Zucchini Pasta with Paprika Roasted Tomatoes



  • 2-4 Zucchini or Yellow Squash

  • 6-8 cloves garlic, minced

  • Approx. basil 10 leaves

  • 1 onion, chopped

  • 5 tablespoons olive oil

  • 6 oz goat cheese

  • Salt and pepper to taste

  • 8 oz chicken broth

  • ½ teaspoon smoked paprika


  1. Preheat oven to 375.

  2. In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.

  3. While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.

  4. In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.

  5. Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.

  6. Heat for another 5-10 minutes, letting the sauce to begin to thicken.

  7. Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.

  8. Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.



Zucchini Bread



  • 1 cup shredded summer squash or zucchini

  • 2 1/2 cups flour

  • ¾  cup white sugar

  • ¾ cup brown sugar

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 2 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1-3/4 cup olive oil

  • 2 tsp vanilla extract

  • A few strawberries, for garnish

  • 1 cup walnuts or chocolate chips(optional)


  1. Preheat oven to 350 F

  2. Beat your eggs in a large bowl. Combine with the sugar and vanilla extract, and then add the olive oil and zucchini.

  3. In a separate bowl, combine your remaining dry ingredients. Add these to the wet mixture and stir. Add any optional add-ins.

  4. Spray or line your oven-safe baking dish, and bake for 30-45 minutes, checking with a fork for doneness.

Stuffed Summer Squash / Zucchini



  • 3 zucchini or summer squash

  • 1 bunch green onion, sliced

  • ½ cup breadcrumbs, seasoned preferred

  • 3-4 cloves garlic

  • 1 cup baby spinach, roughly chopped

  • Thyme to taste

  • Salt and pepper to taste

  • 2 tablespoon olive oil

  • ½ cup parmesan

  • 1 cup diced mushrooms

  • Red pepper flakes to taste



  1. Preheat oven to 425.

  2. Halve and core your squash, leaving enough room to fill them.

  3. Dice the squash middles and add to a large mixing bowl.

  4. Combine all of the remaining ingredients besides the spinach with the leftover squash middles.

  5. Heat the mixture in a sauté pan, adding spinach in last so that it wilts.

  6. Fill your squash with the mixture.

  7. Bake for around 20-25 minutes, or until golden brown.

Cherry Tomato and Summer Squash Galette

Cherry Tomato and Summer Squash Galette

We are big fans of savory galettes. Somewhere between a pie and a pizza, these are so easy to make - you really can't go wrong - and you can include just about any fruit or vegetable as the filling. They make a great appetizer and will really impress dinner guests, but you can treat yourself to a galette for any meal of the day.

We followed this recipe by Smitten Kitchen


For the dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled, and cubed
1/4 cup plain yogurt or sour cream
1/4 cup  ice water

olive oil
1/4 teaspoon salt
1 pint cherry tomatoes, sliced in half
1 large or 2 small zucchini or summer squash, diced
Optional: 1/4 cup grated cheddar cheese or Mt. Mansfield Creamery Cheese


  1. First, make the dough so it can chill while you prep the veggies. You can also make the dough in advance to chill overnight or for the day.
  2. In a large bowl, combine the flour and salt. Add in the butter and blend using your fingers or a pastry blender, until you have a crumbly dough with pea-sized pieces of butter.
  3. Combine the yogurt and water. Mix half into your butter-and-flour bowl, then add the second half slowly - you want to end up with a soft doughy texture that you'll easily be able to roll out later, but not too sticky. You may not need to stir in all of the water-yogurt mixture to get the right texture.
  4. Combine/stir into large lumps, then combine with your hands into a ball, then wrap the dough to chill in the refrigerator. 
  5. While the dough chills, preheat your oven to 400 degrees.
  6. Heat your olive oil over medium heat in a medium-sized pan. Saute cherry tomatoes and squash with a pinch of salt for a few minutes, just to soften. You could also add dried herbs at this step. Move to a plate to cool the vegetables and let them release a little bit of liquid before you assemble the galette. 
  7. On a floured workspace roll the dough out to about a 12-inch circle. It definitely does not need to be perfectly shaped - you'll be able to fold it and arrange it later, and the uneven edges look great! 
  8. Spoon the vegetables into the center of the dough, and top with half the cheese. Leave a border of about 2 inches around the vegetables. Gently fold up the sides to hold in the vegetables. Top with remaining cheese, and a pinch of salt.
  9. Place your galette on a parchment-lined baking sheet and bake for 30 minutes, or until puffed and golden brown.
  10. After it cools, cut into wedges and serve hot, warm or at room temperature.

Roasted Summer Vegetables - Two Ways

veg summer.jpg

We decided to keep it simple this week by oven roasting our cherry tomatoes, green beans, squash and zucchini all together. Roasted veggie combos can be eaten hot or cold, and they store well in the refrigerator and can be added to pasta, salads, or serve as side dishes all throughout the week. To give you some ideas we made a cheesy couscous dish with one half, and served the rest up with a balsamic glaze.

Intervale Food Hub Ingredients:

  • ¾ of a pint of cherry tomatoes, halved.
  • 1 bag of green beans, de-stemmed & halved
  • 1 lb bag of zucchini & squash, cubed.
  • 2 cloves garlic, minced.

Kitchen Staples:

  • 2 Tbs olive oil
  • Salt and Pepper




  1. 1. Preheat oven to 400 F.
  2. 2. Wash and prep all veggies, keeping sizes consistent to they will cook evenly.
  3. 3. In a mixing bowl toss veggies with garlic and olive oil, until thoroughly coated. Sprinkle salt and pepper.
  4. 4. Move veggies to large baking pan, spreading them out evenly.
  5. 5. Roast for 30-40 minutes, or until desired softness. Salt to taste.


Serve this way, with Cheesy Couscous...

Intervale Food Hub Ingredients:

  • Cheddar Cheese 

Kitchen Staples:

  • 1 cup dry (2 cups cooked) Pearl Couscous. Any other pasta or starch like rice would work well with this dish!


  1. Cook Couscous as directed.

  2. Stir ¾ of a container of herb cheese spread into the still - warm couscous, until evenly coated.

  3. Add ½ the pan of roasted veggies.

  4. Top with additional fresh herbs like parsley, cilantro, or basil, any of your favorite spices such as rosemary or thyme, or another cheese like shredded parmesan or crumbled feta -- you can’t go wrong!


Or this way, with Balsamic Glaze:


Kitchen Staples:

  • 2 Tbs balsamic vinegar

  • Your favorite spices!


  1. Once roasted veggies are tender, drizzle them with a couple tablespoons of balsamic vinegar.

  2. Return the pan to the oven for a couple more minutes, allowing veggies to brown and vinegar to reduce.

  3. Eat plain or season with spices to your liking. This simple combination can be eaten alone, used atop salads or as a side dish!


Pasta with Roasted Tomatoes, Zucchini, and Garlic

Pasta with Roasted Tomatoes, Zucchini, and Garlic

For this dish, we wanted to feature an alternative technique for preparing abundant tomatoes and summer squash. If you're going to turn on the oven, you might want to make some kale chips, too!

If you can't stand to turn on the oven, you can "roast" these vegetables in a large cast-iron pan on your stove - simply spread them out and cook over medium heat.


  • Oil for roasting (we recommend sunflower)
  • 2 small or 1 large zucchini
  • 1/2 pint cherry tomatoes (or one large tomato)
  • 2-3 cloves garlic
  • salt and pepper
  • optional: fresh basil, balsamic vinegar, butter, olive oil, or parmesan cheese
  • 1 box of your favorite pasta


  1. Pre-heat your oven to 350 degrees.
  2. Set a pot of water over high heat to boil for pasta.
  3. While the oven and the water heat up, slice your zucchini into 1/4 inch rounds and slice cherry tomatoes in half. 
  4. Toss vegetables and whole garlic cloves in oil and spread them out on a roasting dish or baking sheet.
  5. Meanwhile, add your pasta to the boiling water and cook as well, following package instructions.
  6. Cook vegetables for about 15 - 20 minutes, or just until the zucchini start to brown and the tomatoes caramelize a bit on the edges. When they're done, you'll want to mash up or chop up the roasted garlic and stir into the vegetables.
  7. When pasta and veggies are done, combine in a large serving bowl. Top with optional basil, balsamic, olive oil, and cheese. Serve warm or cool.


Cornmeal-Crusted Zucchini Sticks

Cornmeal-Crusted Zucchini Sticks

Recipe Level: Basic | Recipe Speed: Average | Season: Summer/Fall | Type: Veggie Side | Diet: V/GF

A quick, slightly out-of-the-ordinary way to use up zucchini! 

  • 2 zucchini, cut in half, and trimmed into sticks
  • 2 eggs, whisked
  • 1/2 cup finely ground cornmeal
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  1. Preheat the oven to 375
  2. Place the cornmeal on a sheet pan
  3. Toss the zucchini sticks in the whisked eggs, and then press each one into the cornmeal, turning to coat
  4. Place the coated sticks on a baking sheet that is covered with parchment or foil
  5. Bake the zucchini until the coating is crispy and just a bit browned, and the zucchini is tender
  6. These can be eaten plain, or served with a dip

Veggie or Meat Stromboli


Veggie or Meat Stromboli

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Meal | Diet: O or Veg

With a slab of frozen pizza dough, you can make this Italian-American specialty in just a few minutes! Top the dough with a little bit of sauce and some cheese, and layer on any meat or veggies you desire. Roll it up like a jelly roll, bake, and voila! 

Here are some topping ideas: 

  • roasted zucchini and eggplant, wilted spinach, mozzarella, basil
  • salami, prosciutto, arugula, mozzarella
  • fresh tomatoes, mozzarella, basil
  • wilted chard, sautéed onions, cheddar cheese
  • anything you can dream up!
  1. Preheat oven to 375
  2. Prepare the pizza dough as instructed on the package
  3. Brush the dough with olive oil
  4. Top with sauce and cheese
  5. Layer on your toppings
  6. Roll up your stromboli, dampen the final edge, and stick the edge onto the roll to seal.
  7. Bake until the fillings are oozing and the dough is slightly browned

Pan-Seared Zucchini


Pan-Seared Zucchini

Recipe Level: Basic | Recipe Speed: Quick | Season: Summer | Type: Veggie Side | Diet: V/GF

Another basic recipe that you'll use all summer long. Because zucchini is mild tasting, cooking it in a way that develops some browning is a great flavor-building strategy. 

  • Olive oil, or another cooking oil of your choice
  • 2 zucchini or summer squash, sliced into rounds, or on a slant
  • salt
  • pepper
  1. Heat a heavy bottomed pan (cast iron is great).
  2. When it's hot, add enough oil to liberally coat the bottom of the pan. When the oil shimmers, add one layer of zucchini. It's best to keep the pieces from touching.
  3. Sprinkle the first side with salt and pepper. 
  4. When the first side is brown, use tongs or a pair of forks to flip each piece.
  5. Sprinkle the second side with salt and pepper.
  6. Cook until the second side is brown.
  7. Remove from pan.
  8. Repeat with remaining zucchini slices.