Lightly fried zucchini chips
2 medium zucchini or summer squash with smooth, unblemished skins
1½ cups Italian-style bread crumbs
½ cup grated Parmesan cheese
Salt and pepper to taste
3 teaspoons water
2 tablespoons extra-virgin olive oil, plus 2 tablespoons for sautéing each new batch
Locatelli Romano cheese, small wedge for grating
Rinse zucchini or summer squash under cold water, pat dry. Cut into ¼-inch thick slices.
On a large plate, blend together bread crumbs, Parmesan cheese, salt and pepper. Whisk together the eggs and water in a medium bowl. Dredge squash slices through egg wash, then through bread-crumb mixture. Place the prepared squash on a separate plate.
Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes. Add squash and cook until golden brown, about 3 minutes on each side. Using a strainer, transfer squash from skillet to plate lined with paper towel to absorb excess oil. Sprinkle chips with freshly grated Locatelli cheese. Serve immediately. Makes 4 servings.
From My Italian Kitchen by Janet Zappala
4 medium zucchini or summer squash
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or barbecue sauce
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Additional marinara or barbecue sauce
Cut zucchini or summer squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow squash to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place shells in ungreased 3-quart microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
Spoon about 1/4 cup meat mixture into each squash shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3 to 4 minutes longer or until a thermometer inserted into filling reads 160 degrees and squash are tender. Serve with additional marinara sauce. Makes 4 servings.
From Taste of Home
Summer squash and lemon salad
3 or 4 medium summer squash, unpeeled, ends trimmed, cut into matchsticks (4 cups)
Grated zest and juice of 1 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill leaves
6 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a large bowl, combine squash with lemon zest and juice, mint, dill, feta and olive oil. Toss ingredients gently to mix, and season with salt and pepper. Cover, and refrigerate at least 2 hours and up to 24 hours before serving. Makes 6 to 8 servings.
From P.Allen Smith's Seasonal Recipes from the Garden
Summer squash and onion pickles
1 pound summer squash, about 2 medium, sliced on the bias 1⁄8-inch thick
1 large (8 ounces) white onion, sliced into thin rings
1 cup distilled white vinegar or white wine vinegar
3 large cloves garlic, crushed and peeled
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon whole black peppercorns
Layer squash and onion in a one-quart glass container with a lid. Pour 1 cup water and vinegar into small saucepan, set it over medium-high heat, and add garlic, salt, sugar, and peppercorns. When brine starts to simmer, remove pan from the heat and pour it over the vegetables. Cover loosely and let cool to room temperature. Seal container and chill in the refrigerator for 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks. Makes 1 quart.
From The Lee Bros. Simple Fresh Southern
Chocolate zucchini cake
21/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
13/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 21/2 medium)
1 package (6 ounces) semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 325 degrees. Butter and flour 13- by 9- by 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Makes 12 servings.
From Bon Appetit