Friday, September 11, 2009

September-local foods aplenty

It is now September, the weather is changing but local food is plentiful.  Picked the last of the blackberries for this year, they were so ripe and juicy we were eating as much as picking.  Headed over to Shoemakers Orchard for the last of their wonderful Improved Elberta's, yum.  Melancholy time of year for me, still full of summer but with a hint of the coolness yet to come......
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Recipe of the Week

Zucchini Parmigiana

1/2 cup dry bread crumbs

1/2 cup grated Parmesan cheese

1/2 clove garlic, minced

1/2 teaspoon chopped fresh basil

1/4 teaspoon dried oregano

1-1/2 large zucchinis, sliced

2 large eggs

1-1/2 cups ricotta cheese

2 tablespoons fresh parsley, chopped

1-1/2 cups tomato sauce

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.

In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven. Serve warm.