YOUR PRODUCE MAN'S
Zucchini Recipes

Zucchini Bread
Ingredients

¼ cup Butter (room temperature)
¼ cup Vegetable oil
1 cup Light brown sugar
1½ cup All-purpose flour
1 tsp Ground cinnamon
Pinch Nutmeg
½ tsp Baking soda
1 tsp Baking powder
½ tsp Salt
1 ea Egg
1 cup Zucchini (finely shredded)
½ cup Walnut pieces (toasted)
½ tsp Lemon zest (finely chopped)

Instructions
· Preheat oven to 350 degrees; grease an 8 x 4 x 2-inch loaf pan with 1 tsp of the butter.
· In the bowl of an electric mixer, combine the butter, oil, and sugar. Mix until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.
· Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter.
· Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when knife inserted in the center comes out clean.
· Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter, or get out the Vanilla Ice Cream.

Zucchini Brunch Tart
Ingredients

1 sheet Frozen puff pastry
2 TBS Olive oil
1 ea Onion (finely diced)
2 clove Garlic (minced)
2 ea Zucchini (quartered lengthwise and thinly sliced)
1 can (14 oz) Dice tomatoes (well drained)
3 ea Large eggs
1 cup Smoked Gouda (grated)
½ tsp Salt
To taste Freshly ground black pepper

Instructions
· Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
· Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and sauté just until it begins to soften, about 5 minutes.
· Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
· Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
· Preheat the oven to 425 degrees F.
· Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. Best to serve this tart warm rather than piping hot.

YOUR PRODUCE MAN’S
Zucchini Recipes
Tomatoes Stuffed with Zucchini
Ingredients

4 ea Roma tomatoes
1½ lb Zucchini
1 tsp Salt
3 ea Shallots (sliced)
2 TBS Olive oil
3 TBS Parsley (fresh)
1½ tsp Thyme (fresh)
½ lb Pepper-Jack Cheese (grated)
1 tsp Cumin
Salt and sugar

Instructions
· Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
· Grate the zucchini, and place it in a strainer. Toss the zucchini with 1 tsp salt and place the strainer over a bowl to catch the juices. Drain for about 5 to 10 minutes.
· In a large heavy skillet, sauté the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
· Turn the heat up on the shallots, add the cumin and dry zucchini to the pan. Sauté the zucchini with the shallots for 5 minutes.
· Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
· Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place in tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot.
Squash & Chard Summer Fantasia
Ingredients

½ lb Bacon (diced)
2 lb Zucchini Squash (sliced)
2 lb Yellow Squash (sliced)
1 bunch Chard (discard stems, thinly sliced)
2 ea Red Onions (diced
2 ea Corn (kernels cut off)
1 cup Tomatoes (diced)
to taste Pepper

Instructions
· Cook bacon in large frying pan, drain oil
· Add red onions and cook for five minutes
· Add zucchini and yellow squash and corn, cook five minutes
· Add Tomatoes and pepper and mix
· Place chard on top of mix, cover pan, and take off heat.
· Let stand for about 10 minutes, mix and serve.
DeForest Kelley’s (from Star Trek) Zucchini Casserole
Ingredients
12 ea Zucchini Squash (1/2” slices)
12 ea Green Onions (fine chopped)
1 can Cheddar Cheese Soup (undiluted)
½ lb Cheddar Cheese (grated)
to taste Salt, Pepper, Paprika
Instructions
· In 4-quart buttered casserole, arrange half the zucchini in a layer, top with half the green onions, salt and pepper. Repeat layers. By spoonfuls, evenly distribute soup over the top, then sprinkle grated cheddar over all. Sprinkle paprika over top.
· Bake, uncovered, in 350 degree oven for 1 hour.