Farmers markets have been in full swing for a few months and USU Extension’s Teresa Hunsaker is here to share with us some recipies to cook with your fresh veggies.
Kailey Foster- So, what recipes do you have to share with us today?
Teresa Hunsaker- I think this time of year might be a good time to remind people how to use zucchini in different ways other than just zucchini bread or zucchini muffins.
KF- What’s your favorite zucchini recipe?
TH- Oh, one that I love was a sliced zucchini salad. At first, people are like, oh, I don’t know, but this one is great. Slice your zucchinis, put a little bit of prepared pesto in it, a little bit of lemon juice, maybe a little lemon zest, some mustard, garlic.
The new additions to this that people don’t usually think about is to add a little bit of sliced mini cucumbers and some fresh garden peas or even some fresh frozen peas. And then lastly, stir in some parmesan cheese and some green onions and top it with some crisp bacon strips or crumbled bacon. It is so yummy. Everybody loves this, and at first, they think I’m not sure, but it’s great.
And then, just a reminder that you can use zucchini in zucchini pancakes, zucchini boats, and stuffed zucchini. You can also use zucchini in all different kinds of sauces and serve it over rice or noodles.
It is also great in pasta salads, just cubed with some tomatoes and other vegetables. So zucchini has a lot of versatility, and right now, just grading it and freezing that for later in the fall. Then you can maybe make a zucchini soup. So, lots of options for zucchini.
KF- You piqued my interest with zucchini pancakes. Do you have a recipe on hand for that?
TH- You know, you add some zucchini and a little bit of cinnamon to a standard pancake recipe, and you will be good to go. I will provide the recipe for you.
KF- I would also like to learn more about that stuffed zucchini. What do you like to stuff in that zucchini boat?
TH- That is one of my very favorites! You can shred some chicken, some black beans, a little bit of sour cream and cheese, some cumin, and a little bit of taco mix. Then, I top it with cheese and bake those half zucchinis.
This is wonderful, so easy. It kind of has a Latino flair to it or a Mexican food flair to it. So yummy!
- 4 zucchinis, quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoon chopped fresh parsley leaves
- Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
- Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
- Serve immediately, garnished with parsley, if desired.
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 1 cup zucchini (grated)
- 1 bag chocolate chips
- Preheat oven to 350. Spray muffin cups or muffin liners.
- Mix together dry ingredients, flour through salt. Set aside.
- Combine eggs, oil, sugars and vanilla until mixed thoroughly. Add in grated zucchini and mix well.
- Gradually add in dry ingredients until everything is well incorporated.
- Fill prepared muffin cups 3/4 full.
- Bake at 350 F for 20-24 or until toothpick inserted in center comes out clean.
- Serve warm.
- 5 tablespoons prepared pesto
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2-1/2 cups thinly sliced yellow summer squash
- 1-3/4 cups thinly sliced mini cucumbers (or zucchini)
- 3/4 cup fresh peas
- 1/2 cup shredded Parmesan cheese
- 1/4 cup thinly sliced green onions
- 5 thick-sliced bacon strips, cooked and crumbled
1. In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- 4 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 2 1/2 cups shredded zucchini, drained
- Heat a skillet to 325-350°F.
- In a large bowl, place sugar, flour, baking powder, baking soda, and salt. Whisk together. Add in eggs, milk, and vanilla.
- Mix until fully incorporated. Fold in zucchini.
- Using a 1/4 measuring cup, pour batter onto heated griddle.
- When the pancake is full of bubbles, flip to other side and cook for approximately one more minute.
- Serve immediately.
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