Squash and Zucchini

Recipe List:
Baked Zucchini and Tomatoes
Carrot and Zucchini Latkes
Zucchini Chips
Pickled Squash
Zucchini Nut Bread
Zucchini Spice Cake
Broiled Baby Zucchini with Parmesan
Zucchini Noodle How To
Zucchini Noodles with Ricotta
Zucchini Noodles with Pesto
Zucchini Crust Pizza
Squash and Basil Salad
Zucchini Crumble Dessert
Zucchini Logs Stewed in Olive Oil with Onions and Chard
100% Whole Wheat Coconut Zucchini Bread
Ribbon Zucchini with Yellow Wax Beans
So Good Chocolate Zucchini Cake
Ratatouille on the Grill
Zach’s Milk Squash
Paul’s Squash Casserole
Zucchini Nut Bread Sandwich Cookies
Squash Soup
Summer Squash Salad
Gramma Joanna’s “I can’t believe it’s zucchini” Bars
Zucchini Muffins
Zucchini and Feta Fritatta (With Potato)
Summer Squash and Tomato Skillet
Stuffed Zucchini (or Yellow Squash) Boat
Zucchini Bread
Lemon Summer Squash Bread


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Baked Zucchini and Tomatoes

Submitted by Katie Fiske

Ingredients:
2 medium zucchini
2 medium tomatoes
1 medium mild onion
1 cup crushed ritz crackers
Salt and pepper
Butter (or margarine)
1 cup shredded cheddar cheese

Directions:
Wash zucchini; do not peel unless skin is hard. Peel the tomatoes and onions. Slice all vegetables into very thin cross-wise slices. In a greased baking dish make alternate layers of zucchini, tomatoes, and onions, sprinkling each layer with a little salt and pepper and dotting with butter. Cover the top with shredded cheese and cracker crumbs. Dot with butter. Bake at 350 until vegetables are tender (at least 30 to 40 minutes).

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Carrot and Zucchini Latkes

CSA member, Carol, added that shredded beets are also an excellent addition!

Ingredients:
1 lb. carrots, peeled
1/2 lb.  zucchini
1 small onion
2   eggs, beaten
3 Tbsp. flour
1/2 tsp.  salt
1/4 tsp. ground black pepper
1/4 cup  oil
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp.  chopped fresh chives

Directions:
Grate carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

Serve each latke topped with 1 tsp. sour cream. Sprinkle with chives.

Kraft Kitchens Tips

Substitute matzo meal for the flour.

Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.

Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings.

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Zucchini Chips

From madeinourkitchen.com

Ingredients:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups (1/4-inch-thick) slices zucchini
Cooking spray

Directions:
Preheat oven to 425°F. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425°F for 30 minutes or until browned and crisp. Serve immediately.

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Pickled Squash

Submitted by a CSA member from the Food Network

Ingredients:
10 cups sliced squash, such as zucchini and yellow summer squash
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional

Directions:
In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.

In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.

Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place.
Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.

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Zucchini Nut Bread

Submitted by a CSA member

Ingredients:
1 ½ cups whole wheat flour
1 ½ cups unbleached flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp salt
2 tsp cinnamon
3 eggs
3 C shredded or grated zucchini (You can peel the zucchini if desired. If it seems really wet you can press some of the moisture out before using. You can also substitute some yellow squash and carrot.)
1 ½ C sugar (I used white sugar first but tried and preferred brown sugar the second time).
4 Tbsp cooking oil
2 Tbsp orange juice
2 tsp grated lemon peel and a squeeze of juice in the batter
½ cup chopped nuts

Directions:
Mix dry ingredients in one bowl, wet in another. Add wet to dry, stirring just until combined. Add nuts. Pour into 2 loaf pans. Bake at 350 F for about 50 minutes (or until a toothpick inserted comes out clean). Cool on rack for 10 minutes, remove from pan.

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Zucchini Spice Cake

From Moosewood Restaurant’s Farm Fresh Meals

Ingredients:
1/4 pound (1 stick) butter, softened
1 1/2 cups packed brown sugar
3 eggs
1 1/2 cup unbleached white pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2 teaspoons pure vanilla extract
1 1/2 cups grated zucchini
1 cup chopped toasted nuts
1/2 cup currants or raisins
Sprinkling of confectioners’ sugar

Directions:
Preheat oven to 350°F.  Generously butter or oil a 10-inch Bundt pan.

In a large bowl with an electric mixer, cream together the butter and sugar until light.  Beat in the eggs and mix well.  In a separate bowl, combine the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cardamom.  Fold the dry ingredients into the creamed mixture.  Fold in the vanilla, zucchini, nuts, and currants.

Pour the batter evenly into the prepared pan and bake for 40-50 minutes, until the cake is golden and a knife inserted in the center comes out clean.  Cool in the pan for 10 minutes and then invert the cake onto a plate-tap the bottom of the pan to help release the cake, if needed.

Sprinkle with confectioners’ sugar and serve warm or at room temperatures.

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Broiled Baby Zucchini with Parmesan

From Cooking in the Moment by Andrea Reusing

Ingredients:
1 pound (about 6) very small zucchini, roughly 1 inch in diameter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 cup coarsely grated Parmesan cheese

Directions:
Preheat the oven to 475° F.  Wash and dry the zucchini, trimming the blossom and stem ends slightly if necessary.  Quarter each zucchini lengthwise; if they are less than 3/4 inch in diameter, cut them in half instead.  In a medium bowl, toss the zucchini with the oil and season with salt and pepper. Lay them out on a baking sheet, end to end, cut sides up, in a tight row.  Roast for about 8 minutes or until they are just starting to color but are still al dente, or half tender.  Remove from the oven.  Preheat the broiler for several minute until it is very hot.  Sprinkle the zucchini with the cheese and broil until the cheese is golden brown and the zucchini are tender, 3-4 minutes.

Serves 4 as a side dish.

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Zucchini Noodle How To

How to Make Zucchini Noodles

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Zucchini “Noodles” with Ricotta

From Cooking in the Moment by Andrea Reusing

Ingredients:
2 small tomatoes, cored and cut into small cubes
Kosher salt
3 medium zucchini
2 tablespoons extra virgin olive oil
2 large garlic cloves, very thinly sliced
1 small fresh hot red chile, split in half lengthwise to expose the seeds
Freshly ground black pepper
1/2 cup whole-milk ricotta cheese
1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon
3 tablespoons grated aged sheep’s-milk cheese

Directions:
Season the tomatoes with a little salt.  Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler.  In a large sauté pan, heat the olive oil over low heat and sauté the garlic and chile until they are fragrant and softened but not browned, about 4 minutes.  Season with a little salt.  Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper.  Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes.  Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid.  Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce.  Divide between two warm bowls, and serve topped with the grated sheep’s-milk cheese.

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Zucchini Noodles with Pesto

From twopeasandtheirpod.com

Ingredients:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions:
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note: if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

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Zucchini Crust Pizza

From Moosewood Cookbook by Mollie Katzen

Ingredients:
Olive oil and flour for the pan
2 cups packed grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, or other herbs
2 T olive oil

Topping suggestions:
Extra olive oil
Extra cheese
2-3 large garlic cloves, sliced
Sauteed mushrooms
Sliced olives

Directions:
Preheat oven to 400 degrees. Generously oil a 10 inch pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining T of olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. Top with your favorite pizza items and bake at 400 degrees until heated through.

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Squash and Basil Salad

From Simply in Season

Ingredients:
3-4 medium summer squash (julienned)
2-3 Tbs fresh basil (chopped)
3-4 Tbs Parmesan cheese (grated)
Toss together.
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1-2 Tbs fresh garlic (chopped)

Directions:
Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped green onions.

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Zucchini Crumble Dessert

Submitted by apprentice Sarah Newman

Prep Time: 30-45 Min. Total Bake Time: 1 hour
Servings: 16-20

Ingredients:
Crust
4 cups flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 1/2 cups cold butter (Earth Balance buttery spread for vegan version)
Filling
8 to 10 cups peeled and cubed zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract (optional)

Directions:
1. In a large bowl, combine the flour, sugar, cinnamon and salt for the crust. Cut in butter until crumbly; set aside 3 cups. Pat remaining crumb mixture into a greased 13 in. x 9 in. baking pan. Bake at 375 degrees for 12 minutes.

2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (the mixture will be thin).

3. Spoon the filling over the bottom crust. Cover the filling with the 3 cups of crumble mixture set aside earlier. Bake at 375 degrees for 40-45 minutes or until golden. Sprinkle the top with cinnamon and sugar (optional). Enjoy!

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Zucchini Logs Stewed in Olive Oil with Onions and Chard

From Vegetable Literacy by Deborah Madison

Ingredients:
3 Tbsp olive oil, plus oil to finish
1 onion, sliced a scant 1/2 inch thick
1 large clove of garlic, thinly sliced
2 tsp chopped marjoram or oregano
1 and 1/2 lbs. zucchini, cut into logs 1.5-2 inches long
Sea salt and freshly ground pepper
8 Chard leaves, stems removed and leaves coarsely chopped
1/2 cup water or stock
Lemon wedges, for serving

Directions:
Choose a good-sized wide pan and tight fitting lid. Heat oil over medium heat, add the onion, garlic, and half the marjoram/oregano, and cook, stirring occasionally, until softened, about 4 minutes. Add the zucchini, stir about to coat with the oil, and season with pepper and 1/2 tsp salt. Lay the chard over the squash and season it with a few pinches of salt. Add the water, cover the pan, and lower the heat.

Cook gently until the zucchini is tender, 20-30 minutes. Remove the lid, stir the chard into the squash – gently so you don’t smash it – and add the remaining marjoram/oregano. Re-cover and cook for another few minutes. Taste for salt and pepper, drizzle with oil, and serve. Accompany with lemon wedges.

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100% Whole Wheat Coconut Zucchini Bread

From Farmgirl Fare

Ingredients:
1½ cups organic white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (scant 1/4 teaspoon if using fresh ground)
3/4 cup unsweetened shredded coconut
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup organic yogurt
1 large egg
1 teaspoon vanilla extract
8 ounces zucchini, coarsely grated (about 1½ cups; don’t squeeze out any liquid)
1/3 cup melted coconut oil

Directions:
Heat the oven to 350°. Grease a 9″x5″ loaf pan (you can use coconut oil if you like).

In a large bowl, combine the white whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and coconut. Set aside.

In a medium bowl, combine the brown sugar, granulated sugar, yogurt, egg, vanilla, and zucchini and mix well with a rubber spatula. Let the mixture sit until it comes to room temperature. (Alternately, you can let the yogurt, egg, and zucchini come to room temperature separately and then combine everything.)

Stir the melted coconut oil into the wet ingredients, then fold the wet ingredients into the dry ingredients and stir gently just until combined.

Spread the batter evenly in the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts getting too dark (check after about 40 minutes), cover it lightly with a piece of foil for the remaining baking time.

Let the zucchini bread cool in the pan 10 minutes, then carefully remove it and cool completely on a wire rack. Store in an airtight container at cool room temperature for up to three days or freeze. Tastes great sliced and toasted!

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Ribbon Zucchini with Yellow Wax Beans

From marthastewart.com

Ingredients:
1 pound small zucchini, 4 to 6 zucchinis
1 tablespoon olive oil
1 small yellow onion, peeled and finely diced
4 ounces yellow wax beans, cut into 1/4-inch dice
2 tablespoons freshly chopped chives
Salt and freshly ground pepper

Directions:
Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.

Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.

Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.

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So Good Chocolate Zucchini Cake

Submitted by Katie Fiske

Ingredients:
2 cups granulated sugar
1 cup miracle whip or miracle whip light dressing
2 cups shredded zucchini
2 tsp. vanilla
2 ½ cups flour
½ cup unsweetened cocoa
2 ½ tsp. calumet baking powder
1 ½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1/3 cup milk
1 cup chopped walnuts

Glaze:
2 cups powdered sugar
3 Tbsp. milk
1 tsp. vanilla

Directions:
Preheat oven to 350. Beat granulated sugar and dressing at medium speed with electric mixer until smooth. Blend in zucchini and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in walnuts. Pour into greased 12-cup fluted tube pan or 10-inch tube pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; loosen from side of pat with spatula or knife and gently remove cake. Cool completely on wire rack.

Mix powdered sugar, milk and vanilla. Drizzle over cake. Makes 12 servings.

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Ratatouille on the Grill

Submitted by apprentice Cheryl Kastanowski

Ingredients:
3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese

Directions:
Prepare outdoor grill for covered, direct grilling on medium.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.

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Zach’s Milk Squash

Submitted by Zach Davis

Ingredients:
4 Yellow squash or zucchini, sliced into 1/4 in rounds
1 yellow onion, chopped
2 or 3 garlic cloves, minced
1 C milk or cream (the fattier the better)
3 T bacon grease, butter, or oil
2 T sorghum or blackstrap mollasses
Salt and pepper

Directions:
Heat the cooking oil/grease in a large frying pan. When hot, add the onions and cook for 5min. Add garlic and stir for a minute more. Add squash to pan and stir. Add milk and sorghum to the pan, stir again. Add salt and pepper. Cook over medium-low heat for 45 minutes, or until the squash is very soft. Serve hot.

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Paul’s Squash Casserole

Submitted by Paul Dengel, a former apprentice and farm staff member. He swears by it every time.

Ingredients:
4 lbs (approx. 6) of yellow squash
2 jumbo yellow onions
2 eggs
1/3 lb (1 stick + 2 T) of butter
salt and pepper
1 cup cracker crumbs
1 lbs of sharp cheddar cheese, grated

Ingredients:
Clean and thinly slice squash and onions. Put in large pot, cover with water and boil until done. Drain well and let cool. Add eggs, butter, salt, pepper, and cracker crumbs and mix well. Add 1/2 cheese mix. Pour into baking pans and top with remaining cheese. Bake at 350 until bubbly.

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Zucchini Nut Bread Sandwich Cookies

Recipe from Eliza Bodkin

Ingredients:
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

Directions:
Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

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Squash Soup

Ingredients:
3 yellow squash, rough chopped
3 Zucchini, rough chopped
1 onion, sliced
1 tablespoon olive oil
4 cloves garlic, smashed
1 quart homemade vegetable or chicken stock
Enough water to cover squash
1 bay leaf
¼ cup heavy cream or half n half
Salt and pepper, to taste
Pinch of cayenne

Directions:
Rinse and chopped squash and onion. Heat a 4-6qt pot on med high heat. Add onions, sauté till soft. Add squash, sauté 7 minutes.

Add garlic, bay leaf and stock. Top off with water just until all are covered. Cook until squash are soft. Puree all ingredients but bay leaf in a blender, strain though a mesh colander.

Return to pot, add heavy cream. Season to taste.

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Summer Squash Salad

The Practical Produce Cookbook by Ray and Elsie Hoover and family

Ingredients:
2 small zucchini
2 small yellow squash
2 tomatoes
1 small onion, chopped
1/2 cup olive or vegetable oil
2 tbsp. vinegar or lemon juice
1/4 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper

Directions:
Cut squash into thin slices. Blanch one minute (if desired). Cool quickly and pat dry. Slice or chop tomatoes. Mix squash, tomatoes and onions in a bowl. Whisk remaining ingredients. Pour over salad just before serving.
Variation: Combine vegetables and serve with a favorite dressing.

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Gramma Joanna’s “I Can’t Believe It’s Zucchini” Bars

Submitted by Jenna DePaull

Ingredients:
4 c. zucchini, peeled and diced
2/3 c. lemon juice
1 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
Crust:
4 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 c. margarine

Directions:
Place peeled zucchini and lemon juice in saucepan and boil for 10 minutes on low heat. Then add sugar, nutmeg and cinnamon to the mixture. Continue to cook 10 more minutes. Remove from heat and cool.
Preheat oven to 350°. Mix all crust ingredients well. Combining dry ingredients and then gradually adding to the margarine works best. Place half of the crust mixture in a 9″ by 13″ pan and press into place. Bake at 350° for 10 minutes. Mix 2/3 cup of the remaining crust mixture into the zucchini mix. Then sprinkle 1 1/2 cups of crust mixture for the crumble on top. Resuming baking at 350° for 30-40 minutes.

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Zucchini Muffins

Recipe from The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 cups flour (or whole wheat flour)
1/2 cup brown sugar, packed
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 eggs
3/4 cup milk
1/3 cup vegetable oil
1 cup grated zucchini
2/3 cup raisins (or chocolate chips)

Directions:
Combine dry ingredients. Beat eggs, milk and oil. Fold in zucchini and raisins. Add dry ingredients, stirring only until combined. Spoon into muffin tins. Bake at 375° for approximately 20 minutes. Makes 12 muffins.

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Zucchini and Feta Fritatta (with Potato)

Source: Kitchen Daily

Ingredients:
2 medium red potatoes, about 3/4 pound, cut into 1/2-inch dice
6 large eggs
2 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
1 tablespoons extra-virgin olive oil
1/2 cup grape tomatoes, quartered lengthwise
2/3 cup crumbled feta cheese, about 3 ounces
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat broiler.
Bring potatoes to a brisk simmer in a small saucepan of salted water, then cook until just tender, 6 to 8 minutes. Drain well. Whisk together eggs and 1/4 teaspoons each salt and pepper. Cook zucchini in 1 Tablespoons oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring occasionally, until just tender and lightly browned, 6 to 8 minutes. Stir in potatoes and tomatoes, then pour in eggs and cook, lifting up cooked eggs around edge using a heatproof rubber spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top and broil frittata about 6 inches from heat until set, slightly puffed around edge and golden, 2 to 2 1/2 minutes. Loosen edge of frittata and slide onto a cutting board. Cut frittata into wedges and serve topped with salad.

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Summer Squash Tomato Skillet

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 large onion
1 clove garlic
3 tbsp. olive or vegetable oil
1 yellow squash
1 zucchini
2 tomatoes, peeled and chopped
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1/4 tsp. pepper

Directions:
In a large skillet, sauté onion and garlic in oil until soft. Trim, halve and slice yellow squash and zucchini. Add to skillet and sauté 3 minutes. Stir in tomatoes and seasonings. Cover and cook until vegetables are tender crisp and liquid is absorbed.

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Stuffed Zucchini (or Yellow Squash) Boat
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 zucchini or yellow squash
12 oz. pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup corn
4.5 oz. jar mushrooms, drained
1 cup tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan cheese
1 tbsp. parsley flakes
1 cup shredded mozzarella cheese

Directions:
Trim ends from zucchini and cook in boiling water for 10 minutes. Slice each in half lengthwise. Cut thin slices from the bottom so each half will sit upright. Remove seeds, leaving 1/2 inch pulp on all sides. Place on ungreased jelly roll pan. Set aside. In large skillet, brown sausage, onion and peppers; drain well. Stir in corn, mushrooms, tomato, Parmesan cheese and parsley flakes. Spoon sausage mixture evenly into zucchini halves. Cover with foil. Bake at 350º for 25-35 minutes or until thoroughly heated. Remove foil. Sprinkle mozzarella cheese on each filled zucchini. Broil 6-8 inches from heat for 2-3 minutes or until cheese melts.

Variation: Brown 1 lb. hamburger, 1 cup chopped onion, and 1 cup chopped sweet peppers. Add 2 cups cooked rice and 1-2 cups spaghetti sauce, white sauce or cheese sauce. Sprinkle with cheese if desired. Stuff squash with your favorite casserole ingredients or casserole leftovers.

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Zucchini Bread
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 eggs
1 1/2 cups sugar
2 tsp. vanilla
1 cup olive or vegetable oil
1 tsp. cinnamon
3 cup grated, unpeeled zucchini
1 1/2 cup raisins
3 cups flour
1 tsp. baking powder
1 tsp. soda

Directions:
Beat the eggs then add the sugar, vanilla, oil and cinnamon. Mix in squash and raisins. Combine and add remaining ingredients. Mix well. Bake in 2 9×5 loaf pans at 350º for 1 to 1 1/4 hours or until done.
Variation: For healthier zucchini bread, use only 1 cup sugar and 1/2 cup oil. Substitute 2 cups whole wheat flour and 1 cup oatmeal for the flour. Add another tsp. baking powder, if desired.

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+++

Lemon Summer Squash Bread (makes 2 loaves)
from Heather Christo’s blog

Ingredients:
1 cup melted butter
2 1/4 cups sugar
1/4 cup plus 2 tbsp. lemon juice
2 tsp. lemon zest
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups grated summer squash (or zucchini)
1/2 cup powdered sugar
3 tsp. lemon juice

Directions:
Preheat the oven to 350 degrees. Prepare 2 loaf pans with baking spray. Melt the butter in a small pan. Combine the sugar and lemon juice and zest in a mixing bowl. Add the butter and mix to combine. Add the eggs one at a time and beat until the batter is light and fluffy (about 2-3 minutes). Meanwhile, combine the dry ingredients in a separate bowl. Add the dry ingredients to the mixing bowl and barely combine into a batter. Add the grated squash and mix until just combined. Divide the batter between the two pans and smooth the tops with a spatula. Bake the bread at 350 degrees for 1 hour. Take the bread out and let cool until the pan is just cool enough to handle. While the bread is cooling, make the lemon glaze. Add the 1 tbsp. of butter to a small pan and melt it. Remove the pan from the heat and add the 3 tsp. of lemon juice. Whisk to combine. Add the powdered sugar and whisk to combine. Add the water to thin it to the right consistency. Turn the loaf out and drizzle the glaze over top of the loaf. Slice and serve warm or at room temperature.

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One thought on “Squash and Zucchini

  1. Pingback: Zucchini Recipes | UKCSA

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