Zucchini Chocolate Chip Cookies

By: Steph Traphagan

From: Animal, Vegetable, Miracle

The year after I graduated from college, I spent almost five months living with a family in North Dakota, and working at their church. I lived with them while their first baby was born and for the first month of his life. During that time, it seemed like Elissa, the wife, was always making up some sort of delicious treats in the kitchen. We were always eating apple crisp or cookies or some such thing, and I have many fond memories from her kitchen and around her table. I remembered these cookies out of the blue about a month ago and absolutely had to have them. We found zucchini at Aldi and I whipped these up one evening–they are SO GOOD. My husband is generally skeptical of green vegetables but he loved them, and when I brought them to the catechesis class at church, the 5th and 6th grade students (and their parents!) loved them too.

Combine in a large bowl:

– 1 egg (beaten)

– 1/2 cup butter (softened)
– 1/2 cup brown sugar
– 1/3 cup honey
– 1 tbsp vanilla extract
Combine in separate, small bowl, and add to liquid mixture above:
– 1 cup white flour
– 1 cup whole wheat flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/4 tsp cinnamon
– 1/4 tsp nutmeg
Stir in:
– 1 cup finely shredded zucchini
– 12 oz chocolate chips
Drop by spoonful onto greased baking sheet and flatten with back of spoon. Bake at 350 for 10-15 minutes.



Easy Ratatouille


By Roseli Burfiend

This is a super easy and tasty way to use some of those co-op veggies.  We had it served over pasta last night and, as my hubby observed, it didn’t look terribly promising going into the oven, but the flavor was terrific for the simple ingredients involved.  It’s a great way to use those co-op eggplants!  America’s Test Kitchen Family Cookbook was my recipe source (p133).

Serves: 6 to 8
Prep Time: 15 minutes
Total Time: 1 hour 20 minutes (includes 1 hour roasting time)

“This dish can be served as a side dish (either hot or room temperature), as a vegetarian main course with rice, or as a sauce for pasta or chicken.  The fruity flavor of extra-virgin olive oil tastes good here, although regular olive oil can be substituted.”

1 globe eggplant (1 lb), peeled and cut into 3/4-inch cubes
2 medium zucchini or summer squash (1 lb), cut into 1/2-inch cubes
1 red onion, halved and sliced 1/4-inch thick
1 (28oz) can diced tomatoes, drained with 1/3 cup juice reserved
1/4 cup extra-virgin olive oil 5 garlic cloves, sliced think
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon salt 1/8 teaspoon pepper
1 1/2 tablespoons red wine vinegar

“Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Combine the eggplant, zucchini, onion, tomaotes with reserved juice, oil, garlic, thyme, salt, and pepper in a large bowl and mix well.  Spread the mixture into a 9 by 13-inch baking dish.  Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time.  Sprinkle with the vinegar before serving.”

“Test Kitchen Tip: Roasting Ratatouille Most ratatouille recipes have two things in common–great flavor and a heck of a lot or work (each vegetable being individually sautéed in a skillet, then combined).  We set out to find a method for ratatouille that would produce maximum flavor in a minimum time.  We knew roasting all the vegetables simultaneously, although unorthodox, would save time, but how would we avoid soggy eggplant and squash?  A 375-degree oven was the answer.  After an hour in the over, the moisture released by the eggplant and squash had evaporated and, as a result, the flavor of the vegetables had been concentrated.  The onion, garlic, and tomatoes also carmalized nicely, lending a tasty background flavor.  With thyme for an herbal note and red wine vinegar for a subtle tange, we had ratatouille that went from cutting board to table in just over an hour and required little hands-on attention.”

Ina Garten’s Vegetable Frittata

By: Grace Verage

Adapted from Ina Garten

There are always eggs and veggies at the Co-op!!


1 small zucchini (diced)

2 bell peppers (seeded and diced)

1 onion (diced)

olive oil

kosher salt and black pepper

2 tsp minced garlic

12 extra-large eggs

1 cup half-and-half

1/4 cup parmesan cheese (or whatever cheese you have!)

1 tbsp butter

3 scallions chopped (white and green parts)


Preheat oven to 350 degrees.

Using a 10-inch ovenproof skillet, saute zucchini, peppers, and onion using olive oil. Season with salt and pepper.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, and cheese. Season with salt and pepper.

When veggies are tender, add butter and scallions (if using) and saute for about a minute.

Pour egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle. Sprinkle with cheese and bake another 3 minutes until cheese is just melted. Serve hot!