We were heading to Sara’s for dinner and the plan was to bring dessert, but we ended up really short on time. I searched for a quick cake recipe and saw this interesting recipe for a Chocolate Zucchini Cake. It wasn’t the best cake ever but had several strong points: It’s made with 3 cups of grated zucchini making it a bit healthier. It wasn’t too sweet. The inside is really moist, reminiscent of cake mix chocolate cake, and it’s an easy cake to transport. The sides/edges are a little bit chewy and the walnuts didn’t fit in this recipe, but it was quick and super easy, so when you’re in a bind, this is not a bad option. I didn’t have enough time to let it cool in order to frost it, so I served it with Cookies and Cream Ice Cream instead and it worked well.

Chocolate Zucchini Cake and cookies and cream

As for Sara’s dinner, Lon and I were so impressed. Sara just started experimenting with cooking pretty recently and put out a wonderful meal for us. We started with Olive Bread from Amy’s, an assorted cheese platter, and prosciutto and melon.
Proscuitto and Melon

The main course was a Spicy Shrimp and Scallop Pasta, tasty and nothing was over-cooked. For restaurants still serving mushy pasta or rubbery shrimp, you should feel very embarrassed. Sara just started cooking!
Shrimp and Scallop pasta

Thanks Sara!

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