I’d never actually tried raw zucchini or summer squash before. Only eaten them cooked. So, it was time… and I actually like them better than some of the more common other raw vegetables. Use smaller ones, they’re more tender. Bigger squash can be a little bitter.
Wash squash, and slice into “sticks.” Munch away! Try seasoning with pepper, lemon pepper, or other favorite seasonings. Or dip in your favorite vegetable dip or salad dressing.
I just cooked this tonight for an extra side-dish, fast, tasty and easy for supper. Wash zucchini squash. Cut off the ends. Slice lengthwise in half (and if a big zucchini, slice it again into quarters). Then slice across into bite sized pieces about 1/8″ thick.
Heat skillet over medium high heat, with a little butter and olive oil, until butter’s melted. Spread it around the pan to coat. Add the zucchini slices and season with lemon pepper. Toss in the melted butter/oil mixture. Cook until they’re at the tenderness you like, stirring periodically.
That’s it! Doesn’t get much easier than that! Enjoy!!
This recipe makes a nice summery, meditteranean side dish.
6 small zucchni, washed and cut in half lengthwise
1 clove garlic, crushed and minced
2 tablespoons olive oil
1 tablespoon butter
1 small onion, halved and thinly sliced. Separate the slices
1/2 tsp salt
1/2 cup plain yogurt
3 tablespoons fresh dill (or 1 tsp dried dill)
slice zucchini into 1/4″ thick slices. Saute zucchini and garlic in a skillet over medium heat until light brown. Stir in onion. Sautee for just another 3 minutes. Season. Remove from heat. Stir in yogurt and dill. Serve.
Looking for clever ways to use the bounty of zucchini from your garden? This recipe’s interesting, variable (which I love!) and filling.
3 Zucchini
2 tablespoons minced onion
3 tablespoons butter
1 cup soft bread crumbs
1/2 cup diced cooked tomatoes
Romano (or Parmesan or both!) cheese, shredded
Salt & pepper to taste
Bring a large pot of water to boil. boil the zucchini (whole) for 8 minutes. (Save the water and use it to water your indoor plants… it gives them a nutritional boost… way better than wasting it!)
Cut into halves lengthwise and scoop out the centers (so they look like little boats!)
Mix the pulp in with the remaining ingredients (saving the cheese to sprinkle on top). Fill the zucchini boats. Sprinkle with the cheese. Bake in a 350 degree (F) oven for 15 minutes.
Of course, you’re encouraged to play with the ingredients (and seasonings) to your tastes! (Have a combination you particularly enjoy? - then share it with us!)
I love to serve Italian for company. It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation. This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).
- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced. I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)
Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced
Saute garlic and onion in butter over medium heat until just tender.
Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese. Add parsley and oregano, and salt/pepper to taste. Turn heat to low and stir until melted and blended. Remove from heat.
Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan. Top with shredded motzerella.
Bake for 45 minutes at 350 degrees. Remove from heat and let stand for 15 minutes before cutting and serving.
Use any extra ingredients for an impromptu pasta meal another day!
***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms! Or, broccoli and carrots. Or sun dried tomatoes, peppers and black olives. Or Spinach/Other Greens and mushrooms. Use your imagination for a creative, beautiful, and tasty meal option! 
*** Remember, while there’s nothing like freshly made italian food… the flavors only get even better after they sit for a day. The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!
My sister-in-law makes this zucchini bread, and just can’t keep enough around… everyone now demands it whenever they see her!
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups flour
1 tsp salt
3/4 tsp nutmeg
1/2 tsp baking powder
2 tsp vanilla
2 cups grated zucchini
1 cup drained crushed pineapple
2 tsp baking soda
1 & 1/2 tsp cinnamon
1 cup chopped nuts
Mix first 3 items together. In a separate bowl, mix the dry ingredients. Add to first mixture. Then add the zucchini, pineapple and vanilla. Mix well and then add nuts and mix again. Bake in 2 loaf pans at 350 degrees for 1 hour.
This recipe makes a gorgeous looking and tasting main course. Not as time-intensive on prep as it sounds.
Red Pepper Sauce:
4 large red bell peppers
1 tbsp olive oil
1 onion
3 garlic cloves
3/4 cups bread crumbs
1 tbsp balsamic vinegar
1/4 tsp saffron
2/3 cup vegetable broth
To make the red pepper sauce:
Roast (or grill) the red peppers (wash, core, seed and peel the peppers).
Heat oil in large skillet. Cook onion and garlic over medium heat until soft (not brown though), about 4 minutes.
Combine peppers, onion mixture and bread crumbs in food processor and puree until smooth. Add the vinegar, saffron, and just enough vegetable broth to make it a thick sauce. Add salt, pepper, cayenne, and vinegar to taste (keep in mind that you want this sauce to be highly seasoned).
Other ingredients:
6 medium zucchinis
Olive oil
9 lasagne noodles
20 fresh basil leaves
Cut the zucchinis lengthwise into 1/4″ thick slices. Brush lightly with olive oil and grill until limp (or you can saute’ them).
Cook the lasagna noodles in boiling water for 8 minutes. Drain the noodles and rinse with cold water. Drain.
Preheat the oven to 350 degrees.
Lightly oil your baking pan (approx 8×11). Spread three lasagna noodles over the bottom. Then arrange 1/3 of zucchini strips on top of that, then 1/3 of basil leaves, then 1/3 of pepper sauce. Repeat the layering of ingredients 2 more times. (You can store the lasagna at this point in the fridge for up to 24 hours… just remember to let the pan warm a bit at room temperature (if you’re using a glass or ceramic pan, before putting it in the oven your may crack your pan).
Bake at 350 for between 30 to 45 minutes, or until thoroughly heated. Garnish (optional) each piece when serving with a fresh sprig of basil.
This goes well as a side dressing for chicken, or as a vegetarian main dish with rice. As with most tomato dishes, the flavor is even more enhanced the second day.
Ingredients:
1/4 cup olive oil
1 medium eggplant, peeled and cut into 1″ cubes
1 medium zucchini, cut into 1″ cubes
2 tbsp olive oil
1 & 1/2 cups sliced onions
2 large red bell peppers, cut into 1″ squares
2 tbsp fresh thyme
1 bay leaf
1/4 cup chopped fresh basil
In a large skillet, heat olive oil with high heat. Add eggplant and zucchini. Cook until just barely tender (about 10 minutes), stirring frequently.
Remove from heat. Reduce heat to medium high. Remove the vegetables to a separate container. In the same pan, cook the onions until they start to soften. Add peppers and garlic and cook (stirring occasionally) until just tender. Season with salt and pepper. Add tomatoes and seasoning. Reduce the heat to low, cover and cook for 10 minutes. Add eggplant and zuchinni back in and cook until everything is tender. Taste and adjust the seasonings. Garnish with chopped basil.
Grandma L was a wonderful baker, and this is a recipe I use often. My coworkers at the office are always delighted when I bring it in!
Ingredients:
3 cups sugar
3 cups grated zuchinni
1 1/2 cups vegetable (canola) oil
4 eggs
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
3 cups of flour
1/2 cup chopped walnuts
1/2 cup plumped raisins (soak in hot water until tender, and drain)
Mix ground zuchinni, sugar, oil and eggs together. Gradually add dry ingredients to other mixture. Add nuts and raisins (or other ingredients). Bake at 325 degrees until toothpick inserted comes out clean. (for a 9 x 16 pan - allow 1 1/2 hour.)
Optional cream cheese frosting:
3 ounces cream cheese (1 small package)
2 cups powdered sugar
1/4 lb. butter (1 stick)
1 tsp vanilla
Beat all icing ingredients until smooth. Wait until cake/bread is cooled before applying frosting.