Zucchini is not only plentiful, but very versatile!  Use it to create a side dish, as part of an entree, or to baked goods!!

ZUCCHINI BROWNIES - Elinor Hansen

This comes from a long-time CSA member of ours, and sounds too good not to try!!!

Ingredients:

1 cup flour

3/4 cup whole wheat flour

1/3 cup cocoa

1/2 tsp baking soda

1/2 tsp salt

2 to 3 cups shredded zucchini

1 egg

3/4 cup sugar

3/4 cup plain yogurt

1/2 cup oil

1 tsp vanilla

1/2 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

• Preheat oven to 350F.
  

• Combine flours, cocoa, baking soda and salt in a large bowl.  Stir in the shredded zucchini.
  

• In a separate bowl, mix together the egg, sugars, yogurt, oil and vanilla.  Add the wet ingredients to the zucchini mixture.
  

• Spread evenly into a greased 9" x 13" pan and sprinkle with chocolate chips and nuts, if using.
  

• Bake until a toothpick inserted in the centre comes out clean, approximately 35 to 40 minutes
  

ZUCCHINI BLINI -  Tamara Stimpson

These make a nice lunch accompanied by a side of Cooper's fresh salad greens, with a bowl of soup, or just on their own!!

Ingredients:

2 lbs of scrubbed, trimmed and grated zucchini

1 tsp kosher salt

1 large red onion, finely diced

1/2 cup grated Parmesan Reggiano

1/4 cup plus 2 tbsp of all-purpose flour

3 large free range eggs

1 to 2 cloves of minced garlic

pinch of nutmeg

freshly ground black pepper, to taste

• Place grated zucchini in a large mixing bowl and sprinkle with the salt.  Set it aside for approximately 10 minutes to leech out excess liquid.  Drain by pressing the zucchini against the side of the bowl, and pouring off the pooling liquid.
  

• With a fork, stir in remaining ingredients thoroughly.
  

• Drop heaping tbsps of zucchini mixture into a lightly oiled, hot skillet, and flatten each spoonful into small pancakes.
  

• Fry until golden and crispy.
  

• Serve with sour cream mixed with finely chopped chives, or tzatziki sauce!
  

CREAMY ZUCCHINI SOUP  -  Ijade Rodrigues

Ingredients:

1 tablespoon olive oil

1 large yellow onion, chopped

2 pounds zucchini, sliced 1/4 in. thick

4 cups chicken broth ( I prefer homemade)

1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish

2 tablespoons sour cream, plus more for garnish

Sprinkle of Kosher salt

• Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.
  

• Purée the soup in batches in a blender. Add 2 tbsp. of sour cream. (if you wanted to make this a dairy-free option, use soft tofu) Season with salt to taste.
  

• Divide soup among bowls and garnish each with some sour cream, and a few basil leaves.
  

STUFFED ZUCCHINI - Tamara Stimpson

This is one of my family's favourite zucchini dishes!

Ingredients:

1 medium zucchini

1 1/2 tsp olive oil

1 cup chopped green onions

1 minced garlic clove

1 chopped medium-sized tomato

2 tbsp whole wheat bread crumbs

1 tbsp drained capers

1/2 cup chopped basil

2 ozs soft chevre (goat cheese)

salt & pepper

• Preheat oven to 400F.  Cut zucchini in half, lengthwise, trim both ends.  With a teaspoon, carve out the centre of each half, and reserve flesh.
  

• Put the zucchini shells into a small casserole dish and add 1/2 cup water.  Cover dish with foil.  Bake 10 minutes.  Remove from oven and reduce heat to 350F.
  

• Stuffing:  Heat oil in a skillet and add onions, sautee gently.  Chop reserved zucchini flesh and add to pan with garlic and tomato.  Cook 5 minutes.  Take off heat and add rest of ingredients.  Mix well and season with salt & pepper.
  

• Drain water from casserole dish.  Fill zucchini halves with stuffing and bake 15 minutes before serving.
  

SAUTEED ZUCCHINI WITH TOMATOES AND SWISS CHARD - Mandy Suli

Although this recipe calls for Swiss chard, Mandy assures us it is just as flavourful with any bitter green such as beet greens!

Ingredients:

1 zucchini, cut into 1/4" strips lengthwise

1 bunch of Swiss chard, washed and coarsely chopped

1/2 pint basket of cherry tomatoes

Olive oil

1 tbsp balsamic vinegar

Freshly ground black pepper, to taste

• Heat the oil in a large skillet.  Add zucchini and saute 3 to 4 minutes.
  

• Add Swiss chard and tomatoes and toss with balsamic vinegar and pepper.
  

• Saute until the Swiss chard wilts and the stems are soft.
  

• ENJOY!
  

CHOCOLATE ZUCCHINI BREAD - Jenny Banks

With the bumper crop of zucchini that we are receiving this year, it's nice to have this delicious recipe on hand!

Ingredients:

2 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 tsp salt

2 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp cinnamon

3/4 cup butter

2 cups of granulated sugar

3 free-range eggs

1/2 cup milk

2 tsp vanilla

2 cups shredded zucchini

• Preheat oven to 350F.  Grease a loaf pan and set aside.
  

• Cream butter and sugar together in a large bowl.
  

• Add eggs, one at a time, as well as the vanilla, and beat well.  Add the milk and stir.
  

• In a separate bowl, combine all dry ingredients (flour, cocoa powder, salt, baking powder, baking soda, and cinnamon).
  

• Stir dry ingredients into the wet ingredients.
  

• Add the shredded zucchini and mix until combined.
  

• Bake for 1 hour.
  

CHOCOLATE ZUCCHINI BREAD ~  Danielle Bender

This is a great chocolate zucchini bread recipe that has been in my family for years.  It's incredibly moist, delicious and addictive!

Ingredients:

1 1/4 cup white sugar

2 eggs

1/2 cup vegetable oil

1/2 cup margarine

1 tsp vanilla

1/4 cup milk

2 cups grated zucchini

2 1/4 cups flour

1 tsp baking soda

1/2 tsp Cinnamon

4 tbsp cocoa

• Preheat oven at 350F.
  

• Mix all wet ingredients (except zucchini), once all ingredients are mixed well, add cocoa and cinnamon, slowly adding flour and baking soda.
  

• Add grated zucchini to mixture.  Grease muffin tins or bread pans and cook at 350F .
  

• Muffins take approx. 20-25min. and bread takes approx. 45-60 min.
  

ZUCCHINI SALSA ~ Cooper's Own!

Ingredients:

10 cups zucchini, peeled and shredded

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

1 tablespoon pickling salt

2 tablespoon dry mustard

1 tablespoon garlic powder

1 tablespoon cumin

2 cups white vinegar

1 cup brown sugar

2 tablespoon crushed red pepper flakes

1 teaspoon nutmeg

1 teaspoon black pepper

5 cups chopped ripe tomatoes

2 tablespoon cornstarch (I didn't use the cornstarch in mine as I didn't think it needed it.)

2 cans tomato paste (156ml)

• In a large bowl combine; zucchini, onions, green pepper, red pepper and the salt. Mix together, cover and let stand over night.
  

• Next day, rinse, drain well and put into a large pot.  Add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
  

• Bring to a boil and simmer for 15 minutes.
  

• Pour into sterilized jars and seal.
  

• Water bath jars if they have not sealed properly.
  

Note: If you want it "HOT" just add a dozen finely chopped jalapenos

*** Note from the Farm Kitchen****

I used 4 - 6 cloves of Fresh pressed garlic instead of the tablespoon of powdered.

I used 3 tablespoons (heaping) of Crushed Red Pepper flakes instead of the called for 2 because I didn't have jalapeno's.  It turned out quite spicy! So Reduce or add pepper flakes depending on how spicy you like it.

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca