Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
It’s August. The month that all the veggies are at their peak. One of the most prolific summer veggies is the zucchini. Here are a few recipes to help use up the surplus.
Servings per Recipe: 2
1 teaspoon salt
1 clove garlic, minced
salt and pepper
1 teaspoon basil
Cut zucchini into thin noodles (you can use a mandolin or spiralizer for this). Put it into a colander, sprinkle with the salt, and let it sit in a sink for 30 minutes.
Bring a pot of water to boil. Cook the zucchini noodles for 1 minute. Drain and rinse with cold water.
In a small skillet over medium heat, sauté the zucchini noodles and garlic in a little bit of olive oil for about 5 minutes. Season with salt and pepper.
Throw in the basil, and let it sauté for another minute or so until fragrant. Top with the chopped cherry tomatoes.
Servings per Recipe: 4–6
This recipe is a great way to use a large variety of late-summer vegetables. Roasting the vegetables intensifies the flavor, compared to the traditional stew-like preparation.
2 onions (medium dice)
4 medium ripe tomatoes (diced into ¾ inch cubes)
1 red bell pepper (diced into ¾-inch cubes)
1 medium eggplant (diced into ½ inch cubes)
1 medium zucchini (diced into ½ inch cubes)
1 medium summer squash (diced into ½ inch cubes)
6 tablespoons extra-virgin olive oil
6 cloves garlic (minced)
1 tablespoon chopped fresh rosemary
Kosher salt (1-2 teaspoons)
Freshly cracked black pepper to taste
½ – ¾ cup of warm tomato sauce (fresh is best)
¼ cup sliced fresh basil (chiffonade)
Preheat your oven to 400 degrees F. Line 2 sheet pans with parchment paper. In a large bowl, toss the onions, tomatoes, peppers, eggplant, zucchini and summer squash with olive oil and 1 teaspoon of salt. Spread the vegetables evenly over both sheet pans.
Roast for 20 minutes. Remove the sheet pans from the oven. Divide the garlic and rosemary in half and gently add half to each sheet pan, turning the vegetables gently. Return to the oven, swapping the position on the oven racks. Roast for an additional 20-25 minutes, watching carefully that the vegetables don’t burn. Remove from the oven when the vegetables are fully cooked and just starting to char on the edges.
Gently mix in the hot tomato sauce, fresh basil and salt and pepper to taste.
Serve with basmati rice or soft & creamy polenta, garnishing with more fresh basil.
Green Acre Archive: Chocolate Zucchini Bread
Servings per Recipe: 8-10
1½ cups grated zucchini (leave the skin on)
1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon cinnamon
½ canola or coconut oil
½ cup sugar
½ cup brown sugar
1 teaspoon vanilla
¾ cup chocolate chips
Preheat oven to 350F. Prepare a standard loaf pan (8½” x 4½” x 2¾”) with a light coating of butter or pan spray and set aside.
In a large bowl mix together the zucchini, flour, cocoa powder, baking powder, cinnamon and salt. In a separate bowl, beat together the sugars and the liquid ingredients. Mix the wet ingredients into the dry and mix until just combined. DO NOT OVERMIX. Gently fold in the chocolate chips and pour into the prepared pan.
Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 5-10 minutes before removing from the pan. This bread freezes well.