Zucchini and Summer Squash
Zucchini and other summer squash are mild, versatile, and can be prepared in sweet or savory recipes. Grate zucchini and add to muffin or bread batter, or combine with flour, egg, and herbs, then fry into patties. Halve summer squash lengthwise, remove some of the interior, stuff with ground meat, cheese, and tomatoes, and bake until stuffing is cooked. Zucchini and summer squash will keep well, if dry and refrigerated, for one to two weeks. Experiment by switching between Zucchini and other summer squash in the recipes below.
Baked Stuffed Squash Blossoms
|
Many people stuff then fry their squash blossoms. This recipe has the same flavors,
|
|
Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Whisk 2 eggs in a separate bowl. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end to close. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tin foil-lined baking sheet. Bake for 10 minutes at 400° until lightly browned and crispy. Remove from the oven. Allow to cool for a few minutes before serving.
From Katherine Martinelli |
Carrot Zucchini Bars
|
Soak raisins in boiling water for 15 minutes, drain well on paper towel Mix pecans and plumped raisins with a little flour that is to be used in the recipe. Shred carrots and zucchini. Preheat oven to 350°. In a large mixing bowl, combine flour, brown sugar, ground ginger, baking powder, and baking soda. Set aside. Mix remaining ingredients in another bowl. Add carrot-zucchini mixture to flour mixture. Spread batter in a non-greased 13” X 9” pan. Bake for about 25 minutes or until a toothpick inserted comes out clean. Cool in pan on wire rack. Frost with cream cheese frosting. |
Chocolate Zucchini Muffins
|
Preheat oven to 350 degrees. Spray muffin pan wells with nonstick cooking spray, or line with paper liners.
In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon. Gradually add the dry ingredients into the sugar mixture, and mix until just combined. Fold in zucchini until it is evenly distributed into the batter. Stir in chocolate chips. Scoop batter into the prepared muffin wells. Bake for 18-22 minutes. |
Julienned Vegetables
|
Julienne (cut into matchsticks) parsnip, carrot, and zucchini. Melt butter in skillet. Stir fry vegetables until crisp and tender. Add broth and seasonings. Cover, and simmer for 5 to 10 minutes. |
Orange Marmalade
|
Drain shredded zucchini. Boil zucchini, sugar, lemon juice, and crushed pineapple with juice until clear – about six minutes. Add sure-gel, boil one minute. Add jell-o, stir until dissolved. Pour into jars. Seal. Makes 3 pints or 16 baby food jars. |
Patty Pan Squash Braised with Onion, Tomato, and Chorizo
|
Baby patty pans can work in recipes created for zucchini or yellow summer squash, but here’s a recipe that was created just for the little patty pans.
|
|
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic, and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil, and a pinch of salt.
Cover the pan, reduce the heat to low, and cook until the squash are tender, about 45 to 60 minutes. Stir in the cilantro, season with salt and black pepper, and either serve now, or cool and reheat later. Serves 8 as a side dish. Adapted from Daniel Patterson via the New York Times |
Roasted Patty Pan Squash with Fennel, Green Pepper and Tomato
|
Preheat oven to 425 degrees.
Combine the squash, fennel, and green pepper on a rimmed baking sheet. Drizzle with the olive oil. Salt and pepper to taste. Toss to thoroughly combine, and roast for 20 - 30 minutes until squash is just fork tender. Place in a serving bowl, fold in the tomatoes to warm them up, and serve. |
Roasted Spaghetti Squash with Sausage and Kale
|
Preheat oven to 375°F. Oil a sheet pan with one tablespoon of the oil.
With a sharp chef's knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled sheet pan. Poke the tops of the halves with the tip of a sharp knife. Bake for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven, and let sit until cool enough to handle. Then, using the tines of a fork, scrape out the "spaghetti-like" strands of squash to a bowl. In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions, and cook until soft, 2 to 3 minutes. Then add the garlic, and cook for a minute more. Add the sliced kale, and cook for a minute or two. Add the sausage, and cook without stirring until the sausage begins to brown. Then, stir and cook until the sausage is cooked through, about 2 to 3 minutes. Add the spaghetti squash strands to the sausage mixture, and stir to combine. Cook until the squash is heated through, about a minute. Remove from heat, and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately. |
Sautéed Zucchini
|
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper, and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well. Recipe from Food Network |
Stuffed Zucchini
|
Slice zucchinis in half, lengthwise, and hollow out each one. Chop the zucchini pulp, tomato, and onion. Cook bacon over medium-high heat until it has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato, and onion, and cook for 4 to 5 minutes. Remove pan from heat. Add bread crumbs and 1/2 cup of the cheese, reserving some for the topping. Stir well to combine all ingredients. Taste for seasoning, and add salt and pepper as desired. Stuff each hollowed zucchini with the mixture. Place in a shallow baking dish, and add 1/4 inch of chicken stock. Bake at 375° for 20 minutes. Remove from the oven, and add the remaining cheese to the top of each zucchini. Return to the oven, and cook for 20 more minutes until the zucchini is tender. Adapted from a recipe from Never Enough Thyme |
Zucchini Carpaccio
|
Slice zucchini into 1/8" slices. Lay flat on a large serving platter. Drizzle with olive oil. Top with basil, Parmesan cheese, and salt and pepper.
|