Zucchini Recipes

Green zucchini Zucchini is very low in calories, with only 17 calories per 100 g, and it has no saturated fats or cholesterol. Always eat it unpeeled because the peel has dietary fiber that helps reduce constipation and offers some protection against colon cancers.

Zucchini has antioxidant value, not as high as some darker colored veggies and berries, but significant, nonetheless. These antioxidants include carotenes, lutein and zea-xanthin. They help scavenge harmful free radicals from the body that cause aging and various diseases.

Zucchini is a good source of potassium, a heart-friendly mineral that helps reduce blood pressure and heart rates by countering pressure-effects of sodium. It also has vitamin C and moderate levels of B-complex group of vitamins, plus minerals like iron, manganese, phosphorus, and zinc.

Stuffed Zucchini

Stuff those zucs with all the wonderful fresh veg you can find at your neighborhood farmer’s market.

3 large zucchini
1 pound Nash’s pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Marinara sauce (see below)

Preheat oven to 350° F. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9×13-inch baking pan. Pour marinara sauce over squash and cover pan with foil. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Marinara Sauce

1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
3 medium-to-large diced tomatoes
Salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Add garlic, basil and red pepper flakes. Cook and stir until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.

We thank allrecipes.com for this recipe.

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Posted on July 31, 2014

Zucchini Chips

Potatoes aren’t the only vegetable to make delicious chips. Try zucchini!

1 medium zucchini
1+ tablespoon olive oil
Salt

Preheat oven to 220 degrees and line a baking sheet with parchment paper. Thinly slice the zucchini into circles. Place the slices between 2 sheets of paper towels and press on them to extract as much moisture as possible. Line them up on the baking sheet tightly but without overlapping. Then take a pastry brush and brush the olive oil on each zucchini slice. Lightly sprinkle with salt. Be conservative, because you can easily over-salt. You can always add more later. Bake for 2+ hours until they start to brown and get crispy. Let cool before removing and serving. Store in an airtight container.

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Posted on July 31, 2014

Massaged Kale Salad

The concept behind “massaging” kale with salt, lemon juice and olive oil is that the kale leaves will soften and relax, not just because you are rubbing them with the citrus juice and oil, but because the acid in the juice helps breaks down fibers in the kale and makes it taste sweeter.

Even your kale deserves a good massage. Any type of kale will work well with this recipe — try them all to find the one you like best!

1 bunch Nash’s kale, any type
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon honey or maple syrup (optional)

De-stem one bunch of Nash’s kale and break the leaves into bite-sized pieces. Mix them with salt and lemon juice. Massage the leaves thoroughly for about 5 minutes, then add olive oil and massage for 1 minute more. The kale should be noticeably softer and darker. You could also add honey or maple syrup if you prefer a slightly sweeter salad. Yes, your hands will be oily, but your kale will love you for it!

Toss kale leaves with:

• Toasted nuts (pine nuts, almonds, pecans)
• Dried cherries, currants, or cranberries
• Grated Parmesan or Romano cheese, or crumbled Feta
• Sprouted quinoa or cooked whole Nash’s triticale or wheat berries
• Sliced radishes, baby white turnips, cucumbers, or zucchini

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Posted on August 9, 2013

Zucchini & Lemon Cucumber Salad with Chili, Lemon and Mint Dressing

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Lemon cucumbers, which are round and sunny yellow, are a cheery alternative to everyday slicing cucumbers, especially in this refreshing summer salad.

Serves 6

4 small zucchini
2 lemon cucumbers
3 tablespoons fresh lemon juice
1 medium red chili, finely chopped
1/2 cup good olive oil
1 clove garlic, minced
1/3 cup mint leaf, chopped finely
Sea salt and freshly ground black pepper

Lemon cucumbers are like little bits of sunshine in your salad.

Prepare the zucchini and cucumber by peeling into thin, long slices using a vegetable peeler and place into serving bowl.

For the dressing, whisk lemon, olive oil, and garlic, and add the chili and mint. Season to taste.

Toss the zucchini in the dressing and let sit for 15 minutes to soften. Add cucumber just before serving.

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Posted on August 8, 2013