Local Box, 07.30.2008

If my Greenling Local Box ever arrives *without* watermelon and okra, I think I’ll feel really nostalgic.

For dinner tonight, my husband is planning to toss a bunch of veggies with some pasta and cheese, per Suzan’s suggestion on the staples page.  Yellow squash, zucchini, pattypan squash, basil, and pepper will work great that way.

Confession time? I never got around to pickling okra OR making watermelon chutney last week, so those have moved up to this week’s agenda.  Last week’s okra seems to be hanging on to its freshness, but I’ll need to act quick!

I also didn’t use my acorn squash or red potatoes from last week, but I’m glad to be stockpiling those for a bigger dish this week that will yield leftovers.

What do you have planned for your Local Box this week?


2 responses to “Local Box, 07.30.2008

  1. I have a bunch of zucchini, so I’m planning on this dish:


    8 servings

    INGREDIENTS (Nutrition)

    * 1 cup dry bread crumbs
    * 1 cup grated Parmesan cheese
    * 1 clove garlic, minced
    * 1 teaspoon chopped fresh basil
    * 1/2 teaspoon dried oregano
    * 3 large zucchinis, sliced
    * 8 egg whites, divided
    * 3 cups ricotta cheese
    * 1/4 cup fresh parsley, chopped
    * 3 cups tomato sauce
    * 2 cups shredded mozzarella cheese


    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.

    2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.

    3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

    4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.

    5. Spread 1/2 the tomato sauce in the bottom of a 9×13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

    6. Bake 45 minutes in the preheated oven. Serve warm.

  2. Pingback: Zucchini Parmigiana « Eating Out of the (Local) Box

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