Zucchini and Corn

I needed a recipe for my sister's picnic tomorrow and wanted a fresh side to take advantage of the fresh produce at the farmers market. Not sure exactly how I ended up looking at recipes with zucchini and corn, but I ran across this recipe with lime to brighten the flavors. And, I found some really pretty limes at the market this morning to keep it really fresh.

A good chef always tastes their recipes, right? I did, just to make sure the flavors balanced. I love this dish! I will have to file this recipe away! It ranks right up there with ratatouille in my book.

Parmesan Zucchini and Corn
Adapted from: http://damndelicious.net/2014/07/12/parmesan-zucchini-corn/?m

2 Tbsp Olive Oil
2 cloves garlic*, minced
8 medium zucchini*
2 cups fresh corn kernels*
1/2 tsp oregano, dried
1/2 tsp basil, dried
1/4 tsp thyme, dried
Salt and pepper, to taste
Juice of 2 limes
2 Tbsp chopped fresh cilantro
2 Tbsp grated Parmesan, or to taste

Chop the zucchini. Cut kernels from cobs. In a large skillet, heat oil over medium heat. Add the garlic and cook for one minute or until fragrent. Add zucchini, corn, oregano, basil and thyme. Cook, stirring occassionally, until zucchini is tender and cooked through. Season with salt and pepper. Stir in lime juice and cilantro. Serve immediately with Parmesan cheese.

Veggie Tart

As you can imagine, it is squash season.  This week we got both pattypan squash and zuccini.  I have been in the mood for a savory pie, so I took a look around on the internet.  I ran across a recipe that sounded yummy, here's how I adapted it for my share:

Garden Vegetable Tart
Adapted from http://www.fitwoman.com/expert-advice/recipes/garden-vegetable-mozzarella-tart

• 1 ½ cups sliced zucchini*
• 1 ½ cups sliced and quartered pattypan squash*
• ½ cup sliced sweet onion*
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 ready-to-bake pie crust
• 2 tsp dried basil
• 8 ounces (2 cups) shredded mozzarella cheese
• 4 ounces (1 cup) shredded Swiss cheese
• 3 eggs, beaten*
• Salt
• Pepper

Heat oven to 400 degrees. In a large Ziploc bag, toss vegetables with the oil and vinegar; spread vegetables on a cookie sheet and bake 20 minutes. Remove from oven.

Heat oven to 350° F. Unroll pie crust dough into a 9-inch glass pie plate. Press crust gently against the sides and bottom. Fold excess crust under and press firmly with a fork or flute the edge. Spread 1 cup mozzarella cheese and 1/2 cup Swiss on the bottom of the crust and layer cooked vegetables on top of the cheese. Sprinkle on basil, salt and pepper to taste. Pour beaten eggs evenly over the vegetables and top with the remaining cheese. Bake for 35 minutes. Let stand about 5 minutes before serving. Makes 6-8 servings.

*CSA ingredients