Monday, August 31, 2009

More zucchini recipes!

Here are more great baking recipes from contestants who participated in the first-ever Seville Farm Market Zucchini Smackdown.

Pesto Zucchini Bread
By Kathy Swagler

Combine in bowl:
1 1/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Combine in separate bowl:
1 egg
1/3 cup milk
1/3 cup vegetable oil
3 tablespoons pesto

Stir egg mixture into dry mixture just until moistened. Fold in 1 cup shredded zucchini.

Pour into greased 9- by 5- by 3-inch loaf pan and bake for 35-40 minutes at 400 degrees.

Chocolate Zucchini Bread
By Kathy Swagler

Combine in large bowl:
1 1/2 cup flour
1 1/2 cup sugar
1/4 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon

Combine and mix well:
2 eggs
3/4 cup oil
1 tablespoon melted butter
3/4 teaspoon vanilla
3/4 teaspoon almond extract

Stir egg mixture into dry mixture just until moistened.

Fold in:
1 1/2 cups grated zucchini
1/2 cup pecans
1/4 cup raisins

Pour into two well-greased 7 1/2- by 4- by 2-inch loaf pans. Bake 45 to 50 minutes at 350 degrees.

Crescent Zucchini Pie
By Sandy Miller

1 tube (8-ounce) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Separate crescent dough into eight triangles and place in a greased 9-inch deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Yield: Six servings.

Zucchini Brownies
By Jackie Bricker

4 eggs
2 cups sugar
1 1/2 cups oil
2 cups flour
2 teaspoons baking soda
4 tablespoons cocoa
2 teaspoons cinnamon
1 teaspoon vanilla
3 cups zucchini, finely chopped
1 cup nuts (optional)

Beat together eggs, sugar and oil. Add remaining ingredients and mix. Spread in a jelly roll pan and bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar while warm.

Elaine's Zucchini Muffins
By Kyle Keiper

1 box of Jiffy Cornbread Mix
4 cups shredded zucchini
1/2 cup shredded onion (or use some garlic)
1 cup cheddar cheese, shredded
1 egg

Mix together. Bake in a 9- by 9-inch pan for 45 minutes at 350 degrees. Sprinkle with more cheese. Bake 15 more minutes.

Sunday, August 23, 2009

Zucchini Smackdown Winner and Recipes!

The Seville Farm Market's first-ever Zucchini Smackdown was a hit!

There were nine entries in our zucchini bake-off, ranging from sweet to savory. Judges evaluated each dish on the basis of its appearance, taste, originality and its "zucchininess" -- defined as the best use of zucchini, other than leaving it on the neighbor's porch.

When the smackdown was over, there was one baker whose creation stood above the rest: Caitlin Keiper and her Zucchini Pie! Robin Williams placed second with her Zany Zucchini Zstreusel Cake and Karen Lucas took third with her Low-Fat Zucchini Crisp.

Printed below are the recipes for the top three placers. All the remaining recipes for dishes entered in the Zucchini Smackdown will be posted later.

We want to say a special thanks to our judges: Edie Landis, Donna Geig and Bonnie Gordon for generously donating their time and their palates on a Saturday morning.

Thanks, too, to reporter Lisa Hlavinka of the Medina Gazette and the Trading Post's Gayle Foster for coming out to cover the event. Watch for their stories and photos in the papers.

Zucchini Pie
By Caitlin Keiper

For filling:
6 cups zucchini, peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9-inch single-crust pie

For streusel topping:
1/2 cup butter
3/4 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1 tablespoon cinnamon

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt and nutmeg. Mix well. Put into pie crust. Dot with butter. Mix streusel ingredients until crumbly and spread it on top. Bake at 400 degrees for 40-50 minutes.

Zany Zucchini Zstreusel Cake
By Robin Williams

2 cups shredded zucchini
1/3 cup packed brown sugar
1/3 cup oats
1/3 cup raisins
1 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
3 cups flour
1 1/4 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup plain yogurt
1/3 cup vegetable oil
1 tablespoon vanilla
2 egg whites, lightly beaten
1 egg, lightly beaten
Cooking spray
1 tablespoon dry bread crumbs
3/4 cup powdered sugar, sifted
2 teaspoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Blot zucchini between paper towels. Combine brown sugar and next four ingredients. Set aside.

Lightly spoon flour to measure. Level with knife. Combine flour and next four ingredients in a large bowl. Mix well.

Combine yogurt and next four ingredients. Add zucchini.

Add wet ingredients to dry ingredients. Stir until moist.

Coat bundt pan with spray and dust with bread crumbs. Spoon in 1/3 of the batter. Top with half the sugar mix. Repeat, ending with batter.

Bake 1 hour. Cool in pan for 10 minutes. Remove and allow to completely cool.

Mix remaining ingredients and drizzle cake with glaze.

Low-Fat Zucchini Crisp
By Karen Lucas

For the filling:
8 cups peeled zucchini, thinly sliced, no seeds
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cook until tender, about 30 minutes.

For the crust:
2 cups flour
1/3 cup butter, cold and cut into small pieces
1 cup white sugar
1 cup uncooked oatmeal
Pinch of salt
1 teaspoon ground cinnamon
1/3 cup buttermilk

Combine flour and butter until crumbly. Add remaining ingredients, except for buttermilk. Mix well and sprinkle buttermilk over top of mixture, rubbing with fingers until crumbly. Pat 1 1/2 cups into 9- by-13-inch pan and bake for 10 minutes at 375 degrees.

Add 1/3 cup of mixture to filling, then put the filling into the crust. Sprinkle with the remaining mixture and bake for 30 minutes.

Watch the Seville Farm Market Blog for more zucchini recipes this week. If you can't beat it, bake it, we always say!

Sunday, August 16, 2009

Seville Farm Market on

Rob McGarr, of the new local Web site, paid a visit to the Seville Farm Market this summer and put together a wonderful multimedia slideshow. Click HERE to take a look.

Sign up for a free subscription to and receive e-mail alerts as new local stories are posted.

Thanks, Rob!

Friday, August 7, 2009

Zucchini Baking Contest

It’s big … it’s green … it’s out of control … it’s the 2009 Zucchini Smackdown!

Put your creativity to the test by making your best zucchini baked item and bringing it to the Seville Farm Market on August 22.

Contest rules:

1.) Baked goods must be made from zucchini you grew or bought at the Seville Farm Market.

2.) Bakers must provide their recipe, which will be posted on this blog.

3.) All entries must be in place for judging by 10 a.m., Saturday, August 22.

4.) A panel of local celebrity judges will determine the winner.

5.) This contest is open to the world! All ages welcome.

Questions? Contact Kris Perry at 330-769-2453 or John Gladden at 330-769-1428.

Grilled Vegetable Sandwich

This recipe comes from the kitchen of market gardener Melanie Gladden, by way of Simple & Delicious Magazine. It's definitely simple and delicious -- plus, you'll find all the fresh vegetables you need at the Seville Farm Market.

Grilled Vegetable Sandwich

1 medium zucchini, thinly sliced lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), halved lengthwise
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.

Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.

In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices. Yield: 4 servings.