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^orttani» (Obstruer Diversity Special Edition
August 14, 2013
Stuffed Zucchini
Grilled Zucchini Pizza
Ingredients:
If you grow zucchini you know it's best when young and small.
However it grows so fast that sometimes you end up with huge
zucchini. Original recipe makes 10 zucchini pizzas.
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3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Ingredients:
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Directions:
1. Preheat oven to 350 degrees F ( 175 degrees C).
2. Trim stems from zucchini and slice lengthwise.
Scoop out seeds and put in bowl. Mix seeds with
sausage, garlic, bread crumbs, and parmesan cheese.
Stuff squash with sausage mixture and place in 9x13
inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and
cover with mozzarella cheese. Cook until cheese is melted.
1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic
1/2 cup mozzarella cheese
1/2(14 ounce) can pizza sauce
Directions:
1. Slice the Zucchini into thick
rounds. Combine the melted butter
and crushed garlic in a small bowl, set aside.
2. When the coals on your barbeque are almost burned down, lay your
zucchini slices on the grill. Let cook for three minutes then turn over and
brush the butter/garlic mixture on each slice. Cook for three more minutes
and turn over again and brush the other side with the garlic and butter.
3. Cover the slices with pizza sauce and cheese and let cook until the
cheese begins to melt.
NEW S E A S O N S
M A R K E T
Blueberry Yogurt
Pound Cake
Ingredients:
Al
Diversity is delicious.
New Seasons Market is an equal opportunity employer. We are dedicated
to fostering an environment where everyone is respected, valued, and
encouraged to contribute. We are proud that our stores and the people
who work in them are reflections of the communities we serve. We believe
diversity helps make us successful and so much fun. Learn more about
working with us at newseasonsmarket.com.
OUR WILLIAMS LOCATION OPENS AUGUST 28TH
3445 N Williams Ave. Open 7-11 every day
• 1 (18.25 ounce) package yellow
cake mix with pudding included
• 1/4 cup brown sugar
• 1 cup low-fat vanilla yogurt
• 1/2 cup applesauce
• 1/4 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 1 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon,
plus more for dusting
• 1 1/2 cups blueberries
• 1/4 cup confectioners' sugar
Directions:
1. Preheat oven to 350 degrees F
(175 degrees C). Grease and flour a
10-inch fluted tube pan (such as
Bundt®).
2. Mix cake mix and brown sugar
together in a bowl; add yogurt,
applesauce, water, vegetable oil,
eggs, maple flavoring, and cinna­
mon. Beat on low speed with an
electric hand mixer until blended.
Scrape bowl and beat on medium
speed for 4 more minutes.
3. Toss blueberries with enough
cinnamon to evenly dust each berry
in a bowl. Fold blueberries into the
batter. Pour batter into the prepared
pan.
4. Bake in the preheated oven until
a toothpick inserted in the center of
the cake comes out clean, 55 to 60
minutes. Let cool in pan for 10 min­
utes, then turn out onto a wire rack
to cool completely. Dust with con­
fectioners' sugar.