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Zucchini

Baked Patty Pans
Sliced patty pans can be baked with Parmesan to make a casserole. Lightly grease a small casserole dish with unsalted butter, then layer the sliced patty pans in the bottom of the casserole so that the rounds overlap slightly. (Mix in some sliced zucchini or summer squash if you don’t have enough patty pan.) Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over the slices. Add salt and pepper to taste, and then place the casserole in a 350 F oven for 15 minutes, or until the Parmesan is melted and slightly browned.
Sprinkle with some chopped basil before serving.

Chilled Zucchini Soup
Janet Peters shares this favorite way to use zucchini.

1⁄2 cup of onions chopped
1 crushed garlic clove
1 1⁄2 lb zucchini (3 to 4 medium) peeled and halved, cut into 1/8 inch-thick slices
Lemon zest 1⁄2 teaspoon
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
1 3⁄4 cup vegetable stock
1 3⁄4 cup water
1 cup loosely packed parsley
1⁄2 tablespoon of dried dill
1⁄2 cup of plain yogurt

Cook onions and garlic in sauce pan over moderate heat, stirring occasionally, until softened, about 5 minutes

Add zucchini, lemon zest, salt, and pepper and cook stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.

Puree zucchini mixture with parsley and dill until smooth.

Chill and add yogurt. Can keep up to 1 to 2 days.

Grilled Summer Squash and Zucchini
Mike McMahon and Jen Clough passed along this recipe for zucchini & summer squash. Patty pan would work here as well.

6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).

Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

Jan Search marinades her zuchs and pattypan in olive oil, tamari, garlic, and a little sherry.

Oven Fried Zucchini Spears

2 medium-sized zucchini or yellow summer squash
1 teaspoon dried summer savory
3 tablespoons dried bread crumbs ¼ teaspoon garlic powder
1 tablespoon grated Parmesan cheese 1/8 teaspooon ground black pepper
1 teaspoon dried oregano 2 teaspoons corn oil
½ teaspoon dried basil prepared marinarra sauce (Italian
tomato & herb sauce), optional

Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in a small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce if desired. Four servings.

Roasted Vegetable Salad
This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Summer Squash Frittata
Ingredients
3 tablespoons butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil leaves
Preparation
1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

Tomato, Zucchini and Corn Pie
3 cups fresh, corn kernels
5 small zucchini or summer squash cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh basil
2 tablespoons melted butter
3 to 4 tomatoes, cut into 1/2-inch slices
1/2 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons olive oil

Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetables with the tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

Zucchini Chocolate Cake
from Spring Hill member Caron Moore

1⁄2 cup butter
1⁄2 cup oil
2 eggs
1 teaspoon vanilla (optional)
1 3⁄4 cup sugar
Mix first five ingredients together & then mix and add the following ingredients:
4 Tablespoons cocoa
1 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
2-1/2 cup flour
2 cups grated zucchini
1⁄2 cup buttermilk
Put batter in 9x13 greased and floured pan.
Sprinkle with 1⁄2 cup chopped nuts and 1⁄2 cup chocolate chips on batter before baking
for 45 minutes at 325 degrees.

Zucchini Pancakes
This Zucchini Pancakes recipe comes from Jan Search with this note: “ I'm not a big fan of zucchini so I got creative. This is an adaptation of a Barefoot Contessa recipe I found online; I used organic WW flour, added the cheese and almond meal. (of course, the almonds and ww flour make a complete protein).”

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 tablespoons whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
unsalted butter and olive oil
almond meal (finely ground raw almonds)
2 tablespoons of gorgonzola cheese crumbles

Directions
Grate the zucchini into a large bowl. 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 2 TBLS or more of almond meal.)
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 soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a 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 & Summer Squash Gratin
Use any combo of green and yellow summer squashes- including the patty pan. Serves six to eight as a side dish, four as a main dish.

For the onions:
2 Tbs. olive oil
2 medium onions (14 oz. total), thinly sliced
2 cloves garlic, minced
To assemble the gratin:
1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
3 Tbs. olive oil
1/4 cup fresh thyme leaves
1 tsp. coarse salt
1-1/4 cups freshly grated parmigiano reggiano
Freshly ground black pepper to taste

In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 minutes Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.

Season lightly with pepper and the remaining 1/2 tsp. salt. Drizzle the remaining 1-1/2 Tbs. olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes. Let cool for at least 15 min. before serving.