Zucchini Bread

From Farmer Curtis’ Grandmother

3 cup flour (opt sub gluten free 1:1 flour)

1 ½ c sugar

1 tsp cinnamon

1 tsp baking powder

¾ tsp baking soda

2 cup shredded unpeeled zucchini

1 cup chopped nuts, raisins, chocolate chips (opt)

3 eggs

1 cup oil

1. Preheat oven to 350°F.
2. In large bowl, stir together all ingredients except eggs & oil. 
3. In another bowl, beat eggs & oil. 
4. Pour over flour mixture & stir until moistened. 
5. Pour into greased 9x5x3 loaf pan. 
6. Bake 1 ½ hrs or until pick inserted comes out clean. 
7. Cool in pan 10 min. Remove from pan & cool completely.  

Stuffed Zucchini

From Farmer Curtis’ Mother

2 large Zucchini

2 teaspoons olive oil

1 cup mozzarella cheese, shredded

2 tablespoons parmesan cheese, grated

1 lb ground meat

1 onion, diced

2 clove garlic, minced

1 bell pepper, diced

1 ½ cups pasta sauce,, divided

2 tsp Italian seasoning

¼ tsp pepper

1. Preheat oven to 400°F.
2. Cook ground beef, onion, and garlic in a large skillet. Stir in the bell pepper (and any extra zucchini bits if you'd like) and cook an additional 2-3 minutes or until it begins to soften.
3. Stir in 1 cup pasta sauce, Italian seasoning, and salt & pepper. Simmer for 10 minutes until thickened.
4. Slice zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch thick shell. Brush with olive oil and season the zucchini with salt & pepper to taste.
5. Place the zucchini in a large baking dish. Fill each zucchini with the meat mixture. Top with the remaining ½ cup pasta sauce and place in the oven. Bake for 15 minutes.
6. Top with the cheeses and bake an additional 10-15 minutes or until the zucchini is soft and the cheese is bubbly.