Zucchini & Pistachio Spice Cake

3/4 cup grape seed oil
1 cup sugar of choice
3 eggs
1 teaspoon vanilla extract
3/4 cup pistachios meal for cake plus
1/4 cup pistachio meal to decorate
1/2 cup almond meal
2 cups grated zucchini
1 teaspoon ground cardamom
1 teaspoon ground mixed spice
1/2 teaspoon bicarbonate of soda
1 1/2 cups self-raising flour
1/2 cup plain flour
Fresh fruit for layering in between cakes & decorating
Lime frosting
180g unsalted butter, softened
1 1/4 cups icing sugar, sifted
250g cream cheese, softened, chopped
Finely grated zest and juice of 1 lime

1 Preheat oven to 170°C. Grease a 22cm springform pan and line base and sides with baking paper.
2 Using an electric mixer with whisk attachments, beat the oil, sugar, eggs and vanilla until thick. Using a food processor or Thermomix mill nuts. Stir in nut meals, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 60 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.
3 For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
4 Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, and place fruit of choice on top of frosting. Then replace top and spread cake with remaining frosting. Decorate with fruit & remaining pistachio meal.

Source - Assunta Galbraith Summer Share 2016 member
(Assunta used a double mixture for this cake & put slices of nectarine in between the cakes & decorated with fresh berries)

Pud Thai

Pad Thai

1/2 packet pud thai rice noodles
1 zucchini
Handful of beans
one small onion
2 carrots
2 tablespoons oil
2 egg
½ cup peanuts, chopped
5 spring onions, chopped into 3cm pieces
½ cup chopped fresh herbs like cilantro and basil
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Cut or spiralise the zucchini and onion into noodle-like shapes. Cut the carrots and beans into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies and stir fry for 2-3 minutes or until tender-crisp. Be careful not to overcook them. Transfer to a dish and set aside.
5. Drain the noodles - they should be softened by now.
6. Add another tablespoon of oil to the pan. Add the noodles to the hot pan and stir fry for a minute. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg. Crack egg into the pan and scramble until mostly cooked. Mix noodles and egg. The egg mixture will stick to the noodles and everything will start getting sticky.
7. Add in the vegetables and spring onion and stir briefly. Remove from heat and stir in the peanuts and herbs.

Serves 4
Recipe: Kaycee Simuong - One of our Summer Interns

Vegetable and Red Lentil Curry

1 cinnamon stick
8 cardamom pods
1 onion or six spring onions, finely chopped (leave the spring onion tops for garnishing at the end)
2.5 cm ginger finely grated or finely chopped
4 garlic cloves finely chopped
2 tomatoes – finely chopped or 1 cup of canned tomatoes
4 carrots, quartered and cut into small pieces
1/2 capsicum, diced
1 medium size zucchini, quartered and chopped
1/2 cup red lentils
2 cups vegetable stock
2 tsp turmeric
2 tsp cumin seed
2 tsp coriander seed
5 tbsp ghee
1 can of coconut cream
One bunch of spinach or chard.
1/2 cup coriander coarsely chopped
Salt to taste
Optional 2 chilies with or without seeds finely diced
1. In a cast iron fry pan over very hot heat, gentle roast cumin seeds.  Tip into mortar once lightly toasted.  Then roast the coriander seed and add to mortar.  Grind until you have a powder.
2. In a large, heavy bottomed pan, heat ghee, then add cinnamon and cardamom (you can put them into a piece of muslin for easy removal later). Cook for about a minute or two and then add onion, carrot, capsicum and zucchini.
3. Fry vegetables until onion is lightly golden brown.  Add ginger and garlic.  Fry over a low to medium until they are cooked and the onion is a deep golden brown.
4. Add cumin, coriander, turmeric and optional chili.  Cook for a couple of minutes.
5. Add tomatoes and cook until the tomatoes collapse and the oil starts to separate.
6. Add lentils and stock and gently simmer until lentils are soft.
7. Add chopped spinach or chard, coriander and coconut cream. Continue stirring until the spinach breaks down.
8. Season with salt.  Serve with rice

Zucchini Fritters - Gluten Free

We made these for crew lunch and served them with a pickled onion and tomato relish.  Delicious!!

3/4 cup almonds
1/2 cup fresh basil leaves
2 cloves garlic
2 medium size Zucchini
2 eggs
3/4 cup Parmesian cheese, grated
1/4 cup sesame seeds
Brown Rice Flour
Olive oil
Salt and Pepper to taste
1. Grate zucchini, put in sieve, salt and leave. 
2. Grind almonds into fine meal in a food processor.
3. Add basil and garlic and continue to grind.
4. Dump almond mixture into bowl.  Squeeze excess water from the zucchini and add it to bowl.
4. Add sesame seeds, cheese, 2 eggs, beaten, salt and pepper and hand combine.
5. Add enough flour to make patties.
6. Form into patties and shallow fry. They firm up as cooking.

Grilled Zucchini and Summer Squash Salad with Basil & Parmesan

Ingredients2 medium-large zucchini, trimmed, cut into 1 cm thick slices 1 medium-large yellow crookneck squash, trimmed, cut into 1 cm thick slices 5 tablespoons olive oil 4 garlic cloves 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 ounce) 2 tablespoons white balsamic vinegar 150grms mixed greens (lettuce, baby perpetual gator, baby ruby red, mesclun, english spinach) Salt and freshly ground pepper to taste Cherry tomatoes, tomatoes, semi dried tomatoes (optional...for colour and taste)

Method 1. Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil infused with four smashed garlic cloves. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 5-10 minutes. Transfer to plate and cool. 2. Prepare greens (wash, spin cut) and place into open salad bowl. 3. Cut zucchini diagonally into 2 cm wide pieces. Place onto greens. 4. Slice basil. Sprinkle on top. 5. Shave parmesan cheese on top. 6. Drizzle balsamic vinegar and remaining 2 tablespoons oil. Add sliced cherry tomatoes, semi-dried tomatoes. 7. Toss at the last minute to blend. Season to taste with salt and pepper.


Corn and Zucchini Burgers

This is a lovely recipe sent from a CSA member. Ingredients 2 ears of corn 1 medium size zucchini 2 eggs mixed herbs flour and/or bread crumbs

Method 1. Remove kernels from 2 cooked corns. 2. Grate a medium sized zucchini, put in sieve and squeeze out juice. 3. Add breadcrumbs and or flour/falafel mix (something to bind) 4. Add lots of chopped herbs. 5. In a bowl beat 2 eggs. 6. Combine veg with eggs. 7. Form into patties and shallow fry. They firm up as cooking. 8. Serve with sweet chilli dipping sauce

Recipe and photo - Estelle Kefford

Tahini Dressed Courgette and Green Bean Salad

Recipe copied from “River Cottage Veg Every Day!”by Hugh Fearnley-Whittingstall

This lovely dish is as much about the dressing as the salad. It’s the kind of thick, trickling dressing that Yotam Ottolenghi does so well, and it gives a Middle Eastern edge and a bit of body to all kinds of salads and veg assemblies. It’s particularly good whenever courgettes [zucchini] or aubergines [eggplant] – grilled, barbecued or fried – are part of the mix, hence the salad that follows and the serving suggestion for chargrilled summer veg. It works with lentils, other pulses, spelt and quinoa too. And its coating consistency makes it ideal to use as a dip-cum-dressing for crudités and rolled-up lettuce leaves.

Prep Time 10-15 minutes Cook Time 5 minutes

FOR THE TAHINI DRESSING 1/2 garlic clove, crushed with a little coarse sea salt 2 tablespoons light tahini (stir the jar well first) Finely grated zest and juice of 1/2 lemon Juice of 1/2 orange 1/2 teaspoon clear honey 2 tablespoons olive oil Sea salt and freshly ground black pepper

FOR THE SALAD 2 tablespoons olive oil 3 medium courgettes (about 400g*), sliced into 3mm [very thin] rounds Juice of 1/2 lemon 1 red chilli, deseeded and finely chopped About 125g French [green] beans, trimmed 4 good handfuls of salad leaves 12-18 oven dried tomatoes or semi-dried tomatoes (optional) A handful of mint, finely shredded (optional)

Method 1.  To make the tahini dressing, put the crushed garlic into a small bowl with the tahini, lemon zest and juice, honey and a grind of black pepper, and stir together well. The dressing may thicken and go grainy or pastey, but don’t worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use. 2.  For the salad, heat the olive oil in a large non-stick frying pan over a fairly high heat and cook the courgette slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked. 3.  When the courgettes are all cooked, season generously with salt and pepper, add the lemon juice and chilli and toss together well. 4.  Bring a pan of salted water to the boil. Tip in the French beans, return to the boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean tea towel and toss the beans with the courgettes. 5.  To assemble the salad, spread the salad leaves in a large shallow serving bowl and scatter over the dressed courgettes and beans, tomatoes and shredded mint, if using. Trickle the tahini dressing generously over the whole lot and serve.

Zucchini Ribbon Salad with Greens, Feta and Semidried Tomatoes

Here is one of the salads from our family holiday celebrations.  The flavour was light and fresh with the small zucchini melting in your mouth! Although not necessary, lemon basil really adds a lovely touch.  This recipe was enough for 10, as one of several salads.  It would go wonderfully with a barbeque or serve alone as a light lunch. Ingredients 4 small zucchini 400g English spinach, washed and spun (Other greens would work well too - lettuce, rocket, mesclun) 1-2 lemons 1/2 cup pine nuts 200 g feta cheese, firm - cut into 1cm blocks 1 well packed cup of semi-dried tomatoes, roughly chopped fresh basil, lemon basil and/or purple basil fresh garlic 1 or 2 cloves extra virgin olive oil salt and ground pepper

Method 1. Take about ten basil leaves and slice them width wise into small ribbons.  Put the feta, sundried tomatoes, basil, one minced garlic clove and enough olive oil to cover into a small bowl.  Allow to marinade while you prepare the rest of the salad. 2. Over high heat in a cast iron frying pan, gently toast the pine nuts, stirring constantly so they do not burn.  Remove from heat.  transfer to a cool bowl. 3.  Gently tear spinach leaves into bite size pieces and place around the outside of a large, open salad bowl, leaving a well in the centre. 4. Remove the stem and base of the zucchinis. Using a sharp vegetable peeler, peel large ribbons of zucchini into the well, turning the zucchini once you reach the seed section to remove all of the flesh from the other sides.  Discard the small seed section. 5.  Zest the peel of the lemon over the top of the whole salad.  Then cut the lemon in half and squeeze the juice of the entire lemon over the zucchini. 6.  Add a few glugs of olive oil (not too much but more then a sprinkle) to the zucchini and some salt.  Then with your hands, mix the zucchini in the well so that it all coats with the dressing.  Try to leave the spinach on the sides.  Add more salt, lemon juice, garlic, cracked black pepper to taste. 7. Gently spoon the feta mixture over the top of the spinach leaves.  Sprinkle the toasted pine nuts over the whole salad. 8.  Chop more basil or use lemon basil and purple basil and sprinkle this over the top of the zucchini.

Poached Vegetables with Caper Mayonnaise

This recipe is from the cookbook Plenty by Yotam Ottolenghi. Just-poached vegetables show off their natural attributes, and taste fresh and light in a way you never get with roasting or frying. Baby turnip or corn will work, too, as will broad beans, peas and green beans. Don't chop them up much and don't cook them very long. Serve warm with the broth and mayonnaise as a starter, or cold with the mayonnaise only.

I have reprinted the recipe exactly even though all of the vegetables are not in season right now.  We made this the other night though with carrots, zucchini, green beans and leeks and it was lovely.

Ingredients Mayonnaise ½ garlic clove, crushed 1 egg yolk 1½ tsp white-wine vinegar ½ tsp Dijon mustard ½ tsp salt Juice and zest of ½ lemon 75ml vegetable oil 2 tbsp capers, drained and chopped

Poaching liquor 600ml white wine 200ml olive oil 150ml lemon juice 2 bay leaves ½ onion 2 celery sticks, cut into batons 1 tsp salt

The vegetables 100g baby fennel 200g baby carrot 150g fine asparagus 100g baby courgette 150g baby leek 2 tbsp chopped dill

Method 1. First make the mayo. Put the garlic, egg, vinegar, mustard, salt and lemon juice in the bowl of a food processor. Start blending, and then, with the motor going, very slowly dribble in the oil until you get a thick mayonnaise. Fold in the capers and lemon zest and set aside. 2. Wash the vegetables but don't trim them too much, so you're left with some stalks or leaves. Depending on their size, cut the vegetables lengthways in halves or quarters, trying to get them a similar size. 3. Put the wine in a wide pan and boil for two to three minutes. Add all the other poaching liquor ingredients and bring to a simmer. Add the fennel and carrot, then, after three minutes, the asparagus, courgette and leek, and cook for another three minutes. The vegetables should be cooked but still crunchy. Lift them from the broth and divide between four wide bowls. 4. Place a ladle of liquid around the vegetables, top with a dollop of mayonnaise and sprinkle with dill. Chill any leftover broth for later use.


Crunchy Salad

Here is a recipe adapted from a Jamie Oliver recipe...which he prefaces by saying that it is a very adaptable salad..."One of the things I love about a good crunchy salad is that you can simply change it according to where you live  and what fresh ingredients are available to you."  So have a go at inventing your own crunchy salad - be inventive with how you slice, chop, shave your ingredients.  Explore texture and flavours and revel in a truly seasonal compliment to any meal! Ingredients 1 cucumber 1 red onion, peeled and shaved 3 small carrots 1 fennel bulbs outer leaves peeled back, quartered lengthways 1 zucchini ribbon sliced 6 radishes, quartered 1 tbsp white wine vinegar 1 heaped tsp castor sugar 3 tbsps extra virgin olive oil small bunch of fresh dill or thyme small bunch of flat leaf parsley finely chopped

Method 1. Chop, shred  and/or ribbon slice all of your vegetables. 2. Mix olive oil, vinegar and castor sugar in a small jar.  Shake until well blended. 3. Pour the dressing over the vegetables and mix by hand with the herbs.  Serve.

Photo credit and recipe suggestion - Emma Travers

Quick Pesto Pasta

This is a super quick pasta salad recipe that includes most of the ingredients for pesto but forgoes the mortar and pestle! Great for a spontaneous beach picnic and also wonderful when you do not have heaps of fresh basil. Ingredients 400 g penne or spiral pasta 3 carrots 20 sugar snap peas, 2 baby zucchini and/or bunch of broccolini 1 bunch basil, roughly chopped 1 clove fresh garlic 1/3 cup pine nuts extra virgin olive oil butter 1/3 cup cream 1/3 to 1/4 cup freshly grated or shaved parmesan salt and pepper to taste

Method 1. Put salted water on to boil for the pasta. 2. Clean carrots. Slice in half and then into thin half moons. Set aside. 3. Cut into bite size piece the sugar snaps, zucchini and/or broccolini.  Keep separate as they have different cooking times. 4.  When water boils, add pasta.  Set timer for five minutes and then add the carrots to the water too.  If using broccolini, add the chopped stems and tops for the last two minutes. 5.  In a small fry pan, lightly toast pine nuts. 6.  Once pine nuts are toasted set aside, reduce heat and gently melt a knob of butter in the pan. Fry the zucchini if you are using it. Add the cream once the zucchini is golden and bring to a slight boil before removing from the heat. 7. Once pasta is cooked, drain pasta and vegetables in a colander. Rinse, bounce out any remaining water and return to pan. 8.  Press garlic through garlic press over the pasta.  Add the butter and cream sauce, toasted pine nuts, chopped basil,  and grated parmesan.  Toss and lightly coat with olive oil.  Salt and pepper to taste.  Add extra cheese if desired.  The pasta tends to absorb the salt so I add extra.


Zucchini Salad with Mint, Garlic, Red Chilli, Lemon and Extra Virgin Olive Oil

Here is a Jamie Oliver recipe that we have enjoyed...perfect for the new zucchini. This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes [zucchinis] when at their best (nice and firm and not too big).

Ingredients 4 zucchini 1 chilli 1/2 clove garlic juice from one lemon handful of fresh mint leaves extra virgin olive oil salt and pepper to taste

Method 1. Slice 4 zucchini lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp zucchini, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper. 2. Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the zucchinis. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.) 3. Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.



Ingredients2*1/2 kilo eggplants, cut into cubes 1 ¾ teaspoons plus ¾ teaspoon salt, divided 1 kilo tomatoes, diced 5 cloves garlic, crushed and chopped ½ teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil ¾ cup loosely packed, chopped flat-leaf parsley 700 grams onions, thinly sliced 3 bell peppers, cored, seeded, and chopped 1 kilo of zucchini, cut lengthwise and then into ½-inch slices 1/3 cup dry white wine

Method 1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. 2. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. 3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. 4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. 5. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.

Zucchini, Cherry Tomato and Chicken Kebabs

Zucchini, cherry tomato and chicken kbobs Ingredients 2 boneless chicken breasts 1 zucchini 16 cherry tomatoes or small tomatoes 8 long kebab sticks

Marinade 2 tablespoons balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons seeded mustard 3 cloves garlic, pressed ¼ tsp salt freshly ground pepper 1 tablespoon diced lemon basil

Method 1. Soak kebab sticks in water. 2. Whisk marinade ingredients together in a bowl large enough to hold chicken breasts. 3. Cut up chicken breasts into 2 cm cubes. Place into marinade. 4. Cut zucchini into 1 cm rounds. Cut these into quarters if the zucchini is large or halves in the zucchini is small. 5. Stick 1 zucchini piece, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken, 1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 zucchini piece, etc  on to the kebab stick. 6. Place kebab in a baking dish.  Keep sticking until you have used all of the chicken.  You can vary the pattern and add other vegetables such as capsicum, onion slices and garlic.  Pour any remaining marinade over the top of the kebabs and leave them for at least three hours. You can also just marinade the chicken and then grill immediately. 7.  Grill, turning frequently.


I have been told that every region in Italy has its own ministrone.  Keep that in mind when you are making this, substituting and adding anything you feel works. I have written the straight recipe from Slow Cooking by Joanne Glynn.
220 gms dried borlotti beans
50 gms butter
1 large onion, finely chopped
1 garlic clove, finely chopped
15 gms parsley, finely chopped
2 sage leaves
100 gms pancetta, cubed
2 celery stalks, halved then sliced
2 carrots, sliced
3 potatoes, peeled
1 tsp tomato paste
3 roma tomatoes chopped or 400 gm tin chopped tomatoes
8 basil leaves
3 litres chicken or vegetable stock
2 zucchinis, sliced
220 gms shelled peas
120 gms green beans, cut into bite sized lengths
1/4 cabbage shredded
150 g small pasta
6 tablespoons pesto
grated parmesian cheese
1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight.
2. Next morning, drain and rinse thoroughly under water.
3. Melt butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta.  Cook over a low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden.
4. Add the celery, carrot and potatoes and cook for 5 minutes.  Stir in the tomato paste, tomatoes, basil, and borlotti beans. Season with plenty of freshly ground pepper.
5.  Add stock and bring slowly to a boil.  Cover and leave to simmer for 2 hours stirring once or twice.
6.  If the potatoes have not broken up, roughly break them up with a fork against the side of the pan.  Taste for seasoning and add zucchini, peas, beans, cabbage and pasta.  Simmer until the pasta is al dente.
7.  Serve with a dollup of pesto and Parmesan.
Source - Slow Cooking by Joanne Glynn

Zucchini Cake

Zucchini CakeThis recipe is written like a zucchini bread recipe.  But when I cream the butter and sugar, separate the eggs and beat the whites before folding them in and make it in a bundt pan lined with sesame seeds, my children call it a cake!  It is really delicious warm and also lasts for a few days. Ingredients 2 eggs, beaten ¾ cup sugar or ¾ cup apple juice concentrate 2 teaspoons vanilla 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 2 teaspoons bi-carb soda Pinch salt 3 cups plain flour ½ teaspoon nutmeg 2 teaspoons cinnamon pinch of ground cloves 1 cup chopped pecans or walnuts or sunflower seeds (optional) 1 cup dried cranberries or raisins (optional) Sesame seeds

Method 1. Preheat the oven to 350°F (180°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. 2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans.  Or butter a bundt pan, sprinkle with sesame seeds and put all of the batter in the one pan. 3. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves or 1-26cm bundt.

Baked Patty Pan Squash

Patty Pan squash
white wine or stock
bread crumbs
Parmesan cheese
lemon thyme
melted butter
1.  Cut the stem flush with the flesh.  You can trim the bottom in the same manner too if you like.  Cut the squash in half horizontally.
2.  Place the halves in a baking dish and put wine or stock in the pan until half of the squash is submerged.
3.  Sprinkle the tops with bread crumbs, Parmesan cheese and lemon thyme, and then drizzle melted butter over the top.
4. Bake in a 180C oven until the tops are browned and flesh is tender. 
5. Eat the entire squash.

Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tbsp extra virgin olive oil
3/4 tsp salt
Pepper, to taste
2 tbsp slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tbsp goat cheese (Try Main Ridge Dairy for a wonderful local product)
1/2 tsp finely grated lemon zest
400 grams whole-wheat spaghetti or linguine.

1. Heat oven to 250Cdegrees. Toss the zucchini and oil with 1/2 tsp salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 tsp salt. Cover and keep warm.
4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Source: NY Times – 10/10

NOTE:  We love this recipe and prefer it with zucchini cooked on the BBQ!! Much better for hot nights too.

Vegetable Pesto Pasta

This recipe works well with broccoli, carrots, green beans, peas and zucchini.  The carrots, zucchini and green beans can be pan fried in a little olive oil or butter or steamed and then added to the pasta when done.  The broccoli can either be steamed separately or added to the pasta when it is cooking.  If the peas are fresh, you can add them to the carrots right before removing from heat or add to the pasta water right before it is done. Ingredients 3 packed cups fresh basil leaves (removed from stems) 2 large cloves fresh garlic ½ cup pine nuts, walnuts, almonds or a combination ¾ cup (packed) fresh chopped parsley ¾ cup fresh-grated parmesan ½ cup olive oil ¼ cup melted butter salt to taste

Method 1. Begin cooking pasta of your choice. All pastas work well with pesto. 2. Combine all ingredients except cheese in a blender on low, then medium speed. Thoroughly work everything into smooth paste. You can also do this in a mortar and pestle. 3. At this stage, you can put portions into containers and freeze for the winter.  Add cheese, mixing gently to combine. 4. Combine cooked pasta, cooked vegetables, pesto and extra cheese, salt and pepper to taste.

Source: Moosewood Cookbook – Mollie Katzen

Grilled Zucchini

We love grilled zucchini topped with marinated feta (Feta in olive oil, balsamic vinegar, fresh chopped basil, salt and pepper) and semi dried tomatoes! Ingredients 1 zucchini olive oil chopped basil 3 cloves of garlic, pressed or finely chopped salt and ground pepper

Method 1.    Slice zucchini into good ½ cm rounds or lengthwise 2.    Layer in a baking dish sprinkling basil, garlic, salt, pepper and olive oil in between layers. 3.    Marinade for at least 4 hours but as much as 12. 4.    Clean hot grill with olive oil.  Place zucchini on. 5.    Grill for about 5 min each side, flipping just after the zucchini begins to soften.  Remove before zucchini is so soft it falls apart. 6.    You can brush the marinade over the slices as they are grilling.