Mom Knows Best : My Produce From Friends And What I Made With It

Tuesday, September 10, 2013

My Produce From Friends And What I Made With It

Last Friday two wonderful neighbors gave me these wonderful tomatoes and zucchini. One neighbor found this monster zucchini in her garden. The other neighbor had a sister from Iowa visiting her and she brought with her tomatoes.  So I put it all to good use. I made oven dried tomatoes, tomato sauce in the slow cooker, zucchini bread, and zucchini egg muffins.

Before drying

This is what they looked like after drying

Oven Dried Tomatoes
  oven 200 degrees
cook time 4- 6 hours

 All you do is wash the tomatoes and trim off the tops. For plum tomatoes you just cut in half and bigger tomatoes slice in 1/4 inch or bigger slices. Place them on parchment paper or silicon backing sheets. Sprinkle with salt. Bake them until they are dried but still flexible. The smaller ones will dry quicker so check them after 4 hours. Cool on plates and then freeze them. I wrapped them between plastic wrap to keep them separate. These are wonderful on pizza or in pasta dishes.

                                              Tomato Sauce
Slow Cooker tomato sauce is very easy to make. Wash and trim the tomatoes,about 4 pounds. There is no need to cut tomatoes. Place in slow cooker with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon dried  basil, and 1 teaspoon sugar. Cover and cook in low for 8 hours. After cooking cool sauce down and puree in blender. You can freeze this for later use.

                              Zucchini Oat Bread

 This is a low fat recipe and great for a healthy breakfast.
        2 cups flour
        1 cup oatmeal
         2 teaspoons baking powder
         1/2 teaspoon baking soda
         1 teaspoon cinnamon
         1/4 teaspoon salt
         2 egg whites
          3/4 cup brown sugar
           2 tablespoons vegetable oil
           1 cup plain yogurt
          2 cups shredded zucchini
  oven 350 and coat 2  9 x 5 loaf pans with oil or cooking spray

 Whisk the flour with oats, baking powder, baking soda, cinnamon, and salt and set side.

 Beat the egg whites with the sugar and oil until smooth Add yogurt and beat again Stir in zucchini and flour mixture until combined.
 Pour into pans  and bake 50 to 60 minutes or until a knife comes out clean. Cool for ten minutes and turn over bread on plate.

Zucchini Cheese Egg Muffins

  • 6 eggs, beat
  • ½ cup milk
  • 1 cup shredded cheese
  • 1 cup shredded zucchini
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon garlic powder
  1. Combine all ingredients in a medium size bowl
  2. Spray non-stick spray in a 12 muffin pan
  3. Scoop about 3 tablespoons of egg mixture into each muffin section
  4. Bake 30 minutes at 350*

I made a double batch of these as I had a lot of zucchini. Make sure to oil the muffin tins well or use papers as mine got stuck and were hard to get out.


  1. Yum! Looks like lots of healthy goodies!

  2. Yummy! The Zucchini Oat Bread sounds wonderful!

  3. Darn, now my mouth is watering!!! ha/ha Great post!! Thanks for the recipe and tip!


Mom knows best