Summer Squash Recipes????

OK, now that my summer squash and zucchini have taken off they are now starting to produce and the question always is, how much can you eat. I'm looking for some great recipes , anyone out there have any?

Summer Squash Frittata

Ingredients:

• 2 tablespoons olive oil
  
• 2 medium zucchini, cut into 1/4 thick rounds (yellow summer squash is good too)
  
• 1/2 cup sliced green onions
  
• 1 teaspoon salt
  
• 1/4 teaspoon crushed red pepper
  
• 8 large eggs, lightly beaten with 2 tablespoons water
  
• 4 ounces goat cheese, crumbled
  
• 1/4 cup packed basil leaves, thinly sliced)
  

Directions:

Heat oven to 350°F. Heat 1 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Cook zucchini/squash 10 minutes, turning slices as they brown. Add green onion; sprinkle with 1/2 teaspoon salt and crushed red pepper. Cook 2 to 4 minutes, until zucchini/squash is golden and tender; transfer to a bowl, Wipe down skillet.Heat broiler with rack in upper level (but not the closest to heat source). Whisk eggs, water, goat cheese, basil and remaining 1/2 teaspoon salt in a bowl. Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1 1/2 minutes to set bottom. Spoon zucchini/squash mixture evenly over top; reduce heat to medium-low, cover and cook 5 to 6 minutes until edge is set and puffed. Uncover, transfer to broiler and broil 1 to 1 1/2 minutes, just until top is set and lightly golden. You may add grated cheddar or parmesan cheese over top before broiling

I've got a great curried summer squash soup recipe. I usually serve it chilled but it's good warm, too. Now I just have to find it!

I hope you saw that mock apple pie made from zucchini that Josh posted.

Megan wrote:I've got a great curried summer squash soup recipe. I usually serve it chilled but it's good warm, too. Now I just have to find it!

Here it is: Curried Squash Soup

I modified it to make it a little healthier. I still have to find my version, but mainly I substituted out for the cream, cut down the salt, etc. You can find turmeric in the spice aisle but it is MUCH cheaper if you find a big bag of it in an Indian cooking section. (I keep my bag of turmeric in the freezer; I use it mostly for challah.)

Very nice. Curry seems to work well with squashes. I have a curried sweet potato soup that works just as well with winter squash.

Curried Sweet Potato Soup

Servings: Serves 4.

Ingredients

4 cups vegetable broth or chicken broth
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
(also excellent with winter squash)
1 1/2 teaspoons curry powder
1 cup reduced-fat (2%) milk (or 1 can coconut milk or 1 can evaporated milk)
Plain nonfat yogurt
2 tablespoons chopped fresh chives

Preparation

Bring broth to boil in large saucepan.

Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes.

Using slotted spoon, transfer sweet potatoes to processor.
Puree until smooth.

Add 1 cup broth; process until well blended. Return mixture to saucepan with broth.

Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.)

Ladle soup into bowls.

Top with dollop of yogurt. Sprinkle with chives.

Found this recipe just yesterday, when I was searching for squash recipes! Guess we're all thinking the same thing this time of the summer

From this website:
http://blog.fatfreevegan.com/2006/03/zucchini-stuffed-with-pinenuts-and.html


Zucchini Stuffed with Pinenuts and Herbed Basmati Rice



6 small zucchinis
olive oil or olive oil spray
1/2 large onion, minced
2 cloves garlic, minced
1/4 cup pine nuts
1 cup cooked brown basmati rice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 tablespoon minced fresh oregano
2 tablespoons fresh Meyer lemon juice
1 tsp. grated Meyer lemon peel
1/2 tsp. salt (optional)
grating fresh pepper

Trim the ends off the zucchini. Using an apple corer, remove the flesh from the zucchinis, being careful not to cut through the outer wall. Chop the zucchini flesh and measure out 1/2 cup; set the remaining zucchini flesh aside for another use (I added it to the Middle Eastern Red Lentil Soup I served with this).

Spray a non-stick pan with olive oil spray, or use a small bit of olive oil. Sauté the 1/2 cup chopped zucchini, onions, and garlic over medium-high heat until onion begins to turn translucent, about 3 minutes. Add the pine nuts and stir and cook another two minutes. Remove from the heat and stir in the rice and remaining ingredients.

Use a small spoon to fill the hollowed zucchini with the rice mixture. Work from both ends, making sure zucchinis are completely filled. Brush or spray them quickly with a small amount of olive oil, and place them in a dish under a preheated broiler for 10-15 minutes, watching carefully and turning regularly, until tender and lightly charbroiled.

This recipe is geared toward what’s fresh in my garden right now, so feel free to experiment with other herbs. I feel very fortunate that I have oregano that stays green year-round, parsley that never dies, and, most important of all, parents who grow Meyer lemons! If I were to make this recipe later in the summer, I would definitely choose to use plenty of basil and perhaps fresh tomatoes, and I would cook them on the barbecue grill. But that’s something to look forward to in June.

If you have to make this with dried herbs, just use about 1/3 of the amount called for. And I have to say that the rice tastes wonderful on its own, so consider making it as a side dish if you don’t feel like stuffing zucchini.

This is my version of a recipe from _Popular Italian Cookery_ by Marie Howells, 1972, Octopus Books

Zucchini with Ham

1 lb. zucchini
flour, salt, pepper
Olive oil
2 onions, peeled and chopped
1 clove garlic, minced
1/2 lb. ham, cut into four pieces
1/2 c. freshly-grated Parmesan

Preheat oven to 375 degrees.

Slice zucchini thickly and coat with flour. Salt and pepper to taste.

Heat oil in skillet, add onions and cook until soft and translucent. Add ham pieces and lightly brown on both sides. Add garlic last minute of cooking. Remove all to a plate. Add a little more oil to the pan and add zucchini. Brown lightly on both sides.

Arrange one layer of overlapping zucchini slices in a buttered, round, shallow baking dish or pan, leaving a few slices for the top. Sprinkle with half the onion and half of the cheese. Arrange ham on top in the center, sprinkle with remaining onion and cheese, and top the ham with a smaller circle of the remaining zucchini.

Bake about 15 minutes.

(I've also made this with yellow squash, or with alternating slices of yellow and zucchini.)
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I also love steamed summer squash. Slice thinly, steam just until tender, and drizzle with a little olive oil or butter. Salt to taste.

I've never tried anything fancy, we like yellow squash with onions & butter. I put a little bit of water in a pan, dice a small onion, a dash of onion powder, add salt & pepper to taste and a chunk of margarine & cook.

Really good just cut up and served with dip. Somehow I'd never tried that until this year. Also in stirfry. Really obvious, but somehow I'd never had it that way until this year.

My mom used to make a casserole with crookneck yellow squash and chicken; it used canned cream of mushroom soup and dried bread crumbs (stuffing, really).

I like making what I call a ragout... no specific amounts, but I like sliced yellow summer squash and zucchini, onion and mushrooms, sauteed in a bit of olive oil. Add fresh herbs, salt and pepper (I like basil and oregano) and dump in a can (or jar) of tomatoes - or use fresh if you have them. It's yummy over a cut pasta like rigatoni.

Hi,

This one is easy.

Slice your summer squash, and cook it by boiling or microwaving.

Take it out. Drain it, and mash it with a fork. Then add freshly chopped onion, one beaten egg, butter, salt and pepper, and some cheese (for my cheese, I like to use the Mexican cheese, which is a shredded combination of cheddar, Monterrey Jack, and 2 other soft cheeses).

Put this mixture in a microwaveable dish or oven-proof dish. Cover the top with bread crumbs or cracker crumbs. Cook in the microwave, or put in the oven at 350 degrees, and bake for a few minutes until the egg has congealed everything. This is great.

Zucchini is great sliced in long quarters, soaked/sprayed with olive oil, sprinkled with Italian spice blend (oregano, rosemary, etc) then grilled on the BBQ until tender. A great side that's a little different than standard veggies. Other summer squashes would probably be great done the same way since they are similar in texture.

My sister-in-law shreds zucchini and blends it with ricotta cheese then stuffs it into manicotti pasta tubes, adds seasoned tomato sauce, then tops with mozzeralla/cheddar cheese -- bakes it. Very yummy and a great way to get kids to eat more veggies.

dixie wrote:I've never tried anything fancy, we like yellow squash with onions & butter. I put a little bit of water in a pan, dice a small onion, a dash of onion powder, add salt & pepper to taste and a chunk of margarine & cook.

Dixie~


I do the same sort of thing but since I'm veggie crazy I add peppers (any and all colors I have), onions (Vidalia are the best for this) and squash and/or zucchini. Just a tad of margarine or butter and some olive oil. Maybe even a little fresh garlic. Then my favorite seasoning salt... McCormicks. Most people think of Lawry's when they reach for the seasoning salt but McCormicks is MUCH better.

Served as a side or add a little rice and make it a main dish! Love this!

I'm not much for meat so this is a favorite of mine. And it's even better on the grill!

Wow, I'm hungry now.....

Nonna.PapaVino wrote: "patty pan" squash Delicious little things when picked at about 2 inches across, steamed a bit, then served with a bit of browned butter and a sprinkle of herbs. When they outgrew their baby stage, I cut off the tops, scooped out the seeds, minced the squash from around the cut-off top, and stuffed the scooped-out bottoms with a garlicky minced top-mushroom-bread crumb mix, topped with a bit of mozzarella cheese. Put 'em in a pan with a bit of moisture in the bottom and baked them. Tasty vegetarian dish. Good choice you made, me thinks. Nonna

Here's a cross-link to my fried zucchino recipe.

https://squarefoot.forumotion.com/t3610-fried-zucchino-zucchini

Stuffed Squash with Bulgur and Feta

http://www.marthastewart.com/recipe/stuffed-squash-with-bulgur-and-feta

We tried this last summer and it was delicious.

I found a salad: using carrot peeler, peel yellow squash, zucchini and carrots into colorful ribbons. Reserve non-colored cores of squash for some other dish.
Make vinaigrette dressing of your choosing. Toss ribbons with dressing, let chill in a fridge for 30 minutes. Enjoy.

I also stuff the plumper squashes, just like I would stuff cabbage or peppers:
Cut off the ends of squash, and with a thin knife, core the squash.
Mix ground meat, rice, shredded carrots and minced onions with the chopped squash cores. Toss in with favorite herbs, 1 egg, salt, pepper, (feta cheese).

Stuff with the prepared stuffing, and cook for about 1 hr in tomato based sauce. Or simply bake in the oven with 1/2 cup of water.

Serve hot with some sour cream and a fresh baguette.

Glad to see you back, Weedless! We thought you'd frozen solid.

Thanks LaFee. I thought I was frozen solid, too. Tough winter for Atlanta, anyway...
I'll be moving to AL this summer, maybe it'll get better . I'll have to change my nickname though, heh, heh.

This Ratatouille dish catches a bunch of your garden harvest all at once. I could not find my recipe but use a lot more basil and some cooking sherry too. Instructions here are good with pictures of step by step. http://www.cookingforengineers.com/recipe/227/Ratatouille The fresh basil makes the recipe.