This August, we have two great recipes from "The Gooseberry Patch: Celebrate Summer!" cookbook. Now is the time when sweet corn and zucchini are very plentiful in the gardens, markets and produce stands, and these recipes are perfect for any summer dinner!

Stuffed Zucchini
pg. 63

1/2 c. bread crumbs
2 T. parmesan cheese
4 T. butter
1 clove garlic, minced
1/2 c. onion, chopped
1 large tomato, peeled, seeded & chopped
2 medium zucchini, seeded, pulp set aside
salt & pepper to taste

Preheat oven to 350 degrees. In small dish, toss bread crumbs, cheese and two tablespoons of butter; set aside. In remaining butter, saute garlic and onion until soft. Add tomatoes and zucchini pulp; heat through and mix well. Place zucchini shells in greased baking dish and fill with stuffing. Top with bread crumb mixture. Cover and bake for 30 minutes. Season to taste with salt and pepper and serve right away.

Roasted Corn with Rosemary Butter

6 ears fresh corn, in husk
1/4 c. butter, softened
1 t. fresh rosemary leaves, chopped

Pull back husks on corn, leaving them attached. Rinse corn and remove silk. Pat corn dry. In small bowl, mix together butter and rosemary; brush corn all over. replace husks and roast corn on top of the grill for about 15 minutes, turning every so often until tender.

Did you enjoy these recipes? The Granary has a great selection of Gooseberry patch books and other country cookbooks available at both of our locations!