Stony Point North tries two squash recipes



Families who came to Stony Point North Elementary School’s Superstar Challenge and Health Fair got to sample these two recipes from the Farm to School Academy.  The event was created to increase families’ knowledge about the importance of daily physical activity and healthy eating for students and adults, and to raise money to rebuild the school’s playground, which was destroyed by arsonists in September.  Make a Donation

Zucchini Rolls

3 medium zucchinis

½ cup fresh basil leaves

½ cup fresh cilantro leaves

¼ cup fresh lemon verbena or mint leaves

  1. Use a mandolin to slice two of the zucchini into very thin, long strips. Set aside to “wilt” a bit.
  2. Slice remaining zucchini into 3 inch matchsticks.
  3. Remove stems from basil. cilantro and verbena (or mint).
  4. Place a zucchini strip on a flat surface.
  5. Layer the end closest to you with a few zucchini matchsticks, basil, cilantro and verbena or mint, then roll up and place a toothpick in each one to secure. Serve with an orange teriyaki dipping sauce.

Orange Teriyaki Sauce

¼ cup frozen orange juice concentrated

1 orange zest

1 tablespoon vinegar

¼ cup water

1 tablespoons toasted sesame seeds,

⅛ teaspoon garlic powder

⅛ teaspoon ginger powder

2 teaspoon low salt soy sauce

Mix all ingredients together. Serve with rolls. Sauce will store in refrigerator up to 5 days.

Marinara Sauce with Cucuzza Italian Squash

16 tomatoes, skinned (Roma)

1 cup of peppers, any color diced

1 cup onions diced

1 tablespoon Italian seasoning

2 tablespoon smoke sauce

2 tablespoon garlic diced or 1 tbsp. garlic powder

¼ tablespoon. black pepper

1 pinch of salt

2 cups of diced cucuzza squash, peeled

  1. Sauté onions with a dash of salt until caramelized.
  2. Add peppers, tomatoes, and rest of ingredients.
  3. Let it cook down for 15 minutes, until thick.
  4. Taste, add more seasoning if needed.


Recipes courtesy of Chris Williams, Pepper Berries Urban Farm


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