Taste the Local Difference: Select Northwest Michigan


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Stuffed Squash
Category	Summer Squash
Measurements and ingredients:	3 zucchini 2 Tablespoons onions, diced 2 Tablespoons garlic, minced 3 Tablespoon butter 1 Cup soft bread crumbs ½Cups tomatoes, cooked salt and pepper parmesan cheese
Instructions:	Cook zucchini in boiling salted water 10 minutes. Cut in half and scoop out centers. Set aside. Sauté onion, garlic and tomato for 2-3 minutes. Mix center of zucchini with remaining ingredients. Fill zucchini shells. Bake in 350 oven for 15 minutes. Top with parmesan cheese last 5 minutes until slightly browned.
Submitted by:	Janice Benson

Great Recipes for Local Foods Got a great recipe that showcases the season? Taste the Local Difference is building our collection of recipes to share among our visitors, as well as hosting five seasonal recipe contests. Share a recipe using any of our featured seasonal foods and we’ll list it on our site! These recipes can be submitted at any time throughout the year, in any category, as long as it depends on fresh, locally grown farm products.



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