Zucchini Recipes

Assitant Farmer Andrea shared this Greek recipe with us.  You can use the topping crust or not.  You can add tomatoes to it.  Play around with it and it will still be delicious.

Equal parts zucchini/Summer squash and potatoes, cut in fine round slices
Salt and pepper, to taste
Fresh mint or parsley, minced
Feta cheese
Olive oil + sesame seeds to garnish
Optional phyllo sheets to top

Oil casserole dish. Layer seasoned potatoes in the bottom. Top with feta cheese. Layer seasoned zuke/sum. squash next. Top with feta and herb. Place optional phyllo sheet on top. Drizzle with olive oil and sesame seeds. Bake (covered if not using phyllo) in oven at 350 degrees until all is tender, 1+ hour.
 

• 6 cups summer squash, grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons minced onion/shallot/scallion
• Salt and pepper to taste

Mix grated squash with 2 tsp salt and let sit to drain in a colander for 5 mins. Squeeze out juice in clean kitchen towel. Heat olive oil and butter in skillet. Saute onion for 1 min. Add squash and cook until tender, about 4-5 min, stirring.

Optional: add garlic, basil, and tomatoes at the end or add cream and simmer until absorbed.

This can be made with any kind of summer squash! 

• 2 TBLS olive oil
• salt
• 1 ½ lbs zucchini and/or summer squash, halved lengthwise
• 1 tsp coarsely ground black pepper
• 4 TBLS butter
• 2 oz grated Parmesan cheese
• ¼ cup basil, shredded

Salt the squash halves. Heat oil in large skillet over medium-high. When hot, add squash, cut side down and cook 3-4 minutes until golden. Flip and repeat. Remove from heat. Meanwhile, in small skillet, heat pepper until aromatic, about 2 min. Add butter and stir 1 minute. Remove from heat and add Parmesan, stirring briskly. Spoon this mixture over squash halves, sprinkle with basil and serve hot.

• 8 cups medium summer squash/zucchini, halved and sliced into ¼” half moons
• 1 TBLS olive oil
• 1 TBLS garlic, minced
• 2 TBLS fresh herb, minced (thyme/basil)
• 2 large eggs
• 1/3 cup sour cream
• 1 cup+ feta, crumbled
• 2 TBLS parmesan, grated
• 1 TBLS lemon juice
• Salt and pepper to taste

Sauté garlic and herb in oil for 45 seconds. Add squash and cook 4 min, tossing. Mix eggs, feta, sour cream, parmesan, lemon juice, seasonings in small bowl. Layer half of squash in greased 2 qt casserole dish. Pour over half of egg mixture. Layer other half squash and egg mixture. Bake at 375 for 45 min until bubbling. 

A easy breakfast option that can be served warm or cold.  

• 10 eggs
• 1 cup grated zucchini, squeezed to remove as much liquid as possible
• 1 cup ricotta cheese or cottage cheese or homemade yogurt/kefir cheese
• 1/2 cup feta cheese, crumbled
• 1-2 scallions, chopped or handful of chives or 2 TBLS minced onion
• 2 TBLS dill, chopped
• 2 TBLS parsley, chopped
• salt and pepper to taste

Mix all above ingredients well.  Pour into a greased 8x8 or 9x9 baking dish.  Bake at 375 until set, about 25 minutes.

Sara, our employee, contributed this recipe.  When I made it I used farm fresh tomatoes which made for a juicier and still very delicious lasagna!  You can leave out the beef to make it vegetarian or add any other veggie you like!  Enjoy!

1 pound ground meat (optional)
salt and pepper to taste
1 tablespoon cooking oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 28-ounce can tomatoes
2-4 tablespoons chopped fresh basil
3-4 medium zucchini, sliced lengthwise very thinly (approx 1/8")
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1-2 eggs
3 cups mozzarella cheese

Brown the meat adding salt until cooked through.  Drain and reserve on plate.  Saute onion in oil until softening.  Add garlic, meat, tomatoes, basil, salt and pepper to taste.  Simmer uncovered on medium-low until saucy and thickened.  This took me a while since I was using fresh juicy tomatoes.  If you use canned it will be less time.  Stir occasionally to keep from sticking.  Meanwhile lightly salt zucchini slices and lay on paper towels in one layer for at least 1/2 hour to draw the water out of them.  You should have at least 30-40 slices of zuke.  Combine ricotta, parmesan and egg.  Make layers until you reach the top of a baking dish in this order: meat/tomato sauce, cheese mixture, grated mozzarella, zucchini slices.  Repeat.  Finish with meat sauce at the top.  Bake at 375 for 45 min (part of that covered with foil to prevent too much browning).  Add more mozzarella cheese and bake another 15 mintues until cheese is melted.  Serve!  Also makes good cold leftovers for lunch the next day.

• 3 cups shredded zucchini/sum. squash
• 1 large onion, chopped
• ½ cup grated parmesan cheese
• ½ cup grated cheddar cheese
• ½ cup olive oil or melted butter
• 1 cup Bisquick (homemade is fine)
• 4 eggs, beaten
• ¼ cup chopped fresh herb of choice (parsley, dill, basil)
• 1 tsp salt
• ½ tsp pepper

Grease 9” pie pan. Combine all ingredients until just evenly mixed. Bake at 350 until lightly browned, about 40 min.

3-4 medium zucchini or summer squash, cut in half (after roasting you should have 1 1/2 cups chopped)
1/4 cup olive oil
1/4 cup Tahini
2 tablespoons lemon juice
1-2 medium cloves of garlic, minced
1/4 teaspoon nutmeg
salt to taste

Place zucchini cut side up on baking sheet and roast at 400 degrees for about 1 hour or until very soft.  Let zucchini cool, then chop and place with all other ingredients into a food processor.  Process until a smooth and creamy.  Check salt and serve!  Great substitute for mayonaise or can be used as a dip or spread.  Store in the refrigerator.