Abundant zucchini is a pleasant surprise

Any backyard gardener knows that it’s hard to judge just how much any single plant will produce. Zucchini tends to be such a highly productive plant that it’s easy to be overwhelmed with extra produce.

Should you wake up to find your doorway suddenly littered with surprise squash, we’ve got recipes to help. The whole family will enjoy the surplus of squash when you pair Stuffed Zucchini with Ranch Chicken and Peach Glazed Pie made from fruit left over from your recent farmers market haul.


Total preparation time: 15 to 30 minutes

Actual cooking time: 15 to 30 minutes


3 medium size zucchini

1 1/2 tablespoons canola oil

4 ounces chopped fresh mushrooms

2 tablespoons all purpose flour

1/4 teaspoon salt

1/4 teaspoon dried leaf oregano, crumbled

3/4 cup reduced fat Monterey jack cheese

3 tablespoon Greek yogurt

3 tablespoons parmesan cheese

1 ounce fresh cilantro chopped


1. Cook whole zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise.

2. Scoop out centers, leaving a 1/4 inch thick shell. Chop the center pulp.

3. In a skillet add oil; sauté the sliced mushrooms. Stir in flour, salt, oregano. Remove from heat.

4. Stir in Monterey jack cheese, yogurt topping and chopped zucchini pulp.

5. Fill zucchini shells, using about 1/4 cup of stuffing mixture for each.

6. Top with grated parmesan cheese.

7. Place stuffed zucchini in pan to broil for 4 to 6 minutes, until hot and bubbly.

8. Sprinkle chopped fresh cilantro on top

9. Cut zucchini into 6 pieces and serve.

Source: Monica Montes for Dairy Council of California




Number of servings: 4

Total preparation time: less than 15 minutes

Actual cooking time: 15 to 30 minutes


4 boneless, skinless chicken breasts

1 cup plain fat-free yogurt

1/4 cup skim, fat-free milk

1/2 package dry ranch dressing mix


Combine yogurt, milk and ranch mix, mix well. Put chicken in plastic sealable bag, pour yogurt mixture over it. Seal and refrigerate at least 1 hour.

Grill over medium flame 20 minutes, or until done, turning once.

Source: Meals Matter User




Number of servings: 8

Total preparation time: less than 15 minutes

Actual cooking time: less than 15 minutes


3 tablespoons cornstarch

1 cup sugar

1/2 cup water

1 cup mashed fresh peaches

1 tablespoon butter

1 9-inch baked pie shell

3 cups sliced fresh peaches

Sweetened whipped cream


Combine cornstarch and sugar, then add water and mix well. Add the 1 cup crushed peaches. Bring to a boil and cook over low heat until clear. Add butter or margarine and cool slightly. Line baked pie shell with fresh peach slices. Spread on filling. Chill for 2 hours and top with layer of sweetened whipped cream.

Source: Elaine


"Family Meals Matter" features registered dietitian-approved recipes with foods from all the food groups to reflect Dairy Council of California's nutrition philosophy. For more information, nutrition tools and additional family meal recipes, visit healthyeating.org