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
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.
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
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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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
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
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
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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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
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
Garden Vegetables and Tarragon
This pasta dish is also good at room temperature with a dash of balsamic or
3 ripe tomatoes
3 slender carrots peeled and thinly sliced into rounds
4 small summer squash thinly sliced or cubed
½ cup peas or a handful of sugar snap peas
1 small red onion quartered and thinly sliced crosswise
1 yellow or red bell pepper quartered and thinly sliced crosswise
2 garlic cloves minced
2 tablespoons chopped tarragon
3 tablespoons olive oil
Salt and Pepper
12 ounces fusilli or penne pasta
Bring a large pot of water to boil. Blanch the tomatoes for 10 seconds, then
peel, seed and neatly dice them. Put them in a large bowl. Blanch the
carrots and summer squash for 2 minutes and the peas for 1 minute. As they
finish cooking, scoop them out with a strainer, shake off the excess water
and add them to the tomatoes along with the onion, bell pepper, garlic
tarragon and oil. Add salt to the water and cook the pasta until al dente.
Scoop it out, add it to the vegetables, and toss well. Taste for salt,
season with pepper and serve
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Spicy Pineapple Zucchini
3 egg yolks
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1 (8-1/2 oz) can well drained crushed pineapple
3 cups flour
2 teaspoons soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ teaspoon cinnamon
¾ teaspoon nutmeg
1 cup finely chopped nuts
Beat the egg yolks. Add oil, sugar and vanilla. Continue beating until thick
and foamy. Stir in Zucchini and pineapple. Combine flour, soda, salt, baking
powder, cinnamon and nutmeg. Stir gently into zucchini mixture until
blended. Add nuts. Divide batter equally between 2 greased and floured 5x9
inch loaf pans. Bake at 350 degrees for 1 hour or until done in center. Cool
in pans 10 minutes. Enjoy warm, with butter.
Tangy Limas with
Squash and Tomatoes
From Moosewood Restaurant Cooks at Home
2 cups water
2 cups frozen lima beans (10 oz package)
2 onions, chopped
2 tsp olive oil
4 yellow summer squash, thinly sliced into half circles
1 tsp dried thyme
1/2 tsp dried dill
2 cups chopped tomatoes
juice of 1 lemon
1/2 cup feta cheese
ground black pepper to taste
Bring water to a boil in a saucepan and add the limas. Following the package
instructions, cook about 10 minutes, until tender. While limas cook, sauté
the onions in the oil in a large skillet until translucent. Add the squash,
thyme, and dill and continue to sauté for 2-3 minutes. Add the tomatoes.
When the limas are tender, drain them and stir them into the sautéing
vegetables along with the lemon juice and crumbled feta cheese. Add plenty
of black pepper. Cook until feta begins to soften and serve immediately.
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Steaks with Herb Garden Chimichurri
Chimichurri is a mix of herbs, garlic and oil spiked with tangy
vinegar-boosts the fresh flavor of grilled zucchini. Chimichurri is
traditionally served with a grilled skirt steak
2-3 red sweet peppers
3 cloves garlic
1 teaspoon sea salt
¾ cup olive oil
2 tablespoons cider vinegar
¾ teaspoon black pepper
6 medium zucchini about 2 ½ pounds
1 ½ cups chopped mixed fresh herbs such as parsley, cilantro, basil, dill or
For a gal or charcoal grill, place peppers on the rack directly over medium
heat. Cover and cook 12 minutes or until blackened and blistered, turning
occasionally. Transfer to a bowl, and cover with a plate. Let peppers stand
20 minutes, peel skin and discard skin, seeds and core. Slice peppers thinly
and set aside. Mince and mash garlic with ¼ teaspoon of the salt to a paste.
Transfer to a large bowl, and add ¼ cup of the oil, 1 tablespoon of the
vinegar, ½ teaspoon salt, and ½ teaspoon pepper; whisk to combine. Halve
zucchini, or other summer squash lengthwise, then coat with marinade in bowl
and then transfer to grill rack-do not wash bowl. Brill covered 8-10 minutes
or until tender, turning occasionally. Transfer zucchini to serving platter.
Fro chimichurri, in marinade bowl stir together reserved peppers, herbs, the
remaining: ½ cup oil, 1 tablespoon vinegar, ¼ teaspoon salt and pepper-mix
and spoon over zucchini.
Southwestern Squash Sauté
This sauté is a good partner to grilled fish, chicken or steak. With the
addition of some cheese and a sliver of rive avocado, you get a wonderful
filling for quesadillas and soft tacos.
3 tablespoons olive oil
1 medium onion diced
Salt & pepper
1 medium bell pepper diced
3 summer squash (about 1 pound)
1 large ear fresh corn, kernels cut from the cob
2 cloves garlic, minced
1 large hot chili (such as Serrano or jalapeno) seeded and minced or 1 mild
green chili such as poblano or Anaheim, roasted peeled seeded and diced.
½ teaspoon ground cumin
¼ teaspoon chili powder
1-2 tablespoons roughly chopped fresh cilantro
Set a large skillet over medium heat, when hot add olive oil and let it
heat, and then add onions, season with a little salt and sauté until
translucent about 2 minutes. Add the peppers and sauté for another 1-2
minutes. Transfer the pepper and the onion to a bowl or plate. Turn the heat
to high; add a little more oil and the squash. Season with salt and pepper
and sauté 3-4 minutes, stirring occasionally, so that it begins to brown
lightly and the flesh turns slightly translucent and is pleasantly tender,
don’t overcook; it should still be toothy, not mushy. Put the peppers and
onions back in the pan, and add the corn, garlic, chilies and season again.
Season with a few grinds of pepper, the cumin and chili powder. Toss in the
cilantro, squeeze the live over all toss and serve.
Thai Barbecue Veggie Skewers
No food is off limits-Meat, Seafood, Veggies, and fruit are all fair game,
so you can easily grill your entire meal.
If using bamboo skewers, soak in water for 1 hours to keep from burning.
6 bamboo skewers
½ cup vegetable broth
1 pound potatoes cut into ¾ cubes
¼ cup barbecue sauce
¼ Sweet Chile sauce
2 tablespoons apple juice concentrates
½ cup red onion cubed
1 bell pepper cubed
2 squash cubed
Place broth and potatoes in a medium saucepan and bring to a boil. Reduce
heat and simmer covered for 5 minutes. Drain. Stir together barbeque sauce,
chili sauce and juice concentrate in a small bowl. Thread veggies on skewers
and brush with some of the sauce mixture. Grill over medium heat for 10
minutes or until potatoes are tender, turning and brushing with remaining
sauce. Season to taste with salt and pepper.
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Squash with Peppermint
Sometimes at the farmers’ market, people from Persia talk about the cuisine
of their childhoods, where fruits, vegetables and a plate of fresh herbs
were standard parts of every meal. A gift of seeds, or plants sometimes turn
up, in hopes that we can produce the ingredients that they are missing in
their cooking experiments.
The peppermint in my house garden was one of these gifts, and when I bring
it to the market and see anyone who I know is from Iran, or regions north of
the Persian Gulf, I make sure to give them a bunch, because they always
recognize it as their own. The peppermint is quite mild, and very special.
It is what we used in the following recipe, but at twice the rate that this
recipe suggests because we know that most of you will be using the more
common, stronger variety of peppermint.
One half of a yellow onion, julienned and then halved
One pound summer squash cut in angular chunks
Kosher salt – 1/2 teaspoon
Peppermint, chopped fine to make 2 tablespoon
Heat the oil in a sauté pan and add the onions to sizzle. Season with a
pinch of salt. Turn down to quarter heat and cook the onions until soft. Add
the squash and toss it in the pan. Add another healthy pinch of salt. Cook
the squash until JUST tender (not soft). Turn off the heat. Add the mint.
Toss, toss and serve!
Cooking Spray (Olive Oil kind is best)
5 medium Yellow Crookneck Squash (or other summer squash), sliced crosswise
into 1/8-inch-thick slices
1 teaspoon kosher salt
1 teaspoon fresh oregano
Preheat oven to 200ºF.
Coat 1-2 large baking sheets with cooking spray.
Place squash in a single layer on baking sheet(s).
Spray cooking spray to cover squash.
Sprinkle salt and oregano on top.
Roast for 1 hour and then rotate trays (if more than 1 used.) Roast about 30
to 60 minutes more or until chips are crisp. Notes: Store in a zip-lock bag
for up to 3 days. Reheat on a baking sheet at 250 degrees for about 10
Squash with Corn and
4 squash for stuffing
1 cup finely diced gold zucchini
2 teaspoon butter or corn oil
2 ears of corn, kernels removed about 1 ½ cups
1 cup cooked quinoa or rice
2 tablespoon grated Muenster Cheese
4 scallions, including some of the greens thinly sliced
2 tablespoons chopped cilantro, parsley, or basil
Preheat the oven to 375 degrees. Prepare the squash for stuffing, slicing
off the top third for a lid. Sauté the deiced gold zucchini in the butter in
a skillet over high heat until tender, about 4 minutes. Mix with the
remaining ingredients, seasoning with salt to taste. Fill the squash,
replace the tops and set in a baking dish. Add water to come about ¼ inches
up the sides of the dish and cover with aluminum foil. Bake until tender
when pierced with a knife, about 25 minutes.
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Squash Pizza with Cherry
¼ recipes Pizza Dough --Pizza
3 small to medium squash thinly slice into rounds
Olive oil for sautéing plus extra for top
Salt and Pepper
4 ounces cherry tomatoes
1 garlic clove, finely chopped
4 basil leaves torn into small pieces or very thinly sliced
2 ounces mozzarella, thinly sliced or diced
2 ounces goat cheese or feta crumbled.
Preheat the oven to 500 degrees. Roll or stretch the dough into a 10 inch
circle, set it on a floured peel or pizza pan, and let it rest for 10
Sauté the squash in 1 tablespoon olive oil in a skillet over medium heat
until tender and beginning to color, about 4 minutes. Season with salt and
pepper. Slice the tomatoes into halves or quarters and toss them with the
garlic, a little olive oil, some pepper, and half the basil. Distribute the
mozzarella and squash over the dough, and then add the tomatoes.