Tag Archives: zucchini

Zucchini Pizza—It’s What’s For Dinner!

Who doesn’t love pizza? It’s quick, simple and easy to make, although making pizza dough can sometimes be a pain. I had a hankering for pizza last week but didn’t feel like making dough and waiting for it to rise. So, using the last of the summer’s zucchini and some inspiration from Rainbow Veggie Cakes, I concocted this zucchini pizza. You can obviously top it however you’d like, but this combination is yummy! Enjoy!

Zucchini Pizza

Ingredients:

Ingredients

The final load of summer veggies.

Directions:

  1. Preheat oven to 375°
  2. Grate the zucchinis, using a food processor if you have one. Place in strainer in sink. Salt, toss to mix and let sit for 10 minutes to drain with a heavy bowl on top.
  3. Meanwhile, chop garlic, thinly slice onion, and chop swiss chard.
  4. Combine shredded zucchini and 1 egg in mixing bowl.
  5. Spread zucchini on pizza pan and bake for 10 minutes.

    zucchini crust

    zucchini crust

  6. Remove zucchini crust from oven.
  7. Spread tomato sauce over crust.
  8. Sprinkle with onion, garlic, Swiss chard, basil and oregano.
  9. Top with mozzarella cheese.
  10. Bake for 15-20 minutes, or until cheese is bubbly and browned.
  11. Let sit 5 minutes before cutting.
    Finished Pizza

    Finished Pizza

    Slice

    Grab a slice!


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? This one is a twist on a takeout favorite. Check back for the recipe on Friday and see if you were right!

Ingredients

zucchini, egg, garlic, onion, mozzerella, tomato sauce, swiss chard, basil, oregano


No Pasta Lasagna—It’s What’s for Dinner!

Whether you are trying to cut down on carbs, eat more veggies, change up the standard lasagna or are simply out of lasagna noodles, this recipe is for you! In a lighter twist on hearty classic lasagna, I substituted zucchini and eggplant slices for noodles and layered them with a fresh tomato sauce. It’s a rich taste of summer. I am pretty sure this would hold up in a slow cooker, too!

No Pasta Lasagna

Ingredients:

Ingredients

Ingredients

Directions:

  1. Preheat oven to 350°.
  2. Thinly slice eggplant and zucchini the long way. Sprinkle both sides of each slice with salt and set on paper towels to rest.
  3. Chop onion, garlic, pepper and tomatoes.
  4. Sautée onion and garlic over medium heat for 3-4 minutes.
  5. Add pepper, sautée 2 minutes.
  6. Add tomatoes and red wine.
  7. Simmer over low heat for 10-15 minutes.

    Tomatoes Simmering

    Tomato Sauce Simmering

  8. Meanwhile, chop basil and oregano and mix with ricotta cheese in small bowl.
  9. Add egg to ricotta cheese mixture, stir until smooth.
  10. Spread 3/4 c. sauce over bottom of 9×13″ baking dish.
  11. Evenly place zucchini and eggplant slices over sauce.
  12. Dollop 1/3 of the ricotta mixture over vegetable slices.

    Assembling the Lasagna

    Assembling the Lasagna

  13. Top with 3/4 c. sauce.
  14. Repeat layers until all components are used up, ending with sauce on top.
  15. Slice cheese and place evenly over top.
  16. Bake for 40-45 minutes or until vegetables are tender and cheese is browned on top.  Let sit 10 minutes before serving.

    A twist on the traditional!

    A twist on the traditional!


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

eggplant, zucchini, tomatoes, oregano, basil, salt, pepper, green pepper, onion, garlic, cheese (this is garlic herb jack), ricotta

Ingredients 2

Last minute additions: red wine, egg


Midweek Menu: Rainbow Veggie Cakes

Growing up, we celebrated both Christian and Jewish holidays. Each holiday had its own associated food that I looked forward to. At Easter, it was babka. Christmas was cinnamon twists and thumbprint cookies. Rosh Hashanah was apples with honey and challah bread. And, Hanukkah was chocolate gelt and latkes (Jewish potato pancakes).

The annual latkes were make from my grandmother’s recipe and reserved for one time per year. No matter how much begging my sisters and I did, we only had latkes at Hanukkah. However, potato pancakes were a different story. I have no clue what the real difference between potato pancakes and latkes is, aside from the use of my grandmother’s recipe. Whenever we were out, though, and potato pancakes were on the menu, we could order them, Hanukkah or not.

I’ve kind of stuck with this tradition of not making authentic latkes at any time of year except Hanukkah. I don’t even celebrate Hanukkah anymore, but I look forward to the time of year so that I can make the golden potato fritters. The rest of the year, though, I prepare all sorts of twists on the classic so that I can enjoy the dish year round without ruining tradition.

This recipe becomes easy for the middle of the week if you have a food processor with a grater blade. If not, save the recipe for a weekend meal as you’ll be grating veggies for a little while.

Rainbow Veggie Cakes

Ingredients:

Ingredients

Taste the Rainbow!

• 1 medium zucchini (Heritage Farm CSA)
• 1 ear corn (Bechdolt’s Orchard)
• 3-5 carrots (depending on size) (Blue Blaze Farm)
• 1 onion (Heritage Farm CSA)
• 2 purple potatoes (White works, too, but not as colorful! Apple Ridge Farm)
• 1-2 gloves garlic (Heritage Farm CSA)
• 1 egg (Valley View Farm)
• 1/2 c. coarse yellow cornmeal
• 1/2 c. flour
• salt & pepper, to taste
• olive oil, for brushing

Directions:

  1. Preheat oven to 425°.
  2. Coarsely grate zucchini, carrots, onion, garlic and potato, using a food processor if you have one.
  3. Place shredded veggies in strainer over bowl or in sink and sprinkle generously with salt. Mix salt through with your fingers and let sit with a heavy bowl on top for 5-10 minutes.
  4. Meanwhile, mix cornmeal, flour, salt & pepper in large bowl.
  5. Cut kernels off corn (click here to see how!) and add to flour mixture.
  6. Add egg to flour and corn mixture, mix well.

    Batter

    Batter should be moist but not runny.

  7. Squeeze extra liquid out of shredded veggies (the heavy bowl should have helped with this already) and add to batter.

    So colorful!

    So colorful!

  8. Brush cookie sheet with olive oil. Scoop 1/4 cup mounds of mixture onto cookie sheet and flatten. Brush the top of each pattie with olive oil.
  9. Bake 15 minutes. Flip. Bake an additional 10 minutes.
  10. Salt to taste and enjoy hot!

    Crisp Veggie Cakes

    Crisp Veggie Cakes


Roly Poly Bleu Zucchini—It’s What’s For Dinner!

If you haven’t purchased or grown roly poly zucchini before, find your nearest farmers market and go buy one now! Not only are they adorable, but they are perfect for stuffing or using as bowls for soup or stew. My father grew these in his garden when I was young, and I will never forget the chicken stew (called Chicken a la Kane, like all his other dishes, with no reproducible recipe) he served in them for dinner one night. It was absolutely delicious, and the edible squash bowl was better than any bread bowl I ever had. So, when two golden beauties showed up in our CSA share, I was ecstatic!

These round squash beg to be stuffed, but I was out of bread crumbs like I normally use for stuffed zucchini and didn’t have time to make more before yoga class. So, I had to do some fridge digging for a starchy alternative. A nice fresh ear of corn caught my eye, and boy am I glad I used it! These were a welcome departure from the usual stuffed squash—Lighter, refreshing and full of summer flavor.

Roly Poly Bleu Zucchini

Ingredients:

Roly Poly Bleu Zucchini Ingredients

All local, full of vitamins & nutrients, inexpensive & delicious!

Easton Salsa Company 2011 Farmers Market Hot Sauce

Last minute addition!

• 2 roly poly zucchini (from Heritage Farms CSA, would work with long ones, too)
• 1 onion (from Heritage Farms CSA)
• 1 ear of corn (from Traugers)
• 3 plum tomatoes (from my own garden)
• a couple of dashes hot sauce (I used Easton Salsa Company 2011 Farmers Market sauce)
• bleu cheese, to taste (I used a 1.5″x1.5″ chunk of raw milk bleu from Klein Farms)
• handful of fresh basil leaves (from my own garden)
• a few sprigs of thyme (from my own garden)
• 1 egg (from Valley View Farm)

Directions:

  1. Preheat oven to 375°.
  2. Cut off the stem end of the zucchinis, about 1/2″ down. Scoop out the inside, leaving about a 1/4″ shell. Save the pulp in a medium bowl. Sprinkle the inside of the zucchini shells with some salt and set upside down on a paper towel to remove excess moisture.
  3. Chop the zucchini pulp and return to the bowl (mine turned out a bit watery, so you might want to squeeze out a bit of the liquid).
  4. Carefully remove corn kernels from cob (Click here to see a great post/video about how to do this without making a mess!) and add to the zucchini pulp.
  5. Cut two slices from the plum tomatoes and set aside. Dice the remaining plum tomatoes and add to zucchini and corn mixture.
  6. Dice onion and sauté for 2 minutes in large skillet. Add vegetable mixture and cook, stirring frequently, until most of the liquid has evaporated.
  7. While the veggies are cooking, finely chop the basil & thyme and crumble the bleu cheese.
  8. Once the liquid has evaporated from the skillet, stir in the cheese and herbs.

    Veggie, cheese and herb filling

    Veggie, cheese and herb filling

  9. Transfer veggie mixture back to bowl and add the egg, stirring well. (If you do this in the skillet, you might end up with a fried egg.)
  10. Pat out the zucchini shells with a paper towel and place on a baking sheet.
  11. Spoon the filling into the shells and top with the saved tomato slices.
  12. Bake for 30 minutes.
  13. Let rest for 5 minutes before serving.

    Roly Poly Bleu Zucchini

    Mine had a little juice left in it, but it was still tasty and I got to sop it up with bread. If you don't want the liquid on your plate, squeeze out the zucchini pulp a bit.


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Zucchini Ingredients

roly poly zucchini, corn on the cob, onion, plum tomato, egg, bleu cheese, basil, thyme


Pierogies & Smoked Sausage—It’s What’s For Dinner!

On Monday, I posted pictures of the ingredients for this dish. Did you guess correctly? Last weekend, my husband and I headed into the kitchen to prepare my favorite food—Pierogies! I am Polish and from a pierogi-laden area, so I think my love for these pillows of goodness is inevitable. I have a retirement dream of opening a pierogi bar, and they are definitely my go to comfort food. We used as many local products as possible in this dish. They came out perfectly, giving us enough for dinner, lunch and two meals’ worth in the freezer.

This recipe is definitely one to prepare on a day off from work as it does take a little time to fill all of the pierogies. It also lends itself perfectly to preparing with someone else (or even a few friends). Just put on some great tunes and form an assembly line! Your efforts will be absolutely worth it, and you’ll end up with about 4 dozen delicious Polish dumplings. Experiment with the fillings, too!

Dough Ingredients:

Ingredients: Set 1

• 3 eggs (Valley View Farm)
• 1 c. plain, whole milk yogurt (Klein Farms)
• 3.5 c. flour
• 1/4 tsp. salt
• 1 T. baking powder

Filling Ingredients:
• 5-6 medium potatoes, peeled, cubed & boiled (Apple Ridge Farm)
• 3 T. butter
• a couple splashes of milk
• dash salt
• dash pepper
• 1/2 c. grated cheese (we used bleu & gouda from Klein Farms)

Ingredients: Set 4

Other Ingredients:
• 1 link smoked sausage (Saylors & Co.)
• 1 onion (Heritage Farm CSA)
• 1-2 garlic cloves (Heritage Farm)
• 1 zucchini (Traugers)(added this at the last minute, so not pictured)

Directions:

  1. Beat together eggs & yogurt until smooth.
  2. Add flour, salt & baking powder. Mix with dough hook (or stir) until dough comes together.
  3. Continue to mix with dough hook (or knead on a floured surface) until the dough is firm and smooth.
  4. Divide dough into 3 portions. One at a time, roll out the portions to 1/8″ thick on a floured surface. Using a drinking glass or 3″ cutter, cut circles from dough, rerolling as necessary. Repeat with remaining dough.

    Cutting Circles

    Cutting the circles with a drinking glass.

  5. Mash the potatoes with butter, milk, salt & pepper.
  6. Stir in cheese.
  7. Place 1 T. of filling on one half of each circle and fold dough over, pinching to seal. Dip your finger in some water and run around the circle edges if necessary to get a good seal.

    Kevin Filling Pierogies

    Kevin Filling Pierogies

  8. At this point, place the ones you would like to freeze in a container with wax paper between each layer. When you pull them out of the freezer later, continue with the rest of this recipe.
  9. To cook pierogies, drop them in a large pot of boiling water and cook until they float, about 2 minutes if fresh, 3-5 if frozen. You can eat them boiled or…
  10. Slice onion, garlic, zucchini and smoked sausage.
  11. Melt a couple tablespoons of butter in a large skillet over medium-high heat. Add onions and garlic and sauté for 1-2 minutes.
  12. Add pierogies, zucchini and sliced sausage, tossing occasionally, until pierogies are golden brown and onions are soft.

    Kevin Sautéeing

    Kevin, covered in flour, showing off his skillet flipping abilities. I don't have the nerve to send the food airborne!

  13. Serve with some corn on the cob, dipping sauces (like plain yogurt, honey mustard or bbq sauce) and a Yuengling, if you have some, for one of the best comfort meals ever!

    Pierogies with Smoked Sausage, Zucchini & Corn on the Cob

    One of my absolute favorite meals!


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