Squash Recipes

[edco76]

OK summer is here and the gardens are starting to produce. Which means I have squash and zucchini running out my you know. I need some recipes. Usually this time of year means lots of fried squash and okra but I guess this year I will need healthier options. I love to dice, toss in olive oil and then roast. Or slice in to spears and grill.

Gemme some squash and zucchini recipes. I cant imagine okra any way but fried but if you have some gemme those to.

Thanks.

 

[maleficent]

I love me some squash blossoms - stuffed with some garlic/goat cheese and basil (or ricotta cheese) lightly sauteed...

With regular zucchini... I will make zucchini pasta... using a very sharp knife and very steadyhands (my knife skills need a lot of work) First slice the zucchin lengthwise in smaller than 1/4 inch ribbons -then slice in the opposotite direction so you end up with spaghetti looking strands..

In a large pot of boiling salted water - add the ribbons for about 30 seconds -then drop in a skillet with some olive oil and fresh garlic

serve w/ some basil strips and some tomatoes, chopped.. and parmesan cheese.

 

[maleficent]

Easiest Zucchini Bread ever

3 eggs (egg beaters will work fine)
3/4 cup vegetable oil (apple sauce or strained prunes wil work here)
1 1/2 cups packed brown sugar (the brown sugar splenda baking blend works fine but there's no calorie difference)
3 cups grated zucchini ( i will seed the zucchini but leave the peel on)
2 tsp vanilla extract
2 cups whole wheat flour
1 cup all purpose flour
2 tbs ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Pour batter into a greased and floured 9 x 5 inch loaf pan.

Bake at 325 degrees F for 1 hour (til a knife comes out clean). Cool.

this freezes well and also makes a superb french toast bread as well.

 

[edco76]

I knew you would come through mal. Thanks. You are dead on with the zucchini pasta. I use to make a lasagna using zucchini for noodles. It is hella good. I should probably work on healthisizing it a little. I have never used them like you said though. Sounds good. I share your knife skill deficiency. Do you ever use a mandolin? I love ours for squash etc.

 

[maleficent]

Roasted Rat-a-touille
4 Zucchini
2 Eggplant
4 ripe Tomatoes
2 medium Green peppers
2 Medium Red pepper
1 large Onion (I prefer vidalia, but white onion will do or red if you prefer)
8 cloves Garlic
Flat Parsley, chopped
Basil, chopped

Large chop all ingredients... toss with a splash of olive oil

On a baking sheet dump all the ingredients and put in a 450 degree oven.

Leave in oven about 20 minutes til veggies are cooked

Serve... w/ crusty french bread... and some parmesan cheese

 

[maleficent]

Do you ever use a mandolin? I love ours for squash etc.

I have a scar on my right hand from a mandolin.. it was taken from me and i'mnot allowed to have it back

at some point this summer I'll be taking a knife skills class -but alas I have great knives and they are sharp but my hands shake constantly (nope it's not parkinsons' ive been tested) I just have the tremors.. so I can't get really good straight cuts...

 

[maleficent]

I knew you would come through mal. Thanks. You are dead on with the zucchini pasta. I use to make a lasagna using zucchini for noodles. It is hella good. I should probably work on healthisizing it a little..

it works better with eggplant but with zucchini you can do the ribbons, then make a mushroom duxelles.. or ground beef or ground turkey browned in apan (even a taco type filling would work) then add it to the zucchini and roll up the eggplant/zucchini like a rollatini.. .

very tasty..

I heart zucchini

 

[maleficent]

Zucchini Pie

4 zucchini, grated and well drained (grate onto a clean dish towel or paper towels and wring out)
2 shallots, chopped fine
1/4 lb mozarella cheese, grated (the fat free WILL NOT do here, that melts like rubber, low fat if youcan stand the taste is acceptable sort of)
1/2 cup parmesan cheese
1 cup egg beaters
1/2 cup half-and-half (the fat free half and half works great here)
1 tablespoon flour

Directions
Sautee shalllot in a bit of olive oil until golden.
Mix cheese with zucchini and shallots
Add the remaining ingredients.
Mix well.
Pour into a 9-inch greased pie plate. (No crust needed!) Bake at 350 degrees for about 30-35 minutes or until center is set.

Serve w/ rabbit food...

Note: this is sort o f a variation of a recipe I swiped from the south beach diet cookbook - instead of making it in a pie pan - you can make it in muffin cups and freeze the extras - and just nuke it for a minute or two and get a great to go breakfast.

 

[maleficent]

Zucchini Boats
(this stuffing is also insanely good in portobello mushroom caps as well)

4 smallish zucchini
Cooking spray
1 cup loosely packed fresh basil leaves, finely chopped
1 cup Ricotta Cheese (low fat ok, fat free you will suffer my wrath)
1 handful fresh flat-leaf parsley leaves, finely chopped
1/4 cup grated fresh Parmesan cheese (the crap out of the green can is never acceptable)
2 tbs hot water
1 tbs fresh lemon juice
salt and pepper

Preheat oven to 450°.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.

Arrange zucchini shells in a single layer baking dish coated with cooking spray.

Combine remaining ingredients and stir with fork.

Divide mixture evenly among zucchini boats

Bake at 450° for 20 minutes or until zucchini is tender.

You can sprinkle a little extra parmesan cheese on the top - about 10 minutes in - and it will get nicely browned...

To protein up this dish a little -adding some chopped chicken breast, or turkey breast or shrimp into the ricotta mixture makes it a ltitle heartier..