(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
Showing posts with label Summer Squash. Show all posts
Showing posts with label Summer Squash. Show all posts
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Zucchini with Basil, Pine Nuts & Parmesan
1 lb. or more zucchini or other summer squash
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Local Flavors by Deborah Madison
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
Local Flavors by Deborah Madison
Sage-Roasted Summer Squash
2 medium zucchini
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
Squash Pickles
Makes 6-7 pints
2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion
In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.
Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.
Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.
Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook
2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion
In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.
Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.
Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.
Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook
10 Minute Light Vegetable Soup for Two
Just double this recipe for 4
Place 1 Tbl ghee (clarified butter), or olive or sunflower oil in good-sized stir fry pan over medium-high heat. Add 1 or more sliced garlic cloves for a couple of minutes to soften and release
the flavor. Add progressively to the stir fry pan, stirring each to coat with oil and soften:
2 good-sized scallions (or 4-5 tiny ones), chopped fine, including the green parts;
1 smaller broccoli stalk, with all the stem parts sliced into dime-sized pieces and the remaining flower tops cut small as well.
1 smaller zucchini or yellow squash and cut into quarter-sized pieces.
1 handful of beet greens (or other greens such as chard or kale) also cut into small pieces.
Once everything has softened and the aroma of the food is filling the air, add:
1 quart of boiling water
1 vegetable bouillon cube (Marigold Organic Swiss is excellent, or a homemade one to control ingredients)
Stir to mix thoroughly, turn off heat and serve with a hearty bread and summer salad.
Notes: This cooks up in 5 - 10 minutes max, as long as one is set up to wash and chop vegetables quickly into finer-sized bites. We really like these flavors together, though other vegetables might appeal. We sometimes use a homemade broth by saving the cooking waters of other vegetables, popping each in the freezer in small quantities, and then heating these "vegetable broth pucks" up while preparing the rest of the stir fry. We also sometimes begin with some Indian spices in the olive oil and grated ginger instead of garlic or vegetable bouillon.
submitted by Patti Andrews
Place 1 Tbl ghee (clarified butter), or olive or sunflower oil in good-sized stir fry pan over medium-high heat. Add 1 or more sliced garlic cloves for a couple of minutes to soften and release
the flavor. Add progressively to the stir fry pan, stirring each to coat with oil and soften:
2 good-sized scallions (or 4-5 tiny ones), chopped fine, including the green parts;
1 smaller broccoli stalk, with all the stem parts sliced into dime-sized pieces and the remaining flower tops cut small as well.
1 smaller zucchini or yellow squash and cut into quarter-sized pieces.
1 handful of beet greens (or other greens such as chard or kale) also cut into small pieces.
Once everything has softened and the aroma of the food is filling the air, add:
1 quart of boiling water
1 vegetable bouillon cube (Marigold Organic Swiss is excellent, or a homemade one to control ingredients)
Stir to mix thoroughly, turn off heat and serve with a hearty bread and summer salad.
Notes: This cooks up in 5 - 10 minutes max, as long as one is set up to wash and chop vegetables quickly into finer-sized bites. We really like these flavors together, though other vegetables might appeal. We sometimes use a homemade broth by saving the cooking waters of other vegetables, popping each in the freezer in small quantities, and then heating these "vegetable broth pucks" up while preparing the rest of the stir fry. We also sometimes begin with some Indian spices in the olive oil and grated ginger instead of garlic or vegetable bouillon.
submitted by Patti Andrews
Provencal Vegetable Tart
Serves 4
5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste
In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).
2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil
In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.
NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!
submitted by Margery Prazar
5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste
In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).
2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil
In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.
NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!
submitted by Margery Prazar
Summer Squash Ice Box Pickles (Sweet)
Yield is 2 quarts, but halve the recipe for 1 (or make both and share with your neighbors!)
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
Summer Squash Soup (Hot or Cold)
Sautee pack of scallions (all parts chopped) in 2 Tbs. butter until soft. Add 5-6 small yellow squash diced and 3 cups chicken broth. Cook about 15 minutes. Cool slightly, puree. Add 1 cup light cream (or milk or half and half). Sprinkle in a dash (or more to taste) of allspice and nutmeg. Season with salt and pepper.
Submitted by Nancy LeRay
Submitted by Nancy LeRay
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