HarbinSTRONG Farm Stand is open today from 11 a.m. to 1 p.m.
Harbin Clinic’s Main Clinic in Rome (corner of Hwy. 27 and Redmond Road)
Stop by for fresh locally grown produce as well as baked goods and smoothies.
Tucker Farms will have lettuces, basil, arugula, kale, tomatoes, cucumbers, squash, and LOTS of zucchini. Owl Pine Farm will be offering a variety of locally-grown, seasonal garden veggies, blueberries and peaches.
Here are two easy and healthy ways to cook your zucchini…
Grilled Zucchini with Sea Salt
1 ½ tsp extra-virgin olive oil
¼ tsp course sea salt
¼ tsp freshly ground pepper
2 medium zucchini, cut diagonally into ½ inch thick slices
Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
4 cups water
6 cups sliced zucchini (about 3 medium)
1 pound ground round
2 garlic cloves, minced
2 cups low-fat spaghetti sauce (such as Muir Glen Organic)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups fat-free cottage cheese
1 tablespoon dried parsley
2 large eggs, lightly beaten
1/2 cup dry breadcrumbs, divided
1 3/4 cups (3 1/2 ounces) preshredded part-skim mozzarella cheese, divided
Preheat oven to 350°.
Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
Place the beef and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble.
Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
Combine the cottage cheese, parsley, and eggs in a medium bowl.
Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350° for 40 minutes.
Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.
Recipes from Cooking Light