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Posted 7/4/2018 12:46pm by Aeros Lillstrom.

Hello folks,


Looks like summer is upon us now!! And we have zucchini or summer squash coming out of our ears!!  I thought I would give you some recipes to try using some zucchini and other produce you can pick up at market

Stay cool and enjoy the Holiday!!

Summer Lasagna

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup finely chopped carrots
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
• 1 cup cottage cheese
• 1 egg, beaten
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

15 m
1 h
Ready In
1 h 25 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

Nutrition Facts

Per Serving: 237 calories; 13.5 g fat; 10.3 g carbohydrates; 19.7 g protein; 71 mg cholesterol; 570 mg sodium. via @Allrecipes

Creamy Zucchini and Spinach Rigatoni

• 8 ounces rigatoni pasta, uncooked
• 1 teaspoon oil
• 1 zucchini, sliced
• 1/2 pound sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon crushed red pepper
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 (8 ounce) container Neufchatel Cheese, cubed
• 1 (6 ounce) package baby spinach leaves
• 1 1/2 cups Grated Parmesan Cheese
o 1 1/2 cups Shredded Mozzarella Cheese, divided

20 m
Ready In
45 m
• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
• Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.
• Bake 10 min. or until mozzarella is melted.

Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.

Nutrition Facts

Per Serving: 372 calories; 15.5 g fat; 34.7 g carbohydrates; 24.8 g protein; 45 mg cholesterol; 676 mg sodium. via @Allrecipes


Vegan Zucchini Lasagna (Gluten-free, Soy-free)

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
Category: Entree
Cuisine: Italian
Author: Nutritionicity
Yield: 12
Serving Size: 3.5" by 2" slice
Vegan Zucchini Lasagna - creamy herbal ricotta blends smoothly with a robust marinara, transforming non-traditional ingredients into an Italian classic!
• 3 or 4 medium zucchini (about 18 one eighth inch slices)
• 2 1/2 cups marinara sauce (my Homestyle Marinara Sauce or jarred)
• 2 cups herbed vegan ricotta cheese (my Vegan Ricotta Cheese recipe includes herbs, or use plain store-bought ricotta and add seasoning below)
• 1 cup shredded vegan mozarella (I use Daiya brand)
• 1/4 cup vegan parmesan cheese (my Vegan Parmesan Cheese or store-bought)
• herb seasoning to add to store-bought vegan ricotta cheese
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons sea salt finely ground (less if purchased cheese tastes salty)
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• pinch black pepper
• 1) If using my recipes for marinara sauce, vegan ricotta and parmesan cheeses, these can all be made in advance and stored in the refrigerator for a few days until ready to assemble lasagna. Spices will blend nicely.
• 2) Remove refrigerated items from fridge and allow them to come to room temperature. If using store-bought ricotta gently stir in herb seasoning above and set aside.
• 3) Remove ends of zucchini and slice lengthwise in about one eighth inch thick slices. I like to cut six slices for the top layer a little thinner. Put cooling rack in baking sheet pan and lay zucchini flat, sprinkle with salt on each side and allow to weep for 30 minutes (see pictures in post). Alternatively, you may place the zucchini a strainer in your sink, salt it, and allow it to weep for 30 minutes.
• Lasagna Assembly
• 1) Rinse salt from zucchini and place slices flat on a towel. Place second towel on top and lightly blot off excess water.
• 2) Spread a thin layer of sauce on the bottom of a casserole pan (I used a glass 12" x 7.5"), but a 13" x 9" will work with a little extra of all the ingredients. Place a single layer of zucchini slices (side to side) across bottom of pan (about six slices). Place a dollop of vegan ricotta on each slice and spread evenly (about one cup for the whole layer). Sprinkle with shredded vegan mozarella cheese (about 1/2 cup for the whole layer). Top with a layer of sauce (about 3/4 cup). Repeat process: layer zucchini, vegan ricotta, vegan mozzarella and sauce. Top with a third layer of zucchini (I like to use thinner slices for this layer). Spread with another layer of sauce (about 1/2 cup) and sprinkle with vegan parmesan or shredded vegan mozzarella (about 1/4 cup).
• 3) Cover with foil and bake at 350 degrees Fahrenheit for about 40 minutes (remove foil after 20 minutes). Allow more or less cooking time depending on thickness of sauce. Remove from oven and cool for at least 10 minutes before serving to allow time for lasagna to set. Store in refrigerator in a covered dish for 2-3 days. After that it will still taste delicious but zucchini will get softer.
Prep Time
Includes the time for weeping the zucchini. Does not include time for making sauce and cheeses if using Nutritionicity recipes instead of store-bought.