Driftless
organics
Zucchini & Summer Squash
Good Stuff to Know:
Storage Tips
Zucchini and summer squash are to be stored in the fridge for up to 10 days.
If you are getting sick of zucchini, try grating up and putting it into a freezer bag. You can then pull out the frozen, shredded zucchini for use in zucchini bread this winter.
Storage Tips
Zucchini and summer squash are to be stored in the fridge for up to 10 days.
If you are getting sick of zucchini, try grating up and putting it into a freezer bag. You can then pull out the frozen, shredded zucchini for use in zucchini bread this winter.
RECIPES
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Cooking &
Eating Tips
Zucchini and summer squash are such a versatile veggies. Use them in pasta sauces, stir-fries, fajitas, omelets/scrambled eggs, on pizzas, or roast them with garlic & herb of choice (I like marjoram or oregano). For a tasty sandwich addition, slice them thinly lengthwise, rub them with olive oil & salt, & roast them (flipping once) until starting to brown but still soft. The roasted strips last for several days wrapped up in the fridge to add to weekday sandwiches.
Eating Tips
Zucchini and summer squash are such a versatile veggies. Use them in pasta sauces, stir-fries, fajitas, omelets/scrambled eggs, on pizzas, or roast them with garlic & herb of choice (I like marjoram or oregano). For a tasty sandwich addition, slice them thinly lengthwise, rub them with olive oil & salt, & roast them (flipping once) until starting to brown but still soft. The roasted strips last for several days wrapped up in the fridge to add to weekday sandwiches.
Tuscan Zucchini Pie
2 medium zucchinis
Salt
2 eggs
¼ cup unbleached all-purpose flour
¼ cup milk mixed with ¼ cup water
¼ tsp. finely chopped garlic
3 Tbsp. minced cippolini onion
1 c. chopped collard greens
Freshly ground black pepper
Freshly ground nutmeg
¼ c. grated Parmesan or pecorino cheese
3 Tbsp. extra virgin olive oil
Cut zucchini crosswise into 1/8 inch thick rounds. Put in a bowl, sprinkle about 1/3 tsp. of salt over the top, toss, & set aside for 30 minutes. Drain & pat dry.
Preheat oven to 425 degrees.
Beat eggs in a bowl. Beat in flour. Add the milk/water mixture & beat it in. Add the garlic, onion, collard greens, 1/3 tsp. salt, pepper, nutmeg, & cheese. Mix well. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible. Stir the egg mixture well & pour it evenly over the 2 pans. Drizzle 1 Tbsp. olive oil over each pie & bake for 30 minutes. Serve hot with another drizzle of olive oil with each pie.
2 medium zucchinis
Salt
2 eggs
¼ cup unbleached all-purpose flour
¼ cup milk mixed with ¼ cup water
¼ tsp. finely chopped garlic
3 Tbsp. minced cippolini onion
1 c. chopped collard greens
Freshly ground black pepper
Freshly ground nutmeg
¼ c. grated Parmesan or pecorino cheese
3 Tbsp. extra virgin olive oil
Cut zucchini crosswise into 1/8 inch thick rounds. Put in a bowl, sprinkle about 1/3 tsp. of salt over the top, toss, & set aside for 30 minutes. Drain & pat dry.
Preheat oven to 425 degrees.
Beat eggs in a bowl. Beat in flour. Add the milk/water mixture & beat it in. Add the garlic, onion, collard greens, 1/3 tsp. salt, pepper, nutmeg, & cheese. Mix well. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible. Stir the egg mixture well & pour it evenly over the 2 pans. Drizzle 1 Tbsp. olive oil over each pie & bake for 30 minutes. Serve hot with another drizzle of olive oil with each pie.
Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
