Tag: summer squash

Zucchini Remix

I’m of the firm opinion that you can never have “too much” zucchini, because I love cooking with it. But it’s true that the sheer volume of zucchini and summer squash in general can get a little overwhelming for even the most ardent zucchini-lover this time of year. I’ve thrown together a list of some of my favorite recipes involving zucchini and summer squash to help you make the most of summer’s abundance – and if you’re a Spoonfull Farm fan or CSA member, this should get you even more excited about what’s on tap, produce-wise. Summer squash/zucchini are more or less interchangeable for all of these recipes – my fave is a combo so that you get all the nice yellows and greens together.

  • Ratatouille – I still need to write up my own recipe for this classic French dish, but this one is reasonably similar. If you can start with a base of homemade pasta sauce or home-seasoned tomato purée, that’s ideal, but store-bought will work in a pinch. Serve over polenta, with crusty French bread, with rice – lots of options to keep this one feeling fresh.
  • Summer Fridge Frittata – A multi-veggie whammy – use up Kale, Zucchini, and scallions, and a whole dozen eggs if you’re also blessed with farm fresh eggs this time of year.

frittata

  • Zucchini Carpaccio Salad – It’s easy to use up a whole bundle of zucchini when you make them the star of a salad! Zucchini ribbons with a little arugula, a lemon-y vinaigrette, and some parmesan make a perfect side or hot-weather entree.
  • Grilled Zucchini Ribbons with Pesto and White Beans – I made this last week and already desperately want to make it again. So simple and quick, and delicious with a side of grilled bread. This would also definitely work with any type of pesto – I used a garlic scape one the last time around, but next time will likely use a basil-based or carrot greens variety. Did you know pesto freezes pretty well too, for up to a month or two? Just something to think about.

zucchini ribbons.jpg

  • Zucchini Bread – On the sweeter side of things, there’s always the go-to of zucchini bread. Loaves freeze well, so you can make a bunch now and be enjoying it way after peak zucchini season. I’d recommend topping your loaf with some cinnamon sugar for an extra-crunchy lid.
  • Zucchini and Ricotta Galette – Don’t be intimidated by pastry dough. It’s not out to get you, and people are really impressed when you make something with it. I’m very pro-galette, and this summery one has already been on my table this month. A fun variation on this might be swapping half of the ricotta called for with plain or herbed goat cheese, especially if you aren’t a huge ricotta fan – I’m definitely doing that next time I serve this up. (I ended up making a modified version of this with mascarpone, which I personally much prefer – check it out!)

ricotta galette.jpg

  • Herbed Summer Squash Pasta Bake – I add lots of lemon to this, more than called for, and love love love it. Usually on heavy rotation through the summer months. Also freezes quite well.
  • Burst Tomato and Zucchini Spaghetti with Avocado Sauce – If you have a spiralizer lurking in a kitchen cabinet somewhere, this is a great way to get some use out of it. I’m not big on swapping veggies for pasta, but in this recipe it works great and is a fantastic way to eat an entire bowl of vegetables for dinner if you’ve been feeling like your diet mostly consists of rosé and grilled pizza these days (not that I’m familiar with that feeling, ahem).
  • Baked Zucchini Parmesan – You can follow the linked recipe, or just use zucchini in place of eggplant in your favorite eggplant parmesan preparation. Or even a zucchini parmesan sub sandwich. Mmmmmm. Welp, guess I know one thing I’m making next week.
  • Herbed Summer Squash and Potato Torte – Incredibly easy and hands-off. Just slice up the potatoes and squash (sooo easy with a mandoline!) and bake for a long time. I recommend the cast-iron pan method, which seems even less fussy than the normal preparation. This would be great with a blanket of shredded cheddar between the layers during the colder months.
  • Zucchini Fritters – These come together really quickly, and are great after a long day when you don’t really know what you want to eat, and don’t really want to cook, but you would rather avoid takeout. These could also make a great appetizer for a dinner party if you made them a tiny bit smaller.
  • Crispy Baked Zucchini Fries – I’ve made these fries from Chrissy Teigen’s book, Cravings (which deserves a whole post of its own one of these days, maybe in honor of her second book release), and they’re amazing. I’ve served them alongside her fried halibut sandwiches, but they’re a great sub for fries with any dish. I’m partial to dipping them in ranch.