Summer Squash and Zucchini Recipes III

 

Here it is, the final installment of recipes that were housed on the old Genuine Faux Farm website.  Now that I've got them all moved to the blog, I can complete the process of removing that site.  If you are interested in viewing the other posts, go to our Culinary Corner tag and each of the posts can be viewed, most recent first.  You may even find some gems from years ago that were posted on the blog!

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Zucchini/Summer Squash Stir Fry

1 medium summer squash, cut in half and into ¼ inch think half circles
1 medium zucchini, cut into ¼ inch think circles
4 cloves garlic, diced
1 medium or large onion, cut into thin rings or half rings
2 Tbsp Olive oil or butter
Sea salt and fresh ground pepper, to taste

Add all ingredients except salt and pepper to large skillet.  Sautee over medium high heat until vegetables are tender, stirring often to prevent sticking.  Add ¼ water to pan if veg is sticking or you desire a more steamed texture.  Add salt, pepper and other spices (oregano and marjoram are good) to taste.  Serve immediately while still hot.

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Zucchini/Summer Squash Grilled

1 medium summer squash, cut into wedges (similar to potato wedges)
1 medium zucchini, cut into wedges
3 Tbsp olive oil
Salt, pepper, oregano, marjoram and/or thyme

Place vegetables in a 9x13 inch cake pan. Toss vegetable wedges in oil.  Sprinkle on spices and toss to mix.  Place vegetables directly on the grill.  Turn after 5 minutes.  Check after 5 more minutes – they are done when they are very soft when poked with a fork.  (Keep an eye on them so they don’t burn).

Zucchini Muffins

2 large eggs
1/2 C. vegetable oil
1 C. brown sugar
1/2 tsp. vanilla extract
2 C. grated zucchini (I almost always use 2.5 C--they just need to cook a couple minutes longer.)

1 C. unbleached flour
1 C. whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

optional: 1/2 tsp. cardamon, 1/2 C. raisins or currants, 3/4 C. chopped nuts

Preheat the oven to 350.

Mix together the wet ingredients (first group in the list). In a separate bowl, whisk together the dry ingredients. Stir the dry ingredients into the wet ingredients and mix until just combined.
Spoon the batter into greased or paper-lined muffin tins, and bake for 20-25 minutes. A toothpick inserted into the muffin should come out clean when they are done. Makes 1 dozen muffins.

It is possible to make these without the whole wheat flour, but you need to use only 2 C. of zucchini, and you may want to cut back a little on the oil.

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Cool Zucchini Slaw
1 1/2 pounds zucchini (3 medium), grated
1 medium sweet onion,  very thinly sliced
1 1/2 teaspoons coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
Salt & freshly ground pepper to taste
1. Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.
2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.

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Zucchini Marinara

Cut up Zucchini into chunks and toss into cooked Marinara (tomato sauce with garlic, basil, anchovies). Cook 15-20 minutes until soft.

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Zucchini “Hummus”

Good use of an abundance of large zucchinis!

1 cup roasted shelled sunflower seeds, soaked for several hours or overnight

• Olive oil
• 2 cups chopped yellow onion
• 2 teaspoons chopped garlic
• 4 cups peeled and diced zucchini
• Juice from 1 lemon
• 2 tablespoons tahini (sesame butter)
• 2 tablespoons reduced sodium soy sauce

Sauté onions and garlic in olive oil over medium heat until onion begins to soften. Add zucchini and sauté until veggies are very soft and beginning to brown. Remove from heat.

Drain sunflower seeds. Combine remaining ingredients in pan with veggies. Place all ingredients in a blender or food processor (you may need to do in batches). Blend until smooth. Chill.

Serve with pita chips or veggies or use as a sandwich spread.

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Vegetable Cheesecake

Ingredients:
3 cups (packed) coarsely grated zucchini
a little salt
2 Tbsp. olive oil
1 c. minced onion
1/2 t. salt
1 c. grated carrot
2 Tbsp. unbleached all purpose flour
2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
5 med cloves garlic, minced
1/4 c. minced fresh parsley
1 Tbsp. lemon juice
3 c. (1 1/2 lbs.) ricotta cheese
1 c. (packed) grated mozzarella cheese
1/2 c. grated parmesan
3 large eggs, beaten
black pepper to taste
2 med-size tomatoes, sliced in wedges or rounds halved to make D's
3-4 Tbsp. bread crumbs

(note: this can be done without bread crumbs and flour (though it will suffer cohesion-wise a little), also can remove basil & garlic, & salt and use 3-4 Tbsp pesto)

Grate vegetables.  If you have a processor, you can grate the carrots & zucchini, separately or together, and put aside, then mince the onion (and garlic), all without rinsing.

Put the grated zucchini (and carrot, if you did it together) in a colander over a sink.  Salt lightly and let stand 15 minutes.  Squeeze out extra moisture.

Preheat oven to 375.  Use a little olive oil to oil the bottom of a 9-inch springform pan.  (Pastry brush works well; be sure to do wall/bottom corner)

Heat remaining oil in a large, deep skillet.  Add onion (and salt) and saute over medium heat about 5 minutes.  Add zucchini, carrot, flour (if necessary) and dried herbs (and/or pesto).  Cook, stirring, over low heat for about 2-3 more minutes.  Remove from heat and stir in garlic, parsley, and lemon juice.

Beat eggs in a large bowl.  Add cheeses and beat vigorously (by hand is okay) for a minute or two.  Add vegetable mixture and mix well.  Season to taste with black pepper, and salt if necessary.

Transfer to prepared pan and arrange tomato slices on the top.  Sprinkle with bread crumbs if desired.

Bake on center rack (with a pan underneath in case of leakage) for 50 minutes plus.   Cool at least 20 minutes before springing the pan sides.  Serve at any temperature!