Summer Squash – Zucchini Recipes

Spiced summer squash

1 tablespoon vegetable oil

¾ teaspoon ground cumin

1 ½ lbs squash, but into ½ inch thick rounds

Salt and freshly ground pepper

In a skillet, heat oil over medium high heat.  Add cumin and squash.  Reduce heat to medium and cook stirring occasionally, until lightly browned and tender, about six minutes.  Season with salt and pepper.  Serve

Sautéed summer squash

Sautéing brings out great squash flavor

2 lbs. Squash, cut up into small chunks

4 tablespoons butter

Salt, pepper and your favorite fresh herb(s) such as basil, dill or mint

Heat butter in a skillet.  Add the squash.  Toss and cook for a few minutes.  The slices should be tender but still have a little crunch.  Toss with salt, pepper and fresh herbs.

Sautéed greens and summer squash

1 bunch chard, spinach or kale, shredded

1 lbs. squash, julienned into small pieces

Olive oil

Garlic, finely chopped

Heat olive oil in a skillet.  Add the greens and toss/cook until wilted.  Add the squash and garlic and sauté for a few more minutes until squash is tender.

Almond Zucchini

1 lb zucchini, sliced ¼ inch thick

2 tablespoons olive oil

¼ cup sliced almonds, toasted

1 tablespoon finely chopped fresh mint

Salt and freshly ground pepper

Heat the olive oil in a frying pan over medium high heat.  Add the zucchini and toss for two minutes.  Mix with the mint, salt, pepper and almonds.  Toss to heat through and serve.

Stuffed summer squash

6 summer squash, about 8-10 inches long

3 cups corn kernels

1½ cups ricotta cheese

¼ cup chopped chives

Salt and freshly ground pepper

1 cup grated cheddar cheese

Boil squash in water for five minutes.  Drain and chill in cold water. Cut in half and scoop out the seedy flesh, forming boats.  Mix the corn, ricotta, chives, salt and pepper. Mound mixture into the squash halves.  Sprinkle grated cheese on top.  Bake in a preheated 350 degree oven for 20-25 minutes until the squash is tender and the cheese is melted well.   

Pasta with zucchini and mushrooms

12 oz. Linguini pasta

6 cups julienned zucchini

1 clove garlic, finely minced

8 oz sliced mushrooms

Butter or oil

Salt and pepper

¾ cup grated parmesan cheese

¼ cup chopped flat leaf parsley

Cook pasta al dente according to package directions.  Drain.

Meanwhile, heat butter or oil and cook garlic for 30 seconds.  Add the zucchini and mushrooms.  Cook until tender.  Season with salt and pepper.   Add drained pasta.  Mix until all is heated through.  Put in serving dish.  Sprinkle with cheese and chopped parsley.

Coconut Ginger Bean Soup

1 can kidney beans

1 can coconut milk

1 ½ cups vegetable stock or water

1 onion chopped small

2-3 tablespoons grated fresh ginger

2-3 cloves garlic, minced

2 tablespoons olive oil

1 med tomato, chopped

1 c grated zucchini

2 tablespoons fresh lemon juice

Salt and pepper

Place beans, coconut milk, and stock or water in a large saucepan over medium heat.

In skillet, sauté onion, ginger and garlic in olive oil.  When onions are soft, add tomato, grated squash, and lemon juice.  Sauté until all ingredients are warmed through, about 4 – 8 minutes.  Add the sautéed vegetables to the bean and coconut mixture and simmer for about 20 minutes.  Serve.

Zucchini Weenie Roast

Whole small zucchini

Olive oil

Salt

Shredded Mozzerella

Hot dog buns

Mustard, relish, ketchup, chopped onion, tomatoes, etc.

Rub squash with olive oil and sprinkle with salt.  Roast squash in 350 degree oven until tender; about 30 minutes.  Place on buns while hot and add cheese to melt.  Add condiments as desired.

Taco Zucchini Boats

Whole zucchini, 8-10 inches long

Olive oil

Salt

Taco Meat

Onions

Shredded Cheese

Lettuce, shredded

Tomatoes, chopped small

Rub squash with olive oil and sprinkle with salt.  Roast squash in 350 degree for about 20 minutes.  Dig out a cavity running almost the length of the squash and then fill with meat, onions and cheese.  Bake for another 20 minutes.  Top with lettuce and tomatoes.  Serve.

Summer Squash/Basil Casserole

About 2 lbs summer squash, shredded

2 teaspoons salt

3 tablespoons olive oil, divided

½ cup chopped basil

¼ cup dry bread crumbs, divided

¼ cup freshly grated parmesan cheese

Put zucchini in a colander with the salt and let it sit and drain for about an hour. 

Preheat the oven to 400 degrees.  Spread ½ tablespoon of the olive oil over the inside of a baking pan or glass pie plate.  Sprinkle with 1 tablespoon of the bread crumbs and shake to coat the bottom and sides of the pan.  Squeeze the squash dry by pressing out the moisture.  Put into a bowl and mix in 1 ½ tablespoons olive oil and the basil.  Put into the baking pan. 

Mix together the remaining crumbs, the cheese and the remaining oil in a small bowl.  Sprinkle this mixture over the squash.  Bake for 30 minutes or until crumbs are brown.  Serve

Summer Squash Pancakes

3 cups grated zucchini or other summer squash

½ cup flour

1 teaspoon baking powder

Salt and freshly ground pepper

1 beaten egg

Oil for frying

Melted butter

Parmesan cheese, grated

Combine squash with flour, baking powder, salt and pepper in a bowl.  Add the egg and stir to blend ingredients.  Drop mixture by large tablespoonfuls onto a smoking oiled griddle and cook until brown on both sides.  Serve with melted butter and grated parmesan.