Pesto Zucchini Pancakes

Ingredients:

• 3 cups zucchini
  
• 2 large eggs, lightly beaten
  
• 1/2 cup all purpose flour
  
• 1/2 cup pesto
  
• olive oil for frying

Directions:

Grate zucchini using fine cheese grater.
Place zucchini in a collander and allow to drain for one hour.
Mix zucchini, flour, pesto and eggs together until well combined.
Coat bottom of frying pan in oil.
Drop spoonfuls of batter onto hot oil.
Cook until lightly browned (~ 2 minuts per side).
Serve immediately.

Chocolate Zucchini Cake

When I first met my friend Loretta, she did not eat vegetables.

Seriously.

More than a little bit frightened for her health, I took to hiding vegetables in whatever seemingly non-vegetable dishes I could get away with. This recipe was one of my more successful efforts.

Sixteen years later, I'm pleased to report that Loretta's diet is now much improved -- and this cake still tastes great.

Ingredients:

• 4 oz butter
  
• 1/2 cup olive oil
  
• 4 oz granulated sugar
  
• 8 oz brown sugar
  
• 3 eggs, beaten
  
• 1/2 cup milk
  
• 12 oz all purpose flour
  
• 2 tsp baking powder
  
• 4 Tbsp cocoa powder
  
• 1/2 tsp allspice
  
• 1 lb zucchini, peeled and grated
  
• 8 oz chocolate chips

Directions:

Cream butter, oil and sugars until light and fluffy.
Beat in eggs and milk.
Sift flour, baking powder, cocoa and allspice together.
Fold flour mixture into wet ingredients.
Stir in grated zucchini.
Butter and flour a large lasagna pan or square cake pan.
Spoon cake batter into the pan and smooth the top.
Sprinkle chocolate chips over top of batter.
Bake at 375°F for 35-45 minutes, until a pick inserted into the centre of the cake comes out clean.
Cut into squares and enjoy warm or cooled.

Zucchini and Corn Enchiladas

Here's a vegetarian derivative of my popular chicken enchiladas recipe.

Ingredients:

• olive oil for frying and greasing pan
  
• 1 garlic, peeled and diced
  
• 1 large yellow onion, peeled and diced
  
• 1 zucchini
  
• 1 cup sweet corn kernels
  
• 2 cups hot (spicy) tomato-based salsa
  
• 1/2 lb aged cheddar cheese, grated
  
• 10 seven-inch whole wheat tortillas
  
• sour cream (to garnish)
  
• guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add zucchini and corn and stir fry until cooked through.

Add one cup of salsa, mixing well.

Remove filling mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of filling across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the filling.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.