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Summer Squash and Zucchini- storage tips and recipes

Summer Squash and Zucchini

Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag or air-tight container in the refrigerator, where it will keep for about seven days. At the first sign of wilting, use immediately. Squash can be stir-fried, boiled or eaten raw, but for a summer-time treat, try firing up the barbecue! Just cut squash in half lengthwise, place on rimmed baking sheet, brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side. Like many fresh vegetables, summer squash is typically blanched before it is frozen. Blanching refers to the very brief cooking of a food in boiling water or in steam followed by very rapid cooling of the food in cold water. The blanching process can help to reduce the presence of unwanted micro-organisms on the surface of a food, cleanse a food surface of dirt and other debris, and in some cases, slow nutrient loss by denaturing enzymes or by triggering other chemical changes in the food.  To freeze, slice zucchini into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen zucchini can be kept for ten to twelve months. Frozen squash is great for baking or soups. Sprinkle grated zucchini or other summer squash on top of salads and sandwiches.

Enjoy an easy to make ratatouille by healthy sautéing summer squash, onions, bell peppers, eggplant and tomatoes and then simmering the mixture in tomato sauce. Serve raw summer squash with your favorite dips.

Pattypan squashes are just a cuter version of other summer squash.  To prepare, wash and dry the

squashes. Trim away any blemishes and any woody areas at the stem end. If you&#39;re cooking your squash

whole, that&#39;s all the prep you need. Otherwise, slice the squashes through the diameter into rounds,

roughly 1/4-inch thick. (Slicing them through the diameter instead of pole-to- pole preserves the

scalloped edges.)

If you&#39;re baking your squash whole, poke holes in each one with a fork or knife. Place them in the

bottom of a small casserole dish, and dot the tops with butter. Salt and pepper the squash. (You can also

sprinkle other spices, such as paprika or onion salt, onto the squash.) Bake the squash in a 350 F oven

for 15 to 20 minutes, or until you can pierce them easily with a fork.


If you&#39;d rather steam the patty pans, it&#39;s even easier. Pierce the squash with a fork, and then place them

in a covered steamer basket. Suspend the basket over a pot of boiling water. Steam the patty pans for

four to five minutes, or until tender.


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. Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over

the slices. (It&#39;s tempting to add more, but you&#39;ll want to avoid smothering the mild flavor of the squash.)

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.



Roasted Peppers and Seasonal Vegetables                              By John Mitzewich, About.com Guide

Prep Time: 15 minutes          Cook Time: 30 minutes        Total Time: 45 minutes



•1/4 cup olive oil

•1 garlic clove, crushed

•1 large red bell pepper, seeded, cut in eighths

•1 large green bell pepper, seeded, cut in eighths

•1 large yellow bell pepper, seeded, cut in eighths

•2 small yellow summer squash, cut in eighths

•2 green zucchini, sliced in eighths

•1 onion, peeled, cut in eighths

•salt and fresh ground black pepper to taste

•1 tbsp rice vinegar, or sherry vinegar

•2 fresh thyme springs, leaves picked

•1 fresh rosemary spring, leaves picked



In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the

heat and allow to sit for 30 minutes to infuse the oil.

Preheat oven to 450 degrees. Add the remaining ingredients to a large glass baking dish, and strain over

the garlic oil. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put

back in and roast for another 15 minutes, or until the vegetable are tender and the edges are browned.



Anytime Frittata                                                                                from whfoods.com

This could be done with virtually any combination of veggies and/or greens!

Prep and Cook Time: 25 minutes



2 whole eggs

4 egg whites

pinch of turmeric

1/2 medium onion, chopped fine

1 TBS chicken or vegetable broth

3 medium cloves garlic, chopped

2 cups thinly sliced zucchini

1/2 4 oz can diced green chili

1 small tomato, chopped with excess pulp removed

2 TBS chopped cilantro

salt and black pepper to taste



Chop onions and garlic and let sit for at least 5 minutes to enhance their health-promoting properties.

Beat together eggs, egg whites, turmeric, and a pinch of salt and pepper. Set aside.

Heat 1 TBS broth in 10-12 inch stainless steel skillet.  Sauté onion, garlic, zucchini, and green chili for

about 3 minutes, stirring frequently.

After 3 minutes, add tomato, cilantro, salt, and pepper to zucchini mixture.

Pour egg mixture over vegetables. Turn heat to low and cover. Cook for about 10 minutes checking

periodically to see if eggs are firm. When done, run a rubber spatula around edge of frittata, cut into

four wedges and serve. Serves 4



Summer Squash Pancakes                                                                                                  from ucdavis.edu



1 cup grated summer squash

1/2 teaspoon salt

3 teaspoons minced fresh parsley

1 garlic clove, minced finely

3/4 cup grated Parmesan cheese

1 egg

3/4 cup pancake mix



1. Mix all ingredients.

2. Dollop 2-3 spoonfuls of pancake batter onto hot griddle or into a large non-stick pan.

3. Cook until edges are dry. Flip over and cook until done.

4. Serve with a pat of butter, if desired.



Vegan Zucchini Bread                                                                      from hellyeahitsvegan.com

Yield: 2 loaves


6 tbsp ground flax seeds whisked into ½ c + 1 tbsp warm water

½ c oil

½ c applesauce

2 cups turbinado sugar (or light brown sugar)

1 tsp vanilla

2½ cups grated zucchini, packed

2 c all-purpose flour

1 c whole wheat flour

1 tsp salt

1 tbsp baking soda

1 tsp baking powder

1 tbsp cinnamon

2 tsp nutmeg


Grease two loaf pans. Grate your zucchini. Make sure to pack it before measuring. Mix together flax

seed mixture, oil, applesauce, sugar, and vanilla. Add zucchini; stir til combined. In a separate bowl, sift

together remaining dry ingredients. Add to wet and stir just until dry ingredients are moistened and

everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now.

Divide batter between prepared pans. Bake at 350 ~45-50 minutes, or til knife inserted in center of loaf

comes out clean. Let cool a few minutes before slicing. Feel free to add in a cup of chocolate chips (my

personal favorite) or raisins; they really fit nicely here.



Summer Squash Bread                                       Printed from Allrecipes.com 9/3/2009

Prep Time: 15 Minutes  Cook Time: 45 Minutes Ready In: 1 Hour



3 eggs, beaten

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 cups shredded summer squash (any color)



1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla.

Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the

prepared baking dish.

3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.



Carrot Zucchini Bread



3 egg whites, whipped.

½ cup of applesauce, room temperature.

½ cup of orange juice, room temperature.

1 teaspoon of orange extract.

2 teaspoons of vanilla.

2 cups of zucchini, grated.

1 cup of carrot, grated.

3 cups of flour.

½ cup of sugar.

1 tablespoon of cinnamon.

½ teaspoon of salt.

½ teaspoon of baking powder.

½ teaspoon of baking soda.


Preheat your oven to 350°F (175°C). Prepare pans with cooking spray and flour.

In a suitably sized mixing bowl, combine the egg whites, applesauce, orange juice, orange extract,

vanilla, grated zucchini and grated carrots.

In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.

Mix wet ingredients with dry ingredients just until moistened.

Pour the batter into your pan and bake for 60 minutes.



Zucchini Chocolate Chip Cookies                                Submitted by Becky Avery, CSA member

(makes about 2 dozen)             From the book: 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 tbls vanilla extract


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


1 cup white flour

1 cup whole wheat flour

(I&#39;ve used 2 cups of white flour instead of 1 of each and it&#39;s come out great!)

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg


Stir 1 cup finely shredded zucchini and 12 oz chocolate chips into other ingredients, mix well. Drop by

spoonful onto greased baking sheet and flatten with the back of a spoon. Bake at 350 degrees, 10 - 15




Mediterranean Wrap                                                       Submitted By: RT25 to allrecipes.com

Prep Time: 25 Minutes         Cook Time: 10 Minutes         Ready In: 35 Minutes    Servings: 4



1 red onion, sliced

1 zucchini, sliced

1 eggplant, sliced

1/4 pound fresh mushrooms, sliced

1 red bell pepper, sliced

1 tablespoon olive oil

salt and ground black pepper to taste

4 whole grain tortillas

1/4 cup goat cheese

1/4 cup basil pesto

1 large avocado, sliced



1. Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight

fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and

shake to coat.

2. Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir

and cook until tender, about 10 minutes.

3. Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado

among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up

into a snug wrap.



Parmesan Squash Cakes            Adapted From EatingWell:  July/August 2009

4 servings | Active Time: 25 minutes | Total Time: 35 minutes



•1 large egg

•2/3 cup finely chopped shallots or onions

•1 tablespoon chopped flat-leaf parsley

•1/4 teaspoon salt

•1/4 teaspoon freshly ground pepper

•2 cups shredded seeded summer squash, (2-3 medium, about 1 pound)

•1/2 cup freshly grated Parmesan cheese

•1 tablespoon extra-virgin olive oil



1.Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center

of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and

cheese to the bowl; stir to combine.

3.Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash

mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash

cakes. Cook until browned and crispy on the bottom, 7 to 8 minutes. Gently turn the cakes over and

cover the pan. Cook for 6-8 more minutes. Serve immediately



Shaved Zucchini Salad                                                     By Molly Watson, About.com Guide



•4 medium zucchini or summer squash

•1 Tbsp. lemon juice

•2 Tbsp. extra-virgin olive oil

•1/4 cup parmesan shavings (peel cheese with a vegetable peeler)



1. Using a sharp knife or kitchen mandoline, slice zucchini as thinly as possible. Put slices in a large bowl

and toss thoroughly with lemon juice.

2. Arrange zucchini slices on a serving platter. Drizzle with olive oil and sprinkle to parmesan shavings.

Serve immediately.  Makes 4 to 6 servings.



Spinach Stuffed Zucchini

Recipe courtesy Paula Deen (Quick and Easy 2008, pg.76)

Prep Time: 15 min                                          Cook Time: 40 min     Serves: 10 servings



• 5 large squash, halved lengthwise

• 2 tablespoons olive oil

• 3/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 2 tablespoons butter

• 1/2 cup onion, diced

• 1 cup chicken flavored stuffing mix

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

• 1/2 cup sour cream

• 1 cup shredded sharp Cheddar



Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a

lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp.

Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the

skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and

pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet,

and bake 15 to 20 minutes, or until heated through.



Summer Squash Salad                                        from Simply Recipes http://simplyrecipes.com



4 small zucchini or mixed yellow and green summer squash (1 lb total)

1/3 cup loosely packed mint leaves

3 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1/4 teaspoon fine sea salt

Pepper to taste

1/4 cup toasted pine nuts (1 oz.)

Grana Padano, Parmesan or Asagio cheese for shavings

Fresh mint sprigs for garnish



1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add

the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and

let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add

to squash in bowl.

4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and

pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but

thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made

with a vegetable peeler and a few sprigs of fresh mint.  Serves 4.



Grilled Veggie Sandwich                                                 Submitted By: Heather Johnson to Allrecipes

Prep Time: 30 Minutes         Cook Time: 20 Minutes        Ready In: 50 Minutes



1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-x6- inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese



1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

2. Preheat the grill for high heat.

3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini

closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3

minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill,

and set aside.

4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta

cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread,

and slightly melt the cheese. Watch carefully so the bottoms don&#39;t burn. Remove from grill, and layer

with the vegetables. Enjoy as open faced grilled sandwiches.



Squash Soufflé                                                                   Adapted from Dana’s family recipe

2-2.5 lbs yellow squash (chopped)               1 medium onion chopped (yellow or sweet)

3 tbsp butter                                                   1 tsp salt

½ tsp sugar                                                    3 tbsp flour

2 eggs slightly beaten                                    ½ lb shredded cheddar cheese grated


1. Preheat oven to 350˚F

2. Sauté onion, squash, salt and sugar in a small amount of water, stirring occasionally until squash is

soft enough to mash (like mashed potatoes).

3. Remove from heat, drain thoroughly.

4. Add remaining ingredients to squash mixture, one at a time, stirring along the way (gently!).  Add the

beaten eggs last.

5. Pour mixture into a baking dish (9x9 should be big enough), or any dish that is oven-safe.

6. Bake for 50 minutes or until slightly browned at the top and bubbly.  For added top action, save some

of the shredded cheddar for the top or add buttered bread crumbs.



Cabot Cheddar, Zucchini, &amp; Garlic Bruschetta

Makes 8 servings


8 (1/2-inch thick) slices crusty Italian bread

1 tablespoon minced garlic

1/4 teaspoon olive oil

1/4 teaspoon salt

1 medium zucchini (10 ounces), chopped

2 small tomatoes, chopped

Ground black pepper to taste

1 cup Cabot 50% Reduced Fat Cheddar, grated


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until

golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add

zucchini and tomatoes and cook, stirring, until just tender (don’t overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of

mixture on each toast. Serve immediately.



Kohlrabi &amp; Squash Empanadas


3 cloves of garlic, finely minced

1 inch of ginger, peeled and grated

2 medium kohlrabies, peeled and cut into small cubes

1 large summer squash, cut into small cubes

2 large scallions, both white and green parts, finely cut

1 radish, minced (optional)

1 T. extra virgin olive oil

1 T. butter

salt and pepper to taste

dash of freshly grated nutmeg

1 box of pre-made pie crust or one batch homemade*

1 egg


In a medium skillet, heat oil and butter over medium heat.  Add garlic and ginger to brown.  Add

kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are

softening a bit.


  Add squash cubes and continue to cook for 4 more minutes.  Add scallions, radish, nutmeg and another

pinch of salt and pepper.  Mix well and cook for one minute before removing from heat.  Set mixture to

this side to cool.


Roll out dough to be a little thinner than pie crust typically is.  If you are using pre-made crust from the

store, run your rolling pin over it once or twice.   Using a cereal bowl or large circular cookie cutter, cut

out 6 inch-ish circles from the dough.  It should yield about 15, give or take depending on your cutter

and dough thickness.


Pre-heat oven to 425F and line a cookie sheet with parchment paper.   Prepare egg wash by beating egg

with a teaspoon of water and set to the side along with a small bowl of water.


To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a

circle of dough.   (It’s better to have less filling than too much or the empanadas won’t hold together.)  

Dip your finger in the bowl of water and run it around the outside edge of the dough.  Fold dough over

the filling to create a half circle.  Press down edges.  Carefully pick up the dough pocket and pinch edges

to seal them tightly.  A fork can also be used to crimp the edges if you want a less tedious method.


Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. 

With a fork, prick the tops once and brush with egg wash.   Bake for 8 minutes and turn over.  Bake

another 5 to 7 minutes until deep golden brown and flaky.  Best served straight from the oven.


Sautéed Garlic Zucchini with Crumbed Feta


 1 tablespoon olive oil

 2 zucchini, very finely sliced

 2 garlic cloves, finely chopped

 3 tablespoons extra-virgin olive oil

 1 tablespoon raspberry vinegar

 12 ounces feta, crumbled

 salt and pepper

1. In a large frying pan, heat oil and add zucchini and garlic.

2. Cook on a low heat for about 10 mins, till soft but not browned.

3. Transfer to a dish or plastic container, cool, then cover and put in fridge till ready to eat.

4. Remove zucchini from fridge, place on a plate and bring to room temperature.

5. Combine extra-virgin olive oil and vinegar, and season with sea salt and freshly ground black


6. Drizzle over zucchini and top with the crumbled feta. Serve at room temperature.


Ratatouille a la Casablancaise                          From EatingWell:  September/October 2008

8 servings, about 1/2 cup each | Active Time: 40 minutes | Total Time: 40 minutes



•1 large eggplant, (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes

•1 1/2 teaspoons salt, divided

•3 tablespoons plus 1 teaspoon extra-virgin olive oil

•1 medium yellow summer squash, peeled and cut into 1/4-inch cubes

•1 red bell pepper, diced

•3 medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes

•2 cloves garlic, minced

•1 1/4 teaspoons ground cinnamon

•1 teaspoon sugar

•1/4 teaspoon freshly ground pepper



1.Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and

pat dry.

2.Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell

pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.

3.Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining

1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes.

Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before

serving, for the best flavor. Cover and refrigerate for up to 3 days.

•Tip: To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until

the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute.

Peel with a paring knife, starting at the X.



Potato, Squash, and Goat Cheese Gratin                                                                                from



2 medium yellow squash

4 small to medium red potatoes

3 tablespoons olive oil

4 ounces goat cheese

salt and pepper

1/4 cup whole milk

1/3 cup freshly grated parmesan cheese

1 tablespoon thinly sliced basil, optional


Preheat oven to 400 degrees.  Use a mandoline or chef&#39;s knife to slice the squash and potatoes into

very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the

bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer

them squash-potato- squash-etc.—then season with salt and pepper. Top with half of the goat cheese,

scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt

and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 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. Serves six


Pattypan Squash with Eggs                                                                                             from Sunset Magazine



4 pattypan squash (2 yellow and 2 green, each 5 in. across)

About 2 tbsp. olive oil, divided

1 medium onion, finely chopped

1 teaspoon sea salt, divided

3 garlic cloves, minced

1 teaspoon minced fresh thyme leaves

4 large eggs



1. Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of

squash, leaving a shell at least 1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil, set on a

baking sheet, and bake until tender when pierced with a fork, 15 minutes.

2. Meanwhile, heat remaining 1 tbsp. olive oil in a large frying pan over medium-high heat. Add onion

and 3/4 tsp. salt. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook,

stirring, until fragrant, 30 seconds. Add thyme and cook, stirring, until combined.   3. Set squash tops

aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white

that doesn&#39;t fit. Sprinkle eggs with remaining salt. Bake until eggs are set, 15 to 20 minutes. Serve

immediately, with tops replaced or set aside.



Mary&#39;s Zucchini Parmesan                                                                From EatingWell:  August/September


4 servings, 3/4 cup each | Active Time: 35 minutes | Total Time: 35 minutes


• 2 teaspoons extra-virgin olive oil

• 2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick

• 1/8 teaspoon salt

• Freshly ground pepper, to taste

• 1/2 cup finely shredded Parmesan cheese, (1 ounce)


1. Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3

minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to

medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until

the cheese is melted, 1 to 2 minutes more. Serve warm.



Cool Zucchini Slaw                                                                                            From EatingWell:  July/August


6 servings | Active Time: 15 minutes | Total Time: 45 minutes


• 1 1/2 pounds zucchini, (3 medium), grated

• 1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced

• 1 1/2 teaspoons coarse kosher salt

• 1 small red bell pepper, diced

• 1/4 cup cider vinegar

• 3 tablespoons frozen apple juice concentrate

• 2 tablespoons chopped fresh basil

• Salt &amp; freshly ground pepper, to taste


1. Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room

temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.

2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil;

toss well. Season with salt and pepper. Serve immediately.



Vegetable Pie                                                                                         recipe from Jane Smith, CSA member


1 eggplant

2 med. zucchini

1 med. onion

1 green pepper

2 gloves garlic

2 med. tomatoes, sliced

8 oz. mozzarella cheese

¼ tsp pepper

½ tsp salt

¼ tsp basil

¼ tsp oregano

parmesan cheese


2 piecrusts


Peel and cut eggplant into cubes, sauté in oil.  Slice zucchini, onion &amp; pepper, sauté in oil with garlic.  In a

pie shell, sprinkle parmesan cheese.  Layer ½ eggplant, ½ zucchini mixture, and a layer of tomatoes. 

Sprinkle with half the seasonings and parmesan cheese.  Layer mozzarella cheese.  Repeat layering

starting with eggplant adding veggies, spices, tomatoes and cheese.  Pile high in pie plate.  Put lattice on

top. Bake at 425 for 35-40 minutes, until piecrust is brown.



Zucchini Relish                                                                                             recipe from Janice Gowdy, CSA



10 c. zucchini, ground

4 c. chopped onion

5 TBSP salt

2-1/2 c. vinegar

6 c. sugar

1 tsp. dry mustard

1 tsp. tumeric

1 tsp. cornstarch

2 tsp. celery seed

2 tsp. mustard seed

1/2 tsp. black pepper

2 red peppers, ground

2 green peppers, ground


Grind zucchini and onion; add salt.  Let stand in water (about 3 quarts cold water) overnight.  (Do not

use aluminum container). In morning, rinse in cold water and drain well.  Mix in remaining ingredients;

cook 30 minutes.  Put in scalded jars and seal.  Makes 6 pints.



Creamy Gorgonzola Polenta with Summer Squash Sauté          From EatingWell: June/July 2006

 16 cherry tomatoes, halved

 2 tablespoons minced fresh basil or 2 teaspoons dried basil

 1/4 teaspoon pepper

 1/8 teaspoon salt

Directions:  In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. 

Reduce heat to medium; cook 1-2 minutes longer or until heated through. Yield: 4 servings.



Yellow Squash Dressing                           Submitted ByUCMOM to allrecipes.com  

  Cook Time: 40 Minutes Servings:8



2 cups diced yellow squash

2 cups crumbled cornbread

1/2 cup margarine, melted

2 teaspoons dried sage

1 (10.75 ounce) can cream of mushroom


1 egg, beaten

1 large onion, chopped

1 1/2 teaspoons sugar

salt and pepper to taste

1/4 cup milk



1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until


2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

3. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar,

salt and pepper, and milk. Transfer to the prepared baking dish.

4. Bake 30 minutes in the preheated oven, or until lightly browned.



Stuffed Pattypan Squash                                     posted by Michele Obrien to allrecipes.com


6 pattypan squash, stem and blossom


6 slices bacon

1/2 cup diced onion

1 1/2 cups soft bread crumbs

1/4 cup freshly grated Parmesan cheese

salt and pepper to taste



1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook

for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top

stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of

the bits of squash.

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon

to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and

saute them with the onion for one minute.

4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the

stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to

overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum


5. Bake for 15 minutes in the preheated oven, or until squash are heated through.



Eggplant and Zucchini Casserole

Serves: 5                   


2 cups water

4 tbsps butter

8 ozs dry bread stuffing mix 

1 eggplant (diced)

2 zucchini (diced)

1 onion (chopped)     

1 tomato (chopped)

1 tsp dried thyme

2 cups colby cheese (shredded)

salt (taste)

black pepper (ground, taste)


1.  In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with

a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

2.  Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook

and stir over medium low heat for 15 to 20 minutes. Remove from heat.

3.  Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

4.  Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with


5.  Bake for 30 to 40 minutes.



Oven Baked Zucchini Fries From




3/4 cup Italian seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon seasoned salt

1 (9 inch) zucchini, peeled (any firm summer squash

should work)

1/4 cup margarine or butter, melted



1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil

lightly greased with cooking spray.

2 Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4 inch


3 Combine the bread crumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted

margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven&#39;t

stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.

Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.



 Zucchini Garlic Soup                                             makes 1 1/2 quarts                recipe from thekitchn.com


4 tablespoons unsalted butter

1 white onion, sliced

8 to 9 large cloves garlic, sliced thinly

4 medium zucchini, about 1 1/2 pounds

4 cups chicken or vegetable broth

1/2 teaspoon powdered ginger

Salt and pepper


Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and

onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent.

Keep the heat low enough that the garlic doesn&#39;t brown; you want everything to sweat. When the

onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a

low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or

transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full

with each batch, and hold the lid down tightly with a towel.   Taste and season with ginger, salt and

pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors




Ratatouille Bake                Submitted By: Surpriseitswendy to allrecipes.com



 1 tablespoon olive oil

5 cloves garlic, minced

1 onion, chopped

2 cups peeled and diced eggplant

2 cups chopped zucchini

1 green bell pepper, chopped

1 (14.5 ounce) can diced tomatoes

1 tablespoon dried basil

1 tablespoon dried parsley

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (8 ounce) package frozen cheese ravioli

3/4 cup shredded mozzarella cheese


Directions:  1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with

cooking spray.  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion,

and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the

zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring

frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. 

3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the

bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20




Summer Squash, Tahini, and Yogurt Dip


1 tablespoon extra virgin olive oil

4 ounces summer squash, chopped (1 cup)

Salt and freshly ground pepper to taste

1/2 teaspoon cumin seeds, lightly toasted and ground

1 tablespoon tahini, stirred until homogenous

1 garlic clove

2 teaspoons fresh lemon juice

1/2 cup thick Greek-style or drained yogurt

Ground cumin for garnish


1. Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until

the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and


2. Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the

cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and

a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic

and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for an

hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin. 

Yield: 1 scant cup, serving 4 to 6 as a spread or dip Advance preparation: This will keep for a day or two

in the refrigerator but will become more pungent.



Smoky Veggie Quesadillas

Prep Time 30 minutes

“Vegetables, smoky-sweet from the grill and zingy with lime juice, transform simple cheesy tortillas --

comfortingly familiar to children -- into something sublime. Other fresh, seasonal, vegetables, such as

eggplant or fennel, would make a lovely addition to the line-up here. And do try to hunt down the

chipotle peppers, which add their own delicious hit of smokiness: they&#39;re available canned, in the

Mexican foods aisle, and you can puree the entire can and store it in a jar in the refrigerator for instant

flavor-boosting. (But if your kids are spice-shy, stick with the paprika.)”

by Catherine Newman



 juice of 1 lime (around 1/4 cup)

 1/4 cup olive oil

 1/2-1 teaspoon chipotle puree, chipotle powder, smoked paprika, or regular

 paprika

 1 1/2 teaspoons kosher salt (or half as much table salt)

 1 clove garlic, peeled and pressed through a garlic press

 1 medium zucchini, trimmed, and thinly sliced (1/4 inch) lengthwise

 1 red bell pepper, ends sliced off, cored and seeded, and cut into wide strips

 1 red onion, peeled and sliced 1/4-inch thick

 12 corn tortillas or 8 flour tortillas

 1/2 pound grated cheddar or Monterey jack cheese

 a handful of cilantro leaves, washed and dried

 sour cream and salsa for serving


1. Preheat your grill on high.

2. Whisk together the lime juice, olive oil, chipotle or paprika, salt, and garlic. Arrange the

vegetables in a single layer on a large, rimmed baking sheet, and pour half the dressing over

them, turning them to coat the slices evenly.

3. Turn the grill down to medium-low and roast the veggies, turning them and adjusting the heat

as necessary, until they are completely tender, 10-12 minutes. Remove them to a plate, dress

with the remainder of the lime juice mixture, and set aside.

4. Heat a large griddle (or a heavy frying pan) over medium-high heat, and lay half of the tortillas

into it (if you&#39;re using a pan, you&#39;ll need to do this in batches). Divide the cheese over them, top

with the remaining tortillas, and cook until the bottoms are golden and crisp. Flip them, and

cook until the tortillas are crisp and the cheese is melted.

5. Open the quesadillas and divide the cilantro and grilled veggies among them, cutting the

vegetables as necessary to fit, then quarter the quesadillas and serve with sour cream and salsa.


Pesto-Topped Grilled Summer Squash

From EatingWell:  July/August 2009

&quot;Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh

garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a

light entree.&quot;

4 servings | Active Time: 30 minutes | Total Time: 30 minutes


 1/2 cup chopped fresh basil

 1/4 cup toasted pine nuts, (see Tip)

 1 tablespoon extra-virgin olive oil

 1 tablespoon grated Parmesan cheese

 1 clove garlic, minced

 2 teaspoons lemon juice

 1/4 teaspoon salt

 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick

 Canola or olive oil cooking spray


1. Preheat grill to medium-high.

2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.

3. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2

to 3 minutes per side. Serve topped with the pesto.

Tips &amp; Notes

 Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring

constantly, until fragrant and lightly browned, 2 to 4 minutes

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