Zucchini and Summer Squash

Now that we are right in the heart of zucchini and summer squash season, it’s time to think about all of the many ways we can prepare these bountiful and delicious vegetables!  Below are some of our favorite recipes and ideas for enjoying this taste of summer!


And check out this great Huffington Post article for seven great squash recipes  to enjoy all summer long! And this one with 26 recipes and tips!

And what about Zucchini Chips?
How about vegan Zucchini Tots (thanks share member Trish!)

Zucchini Basil Muffins

• 2 large eggs
  
• 3/4 cup whole milk...
  
• 2/3 cup extra virgin olive oil
  
• 2 1/2 cups white flour
  
• 1/4 cup sugar
  
• 2 teaspoons salt
  
• 1 tablespoon baking powder
  
• 2 cups grated zucchini ( about 2 medium zucchini)
  
• 2 tablespoons finely julienned fresh basil leaves
  
• 1/2 cup freshly grated parmesan cheese (or similar hard grating) or 1/2 cup grana padano ( or similar hard grating)
  

Preheat the oven to 200°C/425°F
Grease muffin tins.
Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
Add the zucchini and basil and stir to blend.
Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
Serve while still warm.



Zucchini and Tomato Tian
(This dish is also delicious if you include sliced and roasted eggplant!)

• 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  
• Cooking spray (I use olive oil in my "mister")
  
• 1 pound large tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  
• 1 1/2 tablespoons extra-virgin olive oil, divided
  
• 1/4 teaspoon salt, divided
  
• 1/4 teaspoon freshly ground black pepper, divided
  
• 4 ounces French bread baguette
  
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  
• 2 tablespoons chopped fresh flat-leaf parsley
  
• 2 teaspoons chopped fresh oregano
  
• 1 1/2 teaspoons chopped fresh thyme
  
• 2 none garlic cloves, minced
  
• 1/4 cup chicken or veggie broth

1. Preheat oven to 375°.
2. Arrange zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of zucchini in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Thanks to share member Liz for this exciting new recipe!
ZOODLES (Zucchini Noodles)

• 6 zucchini
  
• 2 teaspoons salt

1. Cut zucchini lengthwise into thin, noodle-like strips ( a mandoline or julienne tool works well for this). Toss with the 2 teaspoons salt and place in a colander to drain for 30 minutes.

2 . Bring a pot of water to boil. Add zucchini, cook for one minute. Drain; rinse immediately with cold water to stop cooking.

• For an Italian-style dish: Heat a tablespoon or two of olive oil over medium-high heat. Add zucchini and a minced garlic clove; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
• For an Asian style dish: sauté with a teaspoon or so of sesame oil and minced garlic if you like.
• Top your zucchini "noodles" with your favorite pasta sauce or stir fry.
• The variations are endless. Just about anything you might use to flavor pasta will work with the zucchini "noodles" as a base.

GRILLED ZUCCHINI and SUMMER SQUASH
Is there anything better than fresh zucchini and summer squash hot off of the grill? There are many ways to create this treat, here are some that we enjoy:
Idea #1

• Slice zucchini, summer squash or patty pan squash into 1/4 - 1/2 inch slices (long or rounds - your choice).
  
• Brush with olive oil and sprinkle with sea salt. (OR brush with a gentle vinegarette for a more tangy taste, or even a light BBQ sauce for something completely different).
  
• Place veggies directly on a hot clean grill for 5-6 minutes (depending on the size of your slices) until grill marks appear on the squash and the slices are slightly limp.
  
• Serve hot off the grill.

Idea #2

• Make a zucchini/summer squash "bomb" by cubing your squash and placing them on a large piece of aluminum foil. 
  
• Add slice scallions, minced garlic or garlic scapes. 
  
• Sprinkle liberally with olive oil. 
  
• Add salt and pepper. 
  
• Fold the foil into a tightly closed pocket and place directly on the grill. 
  
• Let cook until squash is soft but not mushy (time varies depending on the grill - check after 5 minutes by gently squeezing the foil to feel the squash). Use caution when opening up the foil, letting the hot steam escape away from your face and skin.

Idea #3

• Make a zucchini/summer squash "bomb" (as instructed above) but add chunks of tomatoes and fresh basil, oregano and/or thyme. You may have to double wrap (two pieces of foil) as there will be a lot of juice inside.
  

ZUCCHINI PANCAKES
From Sharon Nimtz -- adapted from Barefoot Contessa.
Makes 10 (3-inch) Pancakes

• 2 medium zucchini
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• unsalted butter and vegetable oil 

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soupspoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.


ZUCCHINI CHOCOLATE CHIP COOKIES
From Animal, Vegetable, Miracle by Barbara Kingsolver
Combine in large bowl:

• 1 egg, beaten
  
• 1⁄2 cup butter, softened
  
• 1⁄2 cup brown sugar
  
• 1/3 cup honey
  
• 1 tbsp. vanilla extract

Combine in a separate, small bowl and blend into liquid mixture:

• 1 cup white flour
  
• 1 cup whole wheat flour
  
• 1⁄2 tsp baking soda
  
• 1⁄4 tsp salt
  
• 1⁄4 tsp cinnamon
  
• 1⁄4 tsp nutmeg

Stir these into other ingredients, mix well:

• 1 cup finely shredded zucchini
  
• 12 oz chocolate chips

Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. (Makes about two dozen)


Thanks to share member Trish, here is a zucchini bread recipe that is a little different than what you might be used to. "Traditional zucchini breads are rich and dense due to their refined oil and sugar, but these ingredients are not necessary, or health-promoting. This bread gets its moistness and heartiness from zucchini, apples, dates, and millet and oat flours."


Jim's Zucchini "Cheddar Shredders" 

• Coarsely grate one medium-large zucchini.
  
• Coarsely grate sharp cheddar cheese to make a pile about one third the size of the shredded zucchini.
  
• Toss them together to combine evenly.
  
• In a large bowl, beat together 1 egg, a teaspoon of olive oil, with enough skim milk (or almond milk, or just water) and some baking mix to form a pancake-like batter.
  
• Stir in the zucchini cheddar mix.
  
• Fry with a nonstick spray on a hot griddle or frying pan - like pancakes - until nicely browned.
  
• Place 3 of these fritters on a plate, a little butter on each one, a dollop of sour cream in the middle.
  
• Coarsely grind some black pepper on the sour cream, drizzle it all with just a little maple syrup.
  
• Makes a great breakfast or anytime meal.
  

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