Recipes - Vegetables | CatawbaFarmersMarket

Vegetables

Parmesan Zucchini & Corn

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2 tablespoons olive oil
2 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
2 tablespoons grated Parmesan, or more, to taste

Heat olive oil in a large skillet over

medium high heat. Add garlic to the skillet,

and cook, stirring frequently, about 1 minute.
Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste.

Stir in lime juice and cilantro.
Serve immediately, sprinkled with Parmesan.

Oven Roasted Vegetables

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1 med. Zucchini
1 med. Summer squash
1 med. Red bell pepper
1 med. Yellow bell pepper
1 lb. fresh green beans or asparagus
1 red onion, chopped
½ lb. fresh mushrooms, sliced
1-2 cloves garlic, sliced thin
3 T. olive oil
1 tsp. salt
½ tsp. pepper
½ tsp. Italian seasoning (optional)

Cut veggies into bite-sized pieces.

Place in large roasting pan.

Drizzle with oil and seasonings.

Roast at 450° for 30 minutes,

stirring occasionally, until lightly browned

and tender-crisp.

Squash Cakes

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2 cups grated zucchini
1 cup grated cheddar cheese
1 cup Bisquick
1 egg

Chopped onions as desired
Salt, pepper, garlic salt and oregano
Mix together and drop by Tablespoons

into skillet with oil or margarine.

Garlic Broccoli Spears

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1 lb. fresh broccoli
1 T. olive oil
1 T. lemon juice
1 garlic clove, minced
¼ tsp. salt
1 T. lemon juice
1/8 tsp. pepper

Cut broccoli into spears. Cook in small amount

of water until tender-crisp.

Meanwhile, combine remaining ingredients. Drain broccoli and place in serving dish.

Add lemon mixture and toss to coat.

Serve immediately.

Stir Fried Green Beans

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3 T. vegetable oil
4 c. fresh green beans
3 ribs celery, cut diagonally
¼ lb. mushrooms, sliced
1 (8-oz.) can water chestnuts
½ c. beef broth or water
2 T. soy sauce
¼ lb. mushrooms, sliced
1 T. cornstarch
Salt and pepper

Heat oil. Add green beans.

Cook, stirring frequently, about 5 minutes.

Add celery. Cook 2 minutes. Add mushrooms, cook 3 minutes or until beans

and celery are tender-crisp.

Combine remaining ingredients until

well blended and stir into skillet.

Stir constantly until mixture boils and thickens.

Zucchini Bake

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Zucchini, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Tomatoes, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Onions, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Velveeta cheese, sliced
Ample thinly sliced bacon, raw

Layer all ingredients in the order listed in a greased 9 x 13-inch pan. Bake at 350° uncovered, for 45 minutes or until bacon is done.

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Vegetables

Parmesan Zucchini & Corn

​

Heat olive oil in a large skillet over

medium high heat. Add garlic to the skillet,

and cook, stirring frequently, about 1 minute. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste.

Stir in lime juice and cilantro. Serve immediately, sprinkled with Parmesan.

Oven Roasted Vegetables

​

1 med. Zucchini 1 med. Summer squash 1 med. Red bell pepper 1 med. Yellow bell pepper 1 lb. fresh green beans or asparagus 1 red onion, chopped ½ lb. fresh mushrooms, sliced 1-2 cloves garlic, sliced thin 3 T. olive oil 1 tsp. salt ½ tsp. pepper ½ tsp. Italian seasoning (optional)

Cut veggies into bite-sized pieces.

Place in large roasting pan.

Drizzle with oil and seasonings.

Roast at 450° for 30 minutes,

stirring occasionally, until lightly browned

and tender-crisp.

Squash Cakes

​

2 cups grated zucchini 1 cup grated cheddar cheese 1 cup Bisquick 1 egg

Chopped onions as desired Salt, pepper, garlic salt and oregano Mix together and drop by Tablespoons

into skillet with oil or margarine.

Garlic Broccoli Spears

​

1 lb. fresh broccoli 1 T. olive oil 1 T. lemon juice 1 garlic clove, minced ¼ tsp. salt 1 T. lemon juice 1/8 tsp. pepper

Cut broccoli into spears. Cook in small amount

of water until tender-crisp.

Meanwhile, combine remaining ingredients. Drain broccoli and place in serving dish.

Add lemon mixture and toss to coat.

Serve immediately.

Stir Fried Green Beans

​

3 T. vegetable oil 4 c. fresh green beans 3 ribs celery, cut diagonally ¼ lb. mushrooms, sliced 1 (8-oz.) can water chestnuts ½ c. beef broth or water 2 T. soy sauce ¼ lb. mushrooms, sliced 1 T. cornstarch Salt and pepper

Heat oil. Add green beans.

Cook, stirring frequently, about 5 minutes.

Add celery. Cook 2 minutes. Add mushrooms, cook 3 minutes or until beans

and celery are tender-crisp.

Combine remaining ingredients until

well blended and stir into skillet.

Stir constantly until mixture boils and thickens.

Zucchini Bake

​

Zucchini, sliced ½ inch thick Salt, garlic salt, oregano & pepper Tomatoes, sliced ½ inch thick Salt, garlic salt, oregano & pepper Onions, sliced ½ inch thick Salt, garlic salt, oregano & pepper Velveeta cheese, sliced Ample thinly sliced bacon, raw

Layer all ingredients in the order listed in a greased 9 x 13-inch pan. Bake at 350° uncovered, for 45 minutes or until bacon is done.

Do you have a favorite recipe you would like to share with your friends and our website visitors? Click Here to submit your recipe!

and cook, stirring frequently, about 1 minute.
Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste.

Stir in lime juice and cilantro.
Serve immediately, sprinkled with Parmesan.

1 med. Zucchini
1 med. Summer squash
1 med. Red bell pepper
1 med. Yellow bell pepper
1 lb. fresh green beans or asparagus
1 red onion, chopped
½ lb. fresh mushrooms, sliced
1-2 cloves garlic, sliced thin
3 T. olive oil
1 tsp. salt
½ tsp. pepper
½ tsp. Italian seasoning (optional)

2 cups grated zucchini
1 cup grated cheddar cheese
1 cup Bisquick
1 egg

Chopped onions as desired
Salt, pepper, garlic salt and oregano
Mix together and drop by Tablespoons

1 lb. fresh broccoli
1 T. olive oil
1 T. lemon juice
1 garlic clove, minced
¼ tsp. salt
1 T. lemon juice
1/8 tsp. pepper

3 T. vegetable oil
4 c. fresh green beans
3 ribs celery, cut diagonally
¼ lb. mushrooms, sliced
1 (8-oz.) can water chestnuts
½ c. beef broth or water
2 T. soy sauce
¼ lb. mushrooms, sliced
1 T. cornstarch
Salt and pepper

Zucchini, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Tomatoes, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Onions, sliced ½ inch thick
Salt, garlic salt, oregano & pepper
Velveeta cheese, sliced
Ample thinly sliced bacon, raw