Summer Squash and Zucchini

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  • Michael Malcolm

    Squash flowers, so yum
    stuff them with cheese and chiles,
    egg and panko fry

    Very easy to prepare; haiku pretty much says it all. I don’t remove the innards, just work around them. Hard to find squash flowers (zucchs, yellow)…, even at our local farmers markets, here in Reno. Female flowers, with mini squash attached, are usually more expensive, but males are just as delicious. I usually use jack cheese or cheddar, and jalapeño or serrano, but sometimes bleu, basil, or whatever.

  • Shut Up & Cook

    If you’re like me, you’re up to your eyeballs in zucchini right now.

    I have no green thumb, so am not growing any myself, but friend after friend keeps arriving at my house making delighted declarations such as, “You like to cook! Here…have 5 lbs of zucchini!”

    I’ve made zucchini bread, zucchini muffins, grilled zucchini, and quinoa with zucchini.

    I was getting sick of Zucchini.

    Fortunately an old recipe of Food and Wine had a YUMMY recipe for [b]Fried-Zucchini Spaghetti[/b]. This definitely defeats the purpose of it being healthy…but damn is it good.

    What is everyone else doing with all their zucchini??!

  • Mary

    My Grandmother made a lasagna where she replaced the noodles with slices of zucchini. I altered that idea by cooking it in a pot with spaghetti sauce and sprinkling it with cheeses. Yum.

  • Foodiebia

    Here is my new favorite zucchini recipe – zucchini chips!

  • lyn

    Just happened upon this when making pesto and having some left over: This is a very forgiving recipe and you can add as much or little as you like and cook for as little or long as you like!

    as many zuchinni squash and yellow squash as you have

    a couple of carrots

    an onion

    a few cloves of garlic

    a few sticks of celery

    Add a bit of olive oil to a large fry pan and start by cooking the carrots, then celery, then onions, zuchini and squash. Add garlic and simmer all of these until they reach the level of
    crunchiness or not…that you like. Add about two tablespoons of pesto and let it cook for a few more minutes. Good the first day…even better the next!

  • Tina Andeson

    I am looking for a basic Succatash recipe. Does anyone have an idea?

  • Elise

    Hi Chzpiz – Zuke Parmesan, great idea, thank you.

    Hi Lou – your zucchini vichyssoise sounds like the perfect soup for a hot day. I love the seasoning.

    Hi Jeff – Yes, fritters, you and me both!

    Hi Renee – So glad you enjoyed the zucchini and thyme, thanks for your comment and for stopping by the site.

    Hi Vanessa – Calling all neighbors! You are welcome to drop of your extra garden zucchini on our doorstep any day.

    Hi Selah – fried green tomatoes with fried squash blossoms? Sounds gorgeous.

    Hi Amy – grilled zucchini, yummmmmm.

    Hi Claire – if you love zucchini and squash then you are just the kind of neighbor that most gardeners adore. Hope you have a line on a good supply this summer. :-)

    Hi Lindsey, sautéed summer squash is how we usually have it too, isn’t it just the best?

    Hi Kate – I would never think to make a frittata with zucchini, but why not? Great idea, thank you.

    Hi Aaron – Ya know, that recipe actually sounds quite good. Needs a better name though, like zucchini gazpacho, or something like that.

    Hi Elaine – well, we make winter squash pies, so why not with a summer squash? Thanks for the great idea.

  • Kate

    I create family cookbooks through my website, Secret Ingredients, and this delicious Zucchini Frittata recipe came from our online recipe database. It has become one of my personal favorite recipes lately. It is so good, easy, and pretty healthy!

    Zucchini Frittata

    3 cups grated zucchini
    1 small chopped onion
    1 cup baking mix (Bisquick)
    ½ cup grated sharp cheddar cheese
    4 eggs
    ½ cup vegetable oil
    1 Tbs. Italian seasoning
    ½ tsp margarine
    ½ tsp salt & pepper

    Mix it all up, pour into a buttered 10″ pie plate, and bake at 350 degrees for 45 minutes, or until a knife in the center comes out clean. Easy as that!

  • Lindsey

    My family always sautees Zucchini, with yellow squash, sometimes white squash, and onion in some olive oil. There is something about all the flavors melding that makes it very good, yet very simple. Being able to have it is probably one of my favorite things about summer.

  • Claire N

    All I can say is that I LOVE zucchini and squash. I could eat them everyday, almost any way, although I prefer not fried!

  • Amy Kilpack

    I love to grill some up at our house. I slice the zucchini into thin slices, then I wrap it up in tin foil, drizzle some olive oil over the slices and sprinkle whatever spices sound good on them. Then I just throw the package on the grill untill tender.

  • Selah

    I have zucchini in my summer garden. Anytime I make fried green tomatoes I also fry some zucchini flowers too. Delicious!

  • Vanessa

    Beautiful photo! This is a wonderfully helpful post. I feel like the bounty of zucchini is Summer’s version of fruitcake; you drop a bunch on your neighbor’s doorstep and hightail it outta there before they have time to refuse. Thanks for giving us all hope!

  • Renee

    We had the Zucchini with Thyme for dinner last night, except I used rosemary instead of thyme. It was very yummy. My six year old even said it was good, but he still only ate one bite! Thanks for all your wonderful ideas!

  • Lou

    A favorite at our house is Zucchini Vichyssoise, an old recipe from Sunset. Uses extra squash bounty but good enough to buy zucchini especially.
    3 Tbsp. olive oil
    2 or 3 cloves minced garlic,
    2 lbs. zucchini, sliced 1/4″ thick (about 8 lg. or 4 extra lg.)
    3 cups chicken broth
    2 Tbsp. fresh basil or 1 Tbsp. dry
    1/4 tsp. nutmeg
    1/2 tsp. sage or poultry seasoning
    1/4 tsp. pepper
    1 Tbsp. curry powder, optional
    1 cup low-fat milk
    1/2 cup (2 oz.) grated Cheddar cheese
    In a 3 or 4 qt. saucepan, saute the onion and garlic in oil. Add zucchini, broth and seasonings. Bring to boil, then simmer until tender, about 10 min. Puree the soup. Add milk and cheese. To serve, warm, stir over medium heat until just heated through. To serve cold, cool, cover and chill 2 hours or up to day. Serving suggestion: garnish with chopped fresh tomato. Makes 6 entree servings or 10 to 12 first course. Over the years I have often made this with alternate seasonings, adding thyme and oregano, eliminating nutmeg, sage and curry and substituting Parmesan for Cheddar.

  • chzplz

    Zucchini Parmesan. Find a recipe for eggplant parm and use the zuch’s instead.