Summer's bounty

We have been blessed with wonderful neighbors; wonderful neighbors with a big garden. During summer months when produce is a-plenty I keep a large pottery bowl on my counter. Thanks to our neighbors it hasn't been empty in weeks! Here are a few recipes we've been enjoying with our abundant yellow squash, zucchini and tomatoes.

Yellow Squash and Corn Casserole I'm making this for the fourth time in three weeks. We all really love it!

Oven Roasted Tomatoes Tomatoes taking over every inch of counter space? Then please, please make these! I have made a few batches and we just devour them! We enjoyed them on paninis with fresh mozzarella and basil. Also the perfect way to jazz up a turkey sandwich. SO good!

Double Tomato Bruschetta My favorite way to eat fresh tomatoes. Give me this and a loaf of fresh bread and I'm set!

Chocolate Chip Zucchini Brownies

1 cup all-purpose flour
1/2 cup cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or non-hydrogenated margarine, melted
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp. vanilla
1 fairly packed cup grated raw, unpeeled zucchini (1 medium)
1/3 cup chocolate chips
2 Tbsp. ground flaxseed (optional)


-Preheat oven to 350°F.
-In a large bowl, combine flour, cocoa, baking powder and salt; set aside.
-In a medium bowl, stir together melted butter, sugar, brown sugar, eggs and vanilla until smooth. Add the egg mixture and the zucchini to the flour mixture and stir by hand until almost combined; add chocolate chips and flaxseed and stir just until blended.
-Pour into an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 30–35 minutes, until the edges are springy to the touch but the middle is still slightly soft — a slight indentation should be left when touched. Do not overbake! Cool in the pan on a wire rack or eat them warm from the pan.
Makes 12 brownies.
Per Brownie: 148 calories
from the book "One Smart Cookie"

What's your favorite way to enjoy summer produce?