Summer Squash Recipes

[mtblujeans]

These recipes come from Organic Valley and I have not tried them yet, but they sound really good:

Grilled Summer Squash

Prep Time: 10 min + grill prep
Total Time: 30 min + grill prep

7-8 medium fresh summer squash
2 Tablespoons Organic Valley Salted Butter
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1 teaspoon fresh chopped parsley

1. Melt butter and mix with oil, lemon juice and parsley.
2. Cut squash in half, lengthwise, and brush all over with the butter mixture.
3. Grill over medium-hot coals for 15 to 20 minutes, turning every few minutes, until tender when pierced.

Summer Squash Frittata For 2

2 teaspoons olive oil
2 Tablespoons chopped scallions
1/4 pound mushrooms (thinly sliced)
1 medium medium zucchini, or 2-3 small squash (thinly sliced)
1 cups swiss chard or spinach leaves (chopped)
1 Tablespoon minced fresh parsley
2 teaspoons minced fresh basil or oregano
salt and freshly ground black pepper
3 Organic Valley Large Brown Eggs
2-3 Tablespoons Organic Valley Parmesan Cheese, grated

1. Break eggs into a bowl and beat lightly with 2 teaspoons water. Set aside for a moment.
2. Heat the olive oil in a 10-inch skillet over medium-high heat. Add onion and mushrooms and sauté for two minutes. Add the squash, chard, parsley, basil, salt, and pepper. Sauté for about 2 minutes, or until the vegetables are crisp-tender. Pour in the eggs, cover and cook for about 2 minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set.

Summer Squash Pancakes

3 cups summer squash, grated
1/2 teaspoon salt
2 Tablespoons fresh parsley (minced)
2 cloves garlic (minced)
3/4 cups Organic Valley Parmesan cheese, grated
1 Organic Valley Large Brown Egg
1 cup organic flour
1 teaspoon baking powder

1. Mix all ingredients. Drop by spoonfuls into oiled skillet. Cook. Turn once when golden.

Note:

May be reheated in oven.

Zucchini Bread

3 Organic Valley Large Brown Eggs
1 1/4 cups turbinado (or raw) sugar
1 cup organic apple sauce (or organic vegetable oil)
2 cups zucchini or yellow squash (grated)
2 cups flour (can use 1 cup whole wheat flour and 1 cup rice flour)
1/2 teaspoon baking powder
1 teaspoon salt & Pepper to taste
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup pecans (can use walnuts)
1 cup raisins
1 cup coconut (optional)

1. Mix eggs, sugar, applesauce (or oil), and zucchini. Sift dry
ingredients, and add to liquid. Add vanilla, nuts, raisins and coconut.
2. Grease and flour 2 loaf pans; pour in mixture. Bake at 325 degrees for 1
hour. Remove, cool, and enjoy!

Does anyone else have some recipes for that fresh summer squash they would like to share??

 

[mtblujeans]

This recipe for Zucchini Fritters comes from American's Test Kitchen:

Be sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Don’t let the squeeze-dried zucchini sit on its own for too long or it will brown. These fritters are great warm or at room temperature, and can be served as a side dish or as a meze with cocktails. Serve with Tzatziki Sauce (see related recipe) or plain with lemon wedges. This recipe is from The Best International Recipe.

Makes 12 fritters, serving 4 to 6
1 pound zucchini (about 2 medium), trimmed
1 teaspoon table salt
8 ounces feta cheese , crumbled (about 2 cups)
2 scallions , minced
2 tablespoons minced fresh dill
2 large eggs , lightly beaten
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/4 teaspoon ground black pepper
1/4 cup unbleached all-purpose flour
6 tablespoons olive oil
1 lemon , cut into wedges (for serving)

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Following the illustration below, shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid.

2. Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.

3. Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-tablespoon-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.

4. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 tablespoons oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.

STEP BY STEP (the web site has illustrations): To Shred Zucchini for Sautéing or Pan-Fying

1. Shred trimmed zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk.
2. Wrap shredded (and drained, if instructed) zucchini in towels to squeeze out the excess liquid. Proceed immediately with recipe.