Posted (Lori) in News

Anjali’s linguine, Carolyn’s spicy bread, Kathryn’s zucchini-crust pizza, Lee’at’s Silky Zucchini Soup; plus some others

These are recipes from previous years–would love to get some new ones.

FROM ANJALI: I made this delicious pasta, that I adapted from Heidi Swanson.  Everyone, including the kids loved it!


(adapted from Super Natural Everydayby Heidi Swanson)


2 medium/large zucchini or yellow summer squash (about 16oz), coarsely grated

Fine grain sea salt

4 oz whole wheat linguine

4 oz durum wheat linguine

2 tbs extra virgin olive oil

1 large garlic clove, thinly sliced

1/2 teaspoon red pepper flakes or replace with 1 thai red chili, sliced

1/2 teaspoon lemon zest

Lemon juice to taste (1/2 lemon should be enough)

1/2 cup pecorino cheese

Freshly ground pepper

Put the grated zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit in the sink or over a bowl for about 10 minutes.

In the meantime, cook the pasta – bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the directions or until al dente.

Drain the pasta, reserving a little cooking water.

Just before you are ready to eat, heat the olive oil, garlic and red pepper (or thai chili if using) in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini in your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently for about 2 minutes.

Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the cheese, lemon zest, and lemon juice,  and toss again. Season with salt and black pepper and divide among bowls or plates. Top with extra cheese if you like.


Carolyn, who has been a member since our second season (1999) created this recipe

1 C. whole wheat flour

1/4 C. wheat germ

1/4 C. wheat bran

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt (optional)

1/3 C. canola (or olive) oil

2/3 C. honey (from Stoneledge, of course)

2 large eggs

2 t. vanilla extract

1/2 t. ground ginger

1/2 t. ground cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

1 C. walnuts

1 1/2 C. grated zucchini (about two small zucchinis, also from Stoneledge)

Pre-heat oven to 350°

Mix dry ingredients together well in large bowl (a large, sturdy whisk works well). In separate bowl or large measuring cup, mix wet ingredients together well starting with oil (use the whisk here, too, but AFTER you’ve mixed dry ingredients). Blend in spices thoroughly then add wet ingredients to dry ingredients in bowl and stir to mix thoroughly. Fold in the nuts and zucchini.

Coat a 4×4×8 inch loaf pan with canola oil spray, being sure to include the bottom and sides, and pour mixture into pan. Bake in pre-heated 350 degree oven for 55-65 minutes, watching carefully during the last 15-20 min to avoid over browning/burning. Done when toothpick inserted off-center comes out clean. Cool in pan at least 10 m in and then remove from pan and continue cooling on rack. Serve alone or with cream cheese or fresh fruit.

For muffins or mini-muffins: spray pan cups thoroughly and fill about level with top. Bake only 20-25 min (10-15 min for minis) as much less time is needed for muffins.


Nuts: Other nuts like pecans or almonds are also good, as are sunflower seeds (shelled, unsalted) or a mixture of your favorites.

Spices: Allspice and/or pumpkin pie spice can be used with or instead of the spices above or use cinnamon alone — or no spices at all.

Flours: Use all whole wheat flour instead of adding wheat germ and bran, or use ground flax seed as part of the dry ingredients. Total should be 1 1/2 C. dry ingredients and probably at least half to two-thirds of it should be flour.

Fruit: Adding 1/2 C. raisins, dried cranberries, chopped dates, or other chopped dried fruit with the nuts and zucchini is another option.Created by Carolyn Reid, July 2004


Kathryne sent this. She wrote, “Great recipe below for using up lots of summer squash and eating low carb/grain or gluten free.  It makes a perfect complete dinner for two.

I used this recipe for the crust but I made my own quick sauce instead of her recipe.  A jar of pizza sauce would be fine, too.  And I put a generous amount of oregano and some turkey pepperoni on top. I actually liked it better without the pepperoni.

I don’t have a pizza stone so I raised the temp to 475 with convection and 13 minutes gave a nice crust. I preheated a baking sheet in the oven and placed the two crusts on top of it on a slightly oiled Silpat.  Aluminum foil would also have worked .”

I’m posting the recipe below, but if you follow the link, you’ll find more detailed, illustrated instructions.


(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:

4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)

1/2 cup finely grated low-fat Mozzarella blend

5 T almond meal

3 T finely grated Parmesan

1 tsp. dried Greek or Turkish oregano

1/2 tsp. garlic powder

pinch of salt

1 egg, beaten

Sauce Ingredients:

1 can (14.5 oz.) good quality petite diced tomatoes, drained

1 T olive oil, divided

2 large garlic cloves, minced

1/2 tsp. Italian seasoning

salt and pepper to taste

Pizza Toppings:

3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks

10-15 large fresh basil leaves

Preheat the grill or oven to 450F/230C.

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.  (I did this with a steel blade in the food processor, but you could chop with a large knife if you don’t have a food processor.)  Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.  Let zucchini drain until it’s cool enough to handle.

While the zucchini cools, make the tomato sauce.  First, drain the tomatoes into a colander placed in the sink. While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it’s fragrant.  Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until the crust is done.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.

Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)  You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.

Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.  Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.


Total time: 45 minutes. Serves 4

Lee’at writes: “Came across this recipe yesterday and realized it’s a good one for the heavy zucchini season. Made it tonight and it was good- very simple and yummy, and I’d bet it will be good chilled too!”

1 tbs unsalted butter

2 tbs extra virgin olive oil

1 small onion, finely chopped

1 garlic clove, thinly sliced

Kosher salt and pepper

1 ½ lbs zucchini, halved lengthwise and sliced ¼-inch thick

½ cup vegetable stock or low-sodim broth

Julienned raw zucchini for garnish

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper, and cook over moderately low heat, stirring frequently until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 ½ cups of water and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes.

Working in batches, puree the soup in a blender until it is silky smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Make ahead: The soup can be refrigerated overnight.


From Saveur, serves 6


1/4 cup olive oil

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

6 medium zucchini, thinly sliced (can use squash, eggplant or peppers as a substitute)

1/2 cup grated pecorino

1/2 cup ricotta

1/2 cup roughly chopped parsley

4 eggs, beaten

Kosher salt and freshly ground black pepper, to taste

1 tbsp. unsalted butter

3 tbsp. bread crumbs

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.

Heat oven to 350°. Grease a 10?pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.


4 zucchinis

2 summer squash

Olive oil

1/3 cup grass-fed ricotta cheese

6 oz. grass-fed mozzarella cheese

¼ cup grated Parmigiano-Reggiano cheese

½ cup tomato sauce

Dried oregano

Dried basil

Sea salt

Fresh basil for garnish

Preheat the oven to 350°. Using a mandolin, slice the zucchini and summer squash into long thin strips – lengthwise. You could use a sharp knife, it’ll just take a bit longer to do all the slicing. In two separate 9×12 baking pans lay the strips of vegetables on top of each other and drizzle with olive oil. Season with sea salt and roast in the oven 35-40 minutes or until much of the natural water is released from the vegetables and evaporates. If you don’t have two baking pans, roast the vegetables in two separate batches. Remove the vegetables from the oven.

In a 9×9 casserole dish or baking pan, place a layer of roasted zucchini and summer squash and top with ricotta cheese, plus a pinch or two of dried herbs (basil and oregano). Place another layer of vegetables on top of the ricotta cheese, and top that with a few tablespoons of tomato sauce, a couple of pinches of dried herbs and some mozzarella cheese. Repeat with a final layer of vegetables, tomato sauce, dried herbs, Parmigiano-Reggiano cheese, and mozzarella cheese. Roast in the oven 35-40 minutes. Garnish with fresh basil, minced.

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