Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

Recipe from Kathleen:

3 medium sweet potatoes, peeled and chopped
3 zucchini, chopped
1 large onion
1 to 2 cups chopped broccoli (I substituted chard)
1 box of chicken broth (or your choice of flavors)
1/4 cup of melted butter or margarine (I didn’t use either)
2 med baking potatoes, peeled. Shredded or chopped
2 teaspoons salt (use good sea salt if you have it)
1 teaspoon ground cumin
1 teaspoon black pepper
other herbs (I used fresh dill weed, because I had it on hand)

2 cups milk

Put in everything except the milk. Cook in a crock pot on low 8-10
hrs or high 4-5 hrs.
Add milk and more chard (or other quick cooking veggies) and cook 30
minutes to 1 hour.

Recipe adapted from “Best-Loved Slow Cooker Recipes


– the white and pale green part of 2 or 3 large leeks, diced
– one grated zucchini (if desired)
– 1 tablespoon unsalted butter
– 1 1/2 cups water
– 1 cup chicken broth
– 1 pound potatoes
– 2 tablespoons minced fresh parsley leaves


In a large heavy skillet cook the leeks in the butter with salt and pepper over medium / low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened. Stir in grated zucchini until hot. In a saucepan, add the water, the broth, and diced potatoes. Bring to a simmer. Add cooked leeks, simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, purée 1/2 of the soup, stir the purée into the remaining soup. Add the parsley, and season with salt and pepper.

by Kathleen

16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbsp. lemon juice
2 Zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup Sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chili powder
Juice of 1 lemon
3 Tbsp. olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chili powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.

Moonstruck Farms

From Judi Skillman

4 (minimum!) cups coarsely grated zucchini ( I’ve been known to triple that!)

3 (or more!) eggs, beaten

1/3 C flour

1/2 (or more!) C grated mozzarella

1/2 (or more!) C parmesan

1 T fresh basil, minced

Preheat oven to 350.

Consistency should be wet enough to coat everything and just enough flour to keep the mix from running like water.

Lightly salt the zucchini & set aside for 15 minutes, then squeeze out all the excess moisture.

Combine all the ingredients, and spread into an oiled 9×13 baking pan.

Bake 20-30 minutes until the surface is dry and firm (or longer if using more zucchini & making a thicker crust).

Brush the top with oil and broil it, under moderate heat for aprox. 5 minutes (until very lightly brown that is how I like it)

Pile all of your favorite pizza toppings on (tomato sauce, olives, sauteed mushrooms, peppers, lots of cheese, etc.) and heat the whole mess for 25 min.

1 Maui Onion, Sliced in 1 in rounds

3 Cloves Garlic, Chopped

2 Zucchini, quartered

1 Eggplant, Sliced into 1 in rounds

1 each Red & Yellow Pepper,stemmed and seeded quartered

2-3 Beefsteak Tomatoes, chopped

1/4 c Olive Oil

1/4 c Sherry Vinegar (optional)

6 Tablespoons Fresh Herbs ( Parsley, Oregano, Basil, or Thyme or a mixture)

Prepare grill on med/high heat. Salt Eggplant for 15 min., rinse.

Toss all vegetables EXCEPT tomato & garlic in olive oil. Put on grill.

Grill veggies on each side 5 min (until done).

Cool & Coarsely chop veggies and mix with extra oil, vinegar, herbs, garlic, & tomatoes.

Serve at room temperature.

NOTE: Tomatoes can be pan roasted in garlic & olive oil if desired.

Wash & trim ends off zucchini.  split once length wise.  Put into a zip lock bag with organic olive oil, and any herbs you like.  I use garlic, basel, oregano, pepper and sea salt.  Marinate in fridge 2 hours or overnight.  (This also works with peppers, portabello mushrooms, green onions, etc)

Throw on the BBQ until tender…enjoy.

by Debbie

Pour 2 taplespoons of olive oil into bottom of cookie sheet and layer with sliced zucchini wheels cut about 1/2 inch thick.  Mix together about 4-6 chopped tomatoes (depending on size, should cover zucchini),  1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 4 tablespoons fresh oregano, 1 teaspoon salt, and pepper.  Pour over zucchini slices and bake at 350 for about 30 minutes or until zucchini are tender.  Serve with rice pilaf.

Slice up zucchini and put it into a sauce pan. Just barely cover the contents with chicken broth (or water and the appropriate amount of granulated chicken bouillon). Bring to a boil and simmer until zucchini is tender.

Drain off about 3/4 of the broth. Let the zucchini and remaining broth cool for a bit and then at about a cup at a time, put it into a blender and blend until smooth. Pour blended zucchini into another container. Once you have it all blended, add some Mrs. Dash and/or salt and pepper, and curry to taste (it’s good without the curry too).

Reheat to serve warm or chill to serve it cold. It’s great both ways. Serve with dollop of sour cream on top. I like it with a spoonful of pico de gallo salsa as well. Accompany with warmed whole wheat pita bread for a yummy low calorie treat that is very satisfying.