*: Stuffed Zucchini

Saturday, April 19, 2014

Stuffed Zucchini

Towards the end of the season there are always those few zucchini's that go unnoticed for harvest, and before long they are the size of a boat. I either shred them for zucchini bread(click) or make this dish (click).

Posted by Carmen at 6:42 AM

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The Parkside Garden is an amazing place to learn, explore, and taste. Cultivating, bug hunting, and harvesting has proven to be a great balance to the classroom learning environment that Parkside students enjoy. Some of the food harvested is made available to the cafeteria.

This blog follows the Parkside Garden harvest to our family kitchen. Here you will find pictures, recipes, and motivation to eat the food available to those willing to do a little sweat labor in the classroom farm.

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Go To Veggie Prep #1

In our kitchen I roast veggies on a regular basis. Set oven to 425*. Cut your veggies into bite size pieces. Spread onto lined cookie sheet with a lip. Coat with olive oil, salt, pepper. (coat evenly by using your clean hands). Bake for 20 min. {I usually always include a chopped onion, minced garlic, and a handful of spinach or kale}

Go To Veggie Prep #2

When preparing pasta add the veggie into the water... A trick I love to use which ensures that veggies are included in the dish is to cook a leafy green like kale, spinach, even broccoli with the boiling pasta the last 3 minutes of cooking time. Drain all together and serve.

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