Tag Archives: Zucchini

The Perfect Potato and Zucchini Side Dish for Your Next Barbecue

Step outside the french fry zone and try a new way to get your potato fix this summer. This easy recipe lets you take advantage of several PCH staples and combine them in a tasty yet easy to make dish. All you have to do is chop, season and you’re ready to enjoy tasty potato and zucchini vegetable goodness.

It’ll be a great side dish to go with those burgers (or veggie burgers), and while you’re at it, why not grab a summery cocktail?



2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste



1. Preheat oven to 400 degrees F.

2. Combine all the vegetables and toss with olive oil and bread crumbs. Add seasonings and place in a baking dish.

3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Original recipe


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Zucchini and Carrot Muffins

Ok guys, summer is rolling in, and that means summer squash! Here’s a fun little recipe you can make with zucchini from this week’s box. Serve at BBQs for a fun treat.


 Zucchini and Carrot Muffins

Makes six standard muffins



1/2 cup sugar

2 Tbsp. canola or vegetable oil

1/2 tsp. salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/4 cup chopped pecans or walnuts, toasted (optional)

1 cup white whole wheat flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg


Preheat oven to 375. Prepare a pan with 6 muffin cups with paper liners or cooking spray.


In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon, and pecans.


Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups.


Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.




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Purple Potato Hash with Corn and Zucchini


  • 2 strips bacon (optional)
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium purple potatoes or 4 small purple potatoes, diced small
  • ½ cup bell pepper, diced small
  • 1 ear of corn
  • ½ cup chopped zucchini
  • ½ teaspoon ground sage
  • Salt and pepper to taste



  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large cast iron skillet, cook bacon over medium heat. Remove from pan when done, pour off some of the grease, but reserve some to cook potatoes.
  • Add purple potatoes and cook until just barely tender. Add onion, garlic, bell pepper, corn, and zucchini.
  • Cook on medium-low heat until potatoes have browned and zucchini is tender, about 10 minutes.
  • Season with sage and salt and pepper to taste.

Apricot Zucchini Bread



  • 1 1/2 cup shredded zucchini
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1 1/2 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • 2 tsps. vanilla
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. ground cardamom
  • 1/4 cup apricot, pits removed and chopped fine



  • Heat oven to 350 degrees. Spray loaf pan, 9 x 5 x 3inches, with nonstick cooking spray.
  • In a large bowl, mix zucchini, sugar, oil and egg. Stir in remaining ingredients except apricots, then fold  in apricots. Pour into pan.
  • Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.