Do you remember Martha Stewart's Every Day Food Magazine? I used to love that little recipe mag, it was my grocery checkout isle impulse buy. I still make a few items from the magazine - including this Zucchini-Paremsan Loaf recipe from 2005.
I love that this loaf isn't sweet, so many loafs and breads that use Zucchini are sweet but sometimes you just need something savoury to fill you up.
I made this recipe most recently for two specfic reasons. 1. My Urban Harvest Delivery (CSA box of organic fruits and veggies) came with 3 zucchini's and I forgot all about them and another box was on it's way. 2. It's getting really busy at work as my contract winds down so I often find I don't have time for a full lunch and have been grabbing less than healthy snacks through the day.
This loaf freezes and thaws really well. This time I made mini loafs instead of one large loaf, allowing me to pull one out of the freezer as I leave for work. It's thawed by the time I need a snack. Great on it's own, or with a spread - butter, cream cheese, or my new indulgence - a bit of locally made Carmeli's Yogurt Cheese.
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