Archive for the ‘zucchini’ Category

Zucchini Crust Pizza!

Thank you Debs at Seattle Local Food for this great recipe! At this time of year I appreciate different ideas on how I can use the zucchini rampicanti  growing in my garden! Thanks!


Grate 4 cups of zucchini.

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Add a little salt and use a cheesecloth to squeeze out as much liquid as possible.

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Add all other ingredients and mix well.

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Spread out evenly on a pizza pan and bake in a hot 350* oven for about 15 minutes.

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Add your favorite toppings and place in the oven for another 15 to 20 minutes or until cheese has melted.


Seattle Local Food

When I wrote about cauliflower crust pizza, reader Sarah tipped me off on the Seattle Local Food Facebook page to another idea: zucchini crust. Apparently it’s a trick she learned from her grandmother.

Grandmother-approved and grain-free? I had to check it out. If it was as delicious as it sounded, it could be the ultimate cure for too-much-zucchini season.

It works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick.

The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really…

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zucchini flowers omelet

zucchiniflowersZucchini flowers freshly picked this morning along with some herbs and greens like basil, parsley, arugula, swiss chard, amaranth and a few leaves here and there of edible weeds.



Fast, simple and extremely delicious omelet. Perfect for breakfast, lunch or dinner.


10 zucchini flowers (chopped)

4 eggs

1/2 onion (chopped)

1 tbsp chopped garlic

1/2 cup parmesan cheese

1/2 cup chopped greens

1/2 cup chopped herbs (parsley, basil) (save some for garnish)

salt and pepper to taste

Lightly beat eggs and all ingredients together (except the onion and garlic) and set aside.

Coat a skillet with olive oil and saute onion and garlic for a few minutes until soft.

Add egg mixture and let cook for a few minutes until almost set.

Place in a hot oven on broil for a few minutes until top is fully set and lightly browned.

Serve with some chopped herbs and a sprinkle of cheese.

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To start the day right,  a quick stir fry of fresh veggies and herbs from the garden and fresh organic eggs from Babbling Brook Farm makes a super charged breakfast that can keep us satistied till late in the afternoon.



Harvested whatever was ready in the garden: basil, parsley, zucchini flowers, chives, garlic, garlic scapes and a few edible weeds.



Also added a handful of chopped kale from Herbivor Farm. Everything is very tender, so there is no need to cook for very long. Just enough to absorb all the flavors from the herbs is sufficient.



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It’s been a few months now that my husband retired, so there is no reason for us to wake up at 6:00 am anymore. We can have breakfast a little later and a little more than coffee and toast. So since April we have been making our breakfasts much more nutritious all week, not just on the weekend. With both of us in the kitchen preparing, it doesn’t take long to cut up fresh fruits for a beautiful and delicious salad or smoothies that include not only fruits but greens as well.  Also we enjoy having our eggs a few times a week with stir-fried veggies that we try to buy locally or grown organic. This morning I shredded onions, zucchini, carrots and peppers for a very colorful and yummy combination!



coconut oil

shredded onions, carrots, zucchini, peppers

chopped garlic

fresh eggs

chopped fresh basil, parsley and celery leaves

salt and pepper to taste


stir-fry onions until transluscent

add garlic, carrots, zucchini and peppers

cook until desired doneness

add salt and pepper to taste

add herbs

mix well and set aside on plate

use same pan to fry the eggs

add salt and pepper to taste

serve along side the veggies


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herbivor soup


The markets are now full of last harvest produce. Take this opportunity to buy a little extra and freeze for use on those cold winter days, when fresh garden tomatoes, peppers and herbs can make a great starter for just about anything.

I called this dish “herbivor soup” because 90% of the veggies are from Herbivor Farm. I visited the farm a few times this summer and even got my hands dirty planting and picking. Not only did I enjoy the experience, but when the time came to cook all these beautiful vegetables, I realized that I was preparing and cooking stress free. I didn’t worry about where these vegetables were grown or if they really are organic, or if they snuck in some pesticide at the last minute.  Lisa and Justin prepared some beautiful and plentiful baskets for their CSA clients (picture above shows items for one basket). Unfortunately for me, the farm is in Ottawa, so I am not able to sign up for a basket.  However, I will definitely visit more often next year.




Stir-fry some chopped onions and green onions until translucent.


Add some cut up zucchini, peppers, carrots and cherry tomatoes.


These are the last string beans from my garden.

The big ones I cooked separately for a side dish and the small ones I added to the soup.


Let everything cook for about ten minutes, before adding beet tops, swiss chard and Chinese cabbage.

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Add a jar of tomato puree and all your liquids. Here I added the water from the beans and 8 cups of chicken broth

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Add cooked beans at the very end.


Add a handful of fresh herbs like parsley, basil, celery leaves, kale, dill and whatever else you have left in your garden.


Let the pot come to a full boil. Add salt and pepper to taste. Other spices can be added also.


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