Category Archives: SQUASH & ZUCCHINI

Spaghetti Squash Florentine

Spaghetti Squash Florentine

Ingredients

  • 1 bunch spinach or cooking green (rapini et al)
  • 1 spaghetti squash
  • 1 c Ricotta cheese (or cottage cheese)
  • 2 eggs
  • Italian seasoning to taste
  • 3/4 c Mozzarella cheese, shredded or pulled apart
  • 16 oz tomato sauce or fresh sliced tomatoes

Directions

  1. Wash cooking greens well and set aside. Cut squash in half lengthwise (I’ve been known to use an axe) and cut out seeds.
  2. To cook, you may use the oven (375 degrees, cut side down into pan with water and bake until tender) or a Dutch oven with about 2″ of water, cover and simmer for about 20 to 25 minutes.
  3. DO NOT OVER COOK SPAGHETTI SQUASH. YOU’LL LOSE THE ‘SPAGHETTI’ TEXTURE.
  4. When tender, place under cold water or ice it down to stop the cooking process.
  5. Remove strands with fork when cool to extract strands and place into a cooking pan.
  6. Combine chopped cooking green, ricotta cheese, beaten eggs and Italian seasoning. Beat until well blended; spread over squash, top with tomato sauce and sprinkle with mozzarella cheese.
  7. Cover and bake at 350 degrees for 30 minutes.
Spaghetti Squash Florentine
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Spaghetti Squash Florentine
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Zucchini Bisque

Zucchini Bisque

Ingredients

  • 2 medium onions, peeled and coarsely chopped
  • 6 c (about 3 lbs.) zucchini, sliced
  • 1 c carrots, thinly sliced
  • 4 tsp. olive oil
  • 1 tsp. salt
  • 5 c water
  • 4 tbs. vegetable broth
  • 1/4 tsp. ground black pepper
  • 16-oz tofu, preferably silken tofu

Directions

  1. In a large soup pot, saute the onions, carrots and zucchini in the oil together with the salt, for about 5 minutes over medium heat.
  2. Add the water (and wine, if desired), broth, pepper and tofu and cook for another 5 minutes.
  3. Blend the ingredients until smooth, return to the heat and cook for a few more minutes.
Zucchini Bisque
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Zucchini Bisque
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Zucchini-Carrot Bread

Zucchini-Carrot Bread

Ingredients

  • 3 c all-purpose flour
  • 2 c organic sugar
  • 1 T ground cinnamon
  • 1 T Brittany sea salt
  • 1 t baking soda
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1 c coconut oil
  • 1 t vanilla
  • 1 to 2 c shredded zucchini
  • 1 c shredded carrot
  • 1/2 cup chopped walnut

Directions

  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder.
  3. In a small bowl, whisk eggs, oil and vanilla.
  4. Add to dry ingredients; mix well.
  5. Stir in zucchini, carrots and nuts.
  6. Pour batter into two well-greased 9×5-inch loaf pans.
  7. Bake 1 hour to 1 hour 15 minutes or until golden brown.
Zucchini-Carrot Bread
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Zucchini-Carrot Bread
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