Recipes with Zucchini

If the squash bugs don’t get them, zucchini is coming into season in your home gardens and farmers’ markets. Look for firm, heavy vegetables with a smooth, dark skin. They lend themselves to a variety of cooking options including grilled, sauted, or raw. Cut a zucchini longwise, scrape the seeds, and use the “boat” to hold mac and cheese, tuna or chicken salad, or ground beef mixture (this one you need to cook).

Squash Ribbon Salad with Red Curry Vinaigrette

Ingredients:

• Red Curry Vinaigrette
  • 2 tablespoons packed brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons red curry paste
  • 2 teaspoons fish sauce
  • ¼ teaspoon crushed red pepper
• Squash Salad
  • 4 slices pancetta
  • 1 large yellow squash
  • 1 large zucchini
  • Salt and pepper to taste
  • 1 cup cherry or grape tomatoes, halved, or whole tomato diced

Directions:

• Prepare the vinaigrette by mixing brown sugar, lime juice, vinegars, curry paste, fish sauce and red pepper flakes in a bowl and blend thoroughly.
• Cook pancetta until crisp, drain and crumble into large pieces
• Trim both ends of the squashes. Using a vegetable peeler or mandolin, slice into ribbons.
• Arrange ribbons and tomatoes on a serving platter. Salt and pepper if desired.. Drizzle vinaigrette. Garnish with pancetta.

Grilled Zucchini with Pumpkin Seeds

Instructions:

• Pumpkin Seeds
  • 1 tablespoon olive oil
  • 1 cup shelled, green pumpkin seeds
  • 1 tablespoon brown sugar-bourbon seasoning
• Zucchini
  • 2 tablespoons olive oil
  • 2 tablespoons parsley flakes or 6 teaspoons fresh parsley, chopped
  • 2 teaspoons garlic powder
  • 2 tablespoons red wine vinegar
  • 3 medium zucchini
  • salt and pepper to taste
  • 2 tablespoons fresh cilantro leaves
  • ¼ cup crumbled queso fresco, cotijo, feta, or ricotta

Directions:

• Place a cast-iron pan on a preheated grill. Add olive oil and heat. Add pumpkin seeds and brown sugar seasoning. Stir often and remove when lightly bornwed. Transfer to a bowl and allow to cool completely.
• In large bowl combine olive oil, parsley, garlic powder and vinegar.
• Slice zucchini rounds to ¼ or 1/3 inch thickness. Salt and pepper to taste. Place in vinaigrette to marinade.
• Grill zucchini until tender. Arrange on a platter and garnish with pumpkin seeds, cilantro, and cheese.

Zucchini and Tomato Casserole

Ingredients:

• 4 cups zucchini sliced to ¼ inch rounds
• 4 cups tomatoes sliced or diced to ¼ inch
• 2 cups shredded Fontina cheese
• ½ cup packed fresh basil leaves, chopped
• ½ cup drained sun-dried tomatoes, chopped
• ¼ cup grated Parmesan cheese, divided
• ½ teaspoon crushed red pepper flakes
• salt
• ¾ cup panko bread crumbs
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder

Directions:

• Preheat oven to 375. Coat 13 X 9 broiler-safe baking dish with cooking spray.
• Combine Fontina, basil, sun-dried tomatoes, 2 tablespoons Parmesan, red pepper flakes and salt in a medium bowl for the cheese mixture. Combine panko, oregano, garlic powder and remaining Parmesan in a small bowl for the panko mixture.
• Place ¼ of the panko mixture on the bottom of the baking dish. Place half the zucchini in an even layer. Place half the tomato slices on top of zucchini. Finish with half of the cheese mixture. Repeat layers and end with panko mixture.
• Cover tightly and bake for 15 minutes. Remove foil or lid and continue to bake until vegetables are tender.
• Do not remove casserole from oven but set oven to broil and remove when top is golden brown.