This month the recipes focus on using produce in season and possibly plentiful!

Zucchini Pasta Casserole


Source: allrecipes.com



Prep Time: 20 Minutes

Cook Time: 10 Minutes
ReadyTime: 30 Minutes
Yields: 2 servings

INGREDIENTS:

1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons cooking oil
1/4 cup Italian seasoned dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
grated Parmesan cheese
   




DIRECTIONS:

  1. In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with Parmesan cheese if desired. Bake, uncovered, at 375 degrees F for 10 minutes or until heated through.

 


Summer Squash Bread

Source: allrecipes.com


Prep Time: 15 Minutes

Cook Time: 45 Minutes
ReadyTime: 1 Hour

Transform your summer squash into a

moist, loaf bread.


INGREDIENTS:

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Makes 16 servings.

 

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