Your Life Your Health: All Things Zuchinni with Smith's

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Zucchini Pasta with Lemon and Garlic Shrimp
from Smith’s Chef Jeff Jackson

4 medium zucchini, cut into noodles using spiraling tool
2 lbs raw shrimp, peeled and deveined
2 tbsp extra virgin olive oil
4 tbsp butter
½ c. white wine or chicken broth
2 lemons juiced and zested
½ tsp red pepper flake
1 pint cherry tomatoes, washed and halved
½ bunch parsley, chopped
Salt and pepper to taste
Parmesan cheese for garnish

1. Wash and cut both ends off of zucchini. Cut into noodles using spiraling tool and set aside.
2. Heat the oil in a large saute pan over medium high heat. Season the shrimp with salt and pepper and then cook the shrimp in one layer about 2 or 3 minutes per side. This can be done in sections depending on the capacity of your pan. Remove shrimp from the pan and set aside.
3. Add the garlic, red pepper flake, lemon zest, and cherry tomato to the pan. Saute about 4 minutes. Add the white wine or chicken broth, and lemon juice. Season with a little salt and pepper. Simmer 5 minutes. Add the butter. Once it melts, put the shrimp back in the pan. Add the zucchini noodles, parsley and toss. Cook only 1 or 2 minutes tossing frequently just to warm the zucchini. If you cook the zucchini too long it becomes mushy.
4. Garnish with parmesan cheese. Enjoy!

Double Chocolate Zucchini Bread
from Smith’s Chef Jeff Jackson

Dry Ingredients:
1 2/3 c. flour
1/3 c. cocoa powder
1 tsp cinnamon
1 tsp salt
½ tsp baking soda
½ tsp baking powder

Wet Ingredients:
2 large eggs
½ c. honey
½ c. room temperature butter
½ c. brown sugar
2 tsp vanilla
2 c. shredded zucchini, lightly pressed
1 c. chocolate chips

1. Preheat oven to 350 and lightly grease loaf pan.
2. In a mixing bowl, combine all the dry ingredients and whisk together.
3. In a separate bowl, beat together the eggs, honey, butter, brown sugar, and vanilla, until creamy.
4. In 2 or 4 sections, mix the dry ingredients into the egg mixture. Only mix just until the dry ingredients are just incorporated. Overmixing makes a tough final product.
5. Gently fold in the zucchini and chocolate chips.
6. Put batter into loaf pan and cook 60 to 70 minutes or until a knife inserted comes out clean.
7. Rest the loaf 10 minutes before removing from the pan.
8. Enjoy warm or cooled.


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