- Zucchini Parmesan Crisps
- Penne with summer squash and ricotta
- Zucchini Butter
- Zucchini Bread
- Savory summer veg pancakes with herbed cream bliss
- Marinated Zucchini Feta Salad with Toasted Pistachio Breadcrumbs
Zucchini Parmesan Crisps, a recipe from CSA Member Dana P. SO GOOD. Yum! Thanks for sharing the recipe, Dana.
- 1 lb. zucchini or squash
- 1/4 cup shredded parmesan (heaping)
- 1/4 cup Panko breadcrumbs (heaping)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)
Penne with summer squash and ricotta, a recipe modified from Deborah Madison’s in Local Flavors.
- 1 cup fresh ricotta
- 2 lbs costata romanesco and/or yellow crookneck squash
- 2 Tbs olive oil
- 3 plump garlic cloves
- 3 Tbs chopped marjoram or basil
- sea salt and black pepper
- 1 lb penne
- fresh grated Parmesan
Put water on for pasta. Set ricotta out to warm up to room temperature. Slice squash on the diagonal a 3/8” thick, then slice into strips so that each piece resembles the quill-shaped pasta. Heat oil in a wide skillet. Add squash and saute over medium-high heat until golden, about 5 min. Add garlic and marjoram, toss with squash and turn off the heat. Season well with salt and pepper. When water boils, add penne. Cook until al dente, then drain and add it to the squash. Toss, season with salt and pepper, add ricotta cheese in spoonfuls. Grate the cheese over the dish and serve.
Zucchini Butter (aka zucchini tapanade, zucchini marmalade, zucchini schmear) When we heard about this recipe,
Jeremy’s eyes sparkled. There is something about him and anything ‘butter’. He immediatey tried it out. It’s simple
to do and a great way to address an overload of summer squash. The ‘butter’ will keep for up to a month in a
container in the fridge, or you can put it up for later in the freezer. We’ve been using it as a pasta sauce on penne
with a bit of parmesan (delicious!), also as a schmear on quesadillas. It would be a great addition to any summer
sandwich or a big glob on a grilled cheeseburger… mmmm.
- 2 pounds zucchini, more or less
- 1/4 cup olive oil or butter (we used schmaltz)
- 2 minced shallots, garlic, or combination of both (we used garlic powder, lots of it)
- Salt and pepper
Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To
hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil/butter. Sauté the shallots/garlic briey. Add the zucchini and toss. Cook and stir
over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom,
turn the ame down. (And scrape those delicious bits into the butter for added avor.) The zucchini will hold its
bright green color and slowly caramelize into a nice vegetable jam.
Zucchini Bread If you’re feeling overwhelmed at present, plan ahead for wintertime zucchini bread – a great use for these glorious curcurbits. Grate up your zucchini, seal in a ziplock bag, and stash away in the freezer until you have more time, say, in December. Here’s a link to My New Favorite Zucchini Bread recipe.
Savory summer veg pancakes with herbed cream bliss These savory pancakes are irresistible. You might serve them up as an appetizer, of, if you’re like us, as a main dish. This recipe was adapted from Gourmet, August 2002.
for basil scallion cream
- 3/4 c. sour cream (plain yogurt would work just fine too)
- 1/4 c. chopped fresh basil
- 2 tbsp chopped fresh scallions (or chives)
- salt to taste
- 2 zucchini, grated
- 2 carrots, grated
- 1 1/4 tsp salt
- 1/4 c. all-purpose flour (or gluten free alternative)
- 1 1/2 tsp sugar
- 1/4 tsp black pepper
- 2 egg whites
- olive oil
Make basil scallion cream. In a bowl combine chopped basil, scallions (or chives) and salt. Store in fridge until ready to serve. Make Pancakes. Grate zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with our, sugar, and pepper. Use a stand mixer or roll up your sleeve and beat egg whites with salt until they form a sti peak. Then fold them into the vegetable mixture. Preheat a cast iron pan with 2 tbsp of oil. Working in batches, spoon 1/4 c. mixture into pan and atten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with dollops of herbed cream.
Here’s a recipe shared by CSA member, kitchen wizard, Rebecca, for Marinated Zucchini Feta Salad with Toasted Pistachio Breadcrumbs. Using a vegetable peeler to create zucchini fettuccine? Ingenious. A note from Rebecca: “Here is that zucchini salad I was talking about last night. I didn’t make the bread crumbs, I just toasted the pistachios with garlic instead. Also, one ear of corn would have been sufficient. I used 2…, but after the zucchini was gone, there was still a bunch of corn at the bottom of the bowl.”
marinade + dressing
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 2 large zucchini squash, peeled with a vegetable peeler
- 6 ounces feta cheese, crumbled
- 1-2 ears fresh corn on the cob, corn cut off
- 2 tablespoons fresh mint leaves, chopped
brown butter pistachio bread crumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 2/3 cup torn crusty bread pieces
- 2 tablespoons chopped pistachios (mine were roasted + salted)
marinade + dressing
In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
To peel the zucchini, I slice off the top and set the bottom on a cutting board. I peel downwards with a vegetable peeler – it’s up to you whether you’d like to leave the skin on or not. Place the zucchini in a bowl. Pour half of the dressing over top of and toss to coat. Cover the bowl with plastic wrap and stick in the fridge for 1 to 2 hours, or even overnight. About 30 minutes before serving, I like to crumble half of the feta in and toss so it marinates too!
To serve, toss the zucchini with the remaining feta. Place in a large bowl or on a plate and cover with the fresh corn off the cob. Drizzle with a bit of extra dressing and offer it to serve.
brown butter pistachio bread crumbs
Add the butter to a saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let the butter stand for 1 minute, then add in the garlic, bread pieces and pistachios and stir well to coat and combine. The butter should still be hot enough to slightly toast the bread and nuts. If not, heat it over low heat while stirring constantly. Set aside until ready to use.
Storage tip: Summer squash will do fine for a few days, even after cut, if left out on a cool counter.
Put it up! Grate, drain and pack into freezer bags to use for winter muffins, breads, waffles and pancakes. Some of our favorite recipes call for about 2 cups of grated summer squash so we put that into quart freezer bags and just pull out a bag when we want to bake.