RECIPES
Grilled Zucchini Pizza
Prep time – 5 minsCook time – 5 minsTotal time – 10 minsZucchini Pizza is a healthy alternative to traditional pizza made with zucchini, pizza sauce, fresh basil, mozzarella cheese and cherry tomatoes.Serves: 6 slices
Ingredients
1 Zucchini 8 ball
2 Tbsp. pizza sauce (your favorite)
2 basil leaves, sliced
1⁄4 tsp. oregano, dried
11⁄2 oz, mozzarella cheese, lite
6 cherry tomatoes, sliced into quarters
Instructions
- Preheat Grill to medium heat
- Cut the ends off of the zucchini and discard. Slice the zucchini into 1⁄4″ thick pieces.
- Evenly divide the pizza sauce over the zucchini, then top with basil, oregano, cheese and cherry tomatoes.
- Place zucchini on a non-stick aluminum foil or aluminum foil sprayed with cooking spray. Place foil with zucchini on grill over low to medium heat. Cook until cheese has melted, about 5 minutes.
Recipe by PB + P Design at peanutbutterandpeppers.com
Vegetarian Stuffed Patty Pan Squash
These ‘lil local patty pan squash are fun, adorable, tasty, and very stuffable. This vegetarian / vegan stuffed squash recipe is versatile as you can fill them with any leftovers that you may have.
Prep Time – 30 minutes
Cook Time – 35 minutes
Yield – 3
Ingredients
3 patty pan squash, halved & cored 2 Tbsp olive oil
1/2 cup onion, diced
1 carrot, finely diced
1 stalk celery, finely diced
1/2 red pepper, finely diced
2 sprigs rosemary
1 Tbsp garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked wild rice
3 Tbsp parsley, chopped – as garnish
Instructions
Total Time: 1 hour 5 minutes
Preheat oven to 375 F. Lightly oil a baking pan.
Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don’t take off too much.
Scoop out seeds and pulp, leaving 3/4′′ wall.
Lightly oil the inside and sides of squash. Bake in oven, cut side down, ~ 15 minutes. Remove from oven, flip over, and get ready to fill it up.
Bring a large pan to medium high heat add add 2 Tbsp of olive oil. When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft.
Add garlic and cook 1-2 minutes or until fragrant.
Remove from heat and stir in cooked wild rice. Add and optional cheeses or nut and salt and pepper to taste.
Generously fill up the squash with the mixture.
Bake uncovered ~ 15 minutes or until squash is tender. Happy Eating! Beckie
Notes
Wanna bring your game up? Dice the squash seeds/pulp and pan fry with the onions & other veggies. Wanna add some cheese? Knock it out – Parmesan cheese or Feta cheese would taste fantastic. Wanna add some nuts? Try pine nuts, toasted pepita seeds, or your favorite nut.
Recipe by eatsimplefood.com
Stuffed Cupcake Squash
Ingredients
3 Cupcake squash, about 4 inches in diameter
2 tablespoons low-fat sour cream
2 tablespoons grated parmesan cheese
3 tablespoons fresh bread crumbs
1 tablespoon extra-virgin olive oil 1 egg
2 tablespoons fresh thyme
Instructions
1. Preheat oven to 400°F.
2. Slice off the top third portion of each squash. Scoop out the seeds.
3. Steam lower portions cut side down and tops cut side up for about 5 mins.
4. Remove tops and continue steaming squash bowls for another 2 to 3 minutes.
5. Do not overcook. Mix remaining ingredients.
6. Add flesh of three tops and reserve 1 tablespoon of breadcrumbs.
7. Fill squash bowls with mixture and sprinkle with reserved breadcrumbs.
8. Bake at 400°F for 20 minutes.
9. Season to taste.
Notes
Optional: add chopped boiled ham or sautéed, seasoned ground beef to the mixture
Do you have a favorite? Please submit any recipes you think we can’t live without to office@kelraefarm.com
Have you made one of our recipes? We would love to see pictures!