Summer squash recipe ideas?
- SandratheGardener Aug 27, 2006 11:48 PM
Just reading through some of the latest posts and WOW are there some fantastic cooking ideas on here! Thought you could help me with some ideas for my sumemr squash. My garden has gone NUTS and we have half a dozen ready to harvest almost daily. Specifically, I have yellow straightneck, yellow crookneck, and golden zuchinni.
My staple recipes are satueed in margarine with carmelized onions and that same mixture into a quiche and a fritatta. I just made up two new recipes today, taking my favorite summer bean salad (in a vinaigrette) and adding sliced squash, and also cooking it like okra, dipped into cornmeal and frying.
I'd appreciate any other ideas you folks may have. Thanks!
I have the same "problem"- right now I have 2 pans in the oven. One is yellow squash sliced w/ lots of garlic, pesto (yes "double garlic", fine black pepper & corn sliced from the cob. The other is green Z with a scattering of black beans, garlic, balsamic & soy sauce. Gonna let them start to soften. The yellow ones will get some sour cream & cheddar cheese stirred in to finish. The other one I am not sure yet- will see how it tastes at that stage. Also did a really good cornbread. Use your favorite recipe but decrease the liquid & add grated zucchini (I did in processor), salted/drained/squeezed. I also stirred in some jack cheese- it was a meal in itself.
For the small ones (if you have any!) I've been slicing them lengthwise and grilling on my Geo Foreman, after marinading for an hour or two in whatever oriental type sauces I have around. Four minutes and they're perfect. I tried it on the outside grill but they get too burnt. I eat them hot when I first make them, and when they're leftover, I've been making sandwiches with sliced tomatoes and cheese and the grilled veggies (I do eggplant too) or cut up into salad. Nice to have sitting around.
I toss chopped or grated zucchini into anything. pasta sauce, casseroles, omelets, I even diced and sauteed some with garlic last week and added it to mashed potatoes. It was delicious.
Our summer squash plants gotten eaten by critters this year, so we replanted late and it's now starting, so I'm going to be in the same boat as you, and have to get really creative because of all the zucchini/squash thats coming in. I love zucchini pie and zuchhini fritters. My fav recipe(for fritters) is on epi, it's light, easy and always good. I also add squash to the crab tart that I make, which is also good. Adding chopped z/s to chili,soup,bread, muffins,etc. always works. I love to marinate in Italian dressing and then grill--eat as is or add to tuna salad, pasta salad and as a filling for wraps. I also freeze grated z/s for winter use.
Take the largest/fatest of the bunch and cut into 4 or 5 pices (I don't mean length ways). The pices should be round and 2 inches tall. Take a melon baller and scoop out the insides, leaving a 1/4 to 1/2 inch shell/wall so the pieces will act as little cups.
Mince about 4 or 5 shallots, one or two cloves of garlic, 4 Tbsp. basil, 2 Tbsp. fresh thyme.
Mix this into one or two cups of breadcrumbs, 1/4 or 1/3 cup olive oil, salt & pepper... taste. I think this amount of filling is enough for, oh I don't know 4 or 5 zucchini?
Before you stuff them with this filling, blance the squash cups in salted boiling water for a few minutes, then ice bath to cool.
Oven 350F. Sit the cup in a baking dish, fill with the breadcrumb mixture, sprinkel the tops with grated Parmesan and bake for about 15 minutes.
Serve with a salad and vinaigrette.
If you have a mandoline (or really sharp knife) slice the squash length wise into ribbons. Blanch for a few seconds, then dunk in ice water. Dry off and serve with a lemon vinagrette. Yum!
Alternative:asian vinagrette, black sesame seeds, tofu