Posts Tagged ‘Summer Savory’

From: Zephyr Community Farm

Servings: 4

2 medium-sized zucchini or yellow summer squash
3 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil
1 teaspoon summer savory
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 teaspoons corn oil (or other)
marinara sauce (optional)

Heat oven to 475 ° F. Lightly oil a baking sheet. Wash the zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise.

On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in a small bowl. Moisten the Zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet.

Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce  if desired.

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From: from Asparagus to Zucchini a guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculture Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 3 to 4

1/4 cup minced Onions
2 tablespoons Oil
1 tablespoon Vinegar
chopped Herbs – Thyme, Dill, or Summer Savory
1/4 tablespoon Salt
2 Garlic cloves, chopped or pressed
Pepper to taste
1 pound trimmed Green Beans

Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours.

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