What happens to zucchini and yellow squash?
One night they are small and struggling, the next day they are the size of baseball bats!
Everyone I know has a Zucchini Bread recipe that they swear by, so how about some other ideas?
All of the following recipes are easy to prepare and taste delicious. The soup may be doubled or tripled and frozen for the future.
The Zucchini and Squash Ribbon Salad give a new look to a commonly used vegetable and the oven-baked “fried” zucchini makes a favorite dish much healthier.
The secret lies in baking the zucchini on a cooling rack and a baking sheet and using spray oil.
No matter how you choose to prepare your bumper crop of squash, you will enjoy this abundant Fall vegetable.
Menu
Serves 4
Zucchini Soup
Zucchini and Squash
Ribbon Salad
Oven-Baked ‘Fried” Zucchini
Zucchini Bread*
*Recipe Not Given
Zucchini Soup
1/4 cup olive oil spray
1 1/2 cups chopped yellow
onion (1 large onion)
4 cloves garlic, minced
3 lbs. zucchini (unpeeled),
(3/4-inch diced)
Kosher salt and freshly
ground pepper
1 cup good dry white wine
4 cups good chicken stock
1 cup chopped fresh basil
leaves, lightly packed
1/2 cup freshly grated
Parmesan cheese
6 tblsp Greek yogurt
Shaved Parmesan, for serving
Truffle oil for drizzling
1. Spray olive oil in a large pot over medium heat. Add the onion and saute over medium-low heat for 8 minutes, until translucent. Then add the garlic and cook for one minute. Add the zucchini, 1 tablespoon salt, 1 teaspoon black pepper and saute for 5 to 10 minutes, until the zucchini is tender.
2. Add the wine, chicken stock and basil, bring it to a boil,lower the heat and simmer, covered, for 30 minutes, until the zucchini is very tender. Puree the soup in a blender. Off the heat, whisk in the grated Parmesan and yogurt. Check for seasoning.
3. To serve, pour hot soup in a bowl, garnish with a dollop of yogurt, shaved Parmesan and drizzle with truffle oil.
Zucchini and Squash
Ribbon Salad
Dressing:
1 tsp. finely grated lemon zest
3 tblsp.fresh lemon juice
3 tblsp.olive oil
1 tlbsp. Dijon mustard
1 tsp. honey
1 tsp. soy sauce
Kosher salt, freshly
ground pepper
1 1/2 lb. mixed zucchini and
summer squash, thinly
sliced. (I use a vegetable
peeler or a vegetini or
other gadget for slicing
vegetables)
1/2 oz. Parmesan, shaved
1. Whisk lemon zest, lemon juice,oil, mustard, honey and soy sauce in a large bowl, season with salt and pepper.
2. Add zucchini and squash and toss to combine. Serve salad topped with Parmesan and more pepper, if desired.
Oven-baked “Fried” Zucchini
4 zucchini, quartered
lengthwise into spears
1/2 cup grated Parmesan
cheese
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/2 tsp. freshly ground
pepper
1/4 tsp. sea salt
1. Preheat oven to 400 degrees. Place a cooling rack, sprayed with oil, on a baking sheet and set aside.
2. In a small bowl, combine all the other ingredients, except the zucchini and set aside.
3. Spray a large mixing bowl with spray oil. Toss zucchini, then add spice mixture and keep tossing. When coated, place evenly on rack and bake for 15 minutes. Then turn oven to broil and broil for 4 minutes until crisp and golden brown. Serve immediately and watch them disappear.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.
