From Mello’s Farm, Rehoboth, MA
Chocolate Zucchini Cake
Cream together
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour milk (1 tsp. vinegar plus enough mile to make 1/2 cup)
Grate:
- 2 cups zucchini (about 1 lb.)
- 2 1/2 cups flour
- 4 tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
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Bake 40 minutes in 350° oven. When done, sprinkle 1/2 cup of chocolate chips on top and spread with a knife to make a topping.
Zucchini with Tomatoes
- 2 medium Zucchini
- 1/2 Onion (chopped)
- 1-2 Stalks of celery (chopped)
- 1-2 Garlic cloves (minced)
- 2 tbsp Olive oil
- Parmesan cheese
- 1 15 oz Can diced tomatoes
- 1 Small can of tomato paste
- 1/2 tsp Pasley
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
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Saute onion and celery in a large deep skillet until soft. Add zucchini and saute lightly. Add diced tomatoes, tomato sauce, 2 tbsp. tomato paste, garlic and herbs. Stir to combine. Simmer on low heat for 25-30 minutes, stirring occasionally. Sprinkle with parmesan cheese.
NOTE: This can be served as a side dish or can be added to pasta to make a delicious entree.