Zucchini Brownies

By Stephanie Gallagher, About.com Guide

· 4 Tbsp butter, melted
· 3/4 cup sugar
· 1 tsp. vanilla
· 1 cup all-purpose flour
· 1/4 cup unsweetened cocoa powder
· 3/4 tsp. baking soda
· 1/2 tsp. salt
· 1 cup shredded zucchini
· 1/3 cup chopped walnuts
· 1-1/2 cups chocolate chips
1. Preheat oven to 350 degrees F. Butter and flour 9-inch square baking pan.
2. With an electric mixer, beat melted butter, sugar and vanilla together until smooth. Dump flour, cocoa powder, baking soda and salt on top of wet ingredients. Mix on low. Stir in shredded zucchini and walnuts. Note: Batter may seem dry. Not to worry. This is what makes these zucchini brownies taste like fudgy chocolate brownies.
3. Spread into prepared pan. Bake 23-28 minutes until the top of the brownies are firm and springy when pressed with your fingertips. Spread chocolate chips over zucchini brownies. Return to oven and bake 2-3 minutes.
4. Remove from oven, and, with a knife, immediately spread melted chocolate chips over brownies, so it forms a glaze. Let cool. Enjoy.

 Zucchini And Mushroom Risotto

From Nibbledish.com

Ingredients
· 150g risotto rice    
· 1-2 cloves garlic, crushed
· 150g mushrooms, sliced
· 1 small zucchini, chopped
· 500ml (or more) vegetable stock
1. Put the bacon in a heavy pan and melt away some of the fat off it.
2. If there’s too little fat from the bacon, add the olive oil & throw in the onion & garlic. Cook till transparent.
3. Add the zucchini & mushrooms. Simmer until cooked, but not completely soft & mushy. You can add a little stock to speed things up.
4. Add the rice, stir thoroughly and fry the rice a bit in the oil.
5. Pour in the wine, stir till it evaporates.
6. Pour in some stock, stir till the liquid is absorbed. Then add more stock.
7. Try some – if the stock wasn’t salty enough, sprinkle with salt.
8. Season with pepper and basil.