ZUCCHINI

Zucchini Bread
Terra Brownback

1 ½ cups sugar
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 eggs
1 cup oil or 1 cup applesauce or ½ oil & ½ applesauce
2 tsp vanilla
2 cups peeled and grated zucchini
½ cup raisins
1 cup nuts
1 cup crushed pineapple (drained)

Mix all ingredients together (well).  Pour into 2 greased and floured loaf pans.  Bake.

Cooking time:  60 minutes
Oven Temp:  325

Zucchini & Rice
Submitted by Dennis & Maryann Mawhinney

2 to 2 ½ pounds zucchini
Salt as needed
½ cup long-grain rice
3 cups boiling salted water
½ cup minced onion
2 Tbs. olive oil
2 cloves garlic, finely minced
2 Tbs. all purpose white flour
Milk and reserved zucchini juices to make 2 ½ cups
2/3 cup freshly grated Parmesan Cheese
Salt and freshly ground pepper to taste

Preheat oven to 425 degrees.  Grate zucchini coarsely and sprinkle with salt.  Let stand for 30 minutes and then squeeze out all moisture, reserving juice.  Set aside.  Pour rice into the 3 cups of boiling water and boil for 5 minutes.  Drain and set aside.  Slowly sauté onion in olive oil until lightly browned.  Add garlic and zucchini; toss and sauté for 5 minutes.  Sprinkle with flour, sauté and stir for 3 minutes more, then gradually add milk and zucchini juice.  Cook and stir until thickened.  Add rice and all but 2 Tbs. of the cheese.  Adjust seasoning with salt and pepper and transfer to a buttered 2 quart shallow baking dish.  Sprinkle with reserved cheese and bake for 30 minutes

Greek Zucchini Salad with Crumbled Feta
Submitted by Dennis & Maryann Mawhinney

3 Tbs.  Lemon Juice
2tsp. grated lemon zest
1 clove garlic, minced (about 1 tsp)
½ cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, thinly sliced (about 1 cup)
½ cup crumbled feta cheese
2 green onions, chopped  (about ¼ cup)
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh parsley

Whisk together lemon juice, lemon zest and garlic in large serving bowl.  Gradually whisk in oil.  Season with Salt and pepper.  Add zucchini and onion,  toss to coat.  Cover and marinate overnight, or up to 2 days.  Sprinkle with feta, green onions, mint and parsley just before serving.

For a more colorful salad, use one zucchini and one yellow squash.

Summer Squash Rounds
Submitted by Maryann & Dennis Mawhinney

About 2 pounds summer swash or zucchini, 
the smaller the better
3 Tbs. butter
salt and pepper to taste
1 Tbs. honey
3-4 Tbs. minced fresh mint leaves

Cut the quash into ¼ inch-thick slices.  Place the butter in a large skillet and turn the heat to medium high.  When its foam subsided, add the squash and sprinkle with salt and pepper.

Raise the heat to high and cook, stirring occasionally, until the squash becomes tender and begins to brown,  about 15 minutes.  Stir in the honey and mint, check the seasoning, and serve.

Roasted Veggies & Penne Bake

Recipe_Ingredients:

1 Pepper (red or purple)
1 Zucchini (small to med.)
1 Yellow Squash (small to med.)
1 Eggplant (small to med.)
1 Onion (yellow or red)
1/2 pint Cherry Tomatoes
3 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper

1/2 lb Penne
3 cups Marinara Sauce
3/4 cup Peas (frozen OK)
1 cup grated Mozzarella Cheese
1/4 cup grated Parmesan Cheese

2 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
2 Tablespoons Butter - small pieces

Recipe_Instructions:

Preheat oven to 450 degrees F

Chop all vegetables into 1" cubes or strips, halve tomatoes

Toss vegetables with olive oil, italian seasoning, salt and pepper on baking sheet

Roast vegetables 15 minutes or until tender

Cook pasta 6 minutes (package directions say 9, but pasta will continue cooking in oven)

Toss pasta, roasted vegetables, marinara sauce, peas and cheeses and place in greased baking dish

Top with breadcrumbs and remaining parmesan cheese and dot with butter

Bake at 450 for 20-30 minutes - until brown and bubbly

Cool slightly before serving

Notes: I use "spiral path size" veggies. I think any tomatoes would work if diced to 1" cubes. Dry herbs are better than fresh in this case - fresh burn. It might be nice to add some fresh garlic and/or mushrooms to the roasting vegetables.

Zucchini Pie
Submitted By Jill Fritz

4 cups thinly sliced unpeeled zucchini
1 cup onions – chopped
½ cup butter
Salt and pepper to taste
Sauté above ingredients and then add:
¼ tsp oregano
¼ tsp basil
2 Tbsp parsley (dry)
¼ tsp garlic salt

Remove from stove and add:
2 well beaten eggs
8oz shredded mozzarella cheese

Mix and pour in pie shell made of Crescent dinner rolls, or your own homemade pie crust. Sprinkle 4oz of grated mozzarella cheese over top.

Bake at 350 for 35-40 minutes.

Zucchini Relish
submitted by Bonnie Moose

8 cups Zucchini
3 sticks celery
4 cups peppers
2 cups onions
Grind these ingredients together

Add 3 Tbsp. Salt-mix and let set over night.
Rinse and drain well, then add:
2 cups vinegar
1 cup water
3 cups sugar
¾ tsp. turmic
3 Tbsp. Mustard seed

Bring all to boil and can.

Zucchini Ribbons with Saffron Couscous

4 zucchini (about 2 pounds)
2 tablespoons olive oil, divided
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced carrot (about 1 small)
1 (14 oz) can fat-free, less-sodium chicken broth
1 teaspoon salt, divided
1/4 teaspoon saffron threads, crushed
1/4 teaspoon freshly gournd black pepper, divided
1 1/4 cups uncooked couscous (I substituted brown rice)
1/2 cup frozen green peas
2 tablespoons chopped fresh cilantro

1. Using a vegetable pealer, shave zucchini into ribbons; set aside.
2. Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; saute 3 minutes. Add broth, 1/2 teaspoon salt, saffron and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm. (If making with rice. Start by making rice with broth using 1 1/4 cups rice and 2 1/2 cups broth. Add salt and pepper and cook for usual time (15 minutes for white rice / 30 minutes for brown rice). Saute onions and carrot in a seperate pan and add along with the saffron and peas about 5 minutes before the end of the cooking time.)
3. Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and saute 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro. Yeild: 8 servings

Happy Gardening,
Holly Keich

Zucchini Pancakes
submitted by Jill Fritz

2 large Zucchini, grated (about 3 cups)
2 eggs, beaten
¼ cup fresh Italian Parsley, chopped
2 tablespoons chopped shallot
3 tablespoons flower
¾ teaspoon sea salt
¼ teaspoon fresh cracked pepper
2 tablespoons vegetable oil
1 cup salsa, or ¼ cup grated parmesan cheese

Combine the zucchini, eggs, parsley, shallot, flour, sea salt and pepper in bowl and mix well. Heat 1 tablespoon of the vegetable oil in a nonstick skillet over medium heat. Drop the zucchini mixture, 2 tablespoons at a time, into the hot oil flattening each pancake slightly and adding the remaining oil as needed between batches. Fry for 2-3 minutes on each side or until set. Place on a broiler pan. Broil for 1 to 2 minutes or until golden brown and crispy. Serve with Salsa or a sprinkling of Parmesan cheese.

Makes 16 pancakes

For Potato Pancakes, substitute 3 cups shredded potatoes, rinsed and dried, for the zucchini and eliminate 1 egg. Serve with sour cream and caviar, or to kids with sour cream and applesauce. (Note: Be sure to soak the shredded potatoes in water, changing the water several times to remove some of the starch. Dry the potatoes thoroughly before adding the remaining ingredients.)

Zucchini Ankara

¼ cup olive oil
Two cups chopped onion
3-4 cloves garlic, minced
1 tsp oregano
Zucchini and/or yellow squash cut in ½ thick moons, about 6 C
1 cup garbanzo beans
½ cup sliced black olives
1 Tbsp ground cumin
2 tsp dried mint
5 Tbsp lemon juice
Salt and pepper to taste
Pinch of cayenne
1 cup crumbled feta cheese

Sauté the onions and garlic until translucent.
Add squash and oregano; cook on med until
just tender. If not enough liquid, add ¼ C water.
Dish should be juicy. Add the rest and heat thru.
Then top with feta cheese. Serve over rice or
couscous or favorite pasta

MAE'S MEDITERRANEAN POT PIE

1 Eggplant, peeled and cubed
1 onion & 1 pepper, sliced
1 zucchini & 1 yellow squash, sliced
3 Garlic cloves, peeled and minced
3 Plum tomatoes, chopped
1/2 C Parmesan cheese
1 C mozzarella cheese
1/2 t pepper
1 t salt
1 T dry oregano
Chopped fresh basil
1 double 10" piecrust

Sauté eggplant cubes in 1/2 C olive oil until soft. Remove from pan. Sauté other veggies (not tomatoes) until soft. Fit piecrust into pan. Dust bottom with Parmesan cheese. Layer vegetables, herbs and spices, tomatoes and cheeses. Top with some of the tomatoes. Place top crust on and cut vent holes. Bake on a foiled-lined cookie pan at 350 degrees for one hour. Allow cooling for about 40 minutes. Takes time but is worth it. Make two while you're at it. (My kitchen motto.) Mike's Mom, Mae, gave this recipe to me early in our marriage. She is a special person in our lives. She lost her battle with cancer and died on February 7, 2002. We offer this to you in her honor.

SUMMER SALAD

1 lb. cucumbers
1 lb. zucchini
2 t salt
1/4 cup wine vinegar
1-1/2 lb. ripe tomatoes
Red pepper and green pepper, chopped
3/4 cup chopped red onions
1/4 C olive oil
salt and pepper
2 T chopped oregano
1/4 cup chopped parsley

Peel, seed, and chop the cucumbers. Wash and chop the zucchini. Toss them together with the salt and vinegar. Allow to sit for 30 minutes. Meanwhile, peel, and chop the tomatoes. Drain the cucumbers and zucchini and toss with the tomatoes and onions. Add oil and more vinegar to taste, season with salt and pepper, and toss with oregano and parsley.


TOMATO ZUCCHINI BAKE
This makes 2 very generous portions (I found that it was a good dinner, and then it provided 3 lunches for the week!)

1 C brown rice - uncooked
1 T olive oil
ground ginger to taste
1/2 C green onions - chopped
2 each zucchini - large, sliced
3 large tomatoes - coarsely chopped
1 dash soy sauce - to taste (I used about 2 tablespoons of Tamari)
1 garlic clove - crushed
2 C vegetable broth - boiling

Sauté rice in oil until golden brown. Place in a glass 13x9" dish and swish rice around to grease dish. (I used a 2 qt casserole dish) Spread rice in an even layer. Sprinkle liberally with ginger. Layer the scallions, zucchini and tomatoes over the rice. To the hot vegetable broth, add the soy sauce and garlic, then pour the mixture evenly over the casserole. Cover tightly and bake at 350 degrees 1 hour 15 min until liquid is absorbed and vegetables are tender.

ZUCCHINI TOMATO CASSEROLE
Submitted by longtime Spiral Path Farm member Dennis Mawhinney

1/4 cup of oil
1 garlic clove, minced
1/4 cup Parmesan cheese, grated
1/2 teaspoon oregano (If using fresh herbs, use 3 times as much)
1/2 teaspoon basil (If using fresh herbs, use 3 times as much)
2 tablespoons butter, melted
5 med. zucchini cut in 4 inch slices
5 med. tomatoes, peeled and sliced
1/2 cup Cheddar cheese, grated
1/2 cup breadcrumbs
Salt and pepper

Preheat oven to 350 degrees. Heat oil in a pan, add garlic and cook to flavor oil, 5 min. Take browned garlic out and throw it away. Sauté the zucchini slices in the oil until the zucchini begins to become clear, but is still firm (el dente). Mix the oregano, basil, and cheeses. Place alternate layers of zucchini and sliced tomatoes in a buttered casserole. Sprinkle each layer with salt and pepper and the cheese mixture. Combine the breadcrumbs and melted butter. Sprinkle on top of the casserole and bake, uncovered, until crumbs are browned. About 25 minutes. Serves 6.

CHOCOLATE ZUCCHINI CAKE

1/2 C soft butter
1 1/4 C sugar
1/2 C applesauce or oil
2 eggs
1/2 C sour milk (1 t vinegar in 1/2 C milk for 5 minutes)
1 t vanilla
2 1/2 C flour
4 T cocoa
1 t baking soda
1/2 t baking powder
2 C zucchini
1 C chocolate chips

Cream the butter, sugar, applesauce (oil), eggs, sour milk, and vanilla. Mix all the other dry ingredients and blend with the creamed mixture. Stir in the zucchini and pour into a greased 9x13 pan. Sprinkle with chocolate chips. Bake at 350 for 35-40 minutes.

CHOCOLATE CHIP ZUCCHINI LOAF

2 1/2 C flour
1/2 C unsweetened cocoa powder
1 1/2 t Baking powder
1 t Baking soda
1 t Cinnamon
3/4 t Salt
1 C Sugar
3/4 C egg substitute or 3 large eggs
1/2 C unsweetened applesauce
1/3 C vegetable oil
2 t Vanilla
2 C packed, grated zucchini
1/2 C mini-chocolate chips

Preheat oven to 350. Spray two 8x4-inch loaf pans with oil. Set aside. In a large bowl combine flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside. In a medium bowl whisk together sugar, egg substitute, applesauce, oil, and vanilla. Stir in zucchini. Add wet ingredients to dry ingredients and stir until moistened. Fold in chocolate chips. Place in prepared pans and bake for 50 minutes, or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan, and then remove.

FARMER MIKE'S ZUCCHINI CRABCAKES

3 C Grated, unpeeled Zucchini
1/2 C Parmesan cheese
2 C Italian seasoned breadcrumbs
1 T Old Bay seasoning
1 T mayonnaise
4 eggs
1 onion, minced
2 cloves garlic, minced

Mix all ingredients together. Form into patties. If too moist, keep adding breadcrumbs until they can be formed without too much stickiness. Then coat each side of the cakes with breadcrumbs and fry in hot oil until browned and then flip and fry the other side. Top with a slice of your favorite cheese and serve on a bun with tomato and lettuce. Simply delicious.

MEDITERANEAN STIR-FRY

Slice 2 zucchinis, yellow squash, 1 onion, 3 cloves garlic. Finely mince swiss chard. Heat olive oil in a large pan and add veggies. Stir at high setting until veggies are just softening and have bright color. Add chopped parsley, salt and pepper. Chop 1-3 tomatoes and stir in. Top the dish with 1/4 c parmesan and 1 C shredded cheddar. Serve this mix over pasta or rice. It is a really quick dish and very delicious. Other herbs which add much: basil, oregano. Both basil and oregano will be in your box soon.

ZUCCHINI PIZZA
Submitted by member Pam Wiedeman

3 1/2 C zucchini, coarsely grated
2 eggs, lightly beaten
2 C shredded mozzarella, divided
1/2 C parmesan cheese, grated
1/3 C flour
1 T olive oil
1 C pizza sauce
chopped oregano, basil to taste
1/8 t dried red pepper

1. Preheat oven to 350; grease a 13 x 9 x 2" casserole dish.
2. Press grated zucchini between paper towels to remove excess moisture.
3. Combine zucchini, eggs, 1 C mozzarella, parmesan, and flour in medium bowl; mix well.
4. Spread zucchini mixture into prepared casserole dish; bake uncovered at 350 for 20-25 minutes.
5. Remove dish from oven; set oven to broil
6. Brush surface with olive oil; broil 5 1/2" from heat for 5 minutes.
7. Remove from oven; reset oven to 350.
8. Spread pizza sauce on top of zucchini mixture; sprinkle with remaining mozzarella, herbs and red pepper; bake uncovered at 350 for additional 20 minutes or until cheese is bubbly.

ZUCCHINI STICKS
Recipe By Karena Kell

½ c. cornmeal
½ c. grated Colby cheese
3 small zucchini (optional peeled)
Mayonnaise

Combine cornmeal and cheese and set aside. Slice zucchini into sticks, dip into mayonnaise, and roll in cornmeal mixture. Arrange on a greased baking sheet.
Bake 15 minutes at 425, then turn and bake 5 minutes more. Serve warm.

Zucchini Relish

5 pounds zucchini (about 20 medium sized)
6 large onions
½ cup salt
Cold Water
2 cups white wine vinegar
1 cup sugar
1 teaspoon dry mustard
2 teaspoon celery seed
½ teaspoon each ground cinnamon, nutmeg, and pepper
2 jars (4oz. Each) pimientos, chopped

Put zucchini and onions through a food chopper using a medium blade; mix with salt in a bowl and cover with water.  Cover and refrigerate for 4 hours or overnight.

Drain vegetables, rinse; then drain again.  In a 5 or 6 quart pan, combine vegetables, vinegar, sugar, dry mustard, celery seed, cinnamon, nutmeg, pepper and pimientos.  Bring quickly to boil, stirring constantly.  Reduce heat and simmer, uncovered for about 20 minutes or until reduced to about 3 quarts.