An abundance of zucchini

Up at the farm zucchini grows in abundance, and every year we find new exciting ways to enjoy this bountiful harvest. This year we are trialing a new variety of yellow summer squash: Slick Pik from Territorial Seed Company. We’ve had great success with this new variety and we’ve found that it has matured earlier than other varieties we’ve planted and with less seeds.

Our squash is available now in our online store to order, or visit us at Estacada Farmers Market.

We are also trialing a new recipe to highlight the great taste of our zucchini. We hope you enjoy it!

Parmesan Baked Zucchini

Baking time: 40 minutes ~ Serves 4

Ingredients:

  • 2-3 zucchini

  • 1/2 cup fine bread crumbs

  • 1 tsp roasted garlic powder

  • 1/2 tsp salt

  • 1/2 tsp onion powder

  • 1/8 tsp freshly ground black pepper

  • 2 tbs melted butter

  • 1/2 cup shredded Parmesan

Directions

  1. Preheat oven to 425 degrees.

  2. Wash and slice zucchini thinly into small rounds, around 1/8”. Place into a large mixing bowl.

  3. Add the melted butter into the mixing bowl, tossing to coat all of the zucchini rounds.

  4. Into the mixing bowl add bread crumbs and spices. Use the bowl to toss the ingredients again, coating the zucchini in the crumb mixture.

  5. Place the zucchini in a glass baking dish. Top with the Parmesan cheese and any remaining crumb mixture from the mixing bowl.

  6. Bake at 425 degrees for 30 minutes, or until the top is a nice golden brown.

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