My birthday happens to fall on national Sneak Some Zucchini Onto Your Neighbor’s Porch Day (a real thing, honest!). Taken in combination with a grandfather who bought a small tractor upon retirement in order (apparently) to grow all the squash in the world in his yard, this means I have more squash recipes than you could shake a giant zucchini at.

Presented herewith are the summer (“you can pierce the skin with your fingernail”) squash recipes. Winter (“you may need a hatchet to piece the skin”) squash recipes will arrive in due time (although not soon enough for this fall-loving cook.)

— Visit https://thenewhomeec.blogspot.com/ for more recipes.  Send questions, comments or kindness to [email protected] or visit her on Facebook at The New Home Ec.

Vegetable Migas

Traditionally a breakfast dish, but great for dinner if you’re not a cooked breakfast household. You can vary the ingredients endlessly provided you have tortillas and eggs.

Ingredients:

2 corn tortillas

1 tablespoon butter

1 tablespoon oil

1 tomato, chopped

½ cup chopped bell pepper

½ cup chopped onion

½ cup diced supper squash

(1 jalapeño, sliced)

4 eggs

½ cup cheese

salsa

sour cream

Putting it together:

Heat butter and oil in a skillet. Tear tortillas into bite-sized bits and fry in fat 3-4 minutes. Remove from pan & reserve. Add vegetables and cook in skillet until tender. Beat eggs and add to skillet along with tortillas. Scramble. Top with cheese, salsa and/or sour cream.

Stuffed Summer Squash

You can replace the greens with chopped tomato when you have lots of those!

Ingredients:

4 large, 8 small or 12 tiny zucchini

salt

Cooked greens ~ 1 cup

Chopped herbs ~ 2 tablespoons

1 cup breadcrumbs

¼ cup grated Parmesan, optional

(2 slices bacon, fried crisp & crumbled)

Putting it together:

Wash zucchini and drop in boiling water for 4-6 minutes, depending on size. Drain and let cool. Trim ends of cooled zucchini. Cut in half lengthwise, and use a spoon to scoop out insides, leaving a thin shell. Chop insides.

Mix together all ingredients except zucchini shells. Mound filling generously into shells. Place in lightly oiled baking pan and bake, uncovered, at 350° about 20 minutes.

Stuffed zucchini can be made ahead up to final baking. Cover & refrigerate until needed (up to 48 hours) but add 15 minutes to baking time.

Chicken & Rice Salad

A nice lunch to make with leftovers.

Ingredients:

2 cups cooked rice

3 tablespoons olive oil

2 tablespoons vinegar

1 clove garlic

1 teaspoon soy sauce

¼ cup pecans

½ cup cooked chicken

½ cup diced sautéed summer squash

¼ cup golden raisins

Putting it together:

Place vinegar,  soy sauce and crushed garlic in a bowl.  Whisk in olive oil a little at a time to form a dressing.  Mix rice, green beans, chicken, pecans and raisins.  Add dressing a little at a time.

Summer Squash Fritters

I cooked these with many elementary school classes, and they were always a hit! Makes about 24 fritters.

Ingredients:

2 cups grated summer squash (3 little squash or 2 big ones)

½ cup minced or grated onion (about 1/2 an onion)

1/4 cup grated parmesan cheese

½ cup fine bread crumbs

1 egg plus 1 egg white

6 tablespoons flour

½ cup half and half

2-4 Tbsp. olive oil

Putting it together:

Wash and grate summer squash. Mince onion. Mix all the ingredients except the oil. Heat half of the oil in a big frying pan over medium heat. When oil is hot, drop in fritter batter by the tablespoon full, flattening mounds slightly. Cook over medium heat until golden brown (about 4 minutes). Turn and cook other side until brown, 2-3 minutes. Repeat with remaining batter, adding more oil to the pan if needed.

Veggie Skillet

I grew up eating a lot of fried potatoes – with breakfast, as a dinner side dish and cold standing in front of the refrigerator! This dish grew out of those childhood memories. Serves 2

Ingredients:

8-10 new potatoes, cooked

1 tablespoon olive oil

1 small onion, finely sliced

1 bell pepper, finely sliced

1-2 summer squash, diced

1 tablespoon lime juice

1 cup corn kernels

1-2 cups cooked beans or chili

(any other leftovers that seem good)

Putting it together:

Cut potatoes into big slices or, if very small, quarter.  Add oil to a large heavy skillet  and heat.  Add potatoes and cook, stirring occasionally, until potatoes are golden, about 10 minutes.  Add onions, bell peppers and squash and cook until crisp tender, 4-5 minutes.  Add lime juice, corn kernels, beans and anything that needs heating up  and cover.  Cook until just heated through, 1-2 minutes.  Serve with salsa verde or salsa from a jar, sour cream and tortilla chips.

Instant Pot Summer Minestra

This soupy main dish is good hot, but it’s also very nice served cold on hot days. It’s particularly delightful with a spoonful of pesto swirled into the bowl just before serving.

Ingredients:

1 tablespoon olive oil

1 small onion, diced

1 small bell pepper, diced

2 teaspoon dried oregano

(1 teaspoon Aleppo pepper or red pepper flakes)

3 cloves garlic, minced or pressed

½ cup dried cannellini beans

1 bay leaf

1 tsp. salt

4 cups broth

2 carrots, scraped and diced

2 stalks celery, strings removed, diced

4 ounces uncooked pasta or rice

½ cup green beans, cut into 1” lengths

1 zucchini, cut into dice

(chunk of parmesan rind if available)

1 ear corn, cut from cob

3-4 tomatoes, diced, with their juices

salt and pepper to taste

Putting it together:

Set the Instant Pot to sauté. Add oil, onion and bell pepper and cook until they start to soften, stirring frequently, about 5 minutes. Remove vegetables and reserve. Add oregano, Aleppo pepper and garlic and cook about 30 seconds, just until fragrant. Add broth, bay leaf, salt and beans. Seal Instant Pot and set to cook 45 minutes at high pressure.

When beans are done, let off pressure. Fish out bay leaf. Add reserved onion and pepper, carrots, celery, rice if using, and green beans. If you are the clever sort of cook that has a bag full of Parmesan rinds in the freezer, drop one in here. If not, you may want to add another half teaspoon of salt. Reseal and cook 5 minutes under pressure. Release pressure and fish out Parmesan rind.

If your making this to serve now: set Instant Pot to sauté. Add zucchini and pasta, if using, and cook 5 minutes. Add corn and diced tomato and cook until zucchini and pasta are done. Taste and adjust seasonings.

If you’re making this to serve later: Turn Instant Pot off and remove pot from machine. Stir in zucchini, pasta if using, corn and tomato. Let stand 10 minutes. Stir again and chill. Adjust seasoning before serving.

101 uses for summer squash …

Post navigation


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: