Crispy Summer Squash Pancakes

Ingredients:

• 2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry

• 2 scallions, thinly sliced

• 1 jalapeño, thinly sliced

• 1 large egg, beaten

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• Kosher salt

• Pepper

• 6 tablespoons canola oil

• Lemon wedges and sour cream, for serving

Preparation:

1. In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour, and baking powder and season with salt and pepper. Mix gently just to combine.

2. In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3 cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil, and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

foodandwine.com

Summer Squash Pickles

 

Ingredients:

1. 2 pounds zucchini, or summer squash, or a combination of both, sliced into rounds, about 7 cups
2. 2 medium onions, halved and sliced, about 2 cups
3. 1/4 cup pickling salt
4. 2 cups white vinegar
5. 1 to 2 cups of sugar
6. 1 teaspoon celery seed
7. 1 teaspoon ground turmeric
8. 2 teaspoons mustard seed

Preparation:

1. Gather the ingredients and canning equipment.
2. Place zucchini or summer squash and onions in a large nonreactive pot; add the pickling salt and enough water to cover. Let stand for 2 hours.
3. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
4. Return the rinsed squash to the nonreactive pot.
5. Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
6. Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup of additional sugar depending upon your preference. Let stand for 2 hours.
7. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.
8. Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
9. Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
10. Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
11. Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not over-tighten.
12. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

thespruceeats.com

Summer Squash Tots

 

Ingredients:

• 3 small yellow squashes or zucchini about 1-1.5 lb yellow squash
• 1 egg
• 4 oz grated cheddar cheese or other meltable cheese (about ½ cup grated)
• ¾ cup breadcrumbs
• ½ medium onion finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Ground black pepper to taste
• Optional: 2 tablespoons - 1/4 cup finely minced parsley leaves

For the yogurt dip:

• ⅓ cup unsweetened Greek yogurt
• 2 teaspoon lemon juice (from about ½ lemon, or to taste - see notes)
• 1 teaspoon finely minced parsley (or dill, or ½ teaspoon dried parsley or dill)
• ¼ teaspoon garlic powder (or use 1 small clove of garlic, minced)
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste

Preparation:

Make the tots:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper, or grease the baking sheet with olive oil.
2. Grate the squash on a fine grater or use a food processor. Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander (or use a cheesecloth, see notes). Let sit while you prepare the rest of the ingredients.
3. Use your hands to squeeze all the extra liquid from the grated squash into the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.
4. Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra breadcrumbs. Form small tots with your hands (about 1.5-2 tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots - this will help keep the squash mixture from sticking to your hands!
5. Arrange the tots on the parchment-lined baking sheet. Bake at 400F for 25 minutes, or until golden on top and lightly browned on the bottom. Allow to rest 5 minutes before removing them from the baking sheet - this will help prevent them from sticking.

Make the dip:

1. In a small bowl combine all the ingredients for the yogurt sauce while the tots are baking. Serve as a dip for the warm tots!

https://www.babaganosh.org

Grilled Summer Squash with Red Onion and Feta

Ingredients:

• ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
• 1 garlic clove, finely grated
• ¼ cup white wine vinegar
• 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
• 1 medium red onion, cut through root end into 8 wedges
• 2 bay leaves
• Kosher salt, freshly ground pepper
• 8 oz. feta, crumbled into large pieces
• 4 banana peppers from a jar, thinly sliced crosswise
• Generous pinch of crushed red pepper flakes

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
2. Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3. Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4. Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta

Yellow Squash Cornbread

 

Ingredients:

• 1 (8.5 oz) small box Jiffy cornbread mix
• 6 ounces (about ¾ cup) cottage cheese
• ¼ teaspoon salt
• 2 eggs
• 1 cup very finely-diced yellow summer squash (approximately 1 small squash)
• ½ stick (4 tablespoons) butter, melted

Instructions:

1. Preheat oven to 375 degrees F. Spray an 8-inch x 8-inch square baking dish with cooking spray.
2. In a large bowl, mix together cornbread mix, cottage cheese, salt, and eggs. Stir in diced squash.
3. Pour batter into prepared pan. Pour melted butter over the batter.
4. Bake for approximately 25-30 minutes, or until golden brown and cooked through.

https://www.theseasonedmom.com/squash-cornbread/

Corn and Squash Quesadillas

Ingredients:

• 2 medium ears sweet corn, husks removed
• 2 medium yellow summer squash, halved lengthwise
• 1/2 small sweet onion, cut into 1/4-inch slices
• 1 to 2 jalapeno peppers
• 1 tablespoon minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon canola oil

Instructions:

1. Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl.
2. Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on one side of each tortilla; sprinkle with cheese. Fold tortillas over filling. On a griddle or large skillet, cook quesadillas in oil over medium heat for 1-2 minutes on each side or until heated through. Cut into wedges.

https://www.tasteofhome.com/recipes/corn-n-squash-quesadillas/

Roasted Summer Squash with Mint, Lemon and Feta

Ingredients:

• 5-6 yellow summer squash or zucchini, about 8 inches long
• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 1/2 cup very finely chopped mint, or more (measure after chopping)
• salt to taste (I used about 1/2 tsp.)
• 1 cup crumbled Feta cheese (more or less to taste)
• fresh-ground black pepper to taste

Instructions:

1. Preheat oven to 475 F, and put oven rack as high as it will go. Spray a baking sheet with non-stick spray.
2. Wash squash and cut off stem and flower ends.
3. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
4. Combine olive oil, lemon juice, mint and salt ; then put that mixture into a plastic bowl and toss squash with the mixture.
5. Arrange squash on roasting pan, in a single layer as much as possible. (I would recommend using two baking sheets if it seems really crowded.)
6. Roast squash, turning every 15-20 minutes, until slightly browned and cooked to your liking. I turned my squash twice, with a total cooking time of 45 minutes, but I would start checking after 35 minutes.
7. When the squash is done, put it back into the same bowl and toss with the Feta cheese.
8. Season with fresh-ground black pepper to taste. This can be served hot or at room temperature.

https://kalynskitchen.com/roasted-summer-squash-recipe-with-lemon/

Ratatouille

Ingredients:

• 2 medium eggplant, diced into 1/2" pieces
• kosher salt
• 2 tbsp. extra-virgin olive oil, divided
• Freshly ground black pepper
• 1 large onion, chopped
• 2 bell peppers, cut into 1/4" spears
• 1 bay leaf
• 1 tbsp. tomato paste
• 1/2 c. dry white wine
• 2 zucchinis, sliced into 1/4 " coins
• 3 cloves garlic
• 2 c. halved cherry tomatoes
• 1 tsp. dried oregano
• pinch of crushed red pepper flakes
• Bunch of fresh basil
• Crusty baguette (for serving)

Instructions:

1. Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture.
2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
4. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
5. Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.
6. Add the eggplant back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

https://www.delish.com/cooking

Stuffed Grilled Zucchini

Ingredients:

• 4 medium zucchini
• 5 teaspoons olive oil, divided
• 2 tablespoons finely chopped red onion
• 1/4 teaspoon minced garlic
• 1/2 cup dry bread crumbs
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tablespoon minced fresh mint
• 1/2 teaspoon salt
• 3 tablespoons grated Parmesan cheese

Instructions:

• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp.
• In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
• Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
• Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

https://www.tasteofhome.com

Pesto Topped Grilled Summer Squash

Ingredients:

• ½ cup chopped fresh basil (also consider using Kale, Leeks, etc in your pesto!)
• ¼ cup toasted pine nuts
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon grated Parmesan cheese
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• 2 medium summer squash, (about 1 pound), sliced diagonally ¼ inch thick
• Canola or olive oil cooking spray

Instructions:

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

http://www.eatingwell.com

Ratatouille

Ingredients:

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant 
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preparation: 

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

Sauteed Yellow Squash

2 tbsp butter

½ red bell pepper, chopped

2 yellow squash, sliced

salt and pepper to taste

2 tbsp chopped parsley

2 tbsp chopped scallions

Instructions:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Source: http://www.foodnetwork.com/recipes/rachael-ray/sauteed-yellow-squash-recipe/index.html

Mom's Summer Squash

2 lbs summer squash

1 large green bell pepper

2 small tomatoes, cut into wedges

1/2 yellow onion, peeled and sliced

Olive oil

5 or 6 slices of cheese- jack or cheddar

Basil: dry or chopped fresh

Salt and pepper to taste.





Instructions:

1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Source: http://www.simplyrecipes.com/recipes/moms_summer_squash/

Stuffed Patty Pan Squash

Ingredients:
• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray. Heat olive oil in a medium saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach is wilted. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.
Source: http://southernfood.about.com/od/summersquash/r/r90708a.htm

Stuffed Patty Pan Squash

Ingredients:
• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray. Heat olive oil in a medium saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach is wilted. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.
Source: http://southernfood.about.com/od/summersquash/r/r90708a.htm

Mashed Yellow Squash

Ingredients:
• 4 yellow squash (other kinds of squash work just as well).
• 1 tablespoon minced onion
• 1 tablespoon butter
• 1/2 cup milk
• salt and pepper to taste


Directions:
1. Dip slices of green tomato Slice and steam or boil squash until tender. Pour off any remaining water.
2. Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.
Source: http://allrecipes.com/Recipe/yellow-squash/detail.aspx

Spanish-style Grilled Zucchini

2 tablespoons olive oil
2 medium zucchini (12 ounces), cut diagonally into ¼-inch-thick slices
Salt
About 2 tablespoons Spanish-style Garlic and Parsley-flavored olive oil (see below)
1 tablespoons finely chopped fresh parsely

To make Spanish-style garlic and parsley flavored olive oil:

1 cup olive oil
5 garlic cloves, peeled and finely chopped
1 teaspoon salt
1 tablespoon finely chopped fresh parsley

Put the oil and garlic in a small pot and set over medium-low heat. Bring to a simmer and cook for just 5 seconds, then immediately turn off the heat. Let the oil cool for 15 minutes, then stir in the salt and parsley.

To make the zucchini:

Set a cast iron griddle or frying pan over high heat. Let it get hot. Dribble just enough olive oil, about 1 tablespoon, to grease it lightly. When the oil is very hot, a matter of seconds, lay down enough zucchini slices to cover the bottom in a single layer. Do not overcrowd. Cook for about 2 minutes, or until the bottom of the slices turn a rich medium brown.

You may need to move the slices around so they all cook evenly. Turn the slices over. Cook for another 2 minutes, or until the second side turns medium brown. Remove the slices from the pan and arrange in a single layer on a large platter.

Cook all the zucchini slices this way. With each batch, remember to add enough oil to keep the pan lightly greased.

When the zucchini are all cooked, lightly sprinkle salt over the slices. Dribble the flavored oil evenly over the top, sprinkle on the parsley and serve.

Serves 4

From: World Vegetarian

ZUCCHINI WITH DILL AND BUTTER

Ingredients:
• 2 medium zucchini, unpeeled
• 2 tablespoons melted butter
• dried dillweed
Preparation:
Cut zucchini lengthwise in half; cook in about an inch of boiling, salt water for 12 minutes, or until tender. Drain zucchini; brush with melted butter and sprinkle with dill.
Serves 4.

http://southernfood.about.com/od/zucchinirecipes/r/bl40320j.htm

YELLOW SQUASH PATTIES

Ingredients:
• 2 cups grated yellow squash
• 1/4 cup self - rising flour
• 1/3 cup self - rising cornmeal
• 1 small onion, chopped
• 1 egg, beaten
• pepper to taste
Preparation:
Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides. Drain on paper towel. Suzi's Note: I enjoy these very much! Sometimes I make them real crispy, other times I make them like potato pancakes and have apple sauce with them.



http://southernfood.about.com/od/summersquash/r/bl30515f.htm

Sweet Zucchini Biscuits

½ cup butter, softened
1 cup packed light brown sugar
2 eggs
1 tablespoon orange or lemon juice
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground mace
¼ teaspoon salt
1 ½ cips shredded, drained zucchini
½ cup chopped pecans
1 tablespoon grated orange zest
Powdered sugar

Preheat oven to 350 degrees.
Grease 2 baking sheets.
Beat butter until fluffy. Beat in sugar, eggs, and orange juice.
Combine flour, baking powder, spices, and salt; stir into egg mixture.
Stir in zucchini, pecans, and orange zest.
Drop by teaspoonfuls onto cookie sheets.
Bake for 10 minutes; cool.
Sprinkle with powdered sugar.

Makes 5 dozen biscuits.
Angele Theriault, Harmony Valley Farm
From Asparagus to Zucchini