Judy, the market master at the farmer’s market at Horseneck Lot, which is on as usual this Saturday 9;30am til 1:00pm, shares two zucchini recipes. Zucchini is plentiful, so pick some up at the farmer’s market and try Judy’s recipes. Thanks, Judy!
Stuffed zucchini boats
- 4 medium zucchini
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 medium sweet onion (Vidalia), chopped
- 1 clove garlic, very finely chopped
- 1/3 cup dry breadcrumbs
- 1 cup finely shredded mozzarella cheese
Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Trim the ends from the zucchini and halve them lengthwise. Using a melon baller, hollow out each half leaving a wall of 1/4-inch or less on the sides and bottom. Reserve the pulp. Season the zucchini halves with salt and pepper, arrange them on the prepared baking sheet and bake until softened, 6 to 8 minutes. Remove from the oven and set aside.
Roughly chop the reserved zucchini pulp and set aside. Heat the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 5 to 6 minutes. Add the garlic and continue cooking for 1 minute longer, then add the chopped zucchini. Season the mixture with salt and pepper and continue cooking until the zucchini is tender and the entire mixture is lightly caramelized, 3 to 4 minutes longer. Stir in the breadcrumbs and cook for 1 minute longer. Divide the zucchini-onion mixture between the hollowed “boats,” and top each with about 1/4 cup of shredded cheese.
Bake for an additional 8 to 10 minutes, or until the “boats” are tender when pierced with a knife and the cheese is melted and golden.
Makes 4 servings
Mom’s Zucchini Bread
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
“A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.”
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
(165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add
sifted ingredients to the creamed mixture, and beat well. Stir in
zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center
comes out clean. Cool in pan on rack for 20 minutes. Remove bread from
pan, and completely cool.