Kale Pesto Pasta with sautéed Zuchinni:
Boil water for your pasta, I used egg noodles, but that’s all I had, I would have used Barilla Plus Rotini
if I had it!
Chop 2 cloves of garlic and ½ a bunch of kale. Sautee the garlic and kale in the pan, add 3 TBS
water and put the lid on until sufficiently wilted. Put the cooked kale in the food processor with ¼ cup
of olive oil, the leaves from half a bunch of basil, 1 tsp salt and ¼ cup parmesan cheese ( if you wish)
, puree until very fine, set aside.
In the already hot pan, add 2 TBS olive oil and 1 thinly sliced onion, sautee until soft, add chopped
zuchinni and summer quash, I cut them into quarter inch pieces, about 4 small, or 2 large squash,
sautee with the onion until golden brown.
Toss the zuchinni, pesto, and pasta together, delicious!!!!!
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Zucchini Pineapple Cake- From CSA member Amy S.
Makes: two 9x5 loaves OR two 8x8 pans OR one 9x13x2 pan OR one 9x13x1 pan plus one mini loaf
OR 30 muffins
3 eggs
2 c sugar
1 t vanilla
1 c oil
2 c grated and drained zucchini, unpeeled (or yellow squash)
3 c flour
1 t baking soda
1 t baking powder
1 t salt
1/2 c raisins
1 c chopped nuts (my favorite is pecans, but I used almonds for the potluck)
1 c crushed pineapple, drained (from a 20 oz can)
Preheat oven to 325. Grease and flour (or use non-stick spray) baking pans.
Beat eggs until fluffy. Add sugar, vanilla, oil and zucchini.
In a separate bowl, mix flour, baking soda, baking powder and salt. Stir into wet mixture until just
blended. Stir in raisins, nuts and pineapple.
Pour into prepared pan(s). Bake until nicely browned and toothpick in center comes out clean. For
9x5 loaves, 8x8 pans, 9x13x2 pan that's about an hour with pyrex dishes. Metal 9x13x1 pans and
mini loaf pans take about 50 minutes. Muffins take about 35 minutes.
Cool in pan for 10 minutes. Remove to a wire rack to cool completely.
If desired, loaves can be frozen. Wrap loaves in plastic wrap first before wrapping in foil. The acidity
of the pineapple will eat through aluminum foil and that's not a good thing.
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Chocolate Zucchini cake: from the Simply in Season cookbook by Mary Beth Lind
2 cups zucchini, pureed with ½ cup applesauce
1 ½ cups sugar - ½ cup vegetable oil
½ cup plain yogurt - 3 eggs
½ cup baking cocoa - 1 ½ teaspoons vanilla
1 ½ cups all purpose flour - 1 cup whole wheat flour
1 ½ teaspoons baking soda - ½ teaspoon salt
1 teaspoon cinnamon - 1/2 teaspoon allspice - ½ cup chocolate chips or nuts
In a mixing bowl combine sugar, oil, yogurt, and eggs, beat with electric mixer 2 minutes. Add cocoa,
vanilla, and beet and applesauce puree to the mixer, mix 1 mintue. In another bowl sift together the
AP flour, Whole wheat flour, baking soda, salt, and cinnamon. Stir the flour mixture into the wet
mixture with a spoon, only until blended, add chocolate chips or nuts. Our into a greased 9x13 inch
pan. Bake in preheated oven at 350 for 40-50 minutes.
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Stuffed Zucchini:
3 large or 6 small zucchini - ½ onion minced
1 Tablespoon butter - ½ lb jack or cheddar cheese
1 cup cottage cheese - ½ cup crushed crackers ( ritz, saltines, whatever you have)
1 clove garlic minced - 2 tablespoons chopped basil or parsley
Boil the zucchini for 10 minutes, or until fork tender. Slice in half and scoop ou the pulp, leaving the
shell. Sautee the onion and garlic in butter, add zuchinni pulp until lightly brown. Stir in the shredded
cheese, cottage cheese, and basil or parlsey. Salt to taste. Stuff the mixture into the shells, top with
crushed crackers and bake in a preheated oven at 350 for 15- 20 minutes or until tops are golden
brown.
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Squash and Fennel Sautee:
Finely chop 1 or 2 bulbs of fennel ( white parts) slice 4 small or 2 larger squash ( this is good with any
kind, yellow, pattypan, or zuchinni), mince 2 cloves of garlic. In a pan heat 2 TBS oil, toss fennel with
oil and cook slowly until tender, about 10 minutes. Add sliced squash and stir to mix, cook another 2
minutes. Add garlic, 1/2 tsp salt, 1/2 tsp coriander. Stir to mix and cook until you can just smell the
garlic, remove from the heat and serve!
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Zucchini and Granola Cookies:
In a mixer blend ¾ cup butter with 1 ½ cups sugar. Mix in 1 egg, 2 tsp vanilla, grated rind of 1 orange,
and 3 cups grated zucchini. To the zucchini mixture add 3 cups flour, 1 teaspoon baking soda, 1
teaspoon salt. Stir in 3 cups granola cereal and 1 cup chocolate chips. Drop spoonfuls on a greased
cookie sheet, bake at 350 for 12-15 minutes.
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