. The zucchini and banana provide moisture in the muffins, helping to keep them low in fat.

I made a few modifications to this Martha Stewart recipe: I upped the amount of cinnamon, replaced whole milk with skim, and swapped in some whole wheat flour to add more whole grains. I was happy to see the recipe called for flaxseed… did I tell you how much I love this wonder food?

I sprinkle ground flaxseed in yogurt parfaits, smoothies, cereal, etc. Plus it’s a great way to get nutrients and minerals (like fiber, lignans, omega-3 oils, and iron) into baked goods.

So the verdict on this healthy baked good: Yummy (with a capital Y)! The muffins were soft and made the apartment smell AHHH-MAZING!

Chicken Rollatini stuffed with zucchini, mushrooms, and mozzarella

I’m always on the prowl for a quick, healthy meal that’s tasty. I came across this winner on a friend’s Pinterest board.

If you don’t know about Pinterest.com, you need to. I recently joined and have been obsessed ever since. According to their Website: Pinterest is a virtual pinboard — a place to share all the great things you find on the web.

Think of it as visual bookmarking. I use it to create and organize collections of my favorite recipes. You can request an invite from Pinterest or if you know someone already on it, they can send you an invite directly. (I’ll share as many invites as I can!)

Back to the healthy deliciousness of these rollatini…

I halved the original recipe as I was cooking for two. One rollatini might be enough if you have a hearty side(s), otherwise two will satisfy with a light side.

The dish was very easy to put together and surprisingly flavorful. When I first looked at the ingredients, I was a bit skeptical, wondering if this healthy preparation would turn out bland or dry.

To my pleasant surprise, it was the complete opposite. The chicken was tender and juicy, and the cheesy-veggie filling was … well… cheesy goodness. And I was quite happy with my addition of mushrooms and basil. No need for sauce here.

My favorite part was the crunchy parmesan-breadcrumb crust… actually the part leftover in the pan 🙂  Anyone else love those crunchies???

Mike and I both gave it two-thumbs up. This dish will definitely enjoy regular rotation in the weeknight line-up.

Corn and Zucchini Orzo Salad (makes Frittata with leftovers!)

As the summer comes to an end, there’s always a rush (at least in my family) to make the most of the summer fruits and vegetables while still in season.

This light and refreshing salad is a nod to savoring summer’s bounty. And if you’re still scrambling for a salad recipe for a Labor Day picnic, this one will do the trick. It feeds a lot and if you reserve some salad, you can make a yummy frittata the next day. You’ll want to save some.

You can really taste each individual ingredient in the salad, but they meld well together at the same time.  The olive oil and lemon dressing provides just enough flavor, allowing the sweet corn, crunchy zucchini, and tangy feta to shine through.

Ingredients

Adapted slightly from Everyday Food Magazine (Sept. 2011 issue)

Serves 6-8 (with 4 cups reserved for frittata)

• 1 pound orzo
• 4 tablespoons olive oil, divided
• 4 large ears of corn, kernels removed
• 2 medium zucchini, diced
• ½ small red onion or 2 scallions, chopped
• Juice of two lemons
• 1 tablespoon lemon zest
• ½ cup fresh basil leaves, chopped
• 2 cups (4 ounces) feta cheese, crumbled
• Coarse salt and ground pepper

Directions

1. In a large pot of boiling salted water, cook orzo al dente according to package instructions or about 8 minutes. Drain and rinse the pasta under cold water (to stop the cooking). Transfer pasta to a large serving bowl.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium. Add the corn kernels and cook, stirring occasionally, until just tender about 4 minutes.
3. Add the corn, zucchini, 3 tablespoons olive oil, scallions, lemon juice, and lemon zest to the pasta. Stir in basil and feta. Season with salt and pepper.
4. If you are making the frittata, transfer 4 cups of the salad to an airtight container and refrigerate for up to 2 days.

While it may be hard to not eat all of the salad, it’s worth saving some to make this frittata. Trust me. It couldn’t be simpler – you’ve already made the base of the frittata and you just need to mix in some eggs.

Plus this isn’t your typical leftover meal. The frittata takes on its own taste, creating a new meal rather than a repeat.

Corn, Zucchini, and Orzo Frittata

Adapted slightly from Everyday Food Magazine (Sept. 2011 issue)

Serves 6-8

• 4 cups reserved orzo salad (see recipe above)
• 8 large eggs, lightly beaten
• ½ cup chopped fresh basil
• One scallion, chopped (optional)
• ¼ cup crumbled feta cheese (optional)
• Coarse salt and ground pepper
• Parmesan cheese, for sprinkling
• 1 tablespoon olive oil
• Lemon wedges, for serving

Directions

1. Preheat oven to 425°F. Combine orzo salad, eggs, basil, scallion, and feta in a large bowl. Season with salt and pepper.
2. In a large ovenproof nonstick skillet, heat olive oil over medium high, turning pan so olive oil covers all sides. Pour egg mixture into skillet and cook, undisturbed, until edges are set about 3-4 minutes. Sprinkle parmesan cheese on top. Transfer skillet to preheated oven and bake until top is just set and lightly browned, about 15 to 20 minutes.
3. Remove from oven and let frittata rest for 5 minutes. Invert or slide frittata onto a plate and cut into slices. Tip: To loosen the frittata, run a knife or serving utensil around the edges and gently shake the skillet back and forth until it slides out. Serve with lemon wedges.

Lofty Bites’ Notes

Be careful not to burn yourself on the skillet handle when attempting to turn the frittata… unfortunately, I know from personal experience. In addition to wearing oven mitts, put a towel around the handle.

It’s a must to serve the frittata with lemon wedges as the freshly squeezed lemon really brings out the flavor of the frittata.