Manchego Zuchinni Muffins (Muffins de Calabazín y queso Manchego)

2 cups - 400gr flour
2 tsp yeast

2 tsp cinnamon

1/2 tsp nutmeg
pinch of salt
2 eggs
1 1/3 cup - 300 gr white or brown sugar 
2 tsp vanilla extract

zest of 1/2 small lemon 

2/3 cup - 100 gr butter

3 cups grated, unpeeled zucchini
4 tbsp of grated manchego aged cheese


Preheat the oven up to 190ºC (350ºF)

In a bowl mix the flour, yeast, salt, cinnamon and nutmeg, put aside. 

Beat the eggs and sugar until getting a cream. Add the vanilla, lemon zest and butter, keep beating. Then add the zucchini, and little by little add all dry ingredients and mix until getting an homogeneus dough. 

Use butter to cover the muffin tins. Fill up half and and put some grated manchego aged cheese on top. Bake for 25-30 min or until ready. Let it cook for 5 minutes and unmold. 

Pisto Manchego

1 onion
3 green peppers
3 zucchinis
3 eggplants
A clove of garlic
A large can (29 oz. or so) of tomato puree
A touch of salt
A teaspoon of sugar
A little bit of olive oil
Some eggs

Chop the onions, green peppers, zucchinis, eggplants and garlic.  Take a large frying pan and cover the bottom with some of olive oil, then add your chopped onion and garlic.  Set the heat to low and let your onion and garlic cook away.

Rollitos de calabacín rellenos de espinacas y queso de cabra (Zucchini rolls stuffed with spinach and goat cheese)

Ingredients for about 8-10 rolls

1 large or 2 small zucchini

40 g of goat cheese roll

a bunch of fresh baby spinach

thyme

fresh basil

lemon juice

olive oil

black pepper

Wash and dry the zucchini. Cut the ends. Cut lengthwise into longitudinal pieces, no more than half a centimeter thick. Spread on both sides with olive oil. 

Crema de calabacín (Cream of Zucchini soup)

2 medium potato
2 small onion
2 zucchini (600 g)
1 l of water or soft chicken broth
100 ml cream (whipping cream)
Extra virgin olive oil
Pepper, nutmeg and salt



Start peeling and cutting the onions and potatoes into small pieces. Then fry over low heat in a pan with a little bit of olive oil.

When the onions are soft add the chopped zucchini, cleaned and skinned. Mix well and cook for a couple of minutes.

Zarangollo Murciano

1/2 cup extra virgin olive oil

2 cloves garlic, minced

3 yellow onions, finely chopped

2 zucchini, peeled & cut into small dice

Salt

Freshly ground black pepper

1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano

6 eggs (optional)

In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.