Zucchini & Summer Squash

~ Pumpkin ~ Vegetarian ~ Squash ~

Zucchini

Zucchini are very versatile. They can be steamed, boiled, fried, breaded and deep-fried, sauteed, shredded, grated, stuffed, or made into soups. They can be sliced and eaten raw with a dip. They can be baked, pickled, put into pancakes and muffins. Romans deep fry the flowers, fiori di zucca. Large zucchini can often be purchased very inexpensively from roadside stands. They are wonderful for grating for soups or pastas. They are called courgettes in France. England and former colonies also use this term for them. For more information see http://en.wikipedia.org/wiki/Zucchini.

  1. Roasted Zucchini & Summer Squash with Fresh Thyme
  2. Creamy Zucchini Alfredo
  3. Curried Zucchini Soup
  4. Soft Zucchini with Harissa, Olives and Feta
  5. Heidi's Sautéed Zucchini
  6. Zucchini Carrot Muffins
  7. Zucchini and Farfalloni
  8. Penne with Zucchini, Fresh Herbs, and Lemon Zest
  9. Curried Chickpeas with Spinach and Zucchini from Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible by Faye Levy
  10. Innuendo Squash from The Language of Baklava by Diana Abu-Jaber (249)
  11. Tri-Tip and Zucchini Skewers with Smoked Paprika Aioli from Weber's On the Grill Steak & Sides by Jamie Purviance
  12. Chicken and Zucchini Kebabs from Chef Jamie Oliver

 

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Roasted Zucchini & Summer Squash with Fresh Thyme [Vegetables] [Italian] [Pasta]

A simple side which goes well with A16's Braised Halibut with Pistachios, Preserved Meyer Lemon, and Capers.

Ingredients

2 zucchini, cut into 2" wedges
2 summer squash, cut into 2" wedges
olive oil
salt & pepper
1 tablespoon fresh thyme, chopped

Directions

    1. Pre-heat oven to 425
    2. Toss wedges veggies with olive oil, salt & pepper
    3. Roast for 15 minutes - then add thyme and toss
    4. Roast for another 15 minutes (or until edges are brown & crisp!)

Source:

Posted Two Blue Lemons blog
URL http://www.twobluelemons.com/2009/05/a16s-braised-halibut-with-pistachios.html

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Creamy Zucchini Alfredo   [Vegetarian]   [Pasta] -

Version I

Ingredients

Creamy Shrimp Fettucine1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Source: All Recipes http://allrecipes.com/Recipe/Zucchini-Alfredo/Detail.aspx

Version II with Tomato and Evaporated Milk

Ingredients:

Serves 4

1 (12 ounce) package uncooked egg noodles

2 cloves garlic, minced (or 1 tsp. minced garlic in a jar)
1 Tbs. liquid Butter Buds (or fat free chicken broth, or water, or just use oil)
1 can (14 1/2oz) chunky stewed tomatoes
1/2 cup evaporated skim milk
3/4 cup chopped green onions
1/4 cup fat free Parmesan cheese, or regular Parmigiano-Reggiano
2 Tbs. flour
4 cups shredded zucchini
1/4 tsp. red pepper (optional)

Directions:

Sauté garlic and zucchini in oil, and cook 10 minutes, until some of the moisture has evaporated. Stir in tomatoes: simmer 5 minutes. Blend in skim milk, flour and green onions. Add red pepper now (if you want to add a little spice) Sprinkle in Parmesan cheese. Heat until smooth and blended. Do Not Boil.

Serve over cooked fettucine.

Version II based on Creamy Shrimp Fettucine 2 ways

Lee only uses imported Parmigiano-Reggiano

 

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Curried Zucchini Soup  [Vegetarian]   [Soup]

Curried Zucchini SoupPREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 jalapeño, chopped fine
1 tablespoon curry powder
a sprinkle of cayenne or chipotle pepper powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock or vegetable broth
optional potato slices or left over mashed potatoes for thickening

Directions

  1. Heat the oil in a large pot. Stir in the onion and jalapeño, and season with curry powder, cayenne, and salt.
  2. Cook and stir until onion and jalapeño are tender. Stir in zucchini, and cook until tender.
  3. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  4. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
  5. If you want, add some potato, however do not use blender. With potato, it is best to put through a purée mill.

Source: based on http://allrecipes.com/Recipe/Curried-Zucchini-Soup/Detail.aspx

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Soft Zucchini with Harissa, Olives and Feta  [Vegetarian]   [North Africa]

Serves 4 - 6

This recipe was one of the five zucchini dishes that Gabrielle Hamilton, the chef/owner of Prune in New York City (and Melissas beloved sister) prepared during her battle against Iron Chef Bobby Flay on that popular television program. Gabrielle managed to slay Flay in that episode, and you'll see why once you taste this sensuous dish. Harissa, the deep red spicy North African chile paste, was her secret weapon.

Ingredients

1/4 teaspoon caraway seeds or a combination of fennel and cumin seeds
1 clove garlic
Salt and pepper
Juice of 1 lemon
2 tablespoons harissa paste
6 tablespoons really good
extra-virgin olive oil, plus a bit more for drizzling at the end
4 zucchini, sliced into thick rounds
Handful cured olives, a combination of oily and briny ones is nice, pitted
1/2 cup coarsely crumbled feta
Small handful parsley leaves, chopped
Rind of a quarter of a preserved lemon, chopped

  1. Toast the caraway seeds in a small heavy skillet over medium heat just until they are fragrant, 1 - 2 minutes. Put the toasted seeds in a mortar and crush them with the pestle. Add the garlic and a good pinch of salt and crush the mixture into a paste. Stir in the lemon juice, harissa, and oil. Season with salt.
  2. Bring a pot of heavily salted water to a boil. Add the zucchini and cook until very tender and soft but definitely not falling apart, about 5 minutes. Drain well, then put the zucchini into a wide bowl and gently toss with the harrisa vinaigrette while still warm.
  3. Dress the zucchini with the olives, feta, parsley, and preserved lemons, finishing the dish with a good drizzle of olive oil.

Source: Canal House Cooking, Vol. 1 by Christopher Hirsheimer and Gabrielle Hamilton
posted on line at http://www.food52.com/the_piglet/judgement/canal_house_cooking_vs_salt_to_taste