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A easy breakfast option that can be served warm or cold.  

• 10 eggs
• 1 cup grated zucchini, squeezed to remove as much liquid as possible
• 1 cup ricotta cheese or cottage cheese or homemade yogurt/kefir cheese
• 1/2 cup feta cheese, crumbled
• 1-2 scallions, chopped or handful of chives or 2 TBLS minced onion
• 2 TBLS dill, chopped
• 2 TBLS parsley, chopped
• salt and pepper to taste

Mix all above ingredients well.  Pour into a greased 8x8 or 9x9 baking dish.  Bake at 375 until set, about 25 minutes.

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This recipe is very yummy and comes recommended by our family members!  I like to prepare this the night before, put it in the fridge overnight and then put it in the oven for dinner for a very easy and delicous hot meal!

½ large onion, halved and sliced very thin
1-2 medium zucchini or summer squash, sliced very thin
1 pound ground beef (or meat of choice)
12-16 oz tomato sauce or salsa
1-1 ½ cups grated cheese
Salt and pepper to taste

In the casserole layer some tomato sauce, onion, zucchini, beef, tomato sauce, and cheese.  Repeat another round of the same layer topping off with a good layer of cheese.  Season with salt and pepper, bake in 350 degree oven for 1.25-1.5 hours, and serve.

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Sara, our employee, contributed this recipe.  When I made it I used farm fresh tomatoes which made for a juicier and still very delicious lasagna!  You can leave out the beef to make it vegetarian or add any other veggie you like!  Enjoy!

1 pound ground meat (optional)
salt and pepper to taste
1 tablespoon cooking oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 28-ounce can tomatoes
2-4 tablespoons chopped fresh basil
3-4 medium zucchini, sliced lengthwise very thinly (approx 1/8")
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1-2 eggs
3 cups mozzarella cheese

Brown the meat adding salt until cooked through.  Drain and reserve on plate.  Saute onion in oil until softening.  Add garlic, meat, tomatoes, basil, salt and pepper to taste.  Simmer uncovered on medium-low until saucy and thickened.  This took me a while since I was using fresh juicy tomatoes.  If you use canned it will be less time.  Stir occasionally to keep from sticking.  Meanwhile lightly salt zucchini slices and lay on paper towels in one layer for at least 1/2 hour to draw the water out of them.  You should have at least 30-40 slices of zuke.  Combine ricotta, parmesan and egg.  Make layers until you reach the top of a baking dish in this order: meat/tomato sauce, cheese mixture, grated mozzarella, zucchini slices.  Repeat.  Finish with meat sauce at the top.  Bake at 375 for 45 min (part of that covered with foil to prevent too much browning).  Add more mozzarella cheese and bake another 15 mintues until cheese is melted.  Serve!  Also makes good cold leftovers for lunch the next day.

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• 1 ½ - 2 lbs zucchini/summer squash,
• sliced into ¼” rounds
• Salt and pepper to taste
• 4 TBLS olive oil, divided
• 1 cup breadcrumbs
• 1 ¼ cup Parmesan cheese, grated
• 2-3 cups of your favorite tomato sauce

Toss squash with salt, pepper, and 2 TBLS oil on sheet pan(s). Roast at 450 for 10 min, remove from oven, reduce temp to 400. Mix breadcrumbs, 2 TBLS olive oil, 1/3 cup Parmesan, ½ tsp salt, pepper to taste. Layer ingredients into 9” pie plate or casserole dish in this order; tomato sauce, Parmesan, squash, repeating for three layers and finishing with a little sauce and cheese topped with the breadcrumb mix.  Bake for 25 min. Cool for 10 min and serve.

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• 3 cups shredded zucchini/sum. squash
• 1 large onion, chopped
• ½ cup grated parmesan cheese
• ½ cup grated cheddar cheese
• ½ cup olive oil or melted butter
• 1 cup Bisquick (homemade is fine)
• 4 eggs, beaten
• ¼ cup chopped fresh herb of choice (parsley, dill, basil)
• 1 tsp salt
• ½ tsp pepper

Grease 9” pie pan. Combine all ingredients until just evenly mixed. Bake at 350 until lightly browned, about 40 min.

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3 ½ cups grated zucchini (if using large ones, remove seed cavity first)
½ sweet pepper, diced
½ cup onion, minced
1 clove garlic, minced
¼ teaspoon each of spices like ground mustard, Chinese five spice powder, allspice, cumin, chili flakes
1 hot pepper, minced (optional if you like it hot!)
1 tablespoon salt

In bowl, mix all ingredients.  Transfer to quart jar and pack down leaving at least 1 inch of head room at the top of the jar.  Cover tightly with lid.  Leave at room temperature for 2-5 days and then transfer to the refrigerator.  Check early and often!  Start tasting your relish before 2 days if it is hot because fermentation can happen really fast sometimes!  When you like the taste, chill and enjoy out of your fridge for weeks to months to come.  If it you don't eat it up too fast 🙂

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3-4 medium zucchini or summer squash, cut in half (after roasting you should have 1 1/2 cups chopped)
1/4 cup olive oil
1/4 cup Tahini
2 tablespoons lemon juice
1-2 medium cloves of garlic, minced
1/4 teaspoon nutmeg
salt to taste

Place zucchini cut side up on baking sheet and roast at 400 degrees for about 1 hour or until very soft.  Let zucchini cool, then chop and place with all other ingredients into a food processor.  Process until a smooth and creamy.  Check salt and serve!  Great substitute for mayonaise or can be used as a dip or spread.  Store in the refrigerator.

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• 2 packed cups grated summer squash,
• squeezed of excess liquid
• ½ cup onion, finely chopped or grated
• 1 garlic clove, minced
• 2 eggs
• ¼- ½ cup parmesan cheese, grated
• 6-8 TBLS flour (your choice)
• ¾ tsp salt, or to taste
• Cooking oil

Combine all ingredients into thick batter.  Heat oil in large skillet. Flatten tablespoons of batter into skillet and cook about 2 min per side until golden brown. Serve warm. 

Print RecipeThis would be good with other veggies added in like sweet peppers.

• 2 medium summer squash, shaved into ribbons with peeler
• 1 TBLS neutral cooking oil
• Grated cheese of choice
• 2 eggs
• Optional toppings: kimchi, chili oil, chives or other herb, bacon, etc.

Heat cooking oil in skillet on medium. Add summer squash. Sauté until softened, about 5-10 min. Divide squash into two piles with a divot in each. Add cheese into divot and cover 1 min. until melted. Add egg on top of cheese in the divot. Cover until egg is cooked through. Season with salt and pepper and your choice of topping.

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• 1-2 heads cauliflower, chopped (1.5-2#)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Olive oil
• ¼ tsp dried rosemary
• 2-3 cups broth
• Salt and pepper

Sauté onion and garlic in oil until soft. Add rosemary for 2 min. Add cauliflower, 2 cups broth, and salt and pepper. Simmer until cauliflower is soft. Puree until chunky. Add more broth if needed to make thick soup. Check seasonings. Serve with croutons and a drizzle of olive oil.