Zucchini Fritter Parmesan Sandwiches with Prosciutto

Zucchini Fritter Parmesan Sandwiches

Zucchini fritters are not your run-of-the-mill sandwich filler. Unless you’re from an Italian family. We sandwich everything. Fritters included.

This isn’t very different from an eggplant parm sandwich but if you don’t like them I can almost guarantee you’ll like love these. The fritters are not only chock full of zucchini but ricotta too making them extra tasty.

It’s time for an Italian food lesson. … 

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Quick and Easy Zucchini Refrigerator Pickles

Zucchini Quick Pickles

If you think making pickles is some mysterious, long, drawn-out process then let me introduce you to the “quick” pickle! Say hello to my little friends.

These zucchini pickles take all of twenty minutes to make and after an overnight stay in the refrigerator they’re ready to eat. You can use any tall jar or two you have lying around – mason jars, pickle or spaghetti sauce jars. If you don’t have a jar you can use a glass bowl.

To make them all you do is heat vinegar, sugar, salt and red pepper flakes together. I forgot to mention they have a little spicy kick to them. You can go easy on the spice or omit it all together but I wouldn’t. They’re not burn-your-tongue off spicy. It’s a subtle kick.… 

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Zucchini Ricotta Fritters

Zucchini Ricotta Fritters

Second only to deep-frying, the best place for zucchini is inside fritters. I say this because if I hadn’t been dared to taste a piece of deep-fried zucchini a few years back, causing me to fall head over heels in love after hating it’s guts my entire life, I wouldn’t be sharing any zucchini recipes.

Fritters, cupcakes, fries, cornbread, etc. . .Nada.

That means I wouldn’t be eating as much zucchini as I possibly can stuff into my days. Sad.

August should officially be declared zucchini month in my neck of the woods when it sprouts out of every corner of the garden and is piled up to the rafters in any store you venture into. Good times. … 

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Baked Chicken Scampi with Potatoes and Zucchini

Baked Chicken Scampi with Potatoes

A summer comfort meal with baked chicken, potatoes and zucchini in a buttery, lemony garlic sauce that is so delicious you might be tempted to drink it. But don’t because the sauce is what brings it all together.

The chicken and vegetables are baked in one pan with a little chicken broth, butter, garlic and lemon zest. The vegetables, especially the zucchini, soak up all those flavors and the chicken comes out tender and juicy…. 

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Chocolate Chip Zucchini Cupcakes

Chocolate Chip Zucchini Cupcakes

Sweet cupcakes flecked with pretty green shreds of zucchini and mini chocolate chips with a rich, fluffy cream cheese frosting.

My answer to the growing zucchini problem.

If you plant zucchini in your garden than you know they grow like weeds and ripen at lightning speed, especially in August, a month that was plainly made for the sole purpose of harvesting zucchini.

There’s even a special day (Aug. 8th) designated for pawning off the excess on your neighbors… National Sneak Some Zucchini onto your Neighbor’s Porch Day.

Let me know if you need my address.

Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting
Even though Martha Stewart calls these cupcakes, the truth is they’re muffins. The method of mixing the batter, adding the wet to the dry, makes it a muffin. The frosting kind of turns them into cupcakes and who am I to argue with Martha Stewart? The Queen of everything.

The zucchini keeps them nice and moist and the chocolate chips and frosting makes them irresistible even to zucchini haters. I know I say that all the time about my zucchini recipes but only because it’s completely true. I’ve witnessed it many times with my very own eyes and have readers tell me the same exact thing.

Your kids, husband, dad, best friend, etc… all who passionately insist they hate zucchini will fall hard for these. And if you happen to have zucchini lovers around you they will thank-you up and down as they reach for a second one.

Cross my heart and pinky swear.

They’ll pass the test.

Chocolate Chip Zucchini Cupcakes
Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 cupcakes

Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting

Sweet cupcakes flecked with pretty green shreds of zucchini and mini chocolate chips with a rich, fluffy cream cheese frosting. My answer to the growing zucchini problem.


1 + 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 + 1/2 cups zucchini (about 10 ounces), shredded
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 teaspoon pure vanilla extract
4 tablespoons butter, at room temperature
4 ounces regular or light cream cheese, at room-temperature
1/2 teaspoon pure vanilla extract
3 cups confectioners' sugar, plus more if needed


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease with butter or non-stick spray.
  2. In a medium bowl whisk the flour, brown sugar, baking powder, cinnamon, and salt together then mix in the chocolate chips.
  3. In another bowl stir together the zucchini, oil, eggs, and vanilla. Add to flour mixture and mix just until combined - the batter will be thick - do not overmix or they will be rubbery.
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 22 to 24 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
  6. Make the frosting:
  7. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth and fluffy about 3 minutes. Beat in vanilla.
  8. Add a cup of confectioners' sugar at a time and beat until light and fluffy about 5 minutes.
  9. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1-3 days. Store in refrigerator.


Adapted from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Chocolate Chip Zucchini Cupcakes

Veggie Lasagna

Vegetable Lasagna

This veggie lasagna is full of all the things good and right in the world right now!

That means fresh produce from the Farmer’s market including zucchini, red peppers, baby spinach, onions and garlic surrounded by layers of fresh lasagna noodles, tomato sauce, stringy mozzarella cheese and my new favorite find, Farmer’s cheese…. 

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Cheesy Chicken & Broccoli Zucchini Roll-ups

Cheesy Chicken &  Broccoli Zucchini Roll-ups

Thin slices of zucchini are stuffed and rolled up with a chicken and broccoli filling then baked in sauce until hot and bubbly. The filling is flavored with red onion, garlic, roasted red pepper, mozzarella and white cheddar cheese plus a little cream cheese to act as the “glue” to hold everything together.

For best results the zucchini should be salted and laid out on a wire rack to leach out some of the water. This makes them pliable and easier to roll up plus they won’t be as soggy. If you don’t like zucchini, cooked lasagna noodles can be used instead. They’re way too long as is so I would cut them in half first…. 

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Orzo with Chickpeas, Zucchini and Feta

Orzo with Chickpeas, Zucchini and Feta

Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing. You can eat it warm or cold, as a side or a main, for dinner, lunch or a midnight snack. The bright, tangy flavors will have you coming back for more…. 

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