1 T olive oil
4 green onions, chopped
4 frying peppers, seeded and chopped (sweet peppers that are smaller and thinner walled than bell
2 small summer squash, chopped
2 t finely minced fresh oregano
¾ t salt
½ c low fat milk
½ c grated Fontina cheese
¼ c freshly grated Parmesan cheese
freshly ground black pepper
Heat olive oil in a medium-sized skillet over medium heat. Add onions and lightly sauté for 1 minute.
Add peppers, squash, oregano, and ¼ t of the salt. Sauté for 4 to 5 minutes longer or until squash is
just beginning to brown. Remove from heat and set aside.
Preheat oven to 350º F. Beat eggs with milk and the remaining ½ t of salt. Add the cheeses and black
pepper. Stir in the vegetable mixture. Pour into a lightly oiled 10-inch round baking dish or cast iron
skillet and bake for approximately 40 minutes or until just set. Cut into wedges and serve hot from
the oven. Serves 6.
- From F2F Newsletter 7-18-06, originally from the Rolling Prairie Cookbook by Nancy O’Connor
Spray a little olive oil pam in a baking dish.
Rinse and slice squash lengthwise and lay facing up in the dish.
Drizzle a little olive oil on the faces and toss a little garlic salt on, too.
Generously cover the faces with Parmesan cheese.
Set on the broiler rack - set broiler to low - and watch for the cheese to brown.
Set the broiler to high for the last few minutes, then eat 'em hot!
- Marc Hollander, Drake area CSA member
Zucchini (summer squash) and Carrots with Glazed Walnuts
This is a great side dish to just about anything--chicken, steak, fish--but I like to make a big bowl
and have it as a lunch with a little brown rice!
3 cups veggies: zucchini or other squash and carrots are our favorites
1 T butter
1 T olive oil
1/2 C walnuts
1 T sugar or brown sugar (optional)
Boil or steam squash and carrots until crisp tender and place in bowl. Using a small fry pan, heat
walnuts in the oil and butter and sugar VERY SLOWLY until caramelized. Be careful not to burn
them! Toss walnut mixture with veggies, season with salt and pepper to taste.
- Nanette Heginger, F2F Newsletter 8-14-2007
Here is a favorite recipe for zucchini fritters, which look a lot like potato latkes, except without the
potato. A tasty, easy option if you are trying to get your kids to eat more veggies. We loved these
with the cilantro sour cream dip also on the web page.
1 lb of zucchini (about 2 medium sized), coarsely grated
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the
zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The
original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes
after salting it. I think it works much better to use a potato ricer.)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of
batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes
on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
- Heather LaPorte, Drake Neighborood CSA, 1-4-08