Healthy Mediterranean Cooking at Home

Tag Archives: Summer squash

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The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes are relatives of melons and cucumbers and come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. All parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.

When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are small may be inferior in flavor.

Summer squash is very fragile and should be handled with care as small punctures will quickly lead to decay. They should be stored unwashed in an air-tight container in the refrigerator, where they will keep for a week.

The three most common varieties of summer squash are zucchini, yellow crookneck and straightneck squash and pattypan.

squashgreen
The plain green zucchini is a prolific producer and the most popular summer squash in the US. There are many varieties and colors of zucchini, including two-toned green zucchini with raised ribs that make star shapes when sliced. Baby zucchini (2-3 inches) are also sold as a delicacy, sometimes with the blossoms still attached.

squashyellow
Yellow Squash are solid light yellow. Some varieties have bumps or warts and others are shaped like small bowling pins.

squashpattypan
Pattypan squash are like little flying saucers with scalloped edges. They have a delicious, nutty crunch and are great sliced in half and grilled, or stuffed or chopped and sautéed quickly with fresh herbs.

Since summer squash is in season now and quite reasonably priced, pick some up on your next trip to the market and make some of the Italian flavored recipes below.

squash1

Summer Squash Salad

Ricotta salata cheese is a variation of ricotta that has been pressed, salted and dried.

4 servings

Ingredients

  • 2 medium zucchini
  • 1 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Directions

Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.

Place zucchini and squash in a medium bowl and toss with the salt.

Combine basil and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.

Pour over the squash and toss.

Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.

Divide the salad among 4 serving plates. Top each serving with cheese and prosciutto.

squash2

Lemony Squash Risotto

4 servings

Ingredients

  • 5 teaspoons extra-virgin olive oil, divided
  • 2 (8-ounce) zucchini, halved lengthwise and diced
  • 2 (8-ounce) yellow squash, halved lengthwise and diced
  • 5 cups vegetable or chicken broth
  • 1/2 cup finely chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
  • 1/4 cup chopped fresh chives, plus extra for garnish
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

Directions

Heat a skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat.

Add the diced squash to the pan; cook for 5 minutes or until lightly browned, stirring occasionally. Set aside.

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots and cook for 3 minutes or until tender.

Stir in rice and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly.

Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total).

Stir in squash; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients. Garnish with chopped chives.

squash3

Zucchini Cakes with Spicy Marinara Sauce

2 servings

Ingredients

  • 2 cups shredded zucchini
  • 1/2 cup grated onion
  • 1/4 cup Panko bread crumbs
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons extra-virgin olive oil
  • Spicy Marinara Sauce, recipe below
  • Shredded Parmesan cheese
  • Chopped fresh parsley

Directions

Drain shredded zucchini and onion on paper towels to remove excess moisture. Transfer vegetables to a large bowl; stir in panko.

Whisk together egg, salt and baking powder in a small bowl; stir into the zucchini mixture.

Heat oil in a nonstick skillet over medium heat. When the oil is hot, drop mounds of zucchini batter into the skillet using a 1/3-cup measure.

Fry cakes until golden, about 4 minutes per side. Transfer cakes to a paper-towel-lined plate.

Serve zucchini cakes with the spicy marinara sauce garnished with Parmesan and chopped parsley.

Spicy Quick Marinara Sauce

Ingredients

  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoon tomato paste
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine
  • 1 cup canned diced tomatoes
  • 1 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Kosher salt to taste

Directions

Sauté onion and bell pepper in oil in a saucepan over medium-high heat for 3 minutes. Add tomato paste and garlic; cook for 1 minute.

Stir in wine, tomatoes, vinegar and hot pepper flakes. Simmer sauce for 5 minutes; season with salt. Keep sauce warm until ready to serve.

squash4

Mediterranean Summer Squash Gratin

Ingredients

  • 2 onions halved and sliced thin
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon minced, fresh oregano
  • 1/2 cup dry white wine
  • 1/2 cup pitted Kalamata olives, chopped fine
  • 1/4 cup chopped fresh basil  
  • 1 1/2 pounds zucchini sliced 1/4-inch thick
  • 1 1/2 pounds yellow squash sliced 1/4-inch thick
  • 1 cup Panko bread crumbs
  • 1 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, melted
  • Cooking spray
  • Salt and pepper

Directions

Toss zucchini and yellow squash with 1 teaspoon salt in a large bowl. Let rest 30 minutes. Drain in a colander. Arrange zucchini and yellow squash on a triple layer of paper towels, then cover with another triple layer of paper towels. Press slices firmly to remove as much liquid as possible.

Heat oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are soft and golden brown, 15 to 20 minutes.

Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until evaporated, about 3 minutes. Off heat, stir in olives and basil; set aside.

Adjust oven rack to middle position and heat the oven to 450°F. Spray the bottom and sides of a 13 x 9-inch baking dish with cooking spray.

Combine panko, Parmesan and 1/2 teaspoon pepper in a bowl. Evenly coat the bottom of the baking dish with 6 tablespoons of the panko mixture.

Stir melted butter into the remaining panko mixture and mix until well combined; set aside.

Arrange half of the squash over the bottom of the prepared dish. Sprinkle 1/4 cup panko mixture evenly over the squash. Spread onion mixture in an even layer over the crumbs.

Arrange remaining half of the squash over the onion mixture. Cover with aluminum foil and bake until just tender, about 15 minutes.

Remove the baking dish from oven and sprinkle remaining panko mixture evenly over the top. Bake, uncovered, until bubbling around the edges and the crumbs are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.

squash5

Italian Sausage Stuffed Pattypan Squash

6 servings

Ingredients

  • 6 medium pattypan squash
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound Italian pork sausage, casings removed
  • Fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon tomato paste
  • 1 medium to large tomato, seeded and diced
  • 1/2 cup dry white wine
  • 1 cup Panko bread crumbs
  • 1/4 cup chopped parsley
  • 1/2 cup shredded Parmesan cheese

Directions

Fit a large pot with a steamer basket; add water just up to the basket and bring to a boil. Add pattypan squash, cover, and steam until tender, about 10 minutes.

Let squash cool to the touch. Trim the stems and cut each squash in half crosswise.

Using a spoon, hollow out the inside and set the pulp aside. Place squash halves in a baking dish.

Preheat oven to 350 degrees F.

Heat oil a large sauté pan over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute.

Add sausage and cook until no longer pink, about 10 minutes. Season with salt and pepper.

Add tomato paste, fresh tomato, squash pulp and wine. Simmer until liquid has reduced, about 20 minutes. Remove from the heat and stir in bread crumbs and parsley.

Fill squash halves with the meat mixture. Top each with shredded Parmesan. Bake until heated through and cheese has melted, about 20 minutes.


Warm weather doesn’t mean you put comforting foods like soup on the back burner. There are a variety of soups that are hearty, healthy, and refreshing. Summer soups are especially great for vegetarians, since they usually don’t involve any meat (you can substitute vegetable stock for chicken stock in any recipe). Two brands of store bought vegetable broth, I find full of flavor are Imagine and Pacific.

Soups are very easy to digest and a large pot of soup is a very affordable way to feed a family or a group of people. Soup stretches a little meat a long way.

Soup is easy to make and it is a complete one-pot meal with minimal effort and minimal clean up.
It is a quick meal for any time of the day. Simply heat and eat. Soup is also an easy lunch to take to work.

Here are some suggestions to try and they are probably soups you have eaten in the past.
1) Gazpacho
Gazpacho is a chunky vegetable soup popular in Spain. You can make it with tomato, which is the most common, or with radishes or watermelon.
2) Sweet Fruit Soups
Using yogurt, you can create a chilled melon soup or a strawberry orange soup. Using lemon juice and sparkling wine, you can create sparkling pineapple soup.
3) Vegetable soups
Avocados, potatoes, spinach, carrots, asparagus, and fennel can all be the star ingredient of a summer soup. Many can be chilled and served that way.

The abundance of summer local vegetables are perfect for soups and are a delicious way to use up this bounty. Whether you’re using fruits, vegetables, or a combination of both, you’re likely to come across some interesting flavors you haven’t experienced before. Spicing your summer soups up with cayenne, cinnamon, pepper, and garlic will add to the number of unique combinations you have available to enjoy.

Following are some summertime soup recipes that you might not have had before.

Golden Summer Squash & Corn Soup      

4 servings, scant 1 cup each

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash, (about 1 pound), diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 1- 14-15 ounce can reduced-sodium chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels, (from 1 large ear; see Tip)
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions:

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and cheese.

Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.

Cold Tomato Basil Soup

Ingredients:

  • 2 pounds tomatoes
  • 1 bunch fresh basil, chopped
  • 2 cups vegetable broth
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Directions:

Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.
Transfer to a large saucepan and simmer over low heat for 10 minutes.
This quick and easy tomato soup is delicious hot or cold. Makes four servings.

Meatball and Zucchini Soup

Ingredients:                                                                                                                                                                                                                                                                      

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 1-32 oz carton low sodium chicken or beef broth
  • 2 tablespoons long grain rice
  • 3/4 pound zucchini, cut in half lengthwise and thinly sliced
  • Salt to taste
  • Meatballs, recipe below
Directions:
 

In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, broth, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes).Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Season to taste with salt and serve.

Meatballs

  • 1 egg or 1/4 cup egg substitute
  • 3/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup soft bread crumbs
  • 1 pound ground lean beef or turkey or chicken
  • fresh ground black pepper

Directions:

In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in meat. Shape into 3/4-inch meatballs.

Fresh Summer Minestrone

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup dried white beans, soaked overnight
  • 1/2 pound new or Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 2 small carrots, cut into ½-inch pieces
  • Salt
  • 3 medium tomatoes
  • 1 cup fresh corn kernels (cut from about 1 medium ear of corn)
  • 1 cup fresh or frozen peas
  • 2 ounces spinach leaves, trimmed and sliced into thin strips (2 cups)
  • Freshly ground black pepper
  • Extra-virgin olive oil for drizzling
  • 2 heaping tablespoons mixed minced herbs such as basil, marjoram or oregano, thyme and flat-leaf parsley
  • dash of crushed red pepper flakes

Directions:

Bring 3 cups water to boil. in a saucepan or kettle

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add beans and boiling water; bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.

Add potato and carrot; continue to cook, covered, until beans are tender, about 40 minutes more.

Meanwhile, bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/2-inch pieces.

When beans are tender, add tomato, corn, peas and spinach; simmer uncovered for 5 minutes. Season with salt and pepper. Serve warm or room temperature, drizzled with oil and sprinkled with herbs and extra pepper.

Chicken & Barley Soup          

Makes 4 servings, about 2 cups each

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, divided
  • 6 cups reduced-sodium chicken broth
  • 1 large bone-in chicken breast (10-12 ounces), skin removed, trimmed
  • 1/3 cup pearl barley
  • 2 cups diced plum tomatoes
  • 1 cup trimmed and diagonally sliced asparagus (¼ inch thick)
  • 1 cup fresh or thawed frozen peas
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper to taste
  • 1/2 cup lightly packed torn fresh basil leaves
  • 1 strip orange zest (1/2 by 2 inches)

Directions:

1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.

2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.

3. When the barley is done, add the chicken, tomatoes,, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.

4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

Seafood Chowder                                                                                                                 

Ingredients:

  • 1 pound white fish ( ex. haddock, cod, grouper), cut into small pieces
  • 1 pound shelled and deveined shrimp, cut into thirds
  • 1 1/2 cups water or fish stock or clam broth
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 clove garlic, minced
  • 1 onion peeled and finely chopped
  • 1 celery stick, finely diced
  • 1 small green bell pepper, finely diced
  • 1 pound peeled, diced Yukon Gold potatoes
  • 1 cup fresh corn kernels
  • 2 tablespoons flour (Wondra is good for sauces)
  • 2 cups skim milk
  • 1 tablespoon butter
  • Chopped parsley and basil

Directions:

Heat oil in a soup pot and add the onion, bell pepper and celery and cook gently. Add the garlic, potato, corn and coat in the fat.
Sprinkle in the flour and stir well, simply stir Wondra into the cold broth and whisk into the soup.
Gradually add the fish stock, stirring all the time until flour is dissolved. Cook at a simmer for about 25 minutes.
Add the fish and shrimp and cook for 5 mins.
Warm the milk and butter  in a glass measuring cup in the microwave and pour very slowly into the soup when the potatoes are soft. Top each bowl with some chopped herbs.


Summer Squash Basics

When European explorers came to the America’s, squash was one of the 3 major foods the native Indians used, along with beans and corn. Europeans had never seen them before, so they thought they were melons. Squash seeds have been found in Archeological digs in Mexico that date back to between 9000 and 4000 B.C.  Columbus brought squash seeds back to Europe following his explorations in the Americas.

There are many varieties of summer squash, including zucchini, crookneck, sunburst, yellow and patty pan squash. Summer squash is picked in the summer before it has ripened, whereas a winter squash is picked when it is fully ripe. Summer squash is eaten cooked, grilled or raw. Even the skin is edible in summer squash.

Zucchini comes from the Italian Zucca that means squash. Though squashes didn’t originate in Italy, it is believed that the Italian name was adopted because the Italians are credited with developing this food. The zucchini as we know it wasn’t used in this form until the late 1800’s in Italy, probably near Milan, because many of the early varieties are named after nearby Italian cities.

Zucchini is simply an elongated, cylindrical, usually green variety of summer squash. There are three varieties of zucchini: Elite, Senator and Spineless Beauty. The Senator and Spineless Beauty are both hybrids and take less time to harvest, on average a week less than the Elite Zucchini.

Yellow squash belongs to the summer squash family along with the zucchini and scallop squash. Its pale yellow fruit is prized in a variety of dishes from stir-fries to roast vegetable recipes. It produces heavily throughout the summer months, with each plant turning out several squashes a week at the peak of production. Harvesting the yellow squash at its pinnacle of ripeness ensures it is tender yet flavorful, as overly ripe squash is tough and unappetizing.

Crookneck squash are typically yellow with bent or “crooked” necks. They are not as popular as zucchini and straightneck squash because they are not as easy to package and ship. Breakage can occur at the neck during harvest and transportation. Examples of crookneck squash include Destiny II, Dixie, Gentry, Medallion, Meigs, Prelude II and Supersett.

Straightneck squash are among the most popular varieties of squash because of the ease in harvesting and transportation, compared with crookneck squash. Examples of straightneck squash include Cougar, Enterprise, Fortune, Golddrop, Lemon Drop L, Liberator III, Lioness, Multipik, Monet, Seneca Prolific and Superpik. Straightneck squash can typically be harvested between 40 and 50 days after the first fruit appears. Most have a large bulb that tapers down toward a thin neck. The typical color of straightneck squash is yellow, but some are a light green.

When selecting patty pan squash at the market, look for squash that are regularly shaped, without bruises or nicks. Steer clear of any with discolored areas or moldy spots. If you’d like to steam or roast the patty pans whole, choose smaller squash, as they’ll cook more quickly and thoroughly. However you decide to prepare them, a pound of squash should serve nicely as a side dish for two or three people.

White Bush Scallop squash  is pale green in color. This tender squash, also referred to as Patty Pan squash, makes a delicious basis for stuffed squash. Similar to other summer squashes, White Bush Scallop squash is low in calories and contains potassium and vitamin A.  Mature squash is generally more nutrient-rich than when it’s immature. Because of its mild taste, a variety of fillings work well with scallop squash.

What to Look For: Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.

How to Store: Refrigerate in a plastic bag for up to four days; do not wash until ready to use.

Basil-Topped Grilled Summer Squash

4 servings

Ingredients:

  • 1/2 cup chopped fresh basil
  • 1/4 cup toasted pine nuts
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
  • Olive oil cooking spray

Directions:

  1. Preheat grill to medium-high.
  2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. 
  3. Coat both sides of squash slices with cooking spray.
  4. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Zucchini Salad with Shaved Parmesan

Add minced fresh jalapeño, if you want more spice.

Makes 6 servings

Ingredients

  • 1 medium lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup thinly shaved Parmigiano-Reggiano cheese

Directions:

  1. Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.) Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.
  2. Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
  3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  4. Oil the grill rack or a grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
  5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.

Make Ahead: Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving.

Tips: Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Tortellini & Zucchini Soup

Serve this soup with a slice of multigrain baguette and a spinach salad.
6 servings, about 1 1/2 cups each

Ingredients:                                                                                                                                                                                                                                                                                

  • 2 tablespoons extra-virgin olive oil
  • 2 large carrots, finely chopped
  • 1 large onion, diced
  • 2 tablespoons minced garlic
  • 1 teaspoon chopped fresh rosemary
  • 2 14-ounce cans vegetable broth
  • 2 medium zucchini, diced
  • 9 ounces (about 2 cups) fresh or frozen tortellini, whole wheat or spinach-cheese
  • 4 plum tomatoes, diced
  • 2 tablespoons red-wine vinegar

Directions:

Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Zucchini Tomato Frittata

Serves 8

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Coarse salt and freshly ground pepper
  • 4 large eggs
  • 1 cup egg substitute
  • 1/4 cup milk
  • 3/4 cup shredded shredded reduced fat cheddar cheese
  • 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions:

  1. Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  2. In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
  3. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Zucchini Pasta with Ricotta

Serves 4

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 pounds zucchini, thinly sliced lengthwise
  • Coarse salt and ground pepper
  • 1 pound linguine
  • Finely grated zest of 1 lemon
  • 1/2 cup ricotta

Directions:

  1. Preheat oven to 450. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
  2. Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Tomato, Bocconcini, and Zucchini Pie

Serves 4 to 6

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 finely chopped shallot, about 1/4 cup
  • 1 small zucchini, 7-8 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
  • 1 1/2 pounds cherry tomatoes, plus cherry tomatoes for garnish, if desired
  • 1/2 cup grated Parmesan cheese
  • 4 ounces bocconcini (small mozzarella cheese balls)
  • 3 tablespoons fresh basil, chopped
  • teaspoon finely grated lemon zest
  • 1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
  • Coarse salt and freshly ground pepper
  • Whole Wheat Pastry, see recipe below
  • 1 tablespoon milk
  • 1 large egg yolk

Directions:

  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  2. Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest and flour into shallot-zucchini mixture. Season with salt and pepper. Set aside.
  3. Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick and transfer to a baking sheet. Drizzle crust with remaining tablespoon oil.
  4. Spread with filling leaving a 3 inch border. Fold in sides of crust, slightly overlapping and over filling. Refrigerate until cold, about 20 minutes.
  5. Preheat oven to 375 degrees. Whisk milk and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

Whole Wheat Pastry

Makes enough for 2 pies. Remember to roll this out thinly so that it doesn’t become too bready.

Ingredients:

  • 2 teaspoons active dry yeast
  • 1/2 cup lukewarm water
  • 1/4 teaspoon sugar
  • 1 large egg, at room temperature, beaten
  • 1/4 cup olive oil
  • 1 cup whole wheat flour
  • 1 cup unbleached flour 
  • 3/4 teaspoon salt
Directions:
Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes in large bowl of mixer. Beat in the egg and the olive oil using the paddle attachment. Combine the flours and salt, and stir into the yeast mixture.
Switch to the dough hook and knead the dough until it comes away from the sides of the bowl. Knead for a few more times, just until the dough is smooth-do not overwork it.
Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces. Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in the recipe above.
If not using the second piece of dough right away, freeze the dough for another time.

Rosemary Chicken and Summer Squash Brochettes

Serves: 2.  Can be doubled.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh rosemary, chopped (1 teaspoons dried)
  • 2 garlic cloves, minced
  • 1 teaspoon lemon peel, grated
  • 2 skinless boneless chicken breasts halves (cut into 6 pieces)
  • 3 small patty pan squash or yellow squash, cut in large dice
  • 1/2 red bell pepper,cut in large dice
  • 1/2 small red onion, cut in large dice
  • 4 metal skewers

Directions:

  1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl.
  2. Add chicken, onion, red bell pepper and squash; toss. Let stand 10 minutes; toss occasionally
  3. Alternate 3 chicken pieces with vegetable pieces on each skewer.
  4. Sprinkle generously with salt and pepper.
  5. Grill until chicken is cooked through and vegetables are just tender, turning often, about 10 minutes.


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