Category: Zucchini

Zucchini Hash


3 small or 2 medium Romanesco zucchinis
1 medium onion
2 tbs. basil, chopped
Salt and pepper to taste
1 large red bell pepper
1 tbs. extra-virgin olive oil
4 eggs

Dice the zucchini, pepper, and onion. In a large cast-iron skillet over medium heat, heat olive oil. Add onion and pepper, and cook until onion becomes golden brown and tender. Add zucchini, and cook until lightly browned and al dente. Season with salt and pepper. Toss with basil and transfer to plates. Serve hash topped with sunny-side-up eggs. Serves 4.

Zucchini Bars


8 cups zucchini peeled, seeded, and sliced thin
2/3 cup lemon juice
1 cup sugar
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup of crust (see below)

Slowly simmer zucchini in lemon juice until tender.
Add sugar, spices and stir in ½ Cup of crust mix and cook and stir 1 minute to thicken.

Crust mix:

4 cups flour
½ tsp salt
1 ½ cups margarine/butter/shortening
2 cups sugar
½ tsp baking powder

Put half of crust mix in 12 x 18 pan. Pack lightly and bake at 350° for 5 minutes. Spread filling
and top with crust and pat down. Bake at 350° for 30 minutes until lightly golden. Cool and then
cut into squares.

Zucchini Salad with Shaved Parmesan

From Eating Well Magazine July/August 2010
adapted from Taste of Home, Alberta McKay, Bartlesville , OK


  • 1 medium lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
  • 1/2 cup sliced almonds, toasted (see Tip below)
  • 1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips)


1. Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.)

2. Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.

3. Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
4. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.


Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving cold.

To toast sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Zucchini Tomato Supreme

from Farmer Annie


  • 1/4 Cup olive oil
  • 2 TB butter
  • 1 large onion, chop into 1″ (large) pieces
  • 3 small or 2 med or 1 large zucchini (slice 1/2″ thick)
  • 2-3 med tomatoes
  • 1 clove chopped garlic
  • 2 TB fresh oregano or 1 TB dried
  • Salt and pepper
  • 2 TB grated Parmesan Cheese


  1. In largest lidded skillet saute onion in olive oil and butter, 2 minutes, or until they are clear.
  2. Add chopped zucchini, diced tomatoes, and garlic to onion and stir on high for 2 minutes.
  3. Add 1/2 of the oregano, stir.
  4. Cover and simmer on lowest setting for 10 minutes, stirring every 2 minutes.
  5. Ready when zucchini is soft and slightly clear in the middle.
  6. Pour into a large serving dish, sprinkle w/ salt and pepper, last 1/2 of oregano and parmesan.
  7. Serve immediately.

Veggie Spaghetti Dinner

Spaghetti Squash is easy to fix. You can have an Italian dinner in an hour. Grab a stick of French bread the next time you are shopping or if you have time to bake your own, all the better.

You’ll need:
1 large spaghetti squash
Olive oil
1 chopped onion
1 cored and chopped pepper
2 medium zucchini or other summer squashes
2 tomatoes
Herbs – season with your favorite to taste
Spaghetti Sauce – use your favorite
Bread – your favorite crusty loaf

Begin by roasting your unpeeled squash in the oven. Rub hands with olive oil and then rub squash skin, place on a foil covered sheet, until it is lightly browned and the kitchen is fragrant about 40-50 minutes – xl sizes can take an hour). While it is cooking you can prepare the rest of the meal.

Slice your bread and then reassemble the slices back into the loaf shape, wrap the loaf shape in foil and leave the top seam open an inch down the length of the loaf.

Chop all your vegetables. The size you chop your vegetables depends on your taste. If you like to taste each flavor then leave them in large chunks, but if you have small children (especially those who like to pick individual veggies out, then chop them all fine and they will all blend together into the sauce).

Now you are ready to assemble. Sauté onions, peppers, and zucchini in a hot skillet on the stove top with a little garlic and olive oil. When the onions turn clear, add a handful of cored and diced tomatoes (again, choose the size you like). Cook it for another ten minutes stirring often until the tomatoes lose their shape. Turn it off and cover and let sit. If you are hiding the veggies, now is a good time to add an optional jar of your favorite spaghetti sauce.

Remove the spaghetti squash from the oven when cooked (it will dent nicely with the handle of a wooden spoon.). Put previously prepared bread wrapped in foil into oven. Place squash onto a platter. Let it sit for a few minutes. Slice down the center and discard the seeds and “goo”. Scrape a fork along the walls to remove the spaghetti shaped squash and place in your largest pasta dish or platter.

Serve your veggies and sauce over your spaghetti squash for a wonderful meal for the whole family. Don’t forget the bread to sop up all those delicious juices and flavors.

Lasagna for a Crowd

+ (an extra for a friend) by Anne Tisbert

This weekend I was craving Lasagna and thought to myself how can I make this using all the vegetables we have at the farm stand. A tastier combo. Everyone raved, so here it is. You can begin this several days ahead, in stages, or all at once. It seems I am always interrupted or should I say, I tend to under estimate the time it takes to do things. Although, It went together very well in several stages over a few days.


  • 1 package of Lasagna noodles (cooked. drained and cooled)
  • 1 lb of fresh ground pork or sausage (cooked til browned, scrambled and drained on paper towel)
  • 4 -QT jars favorite spaghetti sauce (I used Paul Newmans Organic w/spinach and cheese)
  • 4 teaspoons extra-virgin olive oil
  • 4 small onions chopped
  • 2 large peppers chopped (I used 8 mini purple peppers)
  • 3 cloves of garlic minced
  • 1 Tablespoon of oregano
  • 3 medium – Zucchini (Italian Romanesco ) sliced 1/4-1/2″ thick
  • 1 bunch of red Swiss Chard(leaves only) or Spinach leaves
  • 3/4 cup of cherry or 1/4″ sliced 2 – tomatoes

Filling – (Mix the following all together and set aside or refrigerate until ready to assemble)

  • 2 – 32oz containers of Ricotta Cheese (some people like to use cottage cheese for lower calories)
  • 4 eggs (scrambled)
  • 1 1/2 – 8oz packages of shredded cheese (any kind you like, I had a mixed blend. Save last 1/2 for toppings)
  • 1/4 cup of dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • 4oz shredded cheese (Mozzarella makes a nice topping too!)


Cook pasta (slightly under cooked or al dente), drain and set aside (or put in a baggie in fridge) until ready to assemble.
Brown ground pork, into scrambled pieces and add 1 clove of minced garlic, drain on paper towel. Also can be put aside (or refrigerate) until later.
In a large deep skillet warm olive oil, add peppers and onion, cook until onion is clear and peppers are limp, then add 1 cloves of garlic stir in just until fragrant. Add sliced zucchini and sauté until slightly cooked. Remove zucchini and set aside (or refrigerate until ready to assemble).  Turn off pepper, onions, garlic mix or set aside (or refrigerate until ready).
Heat homemade or jar Spaghetti sauce, add pepper, onion, garlic mixture. Add cooked pork, and continue to heat on medium until it bubbles, even when stirred. Turn off heat and add oregano. Stir again. Set Aside.
In a separate Large bowl, make filling by Mixing all the cheeses, eggs. Then rub the herbs in your hands as you add them to the filling until all ingredients are well blended. You are now finally ready to begin to assemble the lasagna. Get all your layers in order.


I use an enameled roasting pan 8 1/2″ by 15″, 2 3/4″deep, and also a standard bread loaf pan and fill both at the same time, so I can freeze one for later. Laddle the meat sauce thinly to just cover bottom of pans. Next add a layer of lasagna noodles to cover all the sauce. Use the longest pieces first and then cut pieces to completely cover the sauce layer. Next Dollop Filling (rubber spatula) over all the noodles and then lightly spread filling into a 1/2 ” thick layer. Then add another layer of noodles. Next add a thin layer of meat sauce covered with a layer of spinach or chard leaves. Next another layer of noodles. Next Dollop a thinner layer of cheese filling and spread only 1/4″ thick. Another layer of noodles. Next a layer of meat sauce. Then a layer of zucchini slices and a layer of cherry tomatoes in between zukes or add another layer of large tomato slices on top. Then add a thin layer of meat sauce if more is still remaining. (If meat sauce is hot when layering, then, top with shredded cheese. If assembling cold, cook 40 minutes before adding cheese topping.)
Bake at 375° for 30 minutes. Insert butter knife in center to test for hotness in lower cheese layers before removing from oven. Should be bubbling around sides too. Cut into large squares with a serrated knife and serve hot. Take uncooked lasagna pan of choice and cover with plastic wrap (xtra long so you will remember to remove plastic before baking) and also cover it with foil, FREEZE or deliver it to a friend.
Add a salad and crusty bread to complete your meal. Enjoy!

Broccoli Raab and Zukes

  • 1lb of Pasta cooked, drained, cooled and set aside
  • 3 TBL of Olive Oil.
  • 2 Green Garlic – Chop one whole green garlic including stems (peel and discard one outer layer)
  • 1 bunch of broccoli raab – chop the whole bunch – stems and leaves into bite sizes
  • 2 small-med zucchini – slice 1/4 inch thick
  • 3TBL freshly grated parmesan cheese
Make ahead a pound of your favorite pasta – your choice of shape.
In a very large deep fry pan or wok warm olive oil and garlic.
Add zucchini and stir until all covered in oil and garlic.
Add broccoli raab and toss again.
Cover and turn heat to very low for 15 minutes.

Broccoli Raab, Bok Choy, Scapes, Zukes and Pasta

rom Farmer Annie

I was trying to empty the fridge, so I made this on the weekend and it was so good. I think you could add tomatoes and they would be nice in there too! It reheats well. Healthy Eating!


  • 1 pound pasta (cooked according to package directions)
  • 1/4 cup olive oil
  • 1 bunch Broccoli Raab, chopped into 1′ pieces
  • 1 bunch Bok-Choy, chopped into 1″ pieces
  • 1 handful of pea pods (pull strings and break in half)
  • 1 red pepper, chopped into 1″ pieces
  • 5 garlic scapes, chop into 1″ pieces
  • 2 zucchini, chop into 1″ pieces
  • grated Parmesan cheese, to taste


  1. Pre-chop all veggies into 1″ pieces.
  2. In largest skillet, add oil and all the veggies (omit pasta until later). Simmer over medium-low heat until everything looks wilted and the zucchini softens to your liking (approx. 10-15 minutes). Remove from heat.
  3. In a large serving dish, combine pasta with the veggie mix. Toss well. Top with grated cheese.
  4. Serve while hot. Enjoy!

© 2019 Valley Dream Farm

Theme by Anders NorenUp ↑