Summer squash/zucchini recipes from our Agriculture Supported Communities program.
Summer Squash Lasagna Rolls
Adapted from The Rodale Whole Foods Cookbook
1 pound yellow summer squash, cut lengthwise into 1/2-inch-thick slabs
3 tablespoons olive oil
1 teaspoon coarse (kosher) salt
6 lasagna noodles
1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup packed basil leaves, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1 large egg
1 pound tomatoes, cored and diced
Preheat oven to 400°F.
Place the squash slabs on a rimmed baking sheet. Brush with 2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt. Roast for 20 minutes, turning the squash over midway, until very tender. Remove the squash but leave the oven on. Reduce the oven temperature to 350°F.
Meanwhile, in a large pot of boiling water, cook the lasagna noodles to al dente, according to the package directions. Drain and transfer to a bowl of cold water to keep the noodles from sticking together.
In a medium bowl, blend together the ricotta, Parmesan, basil, sundried tomatoes, and egg. Lay the noodles out on a work surface and spread the ricotta mixture over, dividing it evenly. Top with the squash. Starting at one short end, roll up the noodles.
Scatter half of the diced fresh tomatoes in the bottom of a 9x9-inch baking dish. Place the lasagna rolls on top, seam-side down. Top with the remaining fresh tomatoes, sprinkle with the remaining 1/2 teaspoon salt, and drizzle the remaining 1 tablespoon oil on top.
Cover and bake for 30 to 35 minutes, or until the tomatoes are bubbling and the lasagna rolls are piping hot. Serve immediately.
Herbed Summer Squash and Potato Torte
This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice–they getting browner at the edges and more tender inside, creating an excellent contrast.
Makes 8 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Zucchini, Bell Pepper and Curry Paste
Recipe provided by marthastewart.com
1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste (kalustyans.com)
1/2 teaspoon coarse salt
Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.
From the Rodale Whole Foods Cookbook
Ratatouille can also be served cold as a condiment alongside meat or poultry.
2 tablespoons olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
1 small eggplant, cubed
2 medium green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3 zucchini, cut into 1/2 –inch slices
2 tablespoons chopped parsley
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until soft, about 7 minutes. Add the eggplant and stir until coated with the oil. Add the bell peppers and stir in well. Cover the pan and cook for 10 minutes, stirring occasionally to avoid sticking. Add the tomatoes, zucchini, parsley, basil, oregano, and thyme, and mix well. Cover and cook over low heat until the eggplant is tender, but not mushy, 15 -20 minutes. Season with salt to taste. Serve hot.
Aunt Jessica's Summer Squash Casserole
Submitted by ASC Intern Chris West
This recipe is a staple in our kitchen every summer. It's simple and can be modified easily. The thing we love about it the most though is that it's so delicious without too much fat.
6 oz zucchini, sliced 1/4 inch thick
6 oz yellow squash, sliced 1/8 inch thick
2 scallions, chopped
1-1/2 tsp minced garlic
1-1/2 tsp chopped oregano
2 oz feta cheese, crumbled
12 oz tomatoes, cut in half, then sliced 1/4 inch thick crosswise
2 tsp extra virgin olive oil
salt and pepper to taste
Preheat oven to 400 F. Lightly oil a 6-inch ovenproof sauté pan. In a bowl, mix the scallions, garlic, oregano and feta cheese. Lay zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with salt and pepper. Top with a layer of tomatoes, slightly overlapping them like shingles. Sprinkle with 1/2 of the scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes; sprinkle with salt and pepper. Top with remaining scallion mixture. Drizzle with extra virgin olive oil.
Place sauté pan on a sheet pan in the oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 10 minutes. Cut into wedges and serve. Makes 4 servings.
Adapted from The Practical Encyclopedia of Baking by Martha Day
This recipe calls for zucchini, but you can easily substitute yellow summer squash or even patty pan for the zucchini.
4 tablespoons butter
1/2 cup canola oil
1/2 cup applesauce
1 cup sugar
2 cups grated unpeeled zucchini
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 cup walnuts, chopped
Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 x 5 inch loaf pan with wax paper and grease. Melt the butter in a saucepan over low heat or in microwave. Set aside.
With an electric mixer, bet the eggs, oil and applesauce together until thick. Beat in the sugar. Stir in the melted butter and zucchini. Set aside.
In another bowl, sift all the dry ingredients together. Carefully fold into the zucchini mixture. Fold in walnuts. Pour into the pan and bake until a cake tester inserted in the center comes out clean, 60-70 minutes. Let stand 10 minutes before unmolding.
Variation: Add 1/2 cup chocolate chips with walnuts
Summer Squash Gratin
From The Very Best Recipes for Health by Martha Rose Shulman
2 tablespoons olive oil
1/2 medium onion, chopped
2 large garlic cloves, minced
1-1/2 pounds summer squash, cut into 1/2-inch dice
1 red bell pepper, diced (optional)
Salt and ground black pepper
2 tablespoons chopped flat-leaf parsley
1/2 cup 1% milk
1/2 cup Arborio or Carnaroli rice, cooked
1 teaspoon coarsely chopped fresh thyme leaves
1/2 cup (2 oz) grated Swiss or Gruyere cheese
1/4 cup (1 oz) grated Parmesan
Preheat the oven to 375 degrees F. Oil a 2-quart baking dish with olive oil. Heat the olive oil in a large, heavy, skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes. Add the garlic, summer squash, bell pepper (if using), and 1/2 to 3/4 teaspoon salt. Increase the heat to medium-high and cook, stirring, until the squash is translucent and the bell pepper tender, about 10 minutes. Add black pepper, taste and adjust the salt. Stir in the parsley and remove from the heat. Beat together the eggs, milk, and salt (1/2 teaspoon) and black pepper, in a medium bowl. Stir in the cooked rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish. Bake for 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or at room temperature.
Adapted from The Rodale Whole Foods Cookbook
2 cups coarsely grated zucchini (or summer squash)
2 large eggs, beaten
1 cup shredded Jarlsberg or Swiss cheese (4 oz)
1/2 medium onion, grated
1/2 cup whole wheat flour
1 teaspoon grated lemon zest
1/4 teaspoon curry powder
1/4 teaspoon pepper
Oil, for the griddle
Place the zucchini/summer squash in a colander and sprinkle very lightly with salt. Toss to distribute. Place the colander in a bowl or the sink to drain for about 30 minutes. Squeeze the zucchini/summer squash dry and place in a bowl. Add the eggs, cheese, onion, flour, lemon zest, curry powder, and pepper, and blend well.
Preheat a griddle and brush lightly with oil. Spoon the batter by about 1/3 cupfuls onto the griddle and cook until the cakes are browned on both sides, 5 to 10 minutes. Makes 10 pancakes.
Panko-Coated Summer Squash
From The Rodale Whole Foods Cookbook
1/2 cup unbleached all-purpose flour
1 large egg
1 tablespoon water
1-1/4 cups panko bread crumbs*
1/2 teaspoon salt
1/2 teaspoon tarragon
4 teaspoons oil
1 pound summer squash or zucchini, cut lengthwise 1/4-inch-thick slices
(* panko bread crumbs are a Japanese style bread crumbs that are light and give an extra crispy texture. They can be found next to regular bread crumbs in most grocery stores.)
Preheat the oven to 400-degrees F. Line a baking sheet with parchment paper. Place the flour in a shallow bowl. In another shallow bowl, lightly beat the egg with the water until combined. In a third, shallow bowl, combine the panko crumbs, salt, and tarragon. With a fork, stir in the oil until the panko is coated.
Dredge the squash slices in the flour, shaking off the excess. Next, dip them in the egg mixture, allowing the excess to drip off. Then dip in the panko mixture, pressing to help it adhere. Place on the parchment-lined baking sheet. Bake for 25 minutes, turning once, until the crust is crisp and golden and the squash is tender. Makes 4 servings.