Italian Stuffed Zucchini (Zucchini Farciti)

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense.  Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers.  Ingredient list is PER ZUCCHINI, directions are generic for the whole thing.  No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens.  All needs to be baked at once in the end.

***vegetarian note***
Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately.  You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or  any other vegetables.  I even saw some recipes that used carrots and peas (those seemed very "down home" italian).


Zucchini Oven Chips

Note: Untested recipe from CSA newsletter!

1⁄4 cup dry breadcrumbs
1⁄4 cup (1 ounce) grated fresh Parmesan cheese
1⁄4 teaspoon seasoned salt
1⁄4 teaspoon garlic powder
1⁄8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1⁄2 cups (1/4-inch-thick) slices zucchini (about
2 small)

Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl,
stirring with a whisk. Place milk in a shallow
bowl. Dip zucchini slices in milk, and dredge in
breadcrumb mixture. Place coated slices on an
ovenproof wire rack coated with cooking spray;
place rack on a baking sheet. Bake at 425° for
30 minutes or until browned and crisp. Serve


source: Strites Orchard Newsletter, July 4, 2011.

BONUS Recipes!!! Here are 2 more zucchini recipes that I have tried & enjoyed in the past:
** make without frosting for a breakfa…

White Chicken Chili

Note: I had a craving for white chicken chili recently... but not just any white chicken chili!  I was remembering a very specific time when I made white chicken chili & I could not find the recipe anywhere.  The source recipe is pretty close, but as usual I made my own tweaks.

* 1 lb raw chicken (white or dark meat), diced
* 1 cup chopped onion
* Olive oil
* 2 garlic cloves, minced (or equivalent)
* 8oz of chopped green chilies
* 2 tsp ground cumin
* 2 tsp dried oregano
* 1 1/2 tsp chili powder
* 4 cups of chicken broth or stock
* 2 cans of white beans (navy, cannellini, pinto, or northern beans), drained
* 1 can of white beans, drained & mashed

1) In a large stock pot over medium heat, cook chicken and onion in olive oil until lightly browned.
2) Add garlic, chilies, cumin, oregano, and chili powder and cook for about 1 minute, or until spices become aromatic & chilies are warmed through.
3) Add broth slowly & deglaze the pan as you go.  When ful…

Carrot Ginger Soup

Note: This is delicious and carroty!  This soup only makes about 4 main-portion sized servings (or 8 appetizer sized servings).  I have a feeling it would freeze well, so I will probably double it when I make it again.

1 tablespoon olive oil
1 3" piece of fresh ginger, peeled & coarsely chopped
1/2 cup onion, coarsely chopped
1 1/2 pounds of carrots, evenly sliced
5 cups of stock (vegetable or poultry)
1/2 cup orange juice
1/4 tsp sea salt
1/8 tsp black pepper
pinch of nutmeg
Crème fraîche or sour cream (optional garnish)

1) Heat oil in the bottom of your soup pot over medium heat.  Saute ginger and onion until soft and fragrant, about 5 minutes.
2) Add carrots, juice, and stock.  Raise heat to medium high and bring to a boil.
3) Reduce heat to low, cover, and simmer for 45 minutes or until carrots are tender.
4) Puree the soup in the pot, using an immersion blender, until smooth.
5) Add nutmeg, salt, and pepper.  Add more stock or water if soup is too …

Teriyaki Sauce

Note:  I love to make this sauce for stir-fry.  I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients.  Either way, it is delicious & flavorful without over-processed ingredients.


1/4 cup soy sauce (I get a low-sodium variety)
1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger
2 Tablespoons honey
1 minced garlic clove

cornstarch for thickening, if desired

Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water.  Stir into sauce.  Repeat for thicker sauce.


Ranch Dip Mix

Note: This can be extremely inexpensive to make if you buy your spices in bulk.  Sam's Club & Costco are both good choices.


5 Tablespoons dried minced onions
2 1/2  Tablespoons parsley flakes
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon paprika

Combine the ingredients and store in an air-tight container.

To make dip: Mix 2 Tbsp of mix with 16oz of sour cream or plain greek yogurt
To make dressing: Mix 2 Tbsp of mix with 1 cup mayo & 1 cup buttermilk


Spaghetti Squash Fake-Out Casserole

Note: I fed this to my boyfriend and he had no idea it was not pasta!  This is a great way to reduce carbs and get some extra veggies in there.  This meal has about an hour and a half prep time.

1 spaghetti squash
olive oil, for sauteing
1 clove of garlic, minced
8-16oz of marinara sauce (depending on size of squash)
5oz grated Parmesan or Romano cheese
fresh basil or 1 tbsp dried basil
black pepper, optional


First, you must roast your spaghetti squash.  Preheat the oven to 375.Rinse your squash with cool water and remove all dirt and debris; pat dry.With a sharp knife, cut the squash lengthwise. Scoop out the seeds with a large spoon and rub the flesh with olive oil.  Sprinkle with pepper if desired.Lightly grease the bottom of a baking pan and place the squash halves face down on it.Bake for 35-45 minutes (until tender).  Remove from oven and let cool until you can handle it.Use a fork to remove the squash from it's rind.  The squash will have a natural "…