Summer Squash
Good Humus grows Zucchini, Yellow Zucchini, Crookneck
and Patty Pan (Sunburst)
Brochette with Grilled Zucchini & Warmed Goat Cheese
1 loaf rustic Italian bread (Puglesi or ciabatta)
3-4 Tbs. extra virgin olive
Sea salt and fresh ground pepper to taste
One peeled garlic clove
Preheat grill to medium-high heat. Slice bread into ½ inch thick slices
(about 12) and brush with olive oil. Season bread with a little salt and
pepper. Grill bread until golden brown with nice grill marks on both sides.
Set onto a baking sheet pan and rub the tops of the grilled bread with the
garlic clove.
Topping for Brochette
12 oz. herbed goat cheese, crumbled
4 medium zucchini, cut off ends and split lengthwise
1 Tbs. lemon juice
1 Tbs. finely chopped flat leaf parsley
Sea salt and fresh ground black pepper to taste
In a small bowl combine the ricotta with the parmesan and season with salt
and pepper to taste. Set aside.
Brush zucchini with olive oil and Season to taste with salt and pepper.
Grill on medium-high heat for 3-4 minutes per side or until the zucchini is
tender and has nice grill marks. Cool and then dice into bite-sized pieces.
Toss with lemon juice and mix in the chopped parsley. Top grilled bread with
goat cheese. Top with the zucchini mixture and warm back on the grill or in
the oven for 3-4 minutes or until the cheese is warm.
Grilled Sandwiches
1 cup Squash (1/8 inch thick) sliced diagonally
3 (1/2inch thick) sliced onions
1 red pepper, seeded and cut into 4 pieces
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1/2 teaspoon salt
¼ teaspoon black pepper
Cooking spray
1 pound loaf ciabatta or focaccia bread cut in half horizontally
1 cup salad greens
5 ounces fresh mozzarella cheese sliced
8 fresh basil leaves
Prepare grill or medium heat
Combine first 7 ingredients in a large bowl, tossing to coat. Remove
vegetable from bowl, reserving mixture. Place the onion and bell pepper on
grill rack coated with cooking spray, grill 7 minutes on each side or until
tender. Grill zucchini 3 minutes on each side or until done. Hollow out
bottom half of bread leaving a ½ inch thick shell, reserve torn bread for
another use. Layer grilled vegetables on loaf, drizzle reserved vinegar
mixture on top. Cover with top of the bread press lightly.
Place filled loaf on grill rack, grill 4 minutes on each side or until
cheese melts. Cut into quarters. Yield 4 servings.
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Zucchini-Quinoa Lasagna
While brainstorming ways to make a summery lasagna with the same flavors as
the classic casserole, Sarah Matheny chose to replace lasagna noodles with
zucchini, and use high-protein quinoa instead of meat filling.
2 large zucchini, cut lengthwise into 12-1/4 inch thick slices
1 teaspoon salt
2 cups low sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 teaspoon dried oregano
¼ cup fresh basil leaves, chopped
2 tablespoons nondairy cream cheese or mozzarella cheese optional
1-25oz jar marinara sauce
½ cup shredded cheese
Preheat oven to 400 degrees. Place zucchini slices on bed of paper towels,
sprinkle with salt, cover with paper towel and let stand to release moisture
while preparing quinoa. Bring broth, quinoa, tomato sauce, onion and oregano
to a boil in a saucepan. Cover and reduce heat to medium-low and simmer for
25 minutes or until all liquid is absorbed. Remove from heat, and stir in
basil, parsley, and cream cheese, if using. Spoon 1/3 cup marinara sauce
over bottom of 8 inch square baking dish. Blot remaining moisture and salt
from Zucchini slices and lay 4 zucchini slices over Marianna sauce in pan
spoon half of quinoa over zucchini and cover with 1/3 cup marinara. Repeat
with 4 more zucchini slices, remaining marinara and shredded cheese, if
using. Bake lasagna for 30 minutes, or until zucchini is tender and top is
bubbly.
Stuffed Patty-pan Squash
This came from a Fair Oaks CSA member….
Everyone raves about this recipe; even my picky 15 year old complemented me!
This looks complicated but isn’t. And I usually prep a few hours before
dinner.
6 patty-pan squash
4-6 oz feta cheese
2 Tbsp. minced green onion or chives
2 tsp. fresh dill (or ½ tsp dried)
1 garlic clove, minced
Pinch hot rep pepper flakes
2 Tbsp. olive oil + oil for brushing squash
Salt
Prepare grill. Cut squash in half horizontally. Thinly trim bottoms so they
sit straight. Using a melon ball-er, scoop out a cavity in center. Combine
feta, onions, dill, garlic, pepper & oil. Mash with spoon until creamy. Coat
squashes with oil and season lightly with salt. Fill squash cavities with
stuffing. (Can be done a few hours ahead). Grill over indirect heat until
tender. (I’ve cooked before meat and kept in warm oven until serving).
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Zucchini Bread
this is an old recipe of mine I don’t know where I got it, but it is so good
to eat toasted for breakfast, or with a bit of frosting for a dessert.
3 beaten eggs
1 cup oil
2 ½ grated cups zucchini
1 teaspoon vanilla
3 cups flour
2 ½ cups sugar
1 chopped nuts
1 teaspoon baking soda
1 ¼ teaspoon powder
1 teaspoon salt
1 teaspoon cinnamon
Beat eggs add oil and blend. Add sugar, squash and vanilla. Sift together (I
never sift) flour, cinnamon, salt, soda, baking powder and add to egg
mixture. Add nuts. Bake in 2 greased loaf pans for 1 hours at 350 degrees
Zucchini Fritters
1/3 c. biscuit mix
1/2 c. Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 c. zucchini, grated
2 tbsp. butter
Blend the biscuit mix, cheese, salt, and pepper. Add the eggs and zucchini.
Mix well. Melt butter over medium heat. Cook fritters like pancakes. I added
a tiny bit of garlic, but there are lots of recipe variations on the web.
Some add milk, oregano, minced onion, mint, etc. I used the recipe below but
substituted almond meal for the bisquik (added a little baking powder and
soda) and probably some chopped red onion. Almond meal makes a great (and
lower carb) addition to things like this and turkey or meatloaf