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

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  3. 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.
  4. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
  5. 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.
  6. 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

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. 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.
  3. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine.
  4. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
  5. 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 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve and enjoy!

Recipe courtesy of Allrecipes.com