It’s zucchini time!

Great ideas for your summer bounty

Zavioli with Spinach and Ricotta Ingredients

• 1 ¼ cups ricotta cheese

• 1 cup chopped spinach

• 1 egg, lightly beaten

• 1 teaspoon ground black pepper

• 1 cup basil leaves, torn

• 2 tablespoons extra-virgin olive oil, or more to taste

• ½ clove garlic

• 2 tablespoons pine nuts

• 1 extra large zucchini

• 9 toothpicks, soaked in water

• ¼ cup pasta sauce

• 2 tablespoons grated Parmigiano-Reggiano cheese

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix ricotta cheese, spinach, egg, and pepper together in a bowl.

3. Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.

4. Slice zucchini lengthwise into strips using a mandoline.

5. Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.

6. Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.

7. Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

Zucchini Waffles (Green Waffles) Ingredients

• 3 cups shredded zucchini

• 2 large eggs eggs

• 1 tablespoon vegetable oil

• ¼ teaspoon onion powder

• 1 pinch salt

• ½ cup dry potato flakes

• ¼ teaspoon baking powder

1. Preheat a waffle iron according to manufacturer’s instructions.

2. Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.

3. Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

Zucchini Cornbread Casserole Ingredients

• 4 cups shredded zucchini

• 1 onion, chopped

• 2 large eggs eggs, beaten

• 1 (8.5 ounce) package dry corn muffin mix

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 8 ounces Cheddar cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

3. Bake in a preheated oven for 60 minutes.