Summer Squash & Zucchini

Summer squash

 

Zucchini Soup (click to open pdf of recipe)

5 Responses to Summer Squash & Zucchini

  1. Claire says:

    Hi all,

    Here’s a link for a Smitten Kitchen zucchini galette which we tried tonight and absolutely loved- it’s much easier than it seems, too!

    http://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/

  2. Melissa Shapiro says:

    From one of our members. . .

    Turkey-Zucchini Meatloaf
    yield: Serves 8
    1 1/4 pounds ground turkey
    1 cup coarsely grated zucchini
    3/4 cup finely chopped onion
    1/2 cup dry seasoned breadcrumbs
    1/4 cup chopped fresh parsley
    1 large egg
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon garlic powder

    1/4 cup peach preserves
    4 teaspoons Dijon mustard
    Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
    Transfer meat loaf to platter. Cut crosswise into slices and serve.

  3. Lexi says:

    A great, easy recipe, adapted from Yotam Ottolenghi:
    Cut the zucchini on the bias into 1cm thick slices. Toss with olive oil, salt, & pepper.
    Grill over very high heat, no more than 2 minutes per side, just into there are grill-marks. Toss with a little balsamic vinegar and let sit.
    When the zucchini has cooled, mix with chopped walnuts, thinly shaved parmesan, and a big handful of chopped basil. Drizzle with more olive oil and some walnut oil.

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