Baked Parmesan Zucchini

Ingredients:

• 4 zucchini, quartered lengthwise
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 3 tablespoons SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)
• 2 tablespoons chopped fresh parsley leaves (optional)

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with olive oil and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 3-4 minutes, or until crisp and golden brown.
4. Serve immediately with parsley leaves. (optional)

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Zucchini Bread

Ingredients:

• 1 1/2 cup grated zucchini
• 2/3 cup brown sugar
• 1/2 cup SOOC lemon olive oil
• 1/3 cup plain Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest (optional)
• 1/2 cup chopped walnuts (optional)

Directions:

1. Heat oven to 350 degrees.
2. Prepare an 8-inch pan by coating the sides and bottom with olive oil.
3. In a large bowl, mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.
4. In a separate bowl, mix together the flour, salt, baking soda, baking powder and spices. Fold the dry ingredients into the wet ingredients. Fold in the walnuts and lemon zest if using.
5. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
6. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the rack completely before cutting and serving.

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Minestrone Soup Recipe

Ingredients

3 Tbsp SOOC Garlic Olive Oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/2 cup celery, minced
1 clove garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

Instructions

1. Heat olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, garlic, zucchini and green beans, about 5 minutes.
2. Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
3. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Nutritional Information

Serving Size: 1 1/4 cups * Calories: 190 * Fat: 4 g * Carbs: 30.4 g * Fiber: 9 g * Protein: 8.9 g

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Grilled Zucchini Wedges With Mint

Ingredients:
4 Medium Zucchini
1/3 Cup Cayenne Chili Olive Oil
1/2 Teaspoon Dried Oregano
1 Large Garlic Clove, Peeled & Minced
Pinch of Chili Flakes
Salt and Pepper to taste
3 Tablespoons Coarsely Chopped Fresh Mint

(If your feeling adventurous try adding 2 Tablespoons of
balsamic vinegar with the olive oil. Tangerine, Mango or
Traditional 18 year would be great!)

Directions:
1. Cut the zucchini lengthwise into four wedges.
Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.

2. Heat up the grill and once hot cook the zucchini turning every so often until fork tender. Arrange the zucchini in a platter and scatter the fresh mint on top. Serve warm or at room temperature.

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