Zucchini - Dunja


TYPE: Vegetable




FLAVOR: Mellow, buttery

USE: Can be consumed raw or cooked


GROWN BY: Student Vegetable Field


SHORT TERM STORAGE: Store whole zucchini unwashed in a plastic bag the refrigerator crisper drawer for 2-4 days

LONG TERM STORAGE: Can be frozen or canned



Grilled Vegetables with Balsamic Vinaigrette

1/4 cup balsamic vinegar

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon coarsely ground black pepper

1/2 teaspoon salt

4 garlic cloves, minced

4 plum tomatoes, halved

2 zucchini, cut lengthwise into 1/4-inch slices

1 eggplant, cut crosswise into 1-inch-thick slices

1 red bell pepper, cut into 8 wedges

1 onion, cut into 2-inch-thick wedges

1 bunch kale (about 8 ounces)

Cooking spray


Combine first 6 ingredients in a bowl.

Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.

Remove vegetables from bags; reserve marinade. Prepare grill.

Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Grilled Vegetable Lasagna


3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)

3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)

Cooking spray

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

2 red bell peppers, quartered and seeded

1 (15-ounce) container  ricotta cheese

1 large egg

3/4 cup grated Asiago cheese, divided

1/4 cup minced fresh basil

1/4 cup minced fresh parsley

9 lasagna noodles, divided

1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided

3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided

1/4 cup commercial pesto


Preheat grill.

Preheat oven to 375°.

Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.

Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips.

Add bell peppers to eggplant mixture.

Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

Cook the lasagna noodles according to package directions

Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.

Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.

Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.

Bake at 375° for 1 hour. Let stand 15 minutes before serving.

Zucchini-Lemon Muffins

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

2 teaspoons grated lemon rind

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup coarsely shredded zucchini

3/4 cup skim milk

3 tablespoons vegetable oil

1 large egg

Cooking spray


Combine the first 6 ingredients in a bowl, and make a well in center of mixture.

Combine zucchini, milk, oil, and egg; stir well.

Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray.

Bake at 400° for 20 minutes or until golden.

Remove from pans immediately, and let cool on a wire rack.

Zucchini, Olive, and Cheese Quesadillas

1 teaspoon olive oil

Cooking spray

1/3 cup finely chopped onion

1/2 teaspoon bottled minced garlic

1 1/4 cups shredded zucchini

1/4 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon black pepper

4 (8-inch) flour tortillas

1/2 cup (2 ounces) preshredded mozzarella cheese, divided

1/2 cup diced tomato, divided

1/4 cup chopped pitted kalamata olives, divided

1/4 cup (1 ounce) crumbled feta cheese, divided


Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.

Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom.

Carefully turn quesadilla; cook for 2 minutes or until lightly browned.

Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.