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.
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.
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