Summer Squash and Zucchini Recipes

Easy Sautéed Summer Squash
Slice squash (yellow summer squash, zucchini or a combination) into ½” rounds (remove seeds only if large/tough). Slice onions into rounds and chop garlic (1 med onion and 2 -3 cloves garlic per 2 medium summer squash is my recommendation). Sautee squash, onion, garlic in butter or olive oil until tender (about 5 min). Add salt and pepper to taste. Variations: Add a finely chopped jalepeno pepper; add ground beef; add parmesan cheese just before serving. T.Faux

Easy Grilled Summer Squash and Zucchini
Slice squashes into wedges; slice onion and chop garlic (amount to your tastes). Place on tinfoil that has been either sprayed or rubbed with olive oil. Salt and pepper to taste. Seal foil into packets and place on grill. Grill until veggies are tender (10-15 min, depending on the grill). Another option – place wedges directly on grill.T.Faux

Veggie Frittata

Easy vegetable dish for breakfast or dinner. Experiment with additional vegetables, spices or meats. This is REALLY GOOD!

Ingredients:
1 sm. summer squash, sliced
1 sm. zucchini, sliced
1 sm onion, chopped
½ c sliced mushrooms
2 gloved diced garlic
1-2 sweet peppers, chopped
1-2 T butter or olive oil
1/8 c. chopped basil
4 lrg eggs
1/3 c shredded cheese

Directions:

Sautee vegetables in skillet with oil until tender (use 2-3 T water to help steam veggies). Add chopped basil and stir. Don’t over cook vegetables. Make sure some oil remains in skillet so eggs won’t stick.

Whip eggs until fluffy. Add shredded cheese. Pour into skillet, cover and cook approximately 5 minutes over medium heat or until eggs fluffy and cooked through.

T Faux

Potato Cakes with Zucchini and Onion

Combine 3 cups grated zucchini & 1/2 teaspoon kosher salt in a colander. Let drain for 5 minutes, then wring dry in a kitchen towel.

Stir together:

• 3 cups Russet potatoes (grated)
• 1/2 cup onion (grated)
• 1/2 cup flour
• 1/4 cup Parmesan cheese (grated)
• 1 egg
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon cayenne

Heat 2 tablespoons olive oil in a nonstick skillet over med-low heat. Drop potato mixture in oil (1/4 cup at a time). Flatten to 1 inch thick. Saute cakes until potatoes are cooked (about 5 minutes per side). Fry in batches, using additional oil as needed.

Makes 12 cakes.

B Hanawalt

Zucchini Bread

3 lg. eggs
1 c. oil
2 c. grated zucchini, seeded and peeled
2 c. sugar
3 tsp. vanilla

3 c. flour, unsifted
1 tsp. salt
1 tsp. baking powder

1 tsp. baking soda
3 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts (optional)
1 c. raisins

(can also add chocolate chips - 1/2 package - to batter)

Bake at 325 degrees in 2 lrg. bread pans (greased and floured) for approximately 1 hour OR bake in 9 x 13 inch cake pan at 350 degrees for 50-55 minutes.

T.Faux

Summer Squash Dish

• 2 lbs squash and/or zucchini, sliced
• 1 green bell pepper, seeds removed, sliced
• 1 large tomato, peeled and cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1 clove of garlic, chopped
• olive oil
• 5 or 5 slices of jack or chedder cheese
• basil, dry or chopped fresh
• salt and pepper

Put onion, squash, bell pepper into large saucepan with 2 tablespoons olive oil. Use high heat to brown the vegetables slightly. Sprinkle with basil as you brown. Remove from heat once slightly browned, add cheese and cover the pan.

In separate pan, cook tomatoes at medium high heat for 5 minutes, stirring occasionally. Add tomatoes to rest of vegetables and stir. Salt and pepper to taste. Serves 4. http://www.elise.com/recipes/archives/000054moms_summer_squash.php

Summer Squash Casserole

2 ½ cups cooked summer squash
¾ cup of stuffing mix or bread crumbs
2 eggs
2 TBS melted butter
1 can cream of chicken soup
3 TBS chopped onion
1 tsp black pepper

Cook the squash. Peel off the skins (unless you’re using really young, tender squash). Mix the squash up in the blender. Don’t run it into soup. You want some chunks in the mix.
Pour the squash in a bowl and mix in all the other ingredients. The order doesn’t really matter. Stir well.
Put in a baking pan (about 9 inches round or square). Bake at 375 degrees for a half hour or until the top is lightly browned.

Summer Squash Casserole II

5-6 summer squash
3/4 stick butter
1 1/4 c. shredded cheddar cheese
1 c. sour cream
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 tbsp. white wine
Bread crumbs

Boil sliced summer squash. Drain and add butter, cheddar cheese, sour cream, onion, Parmesan cheese and wine. Mix completely. Pour into casserole baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes.
Serves 8-10.

Summer Squash Casserole III
• 2 pounds squash thickly sliced (7 cups)
• 1/4 cup chopped onion
• 1 10 3/4 ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrot
• 1/4 cup butter
• 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)
Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Serves 6.

Summer Squash Dish II

• 4 medium yellow summer squash
• 1/2 cup chopped onion
• 1/4 cup melted butter or margarine
• 2 hard cooked eggs, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup buttered cracker crumbs or soft break crumbs

Cook sliced squash in small amount of boiling, salted water for 10 minutes, or until tender. Drain. Saute' onion in margarine until tender. Combine squash, onion, butter, chopped egg, cheese in a 1 quart casserole. Top with buttered crumbs. Bake at 350 degrees for 20 minutes. Serves 4 to 6. http://southernfood.about.com/od/sidedishcasseroles/r/bl30211p.htm

Garlic Vegetables
This is a summer squash and zucchini recipe with garlic and peppers and other ingredients.
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 cup scallions, sliced
• 4 cloves garlic, finely minced
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1 medium yellow summer squash sliced into 1/8-inch rounds
• 1 medium zucchini sliced into 1/8-inch rounds
• 1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add paprika and stir thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other ingredients, partially cover and sauté over medium low heat for 15 to 17 minutes, or until vegetables are tender, stirring occasionally. Adapted from "The Garlic Cookbook" by David DiResta

Pasta Primavera
4 c. broccoli florets, blanched
2 peppers (red, yellow and/or green), seeded and chopped
2 med. zucchini, sliced thin
2 yellow summer squash, sliced thin
3 cloves garlic, minced
2 tomatoes, peeled, seeded and diced
1/2 c. fresh or frozen peas
3/4 c. fresh parsley
4 tbsp. fresh basil leaves
3 tbsp. chicken bouillon
1 lb. penne (or other pasta shape)
3 tbsp. grated Parmesan or Romano cheese (optional)

Spray a skillet with nonstick cooking spray. Add broccoli, chopped peppers, zucchini, squash and garlic to skillet. Sauté for 5 minutes. Add tomatoes and peas and sauté for 2 minutes more. Place parsley, basil leaves and chicken bouillon in a food processor fitted with the metal blade and process until parsley is finely chopped. Cook pasta according to package directions and drain. Add parsley mixture and vegetables and toss well. Top with grated cheese if desired.

Sausage Stuffed Zucchini
2 tablespoons of oil
1 small onion, chopped
2 cloves garlic, minced
6 medium or 2 very large squash, prepared for filling (reserve pulp)
1/2 pound of bulk sausage
1 cup of fresh bread crumbs
1 egg
1 tablespoon of chopped parsley
1/4 teaspoon of thyme
1/2 teaspoon of tarragon
Salt and pepper to taste

Heat oil in skillet and sauté onion, garlic, and reserved zucchini pulp until onion is soft. Add the sausage and cook, breaking up, until it loses its pink color. Remove from heat to bowl and mix in bread crumbs, eggs, parsley, thyme, tarragon, salt, and pepper. Fill the shells and bake at 350ºF for 15 minutes until heated through. Serves 6.

Zucchini Chocolate Cake (alternate recipe)

3 eggs
2 c. sugar
1 c. oil
1/2 c. milk
1 tbsp. vanilla
2 c. grated zucchini
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
1/4 tsp. baking powder
1/2 c. cocoa

Mix all ingredients. Pour into greased 9x13 inch cake pan. Bake 45-50 minutes at 350 degrees.

Zucchini Muffins

2 large eggs
1/2 C. vegetable oil
1 C. brown sugar
1/2 tsp. vanilla extract
2 C. grated zucchini (I almost always use 2.5 C--they just need to cook a couple minutes longer.)

1 C. unbleached flour
1 C. whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

optional: 1/2 tsp. cardamon, 1/2 C. raisins or currants, 3/4 C. chopped nuts

Preheat the oven to 350.

Mix together the wet ingredients (first group in the list). In a separate bowl, whisk together the dry ingredients. Stir the dry ingredients into the wet ingredients and mix until just combined.
Spoon the batter into greased or paper-lined muffin tins, and bake for 20-25 minutes. A toothpick inserted into the muffin should come out clean when they are done. Makes 1 dozen muffins.

It is possible to make these without the whole wheat flour, but you need to use only 2 C. of zucchini, and you may want to cut back a little on the oil.
adapted from the Moosewood Restaurant Cooks at Home by S Toering

Cool Zucchini Slaw
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 & 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. M Birgen

Zucchini Marinara

Cut up Zucchini into chunks and toss into cooked Marinara (tomato sauce with garlic, basil, anchovies). Cook 15-20 minutes until soft.

R Ventullo

Ratatouille
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste

1. Preheat oven to 400 degrees F.
2. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase theheat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.
6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.