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.
Elaine Eschenbacher brought this dish for a harvest day potluck lunch. It is DELICIOUS!! Elaine says the magic is in the simmering of the tomatoes and vinegar. I think that’s right! You can grill the veggies or saute, mix and match depending on what you like and have on hand. Serve it on toasted baguette slices, crackers, pita chips or with pasta and Parmesan cheese.
1 large eggplant cut into ½ inch cubes (about 2 cups)
1 medium zucchini, cut into ½ inch cubes (about 1 cup)
1 Tablespoon salt
¼ cup olive oil
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped celery (Elaine leaves this out – I did too)
2 teaspoons minced garlic
1 cup chopped tomatoes
½ cup pitted and chopped black olives (I didn’t have these when I made it – but they’d be good!)
1 tablespoon capers
2 teaspoons sugar
1 Tablespoon balsamic vinegar
parsley, black olives, capers for garnish (optional)
In a colander, place eggplant and zucchini, sprinkle with salt and let drain for 1 hour. Rinse eggplant and zucchini, and pat dry. (I skipped this step). In a large skillet, heat half the olive oil. Add eggplant and zucchini. Saute until soft and beginning to brown, 10-15 minutes. Add remaining olive oil and the onion, red bell pepper, celery and garlic. Saute for 15 minutes more. Add tomatoes, olives, capers, sugar and vinegar. Simmer for 30 minutes, stirring occasionally. Transfer to a serving bowl. Cover and refrigerate overnight or up to 4 days. Garnish with parsley, black olives and capers.
Char-Baked Tomato, Zucchini and Eggplant
1/3 cup extra-virgin olive oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
Coarse salt and freshly ground black pepper
1 small eggplant, about 6 inches long, thinly sliced crosswise
2 zucchini, about 5 inches long, thinly sliced lengthwise – or use your patty pans.
2 garlic cloves, thinly sliced
1/2 teaspoon fresh thyme leaves
Preheat the oven to 400 degrees Fahrenheit.
Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don’t worry. The vegetables will be piled high but collapse as they cook.)
Bake uncovered for 1-1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.
Chilled Zucchini Soup
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 a saucepan 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.
Claudine’s Vegetable Red Curry Coconut Soup
1 14 oz can coconut milk
½-1 Tablespoon red curry paste
1-2 Tablespoons fish sauce
1 Tablespoon brown sugar
1-2 cups vegetables
1/3 cup water or chicken broth
Cilantro to taste
Basil, to taste
4-6 oz shrimp, chicken, or tofu (optional), cut into bite-sized pieces
In a large saucepan simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, vegetables, and water or broth.
Simmer 5-7 minutes, stirring occasionally. Stir in shrimp (or chick or tofu) and continue cooking 3-5 minutes, until cooked. Garnish with fresh basil and cilantro.
Service with rice, rice noodles, or bean thread noodles.
Fran’s Zucchini with Peanut Sauce
(originally from Recipes from a Kitchen Garden; this recipe appeared in two Spring Hill Newsletters both with year unknown but one letter noted, “This one comes back by special request. It’s a good way to use loads of zucchini!”
2 tsp. vegetable oil
1 clove garlic, minced
1 tsp. very finely chopped fresh ginger
pinch of red pepper flakes
2 Tbsp. oyster sauce
1 lb. zucchini – cut into 2-3 inch matchstick strips
3 Tbsp. rice vinegar (don’t substitute)
3 Tbsp. chicken stock
¼ cup ground or finely chopped peanuts
pinch of sugar
In a large skillet, heat oil, add garlic, ginger and red pepper flakes and sauté until fragrant and softened – no more than 1 minute. Add oyster sauce, rice vinegar, chicken stock, ground peanuts and sugar. Add zucchini sticks and sauté, stirring often, just until zucchini are tender-crisp, about 3-5 minutes. Don’t overcook. Serve immediately as a hot dish, or at room temperature as a salad.
Grilled Summer Squash and Zucchini
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 the 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.
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 teaspoon ground black pepper
1 teaspoon dried oregano 2 teaspoons corn oil
½ teaspoon dried basil prepared marinara 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.
Potato, Squash, & Goat Cheese Gratin –
2 medium yellow summer squash, about 1⁄2 Pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme
– Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil. Use a mandolin or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
– Place a third of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato- squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and top with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.
– Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Quinoa and Rotating Vegetables Salad
1 cup quinoa
13⁄4 cups water, plus more for soaking
2-4 Tbsp. packed chopped fresh parsley
1⁄4 cup finely chopped green onions (or fresh onions)
Juice from 1-2 lemons
1⁄2 cup olive oil
1⁄2 – 1 Tsp. ground cumin
1⁄2 tsp. salt
Rotating Vegetables: (Choose at least 2)
1⁄2 cup diced carrots
1⁄2 cup diced celery or celeriac
1⁄2 cup diced tomatoes
1⁄2 cup diced bell peppers
1⁄2 cup chopped cauliflower
1⁄2 cup diced cucumber
1⁄2 cup diced summer squash
1⁄2 cup chopped dragon tongue beans (or blanch green beans and chop into bite-size pieces)
1⁄2 cup shelled peas
Directions: 1. Cover the quinoa with water and soak for 15 minutes. Pour the soaked quinoa into a fine-mesh strainer and rinse under running water for 1-2 minutes. Put the quinoa and 1 3⁄4 cups water into a saucepan, cover, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the lid and fluff the cooked quinoa with a fork. 2. Combine the quinoa with the remaining “required” ingredients (parsley through salt) and your choice of at least 2 “rotating” vegetables. Let stand for 20 minutes before serving to allow the flavors to blend.
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium-diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Roasted Vegetable Salad
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.
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.
(From Asparagus to Zucchini; 200142 medium Zucchini
2 medium yellow squash
2 Tbsp. olive oil
2 Tbsp. chopped fresh sage
1 Tbsp. chopped garlic
salt and pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1 inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 serving.
Sauteed Patty Pan or Summer Squash and Garlic
1) Wash your squash
2) For the summer squash – cut in half, cut off both ends and core out seeds. For the patty pan, trim of both ends,, cut in half vertically and core out the seeds. Cut the squash into ½ to ¾ inch chunks
3) Heat 2 TBSP of olive oil in a pan
4) Add 2-3 cloves of garlic (amount depends on how much you like garlic) heat until fragrant.
5) Add your squash, sauté for about 5-7 minutes. This is the challenge, you want it crunchy soft, but not mushy.
Use a mixture of green and yellow for presentation purposes.
Serve over rice with salmon or chicken.
Simple Sautéed Zucchini Recipe
serves 4 (101cookbooks.com)
Author’s Notes: If you want to double the recipe, divide and cook the zucchini in 2 pans. If you crowd the pan it steams rather than browns and loses too much structure. In addition to eating this dish as is, use it to top off a frittata, toss it with pasta or stuff it into a calzone with some goat cheese.
- 2 Tbsp. extra virgin olive oil
- 5 medium cloves garlic, thinly sliced
- 3 medium shallots or new red onions, thinly sliced
- 2 medium zucchinis, sliced into ¼ inch coins
- a good handful of dill and/or scallions, chopped (or bail, parsley, etc.)
- ¼ cup Marcona almonds or toasted almond slices (optional)
In your largest skillet, heat the oil over medium-high heat. Stir in garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns- ten minutes
Simple Zucchini Soup
1 zucchini, chopped and ends removed
1 tablespoon fresh lemon juice
¼ teaspoon salt
½ avocado, chopped
3 tablespoons fresh basil
1 cup water
1 tablespoon oil
In a blender, process zucchini, lemon juice, salt, avocado, basil, and water. With the blender going, slowly drizzle in oil, and blend until completely smooth. Serve cool. 1 serving.
4 Tbsp. olive oil, divided, plus more for drizzling
2 medium yellow onions, diced
1 lb. eggplant
1 lb. zucchini or summer squash
2 large red, green, or yellow bell peppers (about 1 pound)
1 lb. tomatoes
4 cloves garlic
2 Tbsp. tomato paste
1/2 tsp. fine salt, plus more for seasoning
1/4 cup coarsely chopped fresh basil leaves
1- Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
2- Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
3- When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
4- Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you’d like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
5- Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving.
Spicy Vegetable Couscous
• 2 Tbsp. olive oil
• ½ cup diced yellow summer squash
• ½ cup diced zucchini
• ½ cup diced red onion
• 1 clove garlic, minced
• 1 cup cooked chickpeas
• ½ tsp. ground cumin
• ½ tsp. curry powder
• ½ tsp. dried red pepper flakes
• ½ tsp. salt
• Freshly ground black pepper, to taste
• 3 cups cooked couscous
• ¼ cup chopped fresh parsley
• Heat the oil in a large skillet, and sauté the squash, zucchini, red onion, and garlic for 5 minutes.
• Stir in the chickpeas and spices. Then gently stir in the cooked couscous. Cook until hot, about 8 minutes. (Or spoon into a large casserole, dot with butter, and heat in a 350 degree oven until hot, about 15 minutes.) Garnish with parsley before serving hot or at room temp.
Summer Squash Frittata
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
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.
Summer Squash Salad
1 1/2 pounds zucchini, yellow, or zephyr squash
1 shallot, very thinly sliced (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup chiffonade of basil
1/4 cup toasted pine nuts
2 ounces goat cheese
Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips. Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes. Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine. Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately.
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 breadcrumbs
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
1⁄2 cup butter
1⁄2 cup oil
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 9×13 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.
2 zucchini, finely chopped and ends removed
1/3 cup fresh lemon juice
1 teaspoon salt
1-1/2 teaspoons ground cumin
1 cup raw tahini
¼ cup olive oil
Paprika for garnish
In a food processor, combine zucchini, lemon juice, salt, cumin, and tahini and blend, stopping periodically to scrape the sides of the bowl. Drizzle in olive oil as needed and garnish with paprika. Makes 3 cups.
Zucchini Pancakes 1
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
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 Pancakes 2
2 medium-size zucchini (3/4 -1 lb) grated zucchini
2 Tbs garlic scapes or onion, finely chopped
2 large eggs, beaten
¼ cup flour
1 tsp baking powder
¼ cup feta cheese
½ tsp salt
Black pepper to taste
Unsalted butter and olive oil
Sour cream or Greek yogurt, salsa, olive tapenade and fresh herb.
Toss grated zucchini with salt and drain in a colander for ~ 30 minutes. Squeeze zucchini to get rid of as much liquid as possible. Put zucchini in a bowl; add flour, beaten eggs, crumbled feta, and pepper. Stir until just mixed. Heat a large sauté pan over medium heat and melt 1 Tbs each of butter and olive oil. Drop heaping spoonfuls of batter into the sauté pan. Flip when nicely browned and cook on the other side until brown. Place pancakes on a paper towel on a baking sheet in a warm oven while preparing the next batch. Serve hot with garnishing or a sprinkle of sea salt.
Salt & pepper
¼ cup extra-virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
½ pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish
Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion, and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes or until very tender.
Add tomatoes and their liquid to zucchini, and raise heat to a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
Drain pasta, and finish cooking it in the sauce. Serve, garnished with parsley or Parmesan. Serves 4.
Zucchini, Pepper, and Tomato Sauce with Thyme and Mint
(harmonyvalleyfarm.com) “Serve this ratatouille-like sauce with egg noodles or spaghetti. This recipe makes for 1 pound dry pasta.”
4 small zucchini (about 1 pound), cut into 1-inch thick rounds, then sliced then, lengthwise
5 Tbsp. olive oil
2 small onions, minced
2 large garlic cloves, minced
1 medium bell pepper, stemmed, seeded, and cut into medium dice
2 Tbsp. minced fresh mint and thyme leaves (or any combo of your favorite/readily available fresh herbs)
2 tsp. crushed peppercorns
salt to taste
2 medium tomatoes, about 12 ounces, peeled and seeded (if desired) and sliced thin
Bring 2 quarts water to boil in a large saucepan, add zucchini; blanch for 1 minute, drain, then plunge into ice water to stop the cooking process.
Heat 3 tablespoons of the oil over low heat. Add onions and garlic, cook until soft. Increase heat to medium; add peppers and sauté́ to soften slightly, 2 to 3 minutes. Stir in mint, thyme, peppercorns, and salt to taste. Add tomatoes and zucchini; cook until tomatoes release their juices and thicken slightly, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons oil. Adjust seasoning.
Toss immediately with cooked pasta and serve.
6 quesadillas (smittenkitchen.com)
- 3 Tbsp. Olive oil, plus more for frying quesadillas
- 2-3 cloves garlic, thinly sliced
- ½ tsp. Mild (Aleppo) or hotter red peeper flakes (or mince a jalapeño)
- 1 ½ lbs. zucchini or other slim summer squash, halved and thinly sliced
- Kosher salt
- 1 lime, halved
- 6 oz. grated Monterey Jack cheese
- 12 6-inch tortillas
- Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeño to finish.
1. Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic (and jalapeño if using) and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 tsp. Kosher salt, and red pepper flakes (if using) and increase heat to medium high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning – add more salt if needed. Add the juice of half your lime and scrape the mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese.
2. Add cheese to zucchini mixture and mix. Lay out six of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.
3. Use the large skillet or a non-stick skillet. Heat the skillet of your choice over medium heat and add a couple tsp. Of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath. Flip the quesadillas and repeat on second side. Serve halved or in wedges with additional ingredients.
Zucchini Relish 1
1 cup chopped zucchini
1/2 cup chopped onion
1 tablespoon white sugar
1 tablespoon chopped fresh basil
2 tablespoons chopped red bell pepper
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Directions: In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt, and pepper. Cover and refrigerate until serving.
Zucchini Relish 2
2 cups finely chopped zucchini
1 large onion, finely chopped
1 cup green pepper, finely chopped
1 cup red pepper, finely chopped
2 tablespoons kosher salt
1 cup sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar
1 cup beer, your choice
(1) Combine zucchini, onion, green pepper, red pepper, and sprinkle with salt. Mix well, cover with cold water and let stand three hours. (2) Drain and rinse several times. (3) Combine the rest of the ingredients in a large pot. Bring to a boil. Add vegetables and simmer 20 minutes. (4) Drain and reserve a small amount of liquid. Cool vegetables and liquid. Combine vegetables and liquid. (5) Enjoy!!
Zucchini Soup w/Cilantro & Lime
2 tablespoons butter or olive oil (or combination) |
1 large onion, chopped
1 1⁄2 – 2lbs zucchini (or combination of summer squash), coarsely chopped
2 small potatoes, coarsely chopped
2 garlic cloves, minced
1 1⁄2 quarts water
1 bunch cilantro (coarsely chopped,stems and leaves)
Salt and pepper, to taste
Juice from 1⁄2 lime
Sour cream or creme fraiche
1. 2. 3. down heat and simmer, covered, for about 20 minutes (until potatoes are tender). 4. Remove from heat, add chopped cilantro and an additional 1 teaspoon of salt and 1⁄4 – 1⁄2 teaspoon pepper. 5. Puree the soup using an immersion blender, or puree in batches using a stand blender (return the soup to the pot and adjust the seasonings to your liking.) 6. Serve with a dollop of sour cream or creme fraiche.
Zucchini & Summer Squash Gratin
Use any combo of green and yellow summer squashes- including the patty pan. Serves 6-8 as a side dish, 4 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
1. 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.
2. 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.
3. 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.