JULY 2022 CROP BOX

Crop Box Sunday! July 24th, 2022, 10:30AM to 1.30PM

Zucchini is here! So many tasty ways to use it, so let’s look at a few.
~Sue

Produce List

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Baked Zucchini Fries

Ingredients

~1 1/2 lb zucchini
2 Tbsp olive oil
1/2 c. flour
1 tsp salt
1/4 tsp ground black pepper
2 eggs
1 Tbsp milk
Ritz crackers (1 sleeve)
1/2 c. Panko bread crumbs
1/2 c. Romano cheese

1. Begin by trimming the ends from the zucchini, then cutting in half, lengthwise.
2. Coat a sheet pan by brushing on 2 Tbsp. olive oil
3. In three medium to large bowls, create a dipping station:
   • First bowl: ½ cup flour, 1 tsp. Kosher salt, ¼ tsp. ground black pepper
   • Second bowl: 2 whole eggs, 1 Tbsp. milk
   • Third bowl:  1 sleeve Ritz crackers, ½ cup Panko bread crumbs, ½ cup Romano cheese, pulverized in a food processor to a fine crumb.
4. Place all of the zucchini into the bowl with flour and toss to coat well. Remove to a plate, and discard the leftover flour
5. Take a few at a time, dip into the egg. Shake off excess egg, then dip into crumb mixture. Lay out on the baking sheet, drizzle a Tbsp. oil on the top, then spray the entire sheet with non-stick cooking spray.
6. Bake in pre-heated 450 degree oven for 10-12 minutes, until crisp or golden. Or, use your air fryer.

Zucchini and Eggs

Italian home cooks often serve onions and zucchini covered with scrambled eggs for both breakfast or lunch.

Sautee diced onion, remove from pan, add thinly sliced zucchini until tender, then add the onions back in and pour in your beaten eggs, seasoned with salt, pepper, and milk if desired.

Stir to scramble.

Zucchini Butter

This vegan (no butter) spread is very tasty on toast, spread thickly on a sandwich, topped with tomatoes and a soft cheese, or eaten by the spoonful as a side dish.

Coarsely grate your zucchini, as much as you have. (2 lbs. zucchini makes about 2 cups of spread.)

Let it drain in a colander for 3-4 minutes. Squeezing out any liquid, will help it cook faster.

In a deep skillet, heat about ¼ cup olive oil (for 2 lbs. zucchini), 2 minced shallots and/or garlic, and salt and pepper to taste. Add the zucchini into the pan. Cook and stir for about 15 minutes, until you have a velvety, spreadable consistency. If it starts to burn, turn down the heat and scrape up any stuck bits. You can splash in a little water to deglaze the pan. The bits will add flavor. Store any leftovers in the refrigerator and enjoy all summer.