Veronica's Garden



Grilled Yellow Squash and Zucchini Pasta Salad

Serves 15 side dishes

What you need:

16 oz. Farfalle (Bowtie) pasta

1 lb. yellow crookneck squash cut into 1" chunks

1 lb. zucchini, halved lengthwise, cut into 1" chunks

1/2 cup olive oil, divided


2 TBSP Champagne Vinegar or White Wine Vinegar

1/2 TSP fresh ground back pepper

2 TBSP chopped fresh oregano

1/4 cup toasted pine nuts

1/ 4 cup chopped pitted kalamata olives

How to:

Cook pasta in salted boiling water until tender around 9-12 minutes.  Drain, rinse thoroughly under cold water until completely cool.

Prepare grill for medium heat.  Thread squash and zucchini onto metal skewers and place o baking sheet.  Brush veggies with 1/4-1/3 cup olive oil on all sides and sprinkle with salt to taste . Transfer skewers to grill and cook10-15 mins, turning occasionally until veggies are tender.

Meanwhile, whisk together remaining olive oil, vinegar and 1/2 TSP pepper in a small bowl.  With a fork, push veggies off skewer back onto baking sheet and toss them in the olive oil left there from previously.   In large bowl, toss together pasta, veggies, oregano, pine nuts and olives.  Add dressing, salt and pepper to taste.  Toss....serve warm or cold

Squash & Tomato Bake

Serves 8

What you need:

2 lbs yellow summer/golden squash or green zucchini, about 7 cups
1 tsp all purpose flour
2 tsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried baisl
1/8 tsp black pepper
14 medium size tomatoes, seeded, and cut in quarters
1/2 cup mozzarella shredded
1/2 cup Parmesan cheese

How to:

In a dutch oven, bring 1 inch of slightly salted water to boiling.  Add squash.  Cover and cook for 4 mins, drain well.

Meanwhile in large bowl, stir together flour, sugar, paprika, salt, garlic powder, basil and pepper;  stir in tomatoes.  In 2 quart square baking dish, layer half of the squash and half of the tomato mixture.  Repeat layers.  Bake uncovered, in a 350 F oven for 25 minutes.  Sprinkle with cheeses.  Bake for 5-10 min more or until heated through and sauce is bubbly around the edges.  Let stand for 5 minutes before serving.  Serve with slotted spoon.

Zucchini With Corn & Cilantro

Serves 6-8

What you need:

Use as a fresh substitute for Salsa or Guacamole Salad on a Tex- Mex Fiesta Platter or just as a side salad

1 tsp olive oil
3 1/2 cups cubed zucchini, about 1 lb.
1 cup fresh raw corn kernels
1 tbsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp salt
1/8 tsp fresh ground black pepper

How to:

Heat oil in large skilled over medium-high heat.  Add zucchini and corn, cook, stirring occasionally., 7-8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.  Can be served warm or cold.

Zucchini Patties

Serves 4

What you need:

2 cups peeled and grated zucchini, drained very well
2 eggs  beaten
1/4 cup chopped onion
1/2 cup all purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp sea salt
2 tbsp olive oil
Marinara Sauce (optional)
Sour Cream (optional)

How to:

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan and mozzarella cheeses, and salt.  Stir well enough to distribute ingredients evenly.  Heat a small amount of oil in skillet over medium high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden.  Serve with a bit of marinara sauce or a dollop of sour cream.

Zucchini Hummus

Serves 4

What you need:

1 15 oz can chickpeas, drained and rinsed
1 cup coarsely chopped zucchini
1 garlic clove, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 tsp salt
fresh ground black pepper
1/4 cup extra virgin olive oil
1 tsp fresh lemon juice

How to:

Combine all the ingredients in a food processor and pulse until desired consistency is reached.

Zucchini Ribbon Salad

Serves 6

What you need:

Courtesy of Liz Stafford via

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tbsp red wine vinegar
1 teaspoon dijon mustard
1 crushed garlic clove
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon oregano
1 cup arugula torn into pieces
Feta  or shaved Parmesan cheese
Pine Nuts

How to:

A simple vegetable peeler is all you’ll need to to cut the thin lengthwise strips of zucchini.

Start by cutting off the ends of your zucchini then use your peeler to cut the strips, stopping and turning when you see the seeds.

You’ll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.

I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well.

Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!

Roasted Acorn Squash

Serves 4

What you need:

2 small-medium size acorn squash
2 tbsp butter
1 tbsp honey
handful raisins
3 drops Worcestershire sauce

How to:

Preheat oven to 350. Cut squash in half, scoop out seeds.  Place in roasting pan cut side down in 2 inches of water.  Roast until tender about 30-45 minutes.

Meanwhile, melt butter in saucepan.  Add honey, Worcestershire sauce and raisins. 
Turn squash right side up and fill with mixture.  Return to pan and oven for additional 10 minutes.

Southwestern Stuffed Acorn Squash

Serves 6

What you need:

  • 3 acorn squash, (3/4-1 pound each)
  • 5 ounces bulk turkey sausage, or ground beef (your preference)
  • 1 small onion, chopped
  • 1/2 medium red bell pepper,chopped
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups chopped cherry tomatoes
  • 1 15-ounce can black beans, rinsed
  • 1/2 teaspoon salt
  • Several dashes hot red pepper sauce, to taste
  • 1 cup shredded Swiss cheese

How to:

  1. Preheat oven to 375°F.
  2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down in a roasting pan with about 2 inches of water.  Roast in oven until tender, about 30-45 minutes.
  3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
  4. When the squash are tender, reduce oven temperature to 325°. Turn squash halves over and fill with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Marinated Zucchini & Squash Salad

Serves 4

What you need:


1/2 cup cider vinegar
4 tsp sugar
1/2 tsp salt, divided
3 zucchini (about 1 1/2 lbs)
2 yellow or golden squash (about 3/4 lbs)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
3 oz fresh mozzarella, cut into 1/4 inch cubes

How to:

Combine vinegar, sugar and 1/4 tsp salt until sugar dissolves.  Trim ends of zucchini and squash  Cut into thin ribbons with peeler.  Add to vinegar mixture.  Cover and chill 2 hours or overnight.

Bring small pan of water to a boil...add garlic.  Remove with slotted spoon after 1 minute.  Rinse under cold water and set aside.  Add basil to boiling water, immediately remove it and rinse under cold water.  Reserve 1 tsp of cooking liquid.  Transfer garlic and basil to a food processor and add lemon juice, Olive oil, reserved water and the remaining 1/4 tsp salt.  Process until smooth.

Drain squash and divide among 4 plates.  Top with mozzarella and drizzle with basil oil.

Stuffed Zucchini

Serves 8

What you need:

·       4 medium to large zucchini

·       ½ cup marinara sauce

·       Olive Oil

·       1 onion, diced

·       4 cloves  garlic, minced

·       2 green or red bell peppers, diced

·       3 Roma (or other preferred type) tomatoes, diced

·       5 HOT Italian sausages, casing removed

·       5 SWEET Italian sausages, casing removed

·       Shredded mozzarella

·       Parmesan cheese

·       Salt and Pepper to taste

How to:

·       Bring a large pot of water to boil

·       Preheat oven to 400 degrees

·       Cut zucchini in half lengthwise, scoop out flesh using a spoon resulting in a boat about ¼ “ thick

·       Put zucchini in boiling water, cook for 1 min, then remove and drain.  Lightly grease a large baking pan/dish and add marinara sauce to cover bottom, put zucchini in

·       In large sauté pan, brown sausage, breaking into small pieces…Remove and drain.  Add oil to pan, along with onion, garlic and peppers…cook on medium-low heat for 2-3 minutes then re-add the sausage, salt and pepper and cook an additional 2-3 minutes

·       Using spoon, fill each zucchini boat with sausage mixture.  Top with mozzarella, tomatoes, and a sprinkle of parmesan cheese.

·       Cover with foil, bake about 35 minutes or until cheese is melted.

Latest comments

02.04 | 15:08

Is pick up available at your danbury farm stand for csa members?

10.01 | 20:23

Hi Maureen, we are now accepting applications for the 2016 CSA seaso...

25.09 | 15:13

Hi Maureen, we won't be taking applications for 2016 until January. Pl...

22.09 | 18:27

Can I send in an application for the 2016 season now?