Summer Bread Salad with Zucchini, Tomatoes, and Feta Cheese

p. 175 (MACSAC)

1 1/2-2 cups chopped baby zucchini

1/4 cup extra-virgin olive oil

1-1 1/2 cups chopped tomatoes

3 tablespoons wine vinegar

1/2 cup crumbled feta cheese

2 teaspoons minced garlic

1/4 cup chopped sweet or green onion

Salt and freshly ground black pepper to taste

1/4 cup chopped imported olives (black or green)

5-6 cups firm-textured bread cubes (sourdough, pita, etc.), dried or toasted

1/4-1/2 cup chopped fresh basil

Directions: toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour. Toss in bread just before serving. Makes 4-6 servings.


French Ratatouille

p.178 (Linda and Roger Petterson, Harmony Valley Farm members)

Sliced tomatoes

Chopped fresh parsley

1-2 heads garlic, peeled and slivered

Chopped fresh basil

Zucchini, eggplant, onions, and green pepper, all cut into 1 1/2-inch chunks

Olive oil

Heat oven to 300 degrees. Starting with tomatoes, layer vegetables and herbs in baking dish, filling it very full.

Directions: drizzle 1-2 tablespoons olive oil over each layer. Cover and bake 3 hours. If soupy, uncover during last hour. Baste with liquid if you like. Makes any number of servings.


Cinnamon Zucchini Cake

p.169 (Lisa Kivirist, Inn Serendipity)


4 ounces (1/2 package) cream cheese, softened

1 1/2 teaspoons cinnamon

1/4 cup (4 tablespoons) butter, softened

1 tablespoon milk

1 teaspoon vanilla extract


2 1/2 cups flour

2 cups sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

4 eggs

2 cups shredded zucchini

1/2 cup chopped walnuts (optional)

Directions: heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Mix flour, sugar, cinnamon, salt, baking powder, and baking soda in a bowl. Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Spread mixture in prepared pan; bake until a toothpick inserted near the center comes out clean, 35-45 minutes. Cool thoroughly. To make frosting, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Makes 12 or more servings.


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