More Summer Squash Recipes


Grandmother Sandrock’s Zucchini Soufflé

  • 1 lbs zucchini
  • 1/3 cup olive oil
  • 1 clove minced garlic
  • 1 onion, chopped fine
  • ½ cup grated Parmesan cheese
  • 1 well-beaten egg

Boil, drain and mash zucchini. Cook onion and garlic in oil until softened. Mix all ingredients with eggs and cheese. Place in greased casserole dish, sprinkle with more Parmesan and bake at 350 for 40 minutes (or until set).

Squash and Zucchini Cakes

  • 3 medium zucchini
  • 3 medium yellow squash
  • 1 cup toasted bread crumbs
  • 1 cup shredded Parmesan
  • 1/3 cup minced sweet onion
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup (1 stick) butter
  • Marinara sauce, 1 to 2 cups

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly. In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned. Place onto serving platter and serve with marinara sauce.

Zucchini Blossom Fritters

  • 7-8 squash blossoms
  • 1 clove garlic, peeled and sliced thin
  • 1 tablespoon olive oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh basil or parsley leaves, plus more for garnish
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 egg
  • 1/2 cup milk
  • Coconut oil or lard for frying

Prepare the squash blossoms by inspecting each flower for dirt, or bugs. Give them a gentle rinse with water and dry with paper towels. Remove the pistil from inside each flower; cut a slit alongside the length of each flower to make removal easier. Remove the little green spikes from around the stem of the flowers. Saute the blossoms with the garlic and olive oil over medium high heat until softened and lightly browned. Remove from the skillet and chop coarsely. Transfer to a bowl and add in the chopped basil leaves, Parmesan cheese, egg and milk. Use a fork to gently beat the ingredients together. In a separate bowl, whisk together the flour, baking powder and salt. Pour the wet ingredients into the bowl and stir to combine. The mixture should be slightly thicker than a pancake batter. If needed, add in a bit more milk. Pour enough oil or lard into a skillet to coat the bottom by about 1/4″; heat over medium high heat. Scoop the batter by the heaping tablespoonful and drop into the hot oil. Use the back of a spoon to flatten each fritter slightly. Cook until golden brown, about 3 minutes. Flip the fritter over and brown the other side. Transfer to a paper towel lined plate. Sprinkle lightly with some coarse salt, and chopped fresh basil. Serve while hot.

Squash Blossoms Stuffed with Zucchini, Sweet Corn and Chèvre

  • 1 tablespoon olive oil, plus more for brushing the blossoms
  • 1 large fresh or cured shallot or spring onion, diced
  • 2 medium zucchini, diced
  • 1/4 teaspoon salt
  • kernels from 1 ear of corn
  • 4 ounces fresh chèvre (goat cheese)
  • 3 tablespoons chopped fresh basil
  • 16 – 18 squash blossoms, free of bugs, stamen snapped off
  • 1 tablespoon olive oil, plus more for the arugula
  • 1/2 pint cherry tomatoes, halved
  • salt and pepper
  • 1-2 cups baby arugula
  • lemon juice

Heat the oil in a wide skillet over a medium flame. When the oil shimmers, add the shallot. Cook for about 10 minutes, until translucent and tender. Add the zucchini and salt, and cook, stirring occasionally, until tender, 5 minutes. Add the corn and cook for 1 minute longer. In a medium bowl, stir together the cooked veggies with the chèvre and basil. Set aside. Bring a large saucepan of salted water to a boil. Prepare a medium bowl full of ice water. Drop the blossoms into the boiling water a few at a time and cook for 10 seconds. Lift them out and drop them into the ice water. Preheat the oven to 350º. Brush a baking sheet with olive oil. With the blossoms still submerged (the petals are easier to separate under water), carefully open up one of the blossoms and drape the petals over your hand, then lift it out of the water, tilting it to drain. Place 1 tablespoon of the chèvre mixture inside the blossom, then close the petals around it, and place it on the baking sheet. Repeat with the remaining blossoms. (The blossoms can be covered and refrigerated for up to 8 hours at this point.) Brush the blossoms with a bit of olive oil and sprinkle with a few pinches of salt. Bake in the oven for 5-7 minutes, until heated through. Meanwhile, warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, tossing, until warm and beginning to release some of their juices, a few minutes. Season with salt and pepper to taste. Toss the arugula in a medium bowl with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper. When the blossoms are hot, divide the arugula among 4 to 6 plates. Top with 3-4 blossoms, then spoon the warm cherry tomatoes over the blossoms.

Pasta with Corn, Zucchini, Squash Blossoms and Cheese

  • 8 ounces maltagliati, penne or rotini pasta
  • 3 tablespoons extra-virgin olive oil divided plus more for garnish
  • 2 medium leeks, trimmed, cut in half lengthwise and sliced into half moon shapes
  • kosher salt and freshly ground black pepper
  • 4 garlic cloves thinly sliced
  • 1/2 pound baby zucchini trimmed and thinly sliced
  • Kernels from 2 corn cobs (about 2 cups)
  • About 12 fresh squash blossoms
  • 2 tablespoons unsalted butter
  • 2 tablespoons thinly sliced fresh chives or chervil
  • 1 tablespoon minced fresh tarragon leaves
  • 12 fresh basil leaves torn just before serving
  • 2 ounces ricotta salata cheese, thinly sliced

Cook pasta until al dente, about 8 minutes or according to the package directions. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. When the oil shimmers, add the leeks, season with salt and pepper and cook until golden brown, about 5 minutes. Stir in the garlic and zucchini, plus 1 tablespoon of the oil and cook until the zucchini are golden brown, about 3 minutes. Stir in the corn and turn off the heat. Clean blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Pull off the leaves at the bottom of the blossoms, and remove the stems. Using a damp paper towel, remove any dirt from the petals. Tear the squash blossoms into strips and stir into leek mixture. Drain the pasta, reserving 1 cup pasta water. Return pasta pot over the stove and add half of the pasta water with the butter. Cook over medium-high heat until reduced by 1/3 and emulsified. Stir in pasta and zucchini mixture and stir until coated — add more pasta water if necessary so that each noodle is well coated. Add herbs, stir briefly, taste and add more salt and pepper, as desired. To serve, place pasta in bowls, top with ricotta salata, drizzle with remaining olive oil, and serve immediately.

Squash Blossom Quesadillas

  • 12 squash blossoms
  • 6 6-inch corn tortillas
  • 1 1/2 cups coarsely shredded Cheddar or Jack cheese
  • 1 tablespoon cilantro leaves, chopped
  • Freshly ground black pepper, to taste

Carefully look over each squash blossom and brush off any dirt or small bugs you find. Carefully trim the stems and stamens. Resist the urge to wash the squash blossoms. They’re quite delicate and will easily tear and potentially fall apart. Warm a cast-iron skillet or other heavy pan over medium heat. Place 1 tortilla in the warm pan and heat, turning once, for about 15 seconds on each side to soften. Sprinkle about 1/4 cup cheese, 1/2 teaspoon cilantro, and some pepper on half the tortilla. Place 2 squash blossoms on top of the cheese, arranging the flower petals at the edge of the tortilla so they peek out slightly. Fold the tortilla in half and press down lightly with a spatula. Cook for about 1 minute, then flip and cook the other side for 1 minute more, until the tortilla is thoroughly warmed and the cheese has melted. Transfer the quesadilla to a paper towel-lined plate and repeat to make 5 more squash blossom quesadillas. Serve warm.

Stovetop Casserole

  • 1 pound sausage
  • 1 Tbs tallow or lard
  • 3 medium zucchini, thinly sliced
  • 1 medium onion, chopped
  • 2 cups canned stewed tomatoes, cut up if not already diced
  • 8 ounces cooked long grain brown rice
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup shredded sharp cheddar cheese

In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Drain and remove sausage from pan. In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

Zucchini Freezer Casserole

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded whole milk mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cups tomato sauce

Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes. Meanwhile cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350° F. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.

Zucchini Almond Cake

  • ½ cup melted butter
  • 1 ¾ cups sugar
  • Pinch salt
  • 4 eggs
  • 1 cup almond flour
  • 1 cup all purpose flour
  • 1 ½ cups shredded zucchini

Whisk butter, sugar and salt. Beat in eggs, one at a time. Stir in flours, then zucchini. Butter and flour a 9-inch cake pan, line with parchment paper. Bake at 325° F until golden, about 40-45 minutes.

Zucchini Bread

This is the “Cook’s Illustrated” recipe, which I think is much better than the old classic made with vegetable oil. For some reason, the zucchini in this bread is really bright green, as opposed to the more subdued drab olive in the usual zucchini bread. It also makes good muffins.

  • 2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting the pan
  • 1 pound zucchini, washed and dried, ends and stem removed, cut in half lengthwise, and seeded if using large zucchini
  • 3/4 cup (5 1/4 ounces) sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 plain non-fat yogurt
  • 2 large eggs, beaten lightly
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled

Adjust an oven rack to the middle position and heat the oven to 375 ° F. Grease the bottoms and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. Shred the halved zucchini on the large holes of a box grater or use a shredding attachment on a food processor. Toss zucchini in a large bowl with 2 tablespoons of sugar. Spread zucchini/sugar mix in a fine-mesh strainer over a large bowl and allow to drain for 30 minutes. Whisk flour, baking soda, baking powder and salt in a large bowl until combined. Set aside. In a small bowl, whisk sugar, yogurt, eggs, lemon juice and melted butter until combined. Set aside. After the zucchini has drained, place the zucchini in a double-layer cheese cloth and squeeze it until as much water is drained out as possible. Stir the zucchini and the yogurt mixture into the flour mixture until combined. (The texture will be fairly thick.) Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. 50-60 minutes, rotating the pan halfway through the baking. Cool in pan for 10 minutes, then remove from pan and transfer to a wire rack to cool for at least 1 hour before serving. The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

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