Zucchini and Summer Squash Recipes
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About Zucchini and Summer Squash
Zucchini and summer squash are a staple of the midsummer garden. They come in many shades of green and yellow and can be used interchangeably. They are best eaten fresh and should be stored in a plastic bag in the fridge. Zucchini and other summer squashes are great grilled, sauteed, steamed, roasted and of course made into bread.
Cheddar Zucchini Pancakes (adapted from the Cook’s Garden)
4 C grated zucchini
1/2 tsp fine sea salt
4 eggs, beaten
1/2 C white flour
4 Tbs melted butter
1 C shredded sharp cheese
oil for frying
Mix salt and zucchini and allow to drain 30 minutes. Press out any additional water. Combine zucchini, eggs, flour and butter and mix well. Fold in cheese. Use 1/4 C batter per pancake. Fry over medium heat until golden.
Basic Zucchini Bread (from Better Homes and Gardens New Cook Book):
1. In a mixing bowl combine 1 ½ cups flour, 1 tsp cinnamon, ½ tsp baking soda, ¼ tsp baking powder, ¼ tsp salt, ¼ tsp ground nutmeg.
2. In another bowl combine 1 cup sugar (I always use less), 1 cup shredded zucchini (I always use more), ¼ cup oil, 1 egg (I usually use 2), and ¼ tsp finely shredded lemon peel. Mix well.
3. Mix flour mixture and zucchini mixture until just combined. Add ½ cup chopped walnuts (sometimes I add ½ cup chocolate chips too).
4. Pour batter into a greased loaf pan and bake at 350F for 55-60 minutes or until toothpick inserted in center comes out clean. Cool completely before eating! (That has never happened in our house).
Darcie’s Zingerbread recipe
3c grated Zukes
1 tsp salt
3 c flour
4 tsp ground ginger
2 tsp baking soda
2 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
1 c softened butter
¾ c brown sugar
¾ cup molasses
2 large eggs
1 cup coffee
Dark Chocolate-Zucchini Bundt Cake from The Garden Fresh Vegetable Cookbook:
Spicy Bean & Summer Squash Stir-Fry (modified from the China Moon Cookbook)
½ pound string beans, snapped
3-4 small summer squash or zucchini, sliced
1-2 Tbs olive oil
1 Tbs minced garlic
2 Tbs minced fresh ginger
2 scallions, sliced
1 small onion, sliced
1 bunch cilantro, chopped
Sauce:
½ cup chicken broth or vegetable broth
2 Tbs soy sauce
1 Tbs rice vinegar
1 Tbs balsamic vinegar
¼ tsp hot pepper sauce
Combine sauce ingredients. Blanch string beans in boiling water until almost tender, 1-2 minutes. Drain well and set aside. Heat the olive oil and add garlic, ginger and scallions. Stir fry until aromatic, 20 – 30 seconds. Add onion and squash. Stir fry until squash is tender and onions are wilted, 5 – 10 minutes. Add the cilantro and stir. Add the beans to the pan and toss to heat through. Add the sauce, stir to coat vegetables, and fry a few minutes more until most of the liquid has evaporated. Serve hot.
Zucchini Pancakes
2 medium zucchini, grated
2 small onions, diced
2 teaspoons sea salt
4 large eggs
½ cup whole wheat flour
4 tablespoons butter, melted
Salt & pepper
½ cup Parmesan cheese
Combine zucchini and salt. Let drain 30 minutes. Beat the eggs; add zucchini, onions, flour, butter, salt & pepper and cheese. Fry 4 or 5 minutes per side, until golden. Serve with sour cream green sauce. Blend: ½ cup basil, 1 cup sour cream, 2 cloves garlic and 1 teaspoon prepared horseradish.
Paremesan crusted baked zucchini
Grilled Zucchini with Tomato and Olive Salad (adapted from Fresh From the Farmers’ Market)
Cut 1 pound zucchini into lengthwise 1/4” slices. Drizzle with olive oil and sprinkle with thyme and pepper.
Combine 3 diced tomatoes, 1 clove minced garlic, 24 Kalamata olives, 1 Tbs capers, 1 1/2 Tbs red wine vinegar, 8 torn basil leaves, 1 Tbs olive oil and salt & pepper. Grill or broil zucchini till browned, 3 minutes per side. Serve zucchini with salad spooned on top.
Veggie Mac & Cheese (adapted from A Bushel of What.com)
1 pound short pasta, cooked al dente
1 medium zucchini, shredded
1 bunch scallions, thinly sliced
2 Tbs butter
1 Tbs flour
1 C milk
1 C shredded or cubed cheese
½ C Parmesan cheese
Preheat oven to 400. Melt the butter in a saucepan, add flour and cook till golden. Add milk and cook till thickened. Combine milk mixture with pasta, veggies and shredded cheese in a greased 9x13” pan. Top with Parmesan and bake 30 minutes, until golden and bubbly. Serve hot.
Cheesy Veggie Bake
2 C sliced zucchini or summer squash
1 med. onion
1 Tbs olive oil
1 Tbs grated garlic
1 red sweet pepper
1 small eggplant, broiled
Swiss chard stems, chopped
1 tomato, sliced
1 ½ C shredded cheese
Preheat oven to 350. Combine all veggies (except tomato) in a bowl with oil. Place veggies in a 9 x 13” pan. Top with tomato slices and cover with cheese. Bake 30 minutes or until browned & bubbly.
Two-Tone Zucchini and Pepper Salad
3 med. zucchini (about 1 lb.), trimmed
3 med. yellow squash (about 1 lb.), trimmed
6 T. olive oil
1 T. sherry vinegar
Juice of 1 lemon (or more)
2 large garlic cloves
1 med. red bell pepper (cored, seeded, and sliced)
1 med. yellow bell pepper (cored, seeded, and sliced)
1/3 C. julienned fresh basil
1/4 C. minced fresh parsley (I also use dill)
Salt and pepper to taste
Cut zucchini and squash in half lengthwise and crosswise into 1/4" slices. Bring water to a boil in a veggie steamer; add zucchini and squash. Steam covered for 3 minutes or until barely tender. Remove from steamer and set aside. Combine oil, vinegar, lemon juice, and garlic in serving bowl and blend. And zucchini, squash, both peppers, and herbs; toss gently. Season with salt and pepper. Cover and chill for 1-2 hours. Thirty minutes before serving, bring salad back to room temperature. Adjust seasoning. Can be served with a meal or as an appetizer with sliced prosciutto or hard salami. Enjoy!
Zesty Zucchini Quesadillas from Simply Organic
Saute one shredded good-sized zucchini, one chopped sweet pepper and one onion until soft. Add 1/4 cup chopped fresh cilantro or parsley and a little salt and pepper and set aside. To make the salsa, combine in a small bowl: 1 large chopped tomato, juice of one lime, 1 tsp chili powder, and one chopped hot pepper. Spread 1/4 of zuke mixture on a flour tortilla and top with 1/4c shredded Monterey Jack cheese. Cover with another tortilla and cook on a large skillet for about 2 minutes on each side until cheese is melted. Cut into wedges and serve with the tomato salsa.
Zucchini and summer squash are a staple of the midsummer garden. They come in many shades of green and yellow and can be used interchangeably. They are best eaten fresh and should be stored in a plastic bag in the fridge. Zucchini and other summer squashes are great grilled, sauteed, steamed, roasted and of course made into bread.
Cheddar Zucchini Pancakes (adapted from the Cook’s Garden)
4 C grated zucchini
1/2 tsp fine sea salt
4 eggs, beaten
1/2 C white flour
4 Tbs melted butter
1 C shredded sharp cheese
oil for frying
Mix salt and zucchini and allow to drain 30 minutes. Press out any additional water. Combine zucchini, eggs, flour and butter and mix well. Fold in cheese. Use 1/4 C batter per pancake. Fry over medium heat until golden.
Basic Zucchini Bread (from Better Homes and Gardens New Cook Book):
1. In a mixing bowl combine 1 ½ cups flour, 1 tsp cinnamon, ½ tsp baking soda, ¼ tsp baking powder, ¼ tsp salt, ¼ tsp ground nutmeg.
2. In another bowl combine 1 cup sugar (I always use less), 1 cup shredded zucchini (I always use more), ¼ cup oil, 1 egg (I usually use 2), and ¼ tsp finely shredded lemon peel. Mix well.
3. Mix flour mixture and zucchini mixture until just combined. Add ½ cup chopped walnuts (sometimes I add ½ cup chocolate chips too).
4. Pour batter into a greased loaf pan and bake at 350F for 55-60 minutes or until toothpick inserted in center comes out clean. Cool completely before eating! (That has never happened in our house).
Darcie’s Zingerbread recipe
3c grated Zukes
1 tsp salt
3 c flour
4 tsp ground ginger
2 tsp baking soda
2 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
1 c softened butter
¾ c brown sugar
¾ cup molasses
2 large eggs
1 cup coffee
- Combine Zucchini and salt in colander and let drain for 30 minutes.
- Pre-heat oven to 350. Grease a 9” X 13” baking dish.
- In medium bowl whisk together flour and other dry ingredients.
- In a large bowl, cream together butter and sugar. Add eggs one at a time until well blended. Add molasses and mix well. Squeeze any excess water out of zucchini, add to bowl and mix well.
- Add flour mixture alternately with coffee mixing until just combined.
- Bake for 30-35 minutes. Enjoy warm with fresh whipped cream.
Dark Chocolate-Zucchini Bundt Cake from The Garden Fresh Vegetable Cookbook:
- Pre-heat oven 350. Butter 10” tube pan (I just used a casserole dish).
- Sift 2¼ c flour, ¾ c unsweetened cocoa powder, 2 tsp b powder, 1 tsp b soda, 1 tsp salt and ½ tsp cinnamon into a medium bowl.
- Beat together 2 c brown sugar, and ½ c butter in large bowl. Add 2 lg eggs, beat well. Beat in 3 oz baking chocolate (melted and cooled) and 1 tsp vanilla, Add flour mixture alternating with ½ cup coffee and beat until smooth. Fold in 3 cups grated Zucchini.
- Bake for 50 minutes or until knife comes out clean. Cool. And dust with confectioners sugar if you aren’t already totally sugared out.
Spicy Bean & Summer Squash Stir-Fry (modified from the China Moon Cookbook)
½ pound string beans, snapped
3-4 small summer squash or zucchini, sliced
1-2 Tbs olive oil
1 Tbs minced garlic
2 Tbs minced fresh ginger
2 scallions, sliced
1 small onion, sliced
1 bunch cilantro, chopped
Sauce:
½ cup chicken broth or vegetable broth
2 Tbs soy sauce
1 Tbs rice vinegar
1 Tbs balsamic vinegar
¼ tsp hot pepper sauce
Combine sauce ingredients. Blanch string beans in boiling water until almost tender, 1-2 minutes. Drain well and set aside. Heat the olive oil and add garlic, ginger and scallions. Stir fry until aromatic, 20 – 30 seconds. Add onion and squash. Stir fry until squash is tender and onions are wilted, 5 – 10 minutes. Add the cilantro and stir. Add the beans to the pan and toss to heat through. Add the sauce, stir to coat vegetables, and fry a few minutes more until most of the liquid has evaporated. Serve hot.
Zucchini Pancakes
2 medium zucchini, grated
2 small onions, diced
2 teaspoons sea salt
4 large eggs
½ cup whole wheat flour
4 tablespoons butter, melted
Salt & pepper
½ cup Parmesan cheese
Combine zucchini and salt. Let drain 30 minutes. Beat the eggs; add zucchini, onions, flour, butter, salt & pepper and cheese. Fry 4 or 5 minutes per side, until golden. Serve with sour cream green sauce. Blend: ½ cup basil, 1 cup sour cream, 2 cloves garlic and 1 teaspoon prepared horseradish.
Paremesan crusted baked zucchini
- Slice zukes into ¼” thick rounds
- Coat in sifted coconut flour (available from health food stores.)
- Dip in mixture of beaten eggs with splash of heavy cream
- Coat in grated parmesan cheese
- Broil 7 minutes on each side.
Grilled Zucchini with Tomato and Olive Salad (adapted from Fresh From the Farmers’ Market)
Cut 1 pound zucchini into lengthwise 1/4” slices. Drizzle with olive oil and sprinkle with thyme and pepper.
Combine 3 diced tomatoes, 1 clove minced garlic, 24 Kalamata olives, 1 Tbs capers, 1 1/2 Tbs red wine vinegar, 8 torn basil leaves, 1 Tbs olive oil and salt & pepper. Grill or broil zucchini till browned, 3 minutes per side. Serve zucchini with salad spooned on top.
Veggie Mac & Cheese (adapted from A Bushel of What.com)
1 pound short pasta, cooked al dente
1 medium zucchini, shredded
1 bunch scallions, thinly sliced
2 Tbs butter
1 Tbs flour
1 C milk
1 C shredded or cubed cheese
½ C Parmesan cheese
Preheat oven to 400. Melt the butter in a saucepan, add flour and cook till golden. Add milk and cook till thickened. Combine milk mixture with pasta, veggies and shredded cheese in a greased 9x13” pan. Top with Parmesan and bake 30 minutes, until golden and bubbly. Serve hot.
Cheesy Veggie Bake
2 C sliced zucchini or summer squash
1 med. onion
1 Tbs olive oil
1 Tbs grated garlic
1 red sweet pepper
1 small eggplant, broiled
Swiss chard stems, chopped
1 tomato, sliced
1 ½ C shredded cheese
Preheat oven to 350. Combine all veggies (except tomato) in a bowl with oil. Place veggies in a 9 x 13” pan. Top with tomato slices and cover with cheese. Bake 30 minutes or until browned & bubbly.
Two-Tone Zucchini and Pepper Salad
3 med. zucchini (about 1 lb.), trimmed
3 med. yellow squash (about 1 lb.), trimmed
6 T. olive oil
1 T. sherry vinegar
Juice of 1 lemon (or more)
2 large garlic cloves
1 med. red bell pepper (cored, seeded, and sliced)
1 med. yellow bell pepper (cored, seeded, and sliced)
1/3 C. julienned fresh basil
1/4 C. minced fresh parsley (I also use dill)
Salt and pepper to taste
Cut zucchini and squash in half lengthwise and crosswise into 1/4" slices. Bring water to a boil in a veggie steamer; add zucchini and squash. Steam covered for 3 minutes or until barely tender. Remove from steamer and set aside. Combine oil, vinegar, lemon juice, and garlic in serving bowl and blend. And zucchini, squash, both peppers, and herbs; toss gently. Season with salt and pepper. Cover and chill for 1-2 hours. Thirty minutes before serving, bring salad back to room temperature. Adjust seasoning. Can be served with a meal or as an appetizer with sliced prosciutto or hard salami. Enjoy!
Zesty Zucchini Quesadillas from Simply Organic
Saute one shredded good-sized zucchini, one chopped sweet pepper and one onion until soft. Add 1/4 cup chopped fresh cilantro or parsley and a little salt and pepper and set aside. To make the salsa, combine in a small bowl: 1 large chopped tomato, juice of one lime, 1 tsp chili powder, and one chopped hot pepper. Spread 1/4 of zuke mixture on a flour tortilla and top with 1/4c shredded Monterey Jack cheese. Cover with another tortilla and cook on a large skillet for about 2 minutes on each side until cheese is melted. Cut into wedges and serve with the tomato salsa.