Zucchini
Summer squash, particularly the yellow variety, is a very popular vegetable in the South. You’ll find it fresh, frozen, or canned at any time of the year. Easy to grow and prolific, summer squashes are perfect for any size garden. For best flavor and most tender seeds, squash should be picked young, from 6 to 10 inches long. Pattypan, a saucer-shaped squash, should be no more than 4 inches in diameter.
Italian Zucchini Pie
-1/4 cup unsalted butter
-4 cups zucchini, unpeeled, thinly sliced
-1 cup onion, coarsely chopped
-1/2 cup fresh parsley, chopped or 2 Tbs. Parsley flakes
-1/2 tsp. Garlic powder
-1/2 tsp. Italian herbs
-2 eggs, well beaten
-1/2 lb. Shredded mozzarella cheese
-1/2 lb. Refrigerated biscuit dough
-2 tsp. Dijon or prepared mustard
Preheat oven to 375F. Melt butter in a heavy nonstick skillet over medium high heat. Saute zucchini and onion about 10 minutes or until tender. Remove from heat. Stir in parsley, garlic, herbs and salt and pepper to taste. Combine eggs and cheese in a bowl. Stir in vegetable mixture. Set aside. Separate dough into triangles. Arrange triangles in the bottom of an ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Coat dough with mustard. Pour vegetable mixture into crust and bake 18-20 minutes, or until a knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before cutting.
Garden Squash Saute
-1 tsp. olive oil 3/4 lb. zucchini, cut into 1/4 inch slices
-3/4 lb. yellow squash, cut into 1/4 inch slices
-3 green onions, sliced
-1/4 cup chicken stock or water
Heat oil in a heavy nonstick skillet over medium high heat. Saute zucchini, yellow squash and onions 2 minutes, stirring frequently. Add stock and salt and pepper to taste. Continue to saute another 2-3 minutes, or until squash is tender and liquid is evaporated.
Chocolate Zucchini Bread
-nonstick cooking spray
-2-1/2 cups all purpose flour
-1/2 cup unsweetened cocoa
-1 tsp. Baking soda
-1 tsp. Cinnamon
-1/4 tsp. Baking powder
-2 cups sugar
-1/4 cup liquid egg substitute
-1/3 cup canola oil
-2 Tbs. Water
-1 Tbs. Vanilla extract
-2-1/2 cups zucchini, shredded
Preheat oven to 350F. Coat 2 4×8 inch loaf pans with nonstick spray. Sift next 5 ingredients together in a bowl. Combine next 5 ingredients in another bowl. Beat with an electric mixer until well blended. Stir in zucchini. Add dry ingredients and stir until just moistened. Bake 50-60 minutes, or until a toothpick inserted near the center of each loaf comes out clean. Cool loaves in pans on wire racks 10 minutes. Remove loaves from pans and let cool completely on the wire racks.
Tomato-Zucchini Bread
-nonstick vegetable spray
-3 cups all purpose flour
-2 tsp. Ground cinnamon
-1 tsp. Baking soda
-1/2 tsp. Baking powder
-1-1/2 cups sugar
-11 ounces can condensed tomato soup
-6 egg whites
-1/3 cup vegetable oil
-1 tsp. Vanilla extract
-2 cups zucchini, shredded
-1 cup raisins
Preheat oven to 350F. Spray 2 9×5 inch loaf pans with cooking spray. Set aside. Sift flour, cinnamon, baking soda and baking powder together in a bowl. Set aside. Combine sugar, soup, egg whites, oil and vanilla in another bowl. Add to flour mixture, stirring just to moisten. Fold in zucchini and raisins. Pour into prepared pans. Bake in center of oven 55 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on rack.
VARIATION I: Substitute 13×9 inch baking pan for 9×5 inch loaf pans. Bake 40 minutes or until a toothpick inserted in center comes out clean. Cool as in step 4. Cook Time: 40 minutes
VARIATION II: Substitute 5 3/4×3 inch mini loaf pans for 9×5 inch loaf pans. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool as in step 4. Cook Time: 45 minutes
Summer Squash and Pepper Salad
-1/2 lb. zucchini, cut into 1/2 inch slices
-1/2 lb. small yellow squash, cut into 1/2 inch slices
-1 red bell pepper, seeded and cut into 1 inch pieces
-1/2 cup of Ranch dressing
Place zucchini and squash in a steamer basket over boiling water. Cover pan and steam 5 minutes or until almost tender. Transfer to a serving bowl. Add bell pepper and dressing and toss.
