Summer Squash Recipes

What to Do With ALL of That Zucchini!

Zucchini Soup

1 cup shallots, thinly sliced crosswise
2 tablespoons extra-virgin olive oil
1 ½ pounds zucchini, peeled, halved lengthwise, then cut crosswise into 1/8 inch slices
2 (2 by 1-inch) strips fresh lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 ¾ cups reduced sodium chicken broth
1 ¾ cups water
1 cup loosely packed fresh Italian parsley
1 tablespoon fresh dill, finely chopped
½ cup lowfat plain Greek yogurt

Cook shallots in oil in heavy 4-quart saucepan over medium heat, about 5 minutes. Add zucchini, zest, salt, and pepper, and cook until zucchini is softened, about 5 more minutes, stirring occasionally. Add broth and water and simmer 3 minutes. Puree zucchini mixture along with parsley and dill in blender or with immersion blender wand. Stir in yogurt. May be served hot or cold.

Sauteed Baby Squash with Basil and Feta

1 tablespoon extra-virgin olive oil
4 cups small pattypan squash, halved
2 cups leeks, sliced
½ teaspoon salt
1/8 teaspoon pepper
3 tablespoons crumbled feta cheese
2 tablespoons fresh basil, finely chopped

Heat large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add squash and leek and sauté 5 minutes or until crisp tender, stirring frequently. Stir in salt and pepper. Transfer to platter, sprinkle with feta and basil. Serves 6

Serving size 2/3 cup; calories, 61; fat 2.9g; protein, 2.3g; carbohydrates, 7.5g; fiber, 1.7g

Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

2 ½ pounds small to medium sized zucchini
1 teaspoon kosher salt
2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tablespoon)
½ teaspoon crushed red pepper
1 pound whole wheat fettuccine
1/3 cup extra-virgin olive oil
¾ cup walnuts, toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese
½ cup (packed) fresh basil, thinly sliced
¼ cup (packed) fresh mint, chopped

Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons (or use a mandoline). Repeat with other zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl. Sprinkle with kosher salt and let stand 30 minutes. Rinse zucchini and drain well. Spread zucchini onto 2 large kitchen towels and press gently to remove excess water. Set aside.

Combine garlic, anchovy, and crushed red pepper in very large serving bowl. Using back of wooden spoon, crush mixture until paste forms. Cook pasta until al dente, about 7 minutes, or according to package directions. Drain, reserving ½ cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup (or less) oil and ¼ cup reserved cooking liquid and toss to coat. Add zucchini, walnuts, ½ cup cheese, basil, and mint, and toss again. Season with salt and pepper. Add more reserved cooking liquid if pasta is dry.

Couscous with Spiced Zucchini

(adapted from Gourmet, September, 2005)
1 cup reduced-sodium chicken broth
1 teaspoon salt
¾ cup whole wheat couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 lb. zucchini, cut into ½ inch cubes
¾ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon black pepper
¼ cup chopped fresh mint
1 tablespoon fresh lemon juice

Bring broth with ¼ teaspoon salt just to boil in small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside. Meanwhile, heat oil in heavy 10-inch skillet over moderately high heat until hot but not smoking. Saute onion with ¼ teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté 1 minute. Add zucchini and remaining ½ teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to low, then stir in coriander, chili, cumin, and pepper, and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice. Serves 4-6.

Pickled Baby Squash

(adapted from Gourmet, August, 2009)
2 ½ pounds baby pattypan squash (can substitute baby zucchini or yellow squash, or mix)
1 medium onion, cut crosswise into ¼-inch rings
2 cups cider vinegar
1 cup water
½ cup pure maple syrup (preferably dark amber)
1 teaspoon mustard seed
8 whole allspice, slightly crushed
¼ teaspoon red pepper flakes

Blanch squash and onion in a medium pot of salted boiling water for 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to large glass or ceramic bowl. Bring remaining ingredients along with 4 teaspoons salt to boil in a nonreactive medium saucepan, then pour over vegetables. Cover the vegetables with a  plate topped with 2 cans to keep the vegetables submerged in the liquid. Cool, then refrigerate with the cans in place to keep vegetables submerged for at least 3 days to allow flavors to develop.

Summer Squash Sloppy Joes

(adapted from Cookie, July, 2006)
1 pound lean ground turkey or beef
½ onion, finely chopped (3/4 cup)
1 carrot, chopped
1 ½ cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano (or ½ teaspoon fresh)
Kosher salt and freshly ground black pepper to taste
6 whole grain hamburger buns

In a large skillet over medium-high heat, brown turkey or beef, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and sauté 2 minutes. Add squash and sauté 1 additional minute. Stir in tomato paste and 1 ½ cups water, stirring until paste dissolves (paste can be stirred into the water first if you like). Add the garlic, chili powder, paprika, and oregano, and season with salt and pepper. Reduce heat and simmer until mixture thickens, about 8 to 10 minutes. Serve on buns.

Per serving: 326 calories; 11 g fat; 32g carbohydrates; 4g fiber; 26g protein

Zucchini Bread

(adapted from
Most zucchini bread recipes are literally loaded  with sugar…up to 1 ½ cups per loaf of bread! This recipe lightens the sugar, but definitely not the taste!
1 ½ cups chopped walnuts
½ cup unsalted butter, softened
1 cup sugar
½ cup fine grain natural cane sugar or brown sugar, lightly packed
3 large eggs
2 teaspoons vanilla extract
3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out ant then fluff it up again before using
3 cups whole wheat pastry flour (can use all purpose flour)
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 350 degrees. Spray 2 (5×9 inch) loaf pans with cooking spray, then dust with flour. In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture come together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down sides of bowl between each addition. Stir in the vanilla and the zucchini (use low speed if using an electric mixer). In separate bowl, combine flour, soda, powder, salt, and cinnamon. Add dry ingredients to wet in 2 batches, stirring after each addition. Fold in walnuts. Avoid over mixing batter, it should be thick and moist. Divide batter between prepared loaf pans. Bake for 40-45 minutes on middle rack. Cool in pan for 10 minutes, then turn out onto wire racks to finish cooling.

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