STUFFED ZUCCHINI WITH TOMATO SALSA
Prep Time: 30 minutes | Cook Time: 40 Minutes | Ready In: 2 Hours 10 Minutes | Servings: 6
Ingredients
- 6 4Earth Farms™ Zucchini
- 2 Tablespoons olive oil
- 1 1/2 cups soft bread crumbs
- 1 egg, beaten
- 1/2 cup chicken broth
- 2 large tomatoes – peeled, seeded and chopped
- 5 Tablespoons chopped fresh basil
- 3 tablespoons olive oil
- 4 Tablespoons chopped fresh parsley
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 cloves garlic, minced
- salt and pepper to taste
Directions
- To make the tomato salsa in a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely.
- In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
- Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Pour chicken stock over zucchini.
- Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.
Recipe courtesy of Allrecipes.com
ZUCCHINI BREAD
Prep Time: 15 minutes | Cook Time: 1 Hour 20 Minutes | Ready In: 1 Hour 45 Minutes
Ingredients
- 2 cups shredded 4Earth Farms™ Zucchini
- 3 cups all-purpose flour
- 3 eggs
- 1 cup chopped walnuts
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine.
- Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
- Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Recipe courtesy of Allrecipes.com
CHEESY ZUCCHINI BAKE
Prep Time: 10 minutes | Cook Time: 45 Minutes | Ready In: 55 Minutes | Servings: 4-6
Ingredients
- 2 medium 4Earth Farms™ Zucchini, cut in slicesor half-moon slices
- 2 medium yellow squash, cut in slices or half-moon slices
- 2-4 tablespoons fresh basil, chopped
- 2 tablespoons thinly sliced green onion
- 1/2 teaspoon dried thyme
- 3/4 tsp garlic powder
- 1 cup white cheese (can do 2 cheeses, 1/2 cup + 1/2 cup. Examples are Mozzarella, Provolone, Romano, or your choice)
- 1/2 cup coarsely grated Parmesan
- kosher salt to taste
Directions
- Preheat an oven to 350 degrees F (180 degrees C). Spray an 8″ x 8″ baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
- Combine squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and herbs are well-distributed. Season with salt and pepper. Put mixture in baking dish and bake uncovered for 25-30 minutes.
- When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake for 10-15 minutes longer, or until cheese is melted and nicely browned and zucchini is fully cooked.
- Serve and enjoy!
Recipe courtesy of Allrecipes.com
ZUCCHINI & YELLOW SQUASH GRATIN
Prep Time: 20 minutes | Cook Time: 25 Minutes | Ready In: 45 Minutes | Servings: 6
Ingredients
- 2 4Earth Farms™ Organic Zucchini, cut into 1/4-inch slices
- 2 4Earth Farms Organic Yellow Squash, cut into 1/4-inch slices
- 2 tbsp butter
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup heavy cream
- 1 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese, divided
Directions
- Preheat oven to 450°. Grease a 11×7-inch or 2-qt baking dish and set aside.
- Over medium heat, heat the butter in a large skillet. Add Zucchini and Yellow Squash slices, shallots, garlic and sprinkle with salt and pepper. Stir occasionally until Zucchini and Yellow Squash are crisp-tender.
- Add heavy cream and cook for about 3 minutes, or until thick.
- Remove from heat and stir in 1/2 cup Italian bread crumbs and 1/4 cup Parmesan cheese.
- Spoon mixture into the baking dish and sprinkle the remaining Italian bread crumbs and Parmesan cheese.
- Bake until golden brown for about 8-10 minutes.
Squash Succotash
Prep Time: 10 minutes | Cook Time: 10 Minutes | Ready In: 20 Minutes | Servings: 4
Ingredients
- 3 Strips of your favorite bacon (optional)
- 1 tsp. olive oil
- 1 4Earth Farms™ Organic Zucchini Squash, diced
- 1 4Earth Farms™ Organic Yellow Squash, diced
- 1/2 cup corn kernels
- 1/2 cup fresh tomatoes, diced
- 1/2 cup black beans, cooked
- 1 Tbsp. pesto
- Salt and pepper to taste
Directions
- Optional ingredient: In a large skillet, cook bacon until crisp. Blot bacon on paper towel, crumble, and set aside.
- In the same skillet, heat olive oil over medium-high heat.
- Add diced zucchini, yellow squash, and corn. Season with salt and pepper to taste.
- Cook, stirring occasionally, for about 10 minutes.
- Stir in the tomatoes, black beans, and pesto and remove from heat.
- Place in a large bowl. Garnish with the crumbled bacon.
- Serve immediately.