July Recipe Challenge* - Summer Squash &/or Zucchini!

Moist and wonderful! I've baked this as loaves and muffins. Both freeze very well.
Pictures at the link below:

http://www.alaskafromscratch.com/2012/07/11/blueberry-zucchini-muffins/

Blueberry Zucchini Muffins
Yield: About 18 muffins

Adapted from Allrecipes

Ingredients

3 eggs
1c canola oil (or half applesauce, half oil)
3t vanilla
2c sugar
2c zucchini, grated
1t lemon zest
3c flour
1t salt
1t baking powder
1/4t baking soda
1t cinnamon
2c fresh blueberries
For Crumble Topping:
1/3c flour
1/3c sugar
1/4c butter, softened
dash of salt
Instructions

Preheat oven to 350. Grease two standard muffin tins.
In a mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini, and lemon zest until well combined. Mix in dry ingredients until incorporated. Fold in blueberries. Scoop into prepared muffin tins (I used a 1/4 measuring cup for this and filled the cups almost completely full to get the oversized muffin effect).
In another smaller bowl, mix flour, sugar, salt, and softened butter together using your fingers or a pastry blender until it is crumbly. Sprinkle evenly over the tops of each muffin.
Bake 25-30 minutes or until muffins are golden and cooked through. Enjoy warm or at room temperature.

Very creative recipe. ♥

Might be good to layers these as an eggplant replacement in eggplant lasagna!

Ingredients
Couple of yellow squash or zucchini sliced lengthwise

Marinade
1/4 c reduced sodium soy sauce
3 T rice vinegar
3 T sesame oil
black pepper

Directions
Combine all ingredients and marinate squash for 10 or 15 minutes. Scrape the grill grate and oil with olive oil. Place squash on grill and cook over medium heat. Baste with marinade and turn squash several times until nicely browned.

My family who refuses to eat squash any other way, loves this:

Zuchinni squash sliced lengthwise into spears (quartered)

Marinade:
Olive oil, lemon zest, lemon juice (can use lime instead). Put in plastic bag with squash for 20-30 minutes.

More lemon zest mixed into some salt and allowed to sit uncovered on a saucer to dry a little

Take marinated squash and grill, or, brown in a skillet if you don't have a grill going.

When done, still slightly firm & browned, sprinkle with the zest/salt mixture & serve

I didn't use amounts, depends upon how much squash you use. For 2 or 3 medium squash, I would use about 1T oil, zest from 2-3 lemons, juice from 2-3 lemons; more zest from a couple of lemons & 1-2 t. salt for sprinkle. Just experiment for your own taste.

I sliced the zucchini into coins and lightly salted them, leaving them on paper towels for 15 minutes to get some of the extra moisture out. Patted dry.

I used the egg/milk wash and italian style panko bread crumbs on some and used regular bread crumbs and garlic powder on a separate batch. I used Parmesan cheese on both. I have to say the panko got moist from the dipping and then the crumbs did not want to stick but I had sprinkled some on the pan before laying the chips on and then placed crumbs on top. I think the cheese is what held it all together.

I baked at 425 because I baked fish at the same time. These were delicious! I had seen a recipe that called for a pinch of cayenne and I think I might try that on another batch.

would be awesome.

And the good news is I will be able to use dad's produce from his garden!!

I wont get to it until next week myself. ♥

Never thought of zucchini and blueberries together in muffins. Sounds great.

For a squash casserole:
slice zucchini, crook-neck yellow squash, green beans, and green, red or orange pepper; cook all for 10 minutes. Drain
Saute chopped green onions in butter; make a white sauce with the onions, butter, flour, milk or sour cream, a cup of shredded cheddar cheese and 1/2 tsp curry powder
Mix well and add chopped raw fresh tomatoes and cooked bacon bits. Top with parmesan cheese. Bake 30-40 min at 350

Amounts vary as to how many are eating.

Thankie! ♥

Basically you cook shredded zucchini down with butter or oil, and chopped shallots. When it is thick use it as a topping on toast!

http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770

I'm going to try this one soon. Who would ever have thought to do this with zucchini?

♥ Nice addition!

I used a large shallot and also added some roasted Hatch chilies. It may have been a bit too spicy but I liked it that way. I used it as a condiment on top of fish but I could also see it mixed with some cheese as a filling for stuffed chicken or veg. It also would be great on top of a burger or hot dog as a relish.

Very easy to do and I used half the oil in the recipe and it still felt luscious.

This is an extremely easy to make zucchini dish. As you can see, I use more onion than called for in the recipe. I also like to substitute French's crispy fried onions for the Panko bread crumbs.

Any recommendations to tweak this recipe are most welcome.

1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced (other available tomatoes will also work)
1/4 cup butter
2 tablespoons finely chopped onion (I use 1/3 cup)
3/4 cup fine bread crumbs (I use the Italian style Panko)

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. (I use a 2 1/2 qt. casserole dish)
2.In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3.Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4.Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5.Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

http://allrecipes.com/Recipe/Tomato-Zucchini-Casserole/

really close to what I had in mind! Thanks for the recipe. ♥

TexMex Lasagna

shredded cooked chicken or turkey
corn tortillas
olive oil
diced onions
fresh or canned diced tomatoes
Rotel tomatoes or diced poblanos
fresh sliced zucchini
sour cream
monterey jack cheese
parsley flakes
Lawry's Seasoned Pepper
minced garlic

Shred baked or boiled chicken and put in bowl. Saute zucchini briefly and put in another bowl, 3 to 5 times more zucchini than chicken.

In a skillet saute onion and garlic but do not caramelize. Add diced tomatoes, Rotel tomatoes, parsley, Lawry's Seasoned Pepper, cheese and sour cream.

Simmer to a thick sauce while stirring. Soften tortillas in olive oil in another skillet and set aside.

In a glass baking pan, cover bottom and sides with the softened tortillas. Make layers of chicken, zucchini, cheese sauce and tortillas, ending with sauce.

Place pan on cookie sheet to catch any boil over and bake at 400 degrees until set but not dry. Cool for enough time to cut into squares and serve.

I often froze the squares in ziploc freezer storage boxes to heat up later in the microwave for small meals. I used to make this for potlucks and for family birthdays which in mine always fell in the late fall and winter.

On request for big meals, the zucchin lasagna was the most requested. If there were more people I'd add more dishes, such as chili rellenos, chili con queso dip with tortilla chips, made of similar ingredients. I'd also make my own version of beef chili, chili verde and fresh guacamole. All of these are from scratch, the most labor intensive being the chili rellenos.

This is too much for me to do now. I later eliminated the meat in the lasagna to make it vegetarian. Now I make a skillet version.The baking method creates a lasagna, the other method makes a sort of a stew.

I have a lot of zucchini recipes I can post in this thread if you need more. Some are very quick and easy to make.

instead of the sour cream. There isnt any extra cooking time needed after sauteing the onions since the soup is already thick. Just mix and layer in the casserole dish. Ours an adaption of the King Ranch Chicken Recipe. We also use the filling in corn tortillas for enchiladas too.

I love the idea of the added zucchini in yours!

It was very good. I also got some green peppers, so added some to the dish.

Along with some red potatoes and fresh trout also from the market, we had ourselves quite a summer treat!

Last night's experiment - would be easy to alter all the ingredients based on what's in your pantry and garden, but here's what I did.

Step 1: Make soup with:

1 cup red lentils
1 can (15 oz?) fire roasted tomatoes, would use fresh if mine were ripe
1 cup leftover broth (water would be fine)
2 cups shredded summer squash
1 large handful random shit from the garden. I used kale, lovage (which is like celery on steroids), sage and lemon chives.

add more water if needed to make a thick soup. Season - but go light on salt, since it's going to be concentrated.

Step 2: eat the soup with dinner (add extra salt to bowls if needed, not to pot.)

Step 3: hit the leftovers with a stick blender, add enough gram (chick pea) flour to make a thick paste. If you don't care about carbs, you could use regular flour. Spread that in fruit leather trays in a dehydrator. If you want, sprinkle with kosher salt or nutritional yeast. Score when it starts to hold its shape.

Finished!

Love this! ♥

I made tomato risotto with fresh basil and roasted zucchini. I'll write out the recipe tomorrow, I'm too tired tonight but it's definitely a recipe I want to save. It turned out really well. I'm going to make arancini with the leftovers. Can't wait

♥

Socca Pizza (But may actually be called Farinata in Italy)




This one is on my "to-do" list labeled SOON!
The crust uses Garbanzo Bean Flour (Bob's Red Mill brand sells one in my local grocery)
There is a video of the loverly Hilah making the recipe at the link as well as a printable recipe.

PLEASE CHECK OUT HER VIDEO if you have the time and the resources.
She, like yours truly, has an occasional potty mouth, but she's cool, very funny and I like her bunches.

http://hilahcooking.com/socca-pizza/


Author: Hilah Johnson
Serves: 2-4
Ingredients
Socca:
¾ cup chickpea flour
¾ cup hot water (hot tap water, around 120ºF)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano, rosemary, or basil
1 teaspoon minced garlic
3 tablespoons olive oil, divided
Toppings:
Artichoke hearts, olives, mushrooms, peppers, zucchini
¼ cup grated cheese
1 tablespoon minced parsley
Instructions
Set oven to heat to 450ºF (232ºC) and place an empty, well-seasoned 9″ cast iron skillet inside.
While that heats, make your batter by whisking together chickpea flour, hot water, salt, pepper, oregano and garlic. Whisk in 1 tablespoon of the oil. Set aside while you prep your toppings.
When the oven is hot, use a hot mitt to remove the skillet and set it on a heat-proof surface.
Pour 2 tablespoons of the oil into the skillet and swirl to coat.
Stir the batter once more and pour into the hot skillet. It will sizzle. Tilt the pan (use a hot mitt!) to coat the bottom with the batter.
Lay on all topping except cheese and parsley.
Bake 12-15 minutes until the edges are crisp and brown and the vegetables are cooked.
Remove from oven, sprinkle with cheese and broil for just a minute to melt.
Sprinkle with parsley, cut into wedges and serve.

Notes
While this is best fresh out of the oven, you can serve it at room temperature and it’s pretty damn good, too. Once you’ve cut it, lay the slices on a rack to cool. The cooled socca will still be crisp around the edges and taste great. Refrigerating it makes it soggy.



♥

This is a delicious recipe as is. If you like you can tweak muffin recipes depending on how "healthy" you want them to be and what you have on hand.

I really like zucchini but you can add or substitute for it: chopped yellow squash, carrots chopped fine (you might want to cook them a few minutes first), raw apples chopped fine, or half applesauce/half zucchini.

Dry ingredients: use half white flour and half all-bran cereal.

Most recipes sugar can be cut in half. To the topping I added brown sugar and pecans chopped fine.

I like the tiny muffin tins, best if they are non-stick. Spray with canola oil, fill to 3/4, add topping, bake at 350 20-22 mins. Makes about 60 tiny muffins or 18-20 large.

I haven't made brownies in so long, I forgot about this, but when my kid was small, I used to use a box brownie mix but instead of adding the oil/water, I would just add a shredded squash from the garden.

Zucchini-Lemon Sorbet

All Recipes - Zucchini Lemon Sorbet

INGREDIENTS:
2 zucchini
1/2 cup lemon juice
1 tablespoon lemon zest
2/3 cup sugar
2 sprigs mint leaves
DIRECTIONS:
1. Cut the zucchini in half lengthwise and scrape out the seeds. Cut the zucchini into chunks and place into a blender along with the lemon juice, lemon zest, sugar, and mint. Puree until smooth, then strain into a bowl through a mesh strainer. Cover, and refrigerate 1-2 hours until cold.
2. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions to your desired consistency.

Zucchini, Squash, Onion and Cheese Casserole

Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.

Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.

Add fresh grated nutmeg, pinch of salt and pepper and stir in well.

Remove from heat and place contents of the pan into a large bowl to let cool slightly.

Preheat oven to 375.

Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.

Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.

sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.

Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.

Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.

Remove from the oven and let sit about 10 minutes before serving.

Garnish with fresh chopped Italian parsley and enjoy!

I like the addition of the Asiago. My only regular recipe using Asiago is my Asiago Dill Omelette, so I don't buy it often, but I love it.

Spray shallow baking dish with Pam.

Put in some sliced summer squash, add some thinly sliced onion. Sprinkle with season salt and black pepper. Cover with paper towel and put in microwave and nuke until squash is soft.

Or cover dish with foil and bake in 400 degree oven for 15 minutes, remove foil and cook a little longer.

You can put some butter on the squash, but we have learned to live without it.

I CAN be creative with food, it's in my job description, but honestly when the squashes and tomatoes are all fresh and in season, my hands-down favorite thing to make with them is a big pot of OG ratatouille and serve it up with a crusty baguette and some VT Creamery butter. Goes well with a poached or over-easy (gotta have a runny yolk) egg, too.

My quick and dirty recipe:

Cubed zuchs/squash/eggplant
Diced red onion
Garlic
Tomatoes
Thyme
EVO
Salt/pepper

Saute each individual type of squash hot and fast until they're all golden brown and sweat the onion and garlic while you're roasting the tomatoes in a hot over. Rough chop the tomatoes, saving all the juice. Put it all in a big pot with lots and lots of fresh thyme and a little more olive oil. Simmer until everything gets tender and the flavors come together. Season well and serve. Oh my.

Some of these look really good!

http://hilahcooking.com/zucchini-recipes/

ZUCCHINI BREAD
ZUCCHINI “PANCAKES” (like latkes or hashbrowns)
VEGETARIAN LASAGNE
VEGAN FRIED “CATFISH”
ZUCCHINI MASALA CURRY
ZUCCHINI NOODLES
ZUCCHINI CHIPS
STUFFED ZUCCHINI
SAVORY ZUCCHINI BREAD