Italian Flat Beans

In your share you will find Italian flat beans. Italian flat beans are a form of bean with broad, flattened pods. They strongly resemble common green beans, except that they tend to be larger and flatter. Many cooks use them interchangeably with green beans. The bean is eaten whole, pod and all, either raw or cooked. It is crispy, with a mild earthy flavor.

 Mediterranean Braised Beans

Corn Chowder

Ingredients:
8 ears fresh sweet corn, husked and kernels removed from cob
3 Tbsp butter
5 slices of bacon, cut into 1/4 inch pieces
1 yellow onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped(optional)
1/4 cup flour
1 clove garlic, minced
5 cups water
1 lb yukon gold potatoes, cubed
1 cup half and half or heavy cream
2-3 T chopped chives
salt and pepper to taste

Directions:

• Melt the butter in a large pot over medium heat. Add the onion, peppers, and bacon and cook for about 8-10 minutes, stirring frequently, until onion and peppers are softened.
• Add in the flour and garlic and cook for one minute. Whiles whisking, slowly pout in 5 cups of water. Bring the mixture to a boil, stirring constatnly, then stir in the corn kernels and potato. Season with salt and pepper as needed and return to a boil.
•  Once the soup is boiling, reduce the heat to medium low and allow to simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
• Transfer 2 cups of the chowder to a food processor and blend until smooth. Stir the mixture back into the pot and stir in the half and half. 
• Garnish with chives.

Peach Salsa

Ingredients:
1 cup chopped peaches
1 cup diced tomatoes
1/2 cup diced red or white onion
1/4 cup chopped cilantro
1 T lime juice
salt to taste
jalapeno pepper, seeded and diced(if desired to add heat)

Directions:
Combine all ingredients together in a large bowl.
Serve with chips or crakers.

Pattypan Squash

Pattypan squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. The pattypan squash is also known as scallop squash, sunburst squash, granny squash, custard squash, white squash, button squash, and scallopini. 

Patty pan squash comes in yellow, green, and white varieties. It can be eaten raw or cooked and is similar in flavor to other summer squash. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat

Ginger Gold Apples

Ginger Gold is one of the earliest apple varieties to ripen, bearing fruit in August. The fruit is large and starts out a very pale green, though if left on the tree will ripen to a soft yellow with a slightly waxy appearance. The flavor is mild but with a tart finish. They are good for eating and baking.

Watermelon, Mozzarella, and Heirloom Tomato Salad

Ingredients:
1 Heirloom tomato
1/2 lb. mozzarella
6 squares of watermelon(2in x 1/2in)
Salt and pepper
Balsamic vinegar
1/4 cup basil leaves

Directions:
Slice tomato and mozzarella. Salt and pepper the tomato slices. Place watermelon slices on top of the tomato slices. Place mozzarella slices on top of watermelon. Place the basil on top of the slices. Drizzle balsamic vinegar over the top. Enjoy.

Mediterranean Braised Green Beans

Ingredients:
3 T. olive oil
1 onion finely chopped
4 cloves minced garlic
pinch cayenne pepper
1/2 c water
1/2 tsp baking soda
1 1/2 lbs beans, trimmed
1 14.5 oz can diced tomatoes
1 T tomato paste
1 tsp salt
1/4 tsp pepper
1/4 c chopped fresh parsley
red wine vinegar and olive oil to taste

Directions:
 Move oven rack to center and preheat oven to 275 degrees. Heat oil in a deep saucepan or Dutch oven over medium high heat. Add onion and cook until soft, 3-5 minutes, then add the garlic and cayenne. Cook for 30 seconds to 1 minute. Add in the water, baking soda, and beans and bring to a simmer. Reduce heat and cook for 10 minutes, stirring occasionally.
Stir in the diced tomatoes, tomato paste, salt, and pepper. Cover and transfer to the oven. Cook until slightly thickened and the beans are tender, about 40-50 minutes. Stir in the parsley and season with the oil and vinegar to taste. Serve and enjoy!

From: America's Test Kitchen

Balsamic Galzed Beets

INGREDIENTS:

• 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)
• Olive oil
• Salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• Freshly ground black pepper

Directions:

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Add salt and pepper to taste.

Recipe from: Simply Recipes

Peach Turnovers

Peach Turnovers
From: Serious Eats

Ingredients:

2 cups diced peaches, from about 2 large peaches
2 teaspoons brown sugar
4 teaspoons sugar, divided
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon juice from 1 lemon
1 (17.3 ounce) package puff pastry
1 egg, lightly beaten with 1 teaspoon water

Directions:

Adjust oven racks to upper and lower middle positions. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a medium bowl, combine diced peaches, brown sugar, 2 teaspoons sugar, salt, cinnamon, and lemon juice. Let stand 10 minutes.

Unfold puff pastry sheets onto a clean work surface. Cut each sheet of pastry into four rectangles.

Top one half of each rectangle with peach filling. Fold the pastry over the filling to form a triangle, pressing out excess air. Use your fingers or a fork to press and seal the pastry together. Repeat with remaining squares. Brush each turnover with egg wash and then sprinkle with remaining sugar. Use a knife to make three 1 inch slits on the top of each pastry. Bake turnovers until golden, about 15 minutes. Serve warm.

Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes

You will need:

1 pint cherry tomatoes
Cremini Mushrooms
Fresh
Tomato Basil cheese (Springhouse Creamery)
Garlic powder
Salt and pepper
Bread crumbs
Milk from Byrne Dairy

Directions:

Slice off top of cherry tomatoes and scoop out the center.
Place the tomatoes on a foiled pan.
Crumble half the tomato basil cheese into a medium sized bowl.
Chop mushrooms into small pieces and add to cheese.
Chop 2 Tbsp. parsley and add to mixture.
Add 1/2 cup bread crumbs.
Add 1/4 cup of milk.
Season with garlic powder and salt and pepper.
Spoon mixture in the cherry tomatoes.
Bake at 350 for 10-15 minutes.
Enjoy!

Cucumber Salad

I know you have been getting a lot of cucumbers in your shares; they are growing like crazy! This is an easy dish to put together and is a refreshing and delicious salad to make on these hot summer days. I hope you enjoy!

Ingredients:
2 cucumbers, peeled and thinly sliced
1 onion, thinly sliced
12 grape tomatoes, halved
1 8 oz. container sour cream
1/4 cup white vinegar
1 T white sugar
dill
salt and pepper to taste

Directions:
Place cucumbers in a paper towel and gently press to remove some of the water.
In a bowl, whisk together the sour cream, vinegar, sugar, salt and pepper, and dill.
Add in the cucumbers, onion, and tomato and mix to coat.

Easy Cucumber Tomato Bites

Cucumber Tomato Bites
From: karaspartyideas.com

Ingredients:
3 cucumbers(peeled if desired)
12 cherry tomatoes, sliced in half
8-ounces softened cream cheese
1 tablespoon mayonnaise
1 tablespoon chopped green onions
4 teaspoons Ranch seasoning mix
Fresh dill for garnish (optional)
Salt and pepper (if desired)


Directions:
In a bowl or your food processor, mix cream cheese, mayo, green onions and ranch seasoning until smooth. Add salt and pepper until desired taste is reached if you would like.
Slice cucumbers into 1 inch segments like shown in photo.
Transfer the cream cheese mixture into a pastry bag with desired star tip.
Pipe filling onto each cucumber and top with a tomato. Garnish with fresh herbs.
Chill for at least 30 minutes before serving.

Spicy Cucumber Margaritas

Spicy Cucumber Margaritas
from: Gimmesomeoven

Ingredients:
4 ounces tequila
2 ounces fresh lime juice
1 ounce agave syrup (use more/less to taste)
1 ounce fresh orange juice
1 cucumber, sliced into thick coins
1 small jalapeno, thinly sliced
optional garnishes: extra thinly-sliced cucumber rounds, extra jalapeno slices, and/or lime wedges

Sweet Chili Rim Salt
1 tablespoon chili powder
1 tablespoon (coarse) kosher salt
1 tablespoon sugar

Directions:
Add tequila, lime juice, agave, orange juice, and cucumber to a blender.  Pulse for 1 minute, or until the mixture is smooth.  Strain out the liquid into a cocktail shaker.  Add the jalapeno slices, and muddle until the margarita has your desired level of heat.  (Note that the longer the jalapenos sit in the mixture, the more they will release their flavor, so heads up!)  Add a handful of ice, and shake the mixture vigorously for a few seconds so that it is chilled.  Then immediately strain it into serving glasses that have been rimmed with salt (see below), filled with ice, and topped with optional garnishes.

To Make The Sweet Chili Rim Salt:

Whisk all ingredients together in a small bowl until combined.  Run a lime wedge around the edge of your serving glass, then dip it into the salt until the rim is coated.  Repeat with remaining glasses.

Potato Bites

Potato Bites
From: All Recipes

Ingredients:
1 1/2 lbs small round potatoes
4 slices bacon
1 cup sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 T. chopped chives
1/2 cup shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. Place potatoes in a pot and add water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cool in a bowl of cold water.
Coo, bacon is a skillet over medium high heat until evenly browned. Drain, crumble, and set aside.
Remove cooled potatoes from water. Pat dry with a paper towel and cut in half. Using a small spoon, carefully remove a small amount from the center, leaving a small rim around each potato. Set the removed potato aside.
In a bowl, mix together removed potato, sour cream, bacon, salt, pepper, and chives. Spoon a small amount of the mixture into each potato half and place on a baking sheet. Top each potato with shredded cheese.
Bake for 10 minutes in the oven until the cheese is melted and potatoes are heated through. Garnish with chives and serve.

Low Cal Cucumber Salad

This is a low calorie recipe for cucumber salad. It can also be made with sour cream in place of the cottage cheese and milk.

Ingredients:
2 kirby cucumbers, peeled and sliced
1 red onion, halved and sliced
3/4 cup cottage cheese
1/8 cup skim milk
2 tsp. vinegar
1 T sugar(low cal)

Directions:
Put in the cottage cheese in a blender and add skim milk, vinegar, and low cal sugar. Mix together
Add the cucumber and onion to the cottage cheese mixture. Add a little salt and pepper if desired.

Homemade Pickles

Makes 2, 16-oz jars

 

Ingredients:

6 kirby cucumbers, about 2 cups
1½ cups water
1½ cups white vinegar (or apple cider vinegar)
½ cup + 2 tbsp granulated sugar
½ tbsp salt
1 tbsp Mccormick mixed pickling spice

Directions:

Using a mandolin, carefully slice cucumbers.
Place sliced cucumbers into jars, filling almost to the top.
Pour the rest of the ingredients into a small sauce pan, heat on the stove over low heat until sugar and salt has completely melted, then turn off heat immediately. Let vinegar mixture cool completely.
Fill the jars with the vinegar mixture.
Refrigerate for at least 2 days before serving. Pickles will retain their texture and flavor for about a week.

Blueberry Zucchini Bread

Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
1 T vanilla extract
2 1/4 cup sugar
2 cups shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 T ground cinnamon
1 pint blueberries

Directions:
Preheat oven to 350 degrees. Lightly grease a loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Beat in the flour, salt, baking powder and soda, and cinnamon. Gently fold in the blueberries.
Transfer to the prepared loaf pan.
Bake for 50 minutes or until done. Cool in pan for about 15 minutes then turn out onto a wire rack to cool completely.

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie
from: Pinch of Yum

Ingredients:
4 T butter
1 yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced thin
8 oz sliced mushrooms
1 T dried basil
1 tsp dried oregano
1/2 tsp salt
12 oz shredded cheese(your choice)
3 eggs, beaten

Directions:
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms.
While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the veaten egg. Lin a pie pan with the parchment paper or just grease a pan with nonstick spray.
Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with alittle etra cheese for looks, cover with greased foil, and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Zucchini Fritters

Ingredients:
4 cups shredded zucchini
2/3 cup flour
2 eggs, lightly beaten
1/3 cup sliced scallions(green and white parts)
vegetable oil
salt and pepper

Directions:
Place the shredded zucchini in a colander set over a bowl and sprinkle with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to to a large bowl.
Add the flour, eggs, sliced scallions, 1/4 tsp. of salt and 1/8 tsp. pepper to the bowl and mix.
Line a plate with paper towels.
Liberally coat the bottom of a large saute pant with vegetable oil and place it over medium high heat. Once the oil is hot, scoop 3 T mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them about 2 inches apart.
Cook the zucchini fritters for 2-3 minutes then flip them once and coon an additional two minutes until golden brown.
Transfer the fritters to the paper towel lined plate and sprinkle with salt.
Serve and enjoy!

Zucchini Tots

Ingredients:
1 cup zucchini
1 egg
1/4 cup potato, grated
1/4 cup onion, diced
1/4 cup cheddar cheese, grated
1/4 cup breadcrumbs
salt and pepper

Directions:
Preheat oven to 400. Spray a mini muffin pan with baking spray.
Grate the zucchini into a dish and wring out excess water to prevent soggy tots.
In a small bowl combine zucchini, potato, egg, onion, cheese, breadcrumbs, and salt and pepper to taste.
Use a spoon to fill the mini muffin cups to the top and lightly press down.
Bake for 15-18 minutes or until the top is browned and set.
Run a knife around the outer rim of the zucchini tot and gently remove them from the pan.
Serve and enjoy!

White Eggplant

You can use white eggplant any way you would your regular purple eggplant. The white eggplant is generally smaller than the purple with a slightly thicker and firmer skin. Most people remove the skin of this eggplant before cooking with it as it has a bitter taste.

Fried Eggplant
Roasted Eggplant Dip
Eggplant Facts

Purple Beans

This week in your share you will find purple beans. They essentially taste the same as green beans, earthy with a slight sweet finish. If you slice them open you will see they are green inside. They can be eaten raw or cooked, though when cooked they will fade to green. You can use these any way you would your regular green beans.

Purple Bean Facts

Why Do Purple Beans Turn Green When Cooked?

Purple beans are essentially green beans disguised in a violet hued skin. They maintain the same lean cylindric shape, size and stringless seam. Underneath the purple shell is the same crisp translucent succulent green flesh and pale lime green peas. The flavor matches that of a French green bean with grassy notes and a sweet finish. And, once cooked, the violet hues fade to green, leaving the purple bean to appear as common as a green bean.

Applications

Purple beans can be used in both cooked and raw preparations, though once cooked their exterior will fade from purple to green. Slice lengthwise to showcase their bi-colored hue and use fresh in green, stacked and grain based salads. Combine with garlic and spices to make pickled beans for use on sandwiches, salads or in spicy cocktails. They can be steamed, sauteed, baked and used in recipes wherever traditional French beans are called for. - See more at: http://www.specialtyproduce.com/produce/Purple_Beans_603.php#sthash.S16ZhC49.dpuf

Purple beans are essentially green beans disguised in a violet hued skin. They maintain the same lean cylindric shape, size and stringless seam. Underneath the purple shell is the same crisp translucent succulent green flesh and pale lime green peas. The flavor matches that of a French green bean with grassy notes and a sweet finish. And, once cooked, the violet hues fade to green, leaving the purple bean to appear as common as a green bean.

Applications

Purple beans can be used in both cooked and raw preparations, though once cooked their exterior will fade from purple to green. Slice lengthwise to showcase their bi-colored hue and use fresh in green, stacked and grain based salads. Combine with garlic and spices to make pickled beans for use on sandwiches, salads or in spicy cocktails. They can be steamed, sauteed, baked and used in recipes wherever traditional French beans are called for. - See more at: http://www.specialtyproduce.com/produce/Purple_Beans_603.php#sthash.S16ZhC49.dpuf

Purple beans are essentially green beans disguised in a violet hued skin. They maintain the same lean cylindric shape, size and stringless seam. Underneath the purple shell is the same crisp translucent succulent green flesh and pale lime green peas. The flavor matches that of a French green bean with grassy notes and a sweet finish. And, once cooked, the violet hues fade to green, leaving the purple bean to appear as common as a green bean.

Applications

Purple beans can be used in both cooked and raw preparations, though once cooked their exterior will fade from purple to green. Slice lengthwise to showcase their bi-colored hue and use fresh in green, stacked and grain based salads. Combine with garlic and spices to make pickled beans for use on sandwiches, salads or in spicy cocktails. They can be steamed, sauteed, baked and used in recipes wherever traditional French beans are called for. - See more at: http://www.specialtyproduce.com/produce/Purple_Beans_603.php#sthash.S16ZhC49.dpuf

Zucchini Chips

A zucchini recipe that is easy and tasty. A simple and healthy snack.

Ingredients:
1 zucchini
Olive oil
Parmesan cheese
Salt
Pepper
Garlic seasoning

Directions:
Slice the zucchini into thin discs.
Toss with olive oil and salt and pepper to taste.
Place on a baking sheet covered in tin foil
Sprinkle with garlic seasoning and parmesan cheese.
Bake at 425 degrees for 15-25 minutes until golden brown and crisp.
Let cool and enjoy!

Zucchini Oat Chocolate Chip Cookies

Zucchini Oat Chocolate Chip Cookies


Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
• 1 cup quick oats
• 3/4 cup chopped pecans or walnuts
• 1 2/3 cups semi-sweet chocolate chips

Directions:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
• Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Cheesy Turkey Zucchini Boats

Cheesy Turkey Zucchini Boats
From: skinnytaste.com

Ingredients:

For the filling:

• 12 oz 93% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups corn kernels, fresh or frozen
• 1 hot pickled serrano pepper, chopped (or jalapeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 1/4 cup chopped onion
• 2 tbsp chopped cilantro
• 1 tsp cumin
•  kosher salt to taste

For the zucchini:

• 5 medium zucchini (7 oz each), cut in half lengthwise
• 1/2 cup jarred mild salsa
• 15 tbsp shredded reduced-fat Mexican blend cheese

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F. 

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the turkey filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, reserved zucchini and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Place the salsa in the bottom of a large baking dish (or two medium size dishes) and place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the hollowed zucchini boats dividing the filling equally, about 1/3 cup in each, pressing firmly. Top each with 1 1/2 tablespoons of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.  

Veggie Roll Ups with White Eggplant Sauce

Ingredients:
6-8 lasagna noodles, cooked
2 white eggplants
3 cloves garlic
1 zucchini
1 yellow squash
3 cups chopped kale
2 T olive oil
1/2 cup shredded mozzarella
1/4 cup parmesan cheese
salt and pepper
1/8 cup milk

Directions:
Thinly slice the zucchini and squash lengthwise. Peel and chop the eggplant and garlic.
Heat oil in a skillet, add the eggplant and garlic, season with salt and pepper. Saute the eggplant and garlic until the eggplant becomes soft and begins to fall apart. Transfer the eggplant and garlic to a food processor. Add in the milk, mozzarella, and parmesan cheese. Add additional salt and pepper to taste. Blend together.
Add more olive oil the the skillet and cook the kale 3-5 minutes. Steam the zucchini and squash until al dente.
Spread a small amount of the eggplant puree on the bottom of a casserole dish. On a cutting board, spread the lasagna noodle with some of the eggplant puree. Add a slice or two each of the zucchini and yellow squash. Add a layer of kale. Roll the noodle up and place it in the casserole dish. Repeat for all the lasagna noodles. Layer the remaining eggplant puree on top of the rolls. Put in the oven for 15-20 minutes. Serve and enjoy!

Grilled Zucchini and Corn Salad

Ingredients:

1/3 cup olive oil

2 garlic cloves minced

Salt and pepper

¼ tsp. red pepper flakes

2 ears corn

3 zucchini (8oz. ea.) sliced half-ways into planks

2 T basil

4 tsp lemon juice

2 oz. feta cheese

Directions:

Whisk oil, garlic, ½ t salt, ½ t pepper, and pepper flakes in a large bowl. Brush corn with the oil mixture. Toss zucchini in the oil mixture.

Turn grill on high to heat. Turn to med high and place the corn and zucchini on the grill. Reserve the oil. Grill uncovered, turning the corn every 2-3 min and cooking the zucchini 4-8 min per side.

Transfer the veggies to a cutting board. Cut the kernels off the corn. Cut the zucchini into ½ in chunks. Place back in bowl with the oil mixture. Add basil and lemon juice and toss to coat. Add feta and serve.

Eggplant and Zuchini Gratin

Ingredients:

1/3 cup
1 large eggplants

2 tespoon thyme(chopped)

1 teaspoon rosemary(chopped)
salt and pepper
2 medium zucchini, about 1 pound total
3 tomatoes, about 1 pound total

1/2 cup bread crumbs

1/3 cup Parmesan cheese

Directions:

1. Preheat oven to 400. Smear a baking sheet generously with 1/3 cup of the olive oil.
2. Trim off ends of eggplant and slice on the diagonal into ovals
1/2" thick. Lay the slices on the sheet, press to
coat lightly with oil and turn them over. Sprinkle on 1/2 teaspoon each
of salt, rosemary, and thyme.Bake for about 15 minutes until the eggplant slices are soft and
somewhat shriveled; allow to cool briefly.
3. Meanwhile, trim the ends off the zucchini and cut into slices no more than 1/4" thick. Salt the zucchini and let it sit.

4. Core the tomatoes and cut into slices 1/4" thick. Spread out the slices and sprinkle
them lightly with pepper.

5. Spray baking dish well with oil and sprinkle a teaspoon of the herbs all over the bottom. 

Lay one or two eggplant slices, lengthwise, against a narrow side of the dish.
Arrange a long slice or two of zucchini in from of the eggplant,
then place 2 or 3 tomato slices in front of the zucchini. Repeat
until the pan is full of alternating rows of eggplant, zucchini, and
tomatoes.
6. Mix the bread crumbs, Parmesan and 1/2 teaspoon of rosemary and thyme. Add a tablespoon of olive oil, then toss and rub it in with your fingers to coat the crumbs but keep them loose.
Sprinkle the crumbs evenly over the vegetables and drizzle remaining oil over all.
7. Bake for 40 minutes until vegetables are soft, the juices are bubbling, and the top is golden brown.

Enjoy!
By: Julia Child

Zucchini Crust Pizza

This recipes uses your zucchini to make a healthy pizza crust that tastes amazing too. You can top it with your favorite toppings. I did the classic basil and mozzarella.

Ingredients:
4 cups zucchini(grated)
1 egg
5 Tbsp. flour
1 Tbsp. oregano
1 Tbsp. garlic powder
Olive oil
2 cloves garlic
1 can of diced tomatoes
Italian seasoning
salt and pepper
1/2 cup mozzarella
1/4 cup parmesan cheese
3 oz. mozzarella
10 basil leaves

Directions:
Place grated zucchini in a food processor. Remove when smooth and then microwave 3-5 minutes. Drain well and let cool.
Chop the garlic and saute in the olive oil for about 1 min over medium heat. Add the canned tomatoes and season with salt, pepper, and italian seasoning. Let simmer.
Mix the drained zucchini with the parmesan cheese, oregano, garlic powder, salt, flour, and egg and 1/2 cup mozzarella cheese(shredded).
Spray a baking sheet. Roll the zucchini mixture into a ball and place on the sheet and press down into a circle about 1/4-1/2 inch thick.
Bake at 450 degrees until golden brown and crisp.
Remove from oven and top with the tomato sauce, 3oz. mozzarella, and basil.
Place pizza back in oven until cheese melts.
Remove and enjoy!

Eggplant Zucchini Lasagna

Eggplant Zucchini Lasagna
From: Big Girls Small Kitchen

Ingredients:
About 1/2 cup olive oil
1 large eggplant, cut into 1/2 inch-thick slices
2 large zucchini, cut on the diagonal into 1/2-inch thick slices
Kosher salt
7 plum tomatoes
2 cloves garlic, minced
1/2 pound no-boil lasagna noodles
12 ounces whole-milk ricotta
1/2 teaspoon dried oregano
6 ounces fontina, grated
2 tablespoons freshly grated Parmesan

Directions:

Preheat the oven to 400°F.
In a medium bowl, toss the zucchini with 1 tablespoon olive oil and about 1/2 teaspoon salt. Place in a single layer on a baking sheet in the oven and roast for 15-20 minutes, until very brown. Remove and let cool. As soon as the zucchini is in the oven, use the same bowl to toss the eggplant with 2 tablespoons olive oil and 3/4 teaspoon salt, making sure all slices are coated (you may need a little bit more). Place the eggplant in a single layer on another baking sheet and roast for 20-25 minutes until cooked through and browned. Set both vegetables aside.

Bring a small pot of water to the boil. Stick the tomatoes in for 1 minute, then remove with tongs and let cool on the countertop for about 5 minutes, until you can handle them. Trim them and pull off the skin (it should slide off easily; discard it), then use your fingers to break up the flesh. Place in a small bowl and combine with the minced garlic, 2 teaspoons olive oil, and about 1/2 teaspoon salt. Taste the tomatoes: you want them to be very well seasoned, so add a bit more salt if necessary.
In a small bowl, combine the ricotta with oregano and 3/4 teaspoon salt and stir to mix.

In a 10-inch round skillet, pour about 1/2 cup of the tomato mixture. Layer with noodles, breaking them to fit the pan. Top with the eggplant in one layer, then spread on half of the ricotta. Sprinkle with a quarter of the fontina and another 1/2 cup of sauce. Repeat this pattern once, using the zucchini instead of eggplant. (That is, noodles, zucchini, the rest of the ricotta, a quarter of the fontina, 1/2 cup of sauce.) Place another layer of noodles, then dice any leftover eggplant or zucchini and sprinkle on top. Spread with the remaining sauce, then top with the remaining half of the fontina.

Cover with foil and bake for 20 minutes, then uncover, sprinkle with the Parmesan, and bake another 25 minutes, until the cheese is browned and bubbly. Let the lasagna rest 10-15 minutes before cutting into squares and serving.