I have more Zuchinni and Summer Squash than I know what to do with. Aside from the stuff I am giving away (anyone in the Paso area, give me a buzz if you want any), what is your favorite recipe? I’m getting sick of the same old thing.
- Exported from MasterCook *
Ratatouille Nicoise
Recipe By :Craig Claiborne/NYT Cookbook
Serving Size : 6
Categories : French Vegetables
Amount Measure Ingredient – Preparation Method
1/3 cup olive oil
2 cloves garlic – chopped
1 large onion – sliced
2 medium zucchini – sliced
1 small eggplant – peeled/cubed
3 Tablespoons flour
2 green peppers – cut into strips
1 1/2 cups plum tomatoes – canned
1 Tablespoon capers
salt – to taste
fresh ground black pepper – to taste
Heat oil in a large skillet, add the garlic (2 or more cloves) and onions and saute until the onions are transparent.
Meanwhile, flour the pieces of squash and eggplant lightly.
Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about 30 minutes.
Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes. Season with salt and pepper.
Serve hot or cold.
Serving Ideas : Cold as appetizer, hot as side dish.
NOTES : More garlic may be used.
I try to use a little less olive oil. (NTD)
From the New York Times Cookbook
Formatted by Nancy Dolce
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- Exported from MasterCook *
Summer Squash with Green Chiles and Corn
Recipe By :Craig Gardiner
Serving Size : 4
Categories : Vegetables
Amount Measure Ingredient – Preparation Method
2 cloves garlic – peeled
3 Anaheim chili pepper – see below
5 green onion – 1-inch pieces
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 medium zucchini – see below
2 Tablespoons olive oil
1 Tablespoon butter
1/3 cup heavy cream
1 cup fresh corn kernels
1/3 cup Monterey jack cheese – grated
cilantro – minced
Formatted by Nancy Dolce
Chiles should be broiled, peeled, seeded and have ribs removed.
Use 4 medium zucchini cut into 1/2-inch dice, or use yellow crookneck. Yellow squash should be cooked slightly less than the zucchini.
Drop the garlic through the feed tube of food processor with machine running, until finely chopped.
Add the 2-3 Anaheim chiles, the green onions, salt and pepper, and puree until well chopped and mixed. Set aside. Mixture will be fairly chunky.
Heat a large skillet and add the oil and butter. While this is heating, combine squash with green chile mixture, then add to hot oil in pan.
Cover and cook for 7-10 minutes, or until squash is softened but still crisp. Add the heavy cream and corn kernals which have been cut from the ear, stirring the mixture just to blend. Cover and cook an additional 4-5 minutes, then uncover and sprinkle with the Monterey jack cheese. Let sit for a minute or so for cheese to melt, then serve in a heated serving dish. Garnish with minced cilantro if desired.
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Grate a bunch of zucchini. Mix with a little grated onion, egg, flour and a touch of baking soda. Fry spoonfuls to make little Zucchini pancakes. (A latke of sorts.) They are wonderful with a dollop of yogurt or sour cream on top. And they freeze very well and reheat easily in the toaster oven. Excellent hor’s douevre.
What Eric said, also zucchini bread obviously.
Also, this curried zucchini soup:
Chop and saute in half butter/half olive oil: 1 small onion and one bunch of green onions (with tops) diced up
Chop and add 6 medium zucchini or one huge one (or more!)
Cut up a large handful of Italian Flatleaf parsley and toss on top.
Sprinkle with (approximate amounts, to taste) 1 tablespoon of mild curry powder, 1 teaspoon salt and 1/2 teaspoon pepper.
Stir and cook for about 10 minutes all together.
Pour in 1 quart or more chicken or vegetable broth.
Cover.
Simmer for half an hour.
Cool.
Process in blender or with blender wand.
Serve with a sprinkling of chives over the top. Can be served cold. You can serve it with a dollop of yogurt on top.
I like Nancy’s ratatouille idea but I don’t like the recipe. The zucchini and eggplant will end up as mush if you cook them this long.
Using the same ingredients minus the flour (and the capers if you like - and I don’t use them), salt the zucchini and eggplant and let drain in a colander for 20 minutes. Wipe off with paper towels, then saute in batches until crisp tender and, in the case of the eggplant, lightly browned. Then sweat the onion and garlic with the peppers and cook, covered, until the peppers are tender. Add the squash, eggplant and tomatoes and simmer for ten minutes or until the eggplant is cooked through. This way the vegetables will retain their identity.
Just curious, but how many plants do you have?
Recipe. Flesh bearing Squash. (Also works with other agricultural culls esp. beans and grain.)
- Take one weanling or feeder pig.
- Baste pig’s skin with old vegetable oil or hand lotion to keep moist. (Or provide a small wallow.)
- Feed pig extra squash and waste food scraps.
- When pig reaches 225 lbs or at first frost, eat pig.
I found that we had a bunch of vegetables in the fridge, including zuchini squash. So I diced eggplant, sliced the squash, cut the corn off of two ears, sliced some onion, diced some tomatoes and added some minced garlic. Tossed in a bit of EVOO and added some herbs. Roasted for about an hour and then mixed with some bowtie pasta. Grated some parmesian and voila. Even my 10 year old liked it. I only wish that I had some mushrooms to add to the mix.
Squash on Pasta
1 + lb yellow squash
1 large onion
1 head (not clove) garlic
basil or oregano
evoo
chiken stock or water
Slice the onion thinly and saute in evoo until transparent. Mince or press the entire garlic head into the cooking onions. If you are using dried herbs, add some now. Add chicken stock or water as needed to keep vegetables moist. Thinly slice the sqash and add it to the onion mixture. Cook until squash is flexible and sweet. Add fresh basil toward end of cooking, or more dried herbs if using those.
Serve over pasta with grated hard cheese (grana padano or parmigiano). I serve this on fettucine, but wifey puts it on farfalle (bow ties).
Probably at least 20, but they are not all mature yet. I planted at different times.
OMG! Ever grown zucchini before?
Frost is gonna be late this year Girl. If you have a hog pen and a little supplemental grain you could raise yourself some pig, and be curing hams n bacon in January!
Then you could have your critter and eat it too? That’s enough squash for a family of 4, a hog, 7 chickens, a rooster and a few odd gourds to whip at passerby’s!
We slice them in 1/4-1/3 inch strips, dip in olive oil, and sprinkle Montreal steak seasoning on them- then on the grill for two minutes a side. I can’t get enough of it, and the kids like it too.
I WANT SOME!! I mean it. I just had a big ole bag from Phil’s farmer brother that I went through pretty quickly. I’m headed to Atrashcadero tomorrow night. Are you around?? Or even tonight - it’d be a beautiful night for a drive out there.
Actually, now that I think about it… are they organic by any chance? We could probably use them here in the restaurant too.
Just water. I didn’t even fertilize.
Yes, I know, it was overkill. I thought I could feed the extras to the chickens, but they don’t seem to like squash very much. 
Save your squash blossoms! (if you still have any)… do you?
Call me this afternoon. I’m heading out to get my hair did.