Savoury Squash Recipes
Zucchini with Monterrey Jack Cheese (contributed by Melba Rabinowitz)
1 large onion, also a clove of fresh garlic if desired
2 lb. zucchini or other summer squash
6-8 ozs of montery jack, or other mild white cheese
Salt to Taste (Can also use garlic salt, if fresh garlic is unavailable)
Cook, as little as possible. The reason this dish presents so
well, is the zucchini is still a tiny bit crisp, but done; it is
not mushy or very tender. This takes no longer than 15 or 20
minutes, maybe less, depending on how much you have in the pan
and the level of heat.
I can’t claim credit for this recipe. In 1966, Mike and I bought
blue berry bushes from a local farmer, to transplant to our newly
purchased “homestead,” near Seattle. The farmer gave us some
zucchini and described the recipe which follows. I was raised in
Tennessee. The only squash I had experienced was summer squash,
boiled, which I considered tasteless and yucky. Reluctant to try
a vegetable by the same name, but hoping at the same time, to
impress my New York born husband, I tried the recipe; it has been
standard ever since, and is the first dish we are eager to have
with the first zucchini of the season.
The farmer did not tell us how to prepare and cook, or how much
zucchinni or cheese. He just said to use Monterrey Jack Cheese;
cook zucchini with onions and when we thought it was done to cut
the cheese over the top, cover and turn off the heat.
We have refined it a bit, but you will have to experiment to see
what proportion of onions, squash and cheese you like. The cheese
will melt into the liquid from the squash, resulting in a cheese
like sauce.
It must be served immediately because the cheese will coagulate
again, as it cools. I serve it in a ceramic or glass dish, so I
can return it to the microwave for reheating. This can also be
prepared ahead of time for pot luck dinners, and it a great
favourite for people, like me, who think they don’t like squash.
COOKING TIME. A heavy iron skillet which will retain heat after
the stove has been turned off works best. Cook as little as
possible, until the zucchini is translucent, but not over-cooked.
I usually start the onions on medium heat and reduce to just
below medium; Simmer is the right word, but keep an eye on it.
Don’t go off to watch a tennis match on t.v.
Thinner slices are better than thicker slices. Cook with a lid
on, to retain the liquid, and lift gently and turn from the
bottom, with a large spatula, at least once, about 2/3 through
the cooking time. Cut cheese over while squash is still
simmering. Small chunks are o.k. No need to grate. How much
cheese depends on your personal taste. We like lots.
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ZUCCHINI WITH TOMATOES AND GRATED CHEESE (contributed by Linda Badcock)
1. Layer of thinly-sliced zucchini
2. Layer of thinly sliced tomatoes
3. Layer of grated cheese (I use a mixture of old cheddar,
mozzarella and parmesan)
4. Same three layers again
5. Top with mixture of dry bread crumbs and sauteed onions and garlic
6. Bake covered (375 degrees) for 30 minutes, then uncovered until topping
browns and vegetables are tender, about another 25 – 30 minutes
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Zucchini Dill Vichyssoise (contributed by Valerie Hearder)
1 lb zucchini (about 4 small or one medium size)
1 large potato, scraped or peeled
1 large onion 3 cloves garlic 2 cups veg. or chicken stock
large sprig of fresh marjoram or other herb like tarragon or whatever
1/3 cup fresh chopped dill Lots of ground pepper
1/4 cup cream (optional) or add 1 cup milk
Chop up veggies and simmer in the stock until tender with the garlic
and marjoram. Add dill last 5 mins of cooking. When veggies are
tender, puree then add a dash of cream or some milk.
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Zucchini Flan (contributed by Olive Jackson in Botanical Garden Cookbook)
Shortcrust pastry for 7 inch pie Salt
plate of flan dish Black pepper, freshly grated
1 lb zucchini, topped and tailed 1 tsp tomato puree
2 large eggs 1 clove garlic, crushed
1/2 pint milk 2 small dashes Tabasco sauce
Nutmeg, grated Tarragon, a good pinch
Use an extra walnut sized knob of shrtening in pastery to prevent pastry
slippage when baking. Line dish with shortcrust pastry. Prick well with
fork. Bake at 400F for about 12 minutes or until slight colour change.
Set aside to cool. Slice zucchini; blanch for 1 minute in salted boiling
water and leave to drain. Lightly beat eggs; add all the other ingredients
except the zucchini. Place zucchini in the pastry shell and pour in egg
mixture. Bake in a moderately hot 400F oven for 30 to 40 minutes or
until set and a golden colour. Serves 4.
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ZUCCHINI – FETA CASSEROLE (from “The Gradual Vegetarian”)
(makes 6 to 8 small servings)
3 small zucchini, grated 3 eggs
6 scallions, chopped 1/2 cup chopped parsley
1/2 cup chopped mint or dill 1/2 cup grated feta cheese
1/2 cupp grated mild cheese 1/2 cup flour
4 Tbsp butter pinch salt
pinch cayenne pepper
1. Mix zucchini, eggs, scallions, mint or dill, parsley, and cheese.
2. Add flour slowly mixing well.
3. Season with slat and cayenne pepper.
4. Grease 9 inch pan with 1 Tbsp butter
5. Pour in zucchini mixture.
6. Dot with remaining butter.
7. Bake 45 min at 350 F until well browned.
8. Cut into squares and serve hot or cold.
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Zucchini – tomato salad (contributed by Melba Rabinowitz)
2 cups fresh tomatoes thinly sliced
2 cups zucchini (or other summer squash) thinly sliced
1 cup onion thinly sliced and separated
Lemon juice and olive oil (see below)
Dried or fresh crushed oregano (to taste)
Salt to taste
Fresh garlic juice, garlic powder, or garlic salt (to taste)
Start with 2 tbsp of lemon juice and olive oil. Continue adding
a 50/50 mixture until the vegetables are lightly coated. Then
add garlic, oregano, and salt to taste. Gently stir the mixture.
Allow to marinate for 2 hours before serving.
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Zucchini Soup (contributed by Christine Warren)
Serves 4 to 6.
2 tbsp margarine or butter
1 large onion chopped
1 apple chopped
1 tsp curry powder
4 cup chicken stock
1/4 cup uncooked rice
2 cups diced unpeeled zucchini
1 cup milk or half and half
1/2 tsp salt pepper to taste
1. Melt butter and saute onion and apple.
2. Sprinkle in curry powder.
3. Pour in chicken stock and bring to a boil while stirring.
4. Add rice, zucchini, and salt.
5. Cover and simmer about 30 minutes.
6. Remove vegetables and blend until smooth.
7. Return to pot and add milk.
8. Heat to just below boiling when serving.
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TOK FOZELEK (contributed by Kathy Mackey)
1. Take a good sized vegetable marrow, cut into quarters, peel and seed it.
2. Grate on a cheese grater, so it has long strands like spagetti.
3. Sprinkle with a scant handful of salt and sugar. Let stand for a couple
of hours.
4. In a heavy bottomed pot fry a few slices of bacon and crumble. You can
use oil instead of bacon if you like.
5. Put into the fat 3-4 tablespoonfuls of flour and lightly brown,
constantly stirring. Add a couple of cloves of garlic, crushed.
6. Take the vegetable marrow and squeeze handfuls of it as hard as you can
to get rid of the juice. Put into flour mixture.
7. Add milk (sometimes I also add chicken broth if I have some.) so it’s
the consistency of thick pancake batter. Slowly simmer for about 20
minutes. Careful, it burns easily!
8. Finally, chop a small bunch of dill weed and add. Also, add a small tub
of sour cream. Serve hot with a pork chop or a slice of meat loaf and
garlic or pesto bread.
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Pan Seared Summer Squash (contributed by Terri Whitelaw)
1.5 lbs summer squash (pattypan, yellow, zucchini) sliced into 1� pieces
2 large onions, sliced into 1/2� rings
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp finely chopped fresh mint or basil
1 garlic clove, finely chopped
1 tsp thyme, finely chopped
1/4 tsp hot pepper flakes
Salt
Heat a cast iron pan over high heat until very hot. Reduce heat to medium
and lay as many pieces of squash and onion rings in the pan as will
comfortably fit in a single layer. The veggies will have to be done in
several batches. Cook 6 to 8 minutes per side, until the squash is speckled
with brown and beginning to blacken, but don�t let it char too much.
Transfer to a bowl and repeat veggies.
In a small bowl, combine the oil, vinegar, mint/basil, garlic, thyme and
red pepper, whisk well. Pour over the vegetables while they are still hot
and toss to coat. Cover the bowl and let marinate for 10 minutes. Stir,
season with salt if you like, and serve. Yield 4 to 6 servings.
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Zucchini creamed spinach
Clean, air dry, and coarsely chop about 3-4 cups spinach. Grate a medium or 1/2 large yellow zucchini. Sauté the zucchini in a large pat of butter over medium heat. Keep stirring occasionally until the zucchini is quite dry and melting into itself (about 10m), with a bit of browning starting at the edges of the pan. Add 1 finely diced, seeded jalapeño pepper, minced white bulb of 1 scallion, and 1 small finely minced clove garlic. Season lightly with salt and pepper. Stir until the fragrance of the garlic starts to rise. Add the spinach, stir until fully wilted, then let cook uncovered, stirring occasionally, for about 5-10 minutes over medium-low heat until spinach is quite soft but still with lots of good colour, and no residual liquid in the pan. Whisk together 2-3 tbsp creme fraiche or heavy cream with a squeeze of lemon juice. Stir cream into spinach and let cook for a few minutes more over low heat until cream has thickened a bit. Finish with salt and pepper to taste, or a drop more of lemon juice if it needs balance.
Submitted by Catherine Mah, veggie coop member.
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Squash Beoreg – from Treasured Armenian Recipes
2 medium squash (zucchini preferred)
1/2 cup flour
chopped parsley
1 cup grated cheese
salt and pepper
4 eggs, beaten
Wash and grate the squash. Salt and let stand for an hour.
Squeeze out all of the water from the squash. Add the rest of the
ingredients. Mix well and pour into a buttered baking pan or a
Pyrex dish. Put dabs of butter on top. Bake in a moderate oven
until squash is tender, about 45 minutes. Drain the extra
butter, if any.
Baked Tomatoes and Zucchini (6 Servings):
1 pint of cherry tomatoes, cut in halves (can substitute with
chopped regular tomatoes)
1 large zucchini, cut into 1/2 inch slices (~ 3/4 pound)
2 tablespoons of olive oil
1 tablespoons chopped, pitted, oil-cured olives
1 teaspoon thyme leaves, crumbled
1 teaspoon garlic, finely chopped
3 tablespoons grated Parmesan cheese
Preheat oven to 425 degrees
Arrange rows of tomatoes and zucchini alternately in a
12x8x2 inch baking pan. Combine olive oil, olives, thyme, and
garlic in small bowl. Spoon mixture over vegetables. Sprinkle
with Parmesan cheese. Bake for 20-25 minutes until vegetables
are tender.
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Linguine with Zucchini Sauce (4 Servings):
12 ounces of linguine 1/4 cup of plain yogurt
2 tablespoons of live oil 1/4 teaspoon of salt
2 cloves of garlic, thinly sliced 1/4 teaspoon of pepper
3/4 cup of coarsely shredded cheddar cheese
1.5 pounds of zucchini, coarsely shredded
Cook linguine according to the package directions. Heat oil
in a large, heavy skillet, over medium-high heat. Add garlic,
cook, stirring until lightly browned (about 30 seconds). Add 1/4
of the zucchini. Increase heat to high, cook, stirring until
zucchini is well coated with oil. Add the rest of the zucchini,
cook, tossing occasionally until tender (about 3 minutes).
Turn into a large serving bowl.
Drain the linguine, add to zucchini along with the yogurt.
Toss to mix. Add cheese and salt and pepper. Serve immediately.
Sauteed Yellow Squash with Mustard Seeds (6 Servings, excellent with poultry):
2 tablespoons with olive oil 1 pound of yellow summer squash
3 green onions, chopped 1/2 teaspoon of salt
2 tsp mustard seeds, crushed 1 ounce of any cheese shredded
Cut squash lengthwise in half, then crosswise diagonally into 1/4
inch thick slices. Heat oil in large skillet over medium heat.
Add yellow squash and salt; saute for 5 minutes or until tender.
Sprinkle with cheese. Reduce heat to low; cover and heat through
until cheese has melted. Serve hot!
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Sauteed Zucchini Spears:
3 zucchini (about 3 lb)
1 tablespoon of dry bread crumbs
1/2 teaspoon of salt
1/2 teaspoon grated lemon rind
1/4 teaspoon of pepper
1 clove of garlic, finely chopped
1 tablespoon of olive oil, plus 1 teaspoon
Half zucchini lengthwise. Cut each half into �’s crosswise, cut
again into 4 wedge-shaped sticks. Heat the 1 tablespoon of oil
in large skillet. Add zucchini, saute until crisp-tender (about
3-4 minutes). Remove zucchini to plate.
Heat the 1 teaspoon of oil in skillet. Add lemon rind,
garlic; saute for about 30 seconds. Stir in bread crumbs and
zucchini; saute fro 15 seconds or until heated through. Transfer
to a serving platter. Season with salt and pepper. Serve immediately.
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Rosemary Summer Squash and Zucchini:
2 tablespoons of olive oil
3/4 lb of yellow squash, coarsely shredded
1 large onion, halved and thinly sliced (1 cup)
3/4 lb of zucchini, coarsely shredded
1 teaspoon rosemary leaves, crushed 1 teaspoon of salt
2 cloves of garlic, finely chopped 1/4 teaspoon black pepper
Heat the oil in large skillet over medium heat. Add onion
and rosemary, saute for 5 minutes or until tender. Add garlic
and saute for 3 more minutes. Add squash and zucchini, toss to
coat with oil. Cover and cook for 1-2 minutes, or just until
tender. Season with salt and pepper.
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Zucchini with Lemon:
1.25 lb of zucchini, trimmed, cut lengthwise into 1/4 inch slices
2 tablespoons olive oil 1/2 teaspoon of cracked black pepper
2 cloves of garlic 1/4 teaspoon of salt
lemon wedges for garnish
1 tsp of fresh rosemary, finely chopped or 1/2 tsp dried rosemary
Preheat Broiler. Arrange zucchini slices in single layer in
cooking sheet. Combine olive oil, garlic and rosemary and
cracked black pepper in measuring cup. Brush zucchini slices
with olive oil mixture. Broil 6 inches from heat for
approximately 5-6 minutes or until tender. Sprinkle zucchini
with salt. Arrange zucchini slices on platter serve with lemon wedges.
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Sweet Squash Recipes
Whole Wheat Zucchini Bars:
Bars: *Glaze:
3 eggs
1 tsp baking powder
*1 c powdered sugar
1.5 cups of sugar
1/2 teaspoon salt
*1/4 teaspn cinnamon
1 cup oil
1 teaspoon cinnamon
*2 tblsp melted butter or margarine
1.5 cups whole wheat flour
2 cups of shredded zucchini
*2 tablespoons milk
1/2 cup all purpose flour
1 cup dried currants or raisins
Heat oven to 350 degrees. Grease 13×9 inch pan. In large
bowl, beat eggs. Add sugar and oil; beat well. In medium bowl,
combine whole wheat flour, all purpose flour, baking powder, salt
and 1 teaspoon cinnamon. Add flour mixture to egg mixture; mix
well. Stir in zucchini and currants. Spread in greased pan.
Bake at 350 degrees for 40-50 minutes or until tooth-pick
inserted in center comes out clean. Cool Completely. In a small
bowl, combine all of the glaze ingredients until smooth. Spread
evenly over cooled bars. Cut into bars.
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Chocolate Chip Zucchini Cake:
1.5 cups sugar
1/4 cup of unsweetened cocoa
1 tsp of baking soda
1/2 cup of margarine or butter, melted
1/4 cup of oil
1/2 cup of buttermilk
1 teaspoon vanilla
2 cups of shredded zucchini
2 eggs
1/2-1 cup of semi-sweet chocolate chips
1/2 cup of chopped nuts
2.5 cups of all purpose flour
Heat oven to 350 degrees. Grease and flour 13×9 inch pan.
In large bowl, combine sugar, margarine, oil, vanilla, and eggs;
beat well. Add flour, cocoa, baking soda, and buttermilk; beat
well. Fold in zucchini, chocolate chips, and nuts. Spread in
greased and floured pan.
Bake at 350 degrees for 35-45 minutes or until tooth pick
inserted in center comes out clean. Cool completely, frost as
desired.
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Zucchini Orange Bread:
4 eggs
1 1/2 teaspoons of baking soda
1 1/2 cups sugar
1 teaspoon salt
3/4 cup oil
2 1/2 teaspoons cinnamon
cup of orange juice
1/2 teaspoons cloves
3 1/4 cups of all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons grated orange peel
1/2 cup chopped nuts, if desired
2 cups of shredded unpeeled zucchini
Glaze: 1 cup of powdered sugar and 2-3 teaspoons of orange juice
Heat oven to 350 degrees. Grease and flour bottoms only of
two 8×4 or 9×5 inch loaf pans. In large bowl, beat eggs until
thick and lemon coloured; gradually beat in sugar. Stir in oil,
cup orange juice and zucchini. Stir in remaining bread
ingredients; mix well. Pour batter into greased, floured pans.
Bake at 350 degrees for 45-55 minutes or until tooth-pick
inserted in centre comes out clean. Cool 10 minutes; remove from
pans. Cool slightly.
In small bowl, blend glaze ingredients, adding enough orange
juice for desired spreading. Spread over warm loaves. Cool
completely. Wrap tightly and store in refrigerator.
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Zucchini Spice Coffee Cake:
1 1/2 cup all purpose flour
1/4 teaspoon nutmeg
1 1/4 cups of quick-cooking rolled oats
1/4 cup dairy sour cream
2 cups shredded unpeeled zucchini
1 teaspoon baking soda
1 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup margarine or butter, softened
1/2 teaspoon salt
2 eggs
Topping: 3/4 cup sugar 1/2 cup all purpose flour
1/2 teaspoon cinnamon 1/2 cup quick-cooking rolled oats
1/4 cup of margarine or butter, softened
Heat oven to 350 degrees. Grease and flour 13×9 inch pan.
In large bowl, combine all coffee cake ingredients at low speed
until moistened; beat 2 minutes at medium speed. Pour into
greased pan. In small bowl, combine all topping ingredients
until crumbly; sprinkle over batter.
Bake at 350 degrees for 30-40 minutes or until tooth-pick
inserted in centre comes out clean. Serve warm or cool.
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Wholesome Zucchini Muffins (makes 12 large)
Contributed by Florence Kennedy
Not your typical sugar and trans-fat laden fast food muffins!
2 cups whole wheat flour
1 Tbsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 eggs (It’s up to you if you want to sub. extra egg white for 1 yolk)
1 cup 2% milk
1/3 cup your favorite monounsaturated oil (not olive)
1 cup honey
1 tsp. fresh squeezed lemon juice
1 tsp. finely grated fresh lemon rind
1 cup finely grated zucchini (let sit and drain off excess liquid)
2/3 cup thompson raisins
1.Preheat oven to 375 F (191 C)
2.Sift together the 1st 4 dry ingredients in a big bowl
3.In a separate bowl, combine the next 6 ingredients
4.Pour contents of moist bowl into bowl of dry ingredients all at once
5.Stir gently by hand until dry ingredients are uniformly moistened.
Do not beat.
6.Fold in Zucchini and then raisins
7.Spoon batter into greased muffin cups
8.Bake 20-25 minutes. Tops are golden.
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Glazed Lemon Zucchini Bread / from Veggie Coop Member, Belinda Boland, August, 2014
(Belinda brought a sample of this light loaf using zucchini, which I shared with farm staff. Is very light; almost like a pound cake. Several people asked for recipe. Here it is. Thanks, Belinda.)
2 cups cake flour
2 tsp baking powder
l/2 tsp salt
2 eggs
l l/3 cup sugar
l/2 cup canola oil
l/2 cup buttermilk
2 tbsp lemon juice
1 cup grated zucchini
zest of lemon
Mix dry ingredients in bowl.
In large bowl, beat eggs, aid oil and sugar. Blend well. Add juice, zest, buttermilk. Blend together. Fold in zucchini. Mix well. Add dry ingredients to wet; blend well. Pour batter into greased 9 x 5 loaf pan. Bake at 350 degrees for 40 – 45 minutes. While still warm, spoon glaze over the bread. Let glaze set before cutting.
Glaze
1 cup icing sugar
2 tbsp. Lemon juice
1 tbsp milk
Stir to Combine.
Please note: If you don’t have buttermilk, try substituting plain yogurt diluted with a bit of milk to make amounts recipe specifies. Seems to work in most recipes. (Melba)
