Zucchini

Nutritional Notes: Zucchini supply a small amount of folic acid and potassium.

Preparation Notes: Zucchini are low in calories and can be eaten raw or slightly steamed, ideally with skins. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal, label and freeze.

Recipes:

Mexican Zucchini Casserole

I distributed and shared the recipe as a member of my first CSA, Holcomb Farm in West Granby, Connecticut in 2002! When I found a copy of this recipe folded and tucked in the back cover of an old vegetable cookbook, I smiled. The enjoyment I received from sharing this recipe and my casserole with other members sparked my enthusiasm for creating One United Harvest!

1 medium red onion, chopped
3 medium zucchini, cubed
1 large tomato, diced
1 1/2 c fresh or frozen corn
2 cups of your favorite tomato salsa
1 T chili powder

1 cup grated Monterey Jack cheese

Place all vegetables in a large bowl. Toss with salsa and chili powder. Place in a greased 9 x 13 pan. Bake at 350° for 30-40 minutes. Stir after 20 minutes of baking. After 30-40 minutes, set broiler to high, sprinkle casserole with cheese, and melt until cheese bubbles.

Note: Substitute veggies that are in season in your area, but for the full effect make this when fresh corn and tomatoes are plentiful.

Zucchini bread

Makes two large loaves and freezes really well!

3 eggs
1 3/4 cups sugar
1 cup light vegetable oil
2 1/2 cups unpeeled, grated zucchini
2 1/2 tsp. vanilla extract
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon

1/8 c walnut or hazelnut oil

Beat the eggs, then add sugar, mixing well. Add the oil, zucchini and vanilla; mix well. Sift the dry ingredients and slowly add to the sugar mixture. Stir until well blended. Add the nut oil and stir. Bake at 350° for approximately 55-60 minutes in two greased (9x5x3) loaf pans. Cool on wire racks and freeze or refrigerate.

Zucchini Lasagna

1/2 pound ground meat
1/3 cup chopped onion
15-oz. can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
4 medium zucchini
8-oz. carton ricotta cheese
1 egg
2 tablespoons flour

1/4 lb. mozzarella cheese, shredded

Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.