418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms

 

Tasty Recipes for Dark Green Zucchini Squash 

Preparation, uses, and tips

Versatile, this tender squash can be steamed, sautéed, baked, boiled, stir-fried. Enjoy cooked or raw. Cook whole, cubed, sliced or cut into julienne strips. Add to casseroles, chowders, soups and stews. Flavor muffins or quick breads. Loves the compatible company of sweet bell peppers, beans, corn, tomatoes and eggplant. Combine several squash varieties for a colorful and tasty side dish. Shred; add to salads and slaw. Butter and fresh herbs deliciously enhance its subtle taste. Skewer large chunks; grill just until tender.

Storing tips

To prepare, rinse and trim away ends. No need to peel. To store, refrigerate unwashed squash in a plastic bag up to five days

Nutritional Value

All summer squash are a rich source of nutrients, especially the natural antioxidants beta-carotene, folic acid, and vitamins C and E. They contain healthful minerals including potassium, iron, calcium, magnesium, phosphate, copper, and zinc. Research has shown that squash seeds also contain traces of cancer-preventing substances, known as protease trypsin inhibitors, which inhibit activation of viruses and carcinogens in the digestive tract. One-half cup of boiled zucchini has only 18 calories, 0.3 grams of fat, and 1.0 mg of sodium. Each half-cup serving provides 0.8 grams of protein, 3.9 grams of carbohydrate, and 1.3 grams of dietary fiber.

Gail's Stuffed Zucchini (Recipe altered by Pam)

Rose Creek Farms - Pamela. This week I put together a new Zucchini squash dish. It was delicious and I wanted to use the items that we are getting in our share baskets. 

 

 

Serves 4

Ingredients:

First, you need one or two good sized zucchini's for this recipe. Preheat the oven to 350º F.

Brown a pound or so of burger, add a chopped onion and/or pepper (both optional) to the burger as it's browning.

While the burger is browning, cut your zucchini in half lengthwise. It's a good idea to chop the stem off first.

Scoop out the seeds and tough stuff in the middle then bake it for 10-15 minutes in the oven.

By this time, the burger should be browned. Drain it then add 8 ounces of spaghetti sauce, or tomato sauce, or fresh tomatoes and your choice of seasonings. Mix it all well and heat it through.

While that's going on, take the softened squash out of the oven and scoop out all the meat of the squash except about a quarter inch all the way around. Place the shells in a deep, prepared baking dish and set aside.

Cut up the remaining squash and add as much as you like (some, all or none) to the meat mixture and heat through. (I pureed the extra zucchini left over from scooping out the middle and added it to the filling mixture and mix well). Scoop the meat mixture into the waiting shells - fill them up as much as you like. It's OK if they over-flow, or you may choose to keep them individual. Either way is fine.

Cover and bake for about 45 mins. (If the baking dish has no cover or the cover won't fit, use a bit of tin foil.) After 45 mins, remove the cover and liberally sprinkle mozzarella cheese over the top. You can add chopped fresh basil or whatever type of seasoning you like. Continue baking until the cheese is melted to your satisfaction. I like it when it gets good and browned! Recipe taken from www.mulberrycreekcsa.com and altered by Pamela. 

Zucchini-Carrot Muffins
Makes 24

1 1/2 C whole wheat flour
1/2 C unbleached white flour
4 tbsp. powdered milk
1 tbsp. baking powder
1/2 tsp. sea salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1/4 C safflower oil
1/2 C mild honey
4 heaping tbsps. orange or ginger marmalade
1 tsp. vanilla
1/2 C milk
1 C grated carrot
1 C grated zucchini
1/2 C chopped walnuts

Preheat oven to 375 degrees. Butter muffin tins. Sift together flours, powdered milk, salt and spices. Beat together eggs, oil, honey, marmalade, vanilla, and milk. Stir in grated carrot and zucchini. Quickly stir wet ingredients into dry, and fold in walnuts. Spoon into muffin tins, filling 3/4 full, and bake in preheated oven 20 minutes. Cool on a rack, or serve warm.

Zucchini Almond Salad

Grate 4 zucchini and sprinkle with 3 tbsp. kosher salt. Let drain in a sieve over a bowl for 30 to 45 minutes. Rinse well in cold water. Squeeze as much liquid out of the zucchini as you can (patting it between paper towel helps) and place it in a bowl. Drizzle with 2 to 3 tbsp. olive oil, the zest of 1 lemon and the juice of 1 to 2 lemons. Sprinkle with toasted sliced almonds. Serve as a side dish or appetizer with toasted baguette. I also use it with pasta... Prepare the salad without the oil and almonds. Cook a box of pasta. While the pasta is boiling heat the olive oil and sauté the almonds. Toss the pasta, salad and warm oil and nuts. Needs no cheese.


Zucchini Chocolate Cake

Butter and flour a bundt style pan. Preheat oven to 350F.

Sift and set aside:
2 1/2 C flour
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 C unsweetened cocoa powder

Cream together in a bowl:
3/4 C unsalted butter
2 C sugar

Add and beat until fluffy:
3 eggs, one at a time

Add just until blended:
2 C packed grated zucchini
2 tsp. grated orange rind (optional)
2 tsp. vanilla

Add flour mixture alternately with 1/2 C milk beginning and ending with flour. Add 1 C nuts (optional)

Bake for about 1 hour and fifteen minutes. Cool 10 minutes. Turn out. Cool to room temp.

Glaze with:
2 C powdered sugar
3 tbsp. lemon or orange juice
1 tbsp. grated rind of lemon or orange

Zucchini Tostadas
 
Ingredients:
10 tostadas (available in Mexican section of grocery store) [These are basically crisped tortillas, which you can make yourself by frying corn or flour tortillas in oil until crispy, then draining on paper towels like you would bacon.]
8 C thinly sliced zucchini (about four medium, quartered lengthwise and sliced)
½ tsp. dried oregano
15-oz. can kidney beans, rinsed and drained [or maybe pinto beans?]
1 ¼ C salsa
Salt and pepper
4 C (about 12 oz.) grated cheddar cheese
 
Preheat the oven to 450 degrees.  Heat the olive oil in a large skillet over medium-high heat.  Add the zucchini and oregano and sauté, tossing frequently, until the zucchini is crisp-tender, about 7 minutes.  Stir in the beans and salsa and toss to blend.  Season with salt and pepper.  
 
Using two baking sheets, place 4-5 tostadas on each sheet.  Spread one-tenth of the zucchini mixture on each tostada, then cover with one-tenth of the cheese.  Bake 5 minutes, or until the cheese melts and begins to bubble.
 
 
Zucchini Sticks (or homemade "shake-n-bake" zucchini)
 
3 medium zucchini
½ C wheat germ
½ C ground or finely chopped almonds
¼ C shredded Parmesan cheese
 ½ tsp. salt
 ¼ cup butter, melted
 
Cut zucchini into halves, then lengthwise into fourths.  Mix wheat germ, almonds, cheese, and salt in a ziplock plastic bag.  Roll several sticks in butter, then shake in bag until coated.  Bake on ungreased cookie sheet at 350 degrees for 15 minutes.