My Favorite Time of Year

I love this time of year because of the fresh produce especially when it comes from our garden. First off is the Zucchini we love it sliced in rounds and steamed with butter melted over it.
With the large squash that managed to hide under a big leaf I have found that stuffing it similar to Stuffed Peppers is a terrific way to serve it.

Italian Stuffed Zucchini

1 large Zucchini

3-4 c. Marinara Sauce

3 c. meat mixture

1-2 c. prepared rice

1 c. parmesan cheese grated or mozzerella

Cut the zucchini in half lengthwise. Remove seeds from the center of the squash. Combine the meat mixture, rice, and 2 cups of the marinara sauce and mix well. Place the squash halves side by side in a greased 9 x 13 pan and fill the center of the squash with the meat mixture. Pour the remaining marinara over the meat mixture and the squash. Cover with foil and bake in a 350 degree oven for 1 hour. Place cheese on top of the cooked zucchini and return to oven for 10 minutes.

Stuffed Zucchini with roasted green beans and artisan bread with fresh herb butter.

Roasted Green Beans

1 lb. fresh green beans, with ends snipped off
2 T. olive oil
1-2 cloves garlic. minced
dash red pepper flakes
freshly grated parmesan cheese
salt

In a 9 x 13 jelly roll pan place the olive oil and garlic. Roll the green beans in the oil until well covered. Sprinkle with salt and red pepper flakes. Broil in oven for 10-15 minutes. You can reduce that time by blanching the beans for 3 minutes prior to broiling. Top with grated Parmesan cheese.

Herbed butter

1 stick of butter, softened to room temperature
1 t. rosemary, chopped finely
1 small clove garlic, minced
1 t. orange juice
1/2 t. finely grated orange peel

Combine all ingredients with the butter. Place on sheet of plastic wrap and roll , watch to see that the plastic wrap doesn't get caught in the butter as you roll it. Refrigerate until firm.

Chicken Zucchini Soup

5 chicken tenders or 2 chicken breasts
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 lg. can chicken broth
½ c. whipping cream
¼ c. flour

Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan., Heat on high until bubbling. Lower heat; simmer until soup thickens.

Spicy Zucchini Nut Bread

1 c. salad oil 3 c. flour
2 c. sugar 2 t. cinnamon
3 eggs 1 t. nutmeg
2 c. shredded zucchini 1 t. baking powder
1/2 c. chopped nuts (optional) ½ t. baking soda
1 t. salt

Blend oil and sugar together with electric mixer. Beat in eggs one at a time. Add zucchini. Sift dry ingredients together and beat thoroughly. Add chopped nuts. Bake in 2 medium or 4 small sized, greased, and floured, loaf pans. 1 hr. and 15 mins at 350. (Or 5, 1 lb loafs 1 hour at 325.)