QUANTITY SOLD IN: Individual
AVAILABILITY: June- August
FLAVOR: Mellow, buttery
USE: Can be consumed raw or cooked
GROWN IN: Field
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)
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)
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 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.
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
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
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.