This recipe was contributed by shareholder, Erika Zeros. She said it is a recipes she modified from The Moosewood cookbook. Tastes great with Mi Tierra corn tortillas or homemade tortillas made with Four Star Farm corn or wheat flour! I Added a few notes, for flexibility if we are short on a crop. Thanks Erika!

A vegetable melange influenced by Pueblo cuisine.

Yield: 4 servings

1 T olive oil
1 C minced onion (or scallions)
1 c miniced anaheim and/or poblano chilis (or other hot pepper)
1/2 t salt
1 - 2 t pure ground chile powder (optional)
2 C diced zucchini (about 10 oz, or 2 6-inch zukes) - may use yellow squash
2 C corn kernels (cut from 2 ears, or defrosted frozen corn)
2 t minced garlic
1 C cooked pinto beans
Grated jack,  cheddar cheese or chipotle cheddar (optional)
Freshly ground black pepper
Squeezable wedges of lime
Grilled flour or corn tortillas

1. Place a medium-sized skillet over medium heat for a minute or 2. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chile powder, and cook, stirring frequently for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. (Don't overcook the zucchini.) Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (an possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime and a tortilla for each serving.

(modified from Moosewood)

Zucchini Pizza Crust

I have tried many zucchini pizza crusts and this one was the most like crust, rather than casserole. It is quite easy to make and if you go into production mode, you can freeze some for a quick, easy meal later. Because it has cheese in the crust, I have been enjoying loading it with sautéed vegetables and olives. A nice layer or pesto spread on top or veggies with goat cheese are also great!


8 cups shredded zucchini

1 cup cheddar cheese, grated

2/3 cup whole wheat pastry flour (try 4 stars from the farm shop!)

1 egg, beaten

1-2 cloves garlic, minced or pressed

basil and oregano (fresh is best) chopped fine, to taste



Heat oven to 450. If you have a pizza stone, heat it. Line pizza stone, pizza pan or baking sheet with parchment paper, or oil well and sprinkle with coarse corn meal. Combine all ingredients until well integrated. Press dough out to desired thickness. Bake in preheated oven until crisp on bottom and beginning to brown on top. Remove from oven, put toppings on and return until toppings are done, approximately 10-15 minutes. You may also freeze or refrigerate the crust at this point for later use. 



Zucchini Brownies or Muffins

Our daughter, Anna, provided us with this recipe. It was a hit with the farm crew. These are not traditional brownies, however, they are very healthy and super tasty AND they require a good amount of zucchini that many a child might never notice. 


2 cups raw, pureed zucchini

1 cup whole wheat pastry or bread flour

1/3 cup applesauce or canola oil

1 cup pureed dates (soak dates in hot water, drain excess water and then puree - you can store any extra in the refrigerator to add to oatmeal or to replace sugar in any baked good)

1 1/2 tsp bakind soda

1/2 cup cocoa powder

1 egg or 1 "flax seed egg" ( soak 1 tablespoon ground flaxseed in 2 tablespoons of water to replace the egg for vegan version)

Preheat oven to 350, Prepare muffin tin or brownie pan by oiling sides well. Mix together zucchini, applesauce or canola oil, dates and egg or flax seed egg. Pour dry ingredients on top. Stir just until mixed. Bake for approximately 20-30 minutes or until toothpick comes out clean. 

Gluten Free Zucchini Bread


1 cup buckwheat flour

1 cup teff flour

1 tbsp cinnamon

2 tsp salt

1/3 tsp baking powder

3 eggs

1 cup applesauce

1/2 cup maple syrup

1 tbsp oil

2 tsp vanilla

2 cups shredded zucchini

1 cup raisins (optional)

1 cup chopped walnuts (optional)



1. Preheat oven to 350 F

2. Mix wet ingredients and then add dry ingredients

3. Bake in oiled loaf pan for about 1 hour

4. Makes 1 loaf

Zucchini Goat Cheese Tart



2 cups almond meal

1/3 cup olive oil

2 TBSP water


4 eggs - beaten

3-4 oz goat cheese

1 cup kale - chopped

3 cloves garlic

1 red onion - diced

1 large zucchini - sliced thinly

1 TBSP olive oil

salt and pepper to taste



Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown. 



Top with chives and serve with steamed beets, salad, and baguette!



This recipe comes from one of Brookfield Farm's first apprentices, Nicole, who brought the recipe home from southern France. It is a great July dish, as usually all of the vegetables are available. Serve alongside bread and cheese for a complete meal.

2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatoes, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil


Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.

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