Gratin of Summer Vegetables in Pesto

Recipe adapted from Anne Willan, Good Food, No Fuss

This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.

(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto

Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.

Summer Squash Soup with Curry Spices

Adapted from a recipe by Deborah Madison, The Greens Cookbook

I served this with some basmati rice and a simple salad of cucumber,
tomato and mint—it was like a celebration of summer.

3 Tablespoons butter
1 large yellow onion
1 1/2 pound mixed summer squash, sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
4 cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon grated, fresh ginger root
1/2 teaspoon salt
4 cups water or vegetable stock
1 can coconut milk
cilantro leaves for garnish

Heat the butter in a large pot. Add the onion and squash and
cook over medium heat for 5-10 minutes, stirring occasionally.
Gather the whole spices and grind them to a powder with a spice
mill. Add to the onions and squash along with the remaining
spices and 1/2 cup water or stock. Continue to cook for 5 minutes,
stirring often. Add the rest of the water or stock and coconut
milk and bring to a boil. Reduce to a simmer and continue
to cook for 15 minutes. Puree the soup with a blender or pass
through a food mill and return to heat. Salt and pepper to taste.
Because some squash has more water than others you might need
to add water or cook down the soup a bit to achieve the desired
consistancy. Serve garnished with cilantro.

Zucchini Bread

Recipe from Heather Thomason

This is my grandmother’s recipe and I make it every summer. It is
pretty much foolproof and freezes wonderfully so you can enjoy
it when the zucchini is long gone.

(makes 3 loaves)
3 eggs
2 cups sugar
3 cups flour
1 cup olive oil
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon vanilla
3 cups grated zucchini
1 1/2 cup chopped walnuts

Preheat oven to 325º. Grease loaf pans (I use butter). Mix all
ingredients in a large bowl. Fill each pan ½ full with batter and
bake 1 hour until golden brown. Tooth pick inserted in center
should come out clean. Serve warm with butter and enjoy!

Zucchini Slaw Two Ways

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes from Foster’s Market

(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.

Snapper with Zucchini and Toasty Garlic Mojo

Recipe by Rick Bayless, Mexican Everyday

If you love garlic, you will LOVE this recipe. It is outstanding, and easy! I served it with roasted potatoes, but rice would also be great. If you’re into it, add some diced, spicy peppers.

(serves 4)
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken (or vegetable) broth
4 4-5 oz. skinless fish fillets (choose snapper, halibut, mahimahi, bass or fluke)
salt and fresh ground pepper
2 large zucchini, about 1 lb. total
1/2 cup chopped cilantro
1 lime cut into 4 wedges for serving

In a large (12”) skillet, heat the oil over medium heat. Cook garlic until soft, golden and fragrant (about 4 minutes) and transfer with a slotted spoon to a blender. Add the broth and some salt and pepper to the garlic and blend until smooth. Turn the heat to medium high. Season the fish fillets with salt and pepper and lay in the oil. Brown about 2-3 minutes per side until fish is cooked through and gives slightly under firm pressure from you finger. Remove to a plate and tent with foil to keep warm. Add the zucchini to skillet and cook, stirring regularly until lightly browned but still crunchy - about 6 minutes. Stir in the garlic mixture and cilantro. Allow the sauce to boil and stir until it has an even consistency. Spoon the zucchini sauce over the fish and serve immediately with lime wedges to squeeze over.

Disappearing Zucchini Orzo

Recipe from Animal, Vegetable, Miracle, by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

(serves 4)
¾ lb. package orzo pasta (multicolored is fun)
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
oregano
thyme
¼ cup grated parmesan or any hard yellow cheese

Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes . Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.