Zucchini Fritters
Serves 4

1 pound zucchini (about 2 medium)
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon), plus 1 lemon for garnish, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
¼ teaspoon freshly ground black pepper
2 large eggs, lightly beaten
½ cup all-purpose flour
2 to 4 tablespoons olive oil

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER (epicurious.com)

3 tablespoons olive oil
2 pounds zucchini (and/or summer squash), halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.

SUMMER SQUASH SAUTE (Bon Appétit)
Nice with steak, chicken or fish. Serves 4.

1/4 cup (1/2 stick) butter
1 small onion, thinly sliced
2 tablespoons chopped garlic
6 tablespoons chopped fresh basil
1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING
Bon Appétit
Serves 6.

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil

1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar

Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

CALABACITAS (whfoods.org)

Stuffed Zucchini Boats
8 Servings

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cup dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese

Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees

Zucchini Pancakes Topped with Diced Tomatoes
Recipe from the Farmer's Market Chef
 
1 lb. Tomatoes, peeled, seeded and coarsely chopped*
1 1/2 lbs. Zucchini or summer squash*
1 medium Red onion*
1 1/2 tsp. Salt
2 cloves Garlic, crushed*
2 Tbs. Fresh mint or basil, chopped*
1/8 tsp. Ground nutmeg
2 Tbs. Grated Parmesan cheese
2 Eggs, beaten*
3 Tbs. Flour
Black Pepper to taste
Canola oil for frying

Place the tomatoes in a colander over the sink and strain the juices. Set aside.
Grate the zucchini and onion in a bowl. Roll up in a hand towel and squeeze out th excess moisture. This step is important. Otherwise the pancakes won't be the right consistency.
Combine the zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt and pepper. Mix to combine.
In a heavy-bottomed skillet, heat 1/4 inch of oil until it is very hot. Drop a 1/4 cup of the zucchini batter in the hot oil. Flatten if needed. Let the pancake completely brown on one side before flipping to brown the other. Remove and place on paper towels to blot dry.
Remove tomatoes from the colander. Season with salt and pepper to taste. Serve the zucchini pancakes topped with tomatoes.  

Lemon Sautéed Zucchini (Wild Oats market)
(1 serving)

1 tsp. Organic Extra Virgin Olive Oil
1 clove garlic, minced
1 small organic zucchini, thinly sliced
juice of one organic lemon
1 tsp. Parmesan cheese, shredded

Heat olive oil in sauté pan over medium heat. Add garlic and zucchini. Cook 2 minutes per side. Squeeze lemon over zucchini and garnish with a sprinkle of cheese.

Baked Zucchini Halves Stuffed with Wild Rice and Quinoa
Farmer John’s Cookbook: The Real Dirt On Vegetables
In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. Friend of the Farm.

Serves 4 to 6
1 large zucchini, halved lengthwise
1 1/2 cups cooked quinoa
1/2 cup cooked wild rice
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 1/2 teaspoons olive oil
1/2 cup chopped onion (about 1 medium onion)
1 rib celery, chopped
3/4 cup fresh bread crumbs
1 teaspoon salt
butter (optional)

1. Preheat the oven to 350° F.
2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.
3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.
4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.
5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.
6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.
7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10 to 20 minutes. Serve warm.  

Sweet Zucchini Crumble
Farmer John’s Cookbook: The Real Dirt On Vegetables
Silky smooth baked zucchini is the surprising filling in this sweet dessert. Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers. Serves 6 to 8

4 1/2 cups flour
3 cups sugar, divided
1/2 teaspoon salt
1 1/2 cups shortening, softened, or butter, cold
6–8 cups thinly sliced zucchini (about 4 large zucchini)
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg

1. Preheat the oven to 350° F.
2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
3. Pour half of the mixture into a 9x13-inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly
browned and bubbly, 40 to 45 minutes.

Mexican Lasagna (source unknown)
(Serves 6-8)

12 Corn Tortillas, cut into eighths & Oil for frying
2 large or 4 small zucchini or summer squash, sliced
3 cups cooked chicken, turkey or beef (may be served meatless as well)
1 large onion, chopped
1# can stewed tomatoes
1 can green chiles, chopped
1 jalapeno, chopped (optional)
2 tsp chili powder
1 tsp oregano
salt & pepper to taste
½ c grated romano cheese (or parmesan)
½ pound grated Monterrey jack cheese
1 pint sour cream
Olives to garnish

Preheat oven to 350 degrees. Lightly fry the tortilla pieces until they are soft. Remove from skillet & drain on paper towels. Add zucchini & onion to skillet, with more oil if necessary, and sauté until both are soft. Add the tomatoes, chiles, chili powder, oregano, slat & pepper. Simmer for 3 minutes. Arrange the ingredients in layers in a 3 qt casserole dish: ½ of the tortillas, ½ of the meat, ½ of the sauce, all of the sour cream, ½ of the chesses. Repeat layers. Arrange olives in a garnish pattern & bake in a 350 oven for approximately 30 minutes, or until casserole is bubbly.

NEW RECIPES FOR 2009

SLOW COOKED SUMMER SQUASH WITH HERBS   Local Flavors, Deborah Madison
Serves 4 to 6

2# mixed summer squash
3 T olive oil
½ cup simmering water
sea salt & pepper
½ cup chopped parsley
2 T chopped oregano, marjoram or basil leaves

GREEK ZUCCHINI CAKES
America's Small Farms, by Joanne Lamb Hayes and Lori Stein
Serves 4

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled Feta cheese (about 6 ounces)
1 free range large egg, lightly beaten
3 green onions, thinly sliced (about 1/4 cup)
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon fresh or 1 teaspoon dried dill
1 1/2 teaspoons fresh or 1/2 teaspoon dried oregano
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil for frying

Combine the grated zucchini and salt. Set aside for 5 minutes (no more or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel, or press until dry in a strainer or colander. Combine cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper: fold into zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each). Sauté in olive oil, turning once, until browned – about 3 minutes on each side. Serve immediately.

I CAN'T BELIEVE IT'S NOT CRAB CAKES
John Shields, Chef and Owner of Gertrude's in Baltimore

2 cups coarsely grated organic zucchini
Salt
1 cup soft bread crumbs
1 free range egg, beaten
1 - ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon sustainable mayonnaise
Juice of ½ lemon
¼ cup chopped parsley
Vegetable oil, for frying
Tartar sauce
Lemon wedges

Place the grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes in the colander, allowing excess moisture to drain. Squeeze to remove additional liquid. (Zucchini should be fairly dry.) Place the zucchini and bread crumbs in a large bowl, and mix together well. Place the egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well. Pour the egg mixture into the zucchini–breadcrumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a sauté pan, and cook patties on both sides, browning well. If you like, serve with tartar sauce (I jazz mine up with some chopped capers and fresh basil) and lemon wedges. A platter of vine-ripened tomatoes and sweet corn on the cob as accompaniments are my favorites.
Tips:
If you want to accompany this with animal protein, fish will go nicely, as will steak or even sustainably-raised pork chops.

ZUCCHINI BRUSCHETTA
Erika Azevedo

as much garlic as you like
olive oil to cook the garlic
one zucchini – sliced very thinly
a loaf of Italian bread (or any local homemade bread like that) – sliced
Parmesan cheese – grated
Rosemary leaves

SUMMER SQUASH CASSEROLE
Recipe courtesy Paula Deen, Food Network
6 servings

6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole

Preheat oven to 350 degrees F. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

PROVENCAL VEGETABLE GRATIN
From Food Network Kitchens
4 to 6 servings

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil. Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish. Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture. Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES
Recipe courtesy Tyler Florence, Food Network
4 servings

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Bring a large pot of salted water to a boil over high heat for the spaghetti. Preheat the oven to 400 degrees F. Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm. The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente. To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

BAKED PENNE WITH ROASTED VEGETABLES
Recipe courtesy Giada De Laurentiis , Food Network
6 servings

2 red peppers (or 4 Italian sweet peppers), cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.