Yep, it's that time of year again. Summer squash season!!!! The tomatoes are not quite ripe, but the zucchini are beginning their takeover of the garden. I turn my back and wham, another zucchini pops out. It's crazy. And this is just the beginning:)
So...to prepare you for the onslaught of zucchini and other squash that will be coming your way, I am posting several recipes - a whole meal of recipes, actually (a bread, a salad, a side, a main dish, and a dessert) - all taken from the Mennonite Cookbook, Simply in Season. Hope you find something you enjoy.
Zucchini Yeast Rolls (yields 24 rolls)
2-3 C summer squash (shredded)
1 C water
1/2 C sugar
3 T oil
2 t salt
Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.
1 C bread flour
1 C whole wheat bread flour
1/3 C dry milk powder
2 tablespoons active dry yeast
1/2 t ground mace
Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.
1 3/4 - 2 1/2 C bread flour
Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350F until golden brown, 25-35 minutes. Brush with milk for a soft crust and let stand fro 5-10 minutes before removing to a wire rack.
Tip: Shredded uncooked zucchini may be frozen in freezer bags/boxes for this bread. Squash may also be cooked and mashed, then frozen in 1 1/2 portions.
Recipe by Naomi Zimmerman (Irwin, OH)
Squash and Basil Salad (serves 4-6)
3-4 medium summer squash (julienned)
2-3 T fresh basil (chopped)
3-4 T Parmesan cheese (freshly grated)
1-2 T garlic scapes (chopped; or add some minced garlic to the dressing below)
Toss together
1/4 C red wine vinegar
1/4 C olive oil
1/2 t salt
1/4 t pepper
1/4 t sugar
Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped onions.
Recipe by Karen Brandes (State College, PA) and Steve Miniger (Sod, WV)
Summer Squash Skillet (serves 4)
4 C summer squash (sliced, diced, or shredded)
1/2 C onion (sliced or diced)
1/2 t salt
1/4 t pepper
Saute together in 1 T oil until tender. Add one of the options below:
Option 1:
1/2 green pepper or chili pepper (diced)
2 T fresh parsley (chopped)
1 T fresh basil (chopped)
1 bay leaf
1/2 C cheese (shredded; optional)
Add ingredients except cheese with the onion and squash, cover, and steam until tender. Top with cheese just before serving.
Option 2:
1/4 C fresh parsley (chopped)
1/2 t lemon peel (grated)
1/2 t lemon pepper (instead of the 1/4 t pepper above)
Add and simmer 2 minutes longer
Option 3:
Add soy sauce to taste to the sauteed squash before serving.
Option 4:
2 T pesto
Add to the sauteed squash before serving.
Recipe by Dawn Showalter (Harrisonburg, VA), Mary Meyer (Fresno, OH), and Ruth Isaac Wiederkehr (Guelph, Ontario)
Stuffed Zucchini (serves 2-4)
1 extra large zucchini - split lengthwise, scoop out the seeds, and discard. Carefully cut away (and reserve) flesh to form two shells, each 1/2 inch thick.
3/4 lb. ground beef or venison (preferably from cows and deer that have been in my garden!)
1 small onion (chopped)
1 red sweet pepper (chopped)
Cook in frying pan until meat is browned. Drain off fat.
1 C corn
1 C stewed tomatoes
2-3 T mild chili peppers (seeded and chopped)
1 clove garlic (minced)
1 T chili powder
1 1/2 t fresh oregano (chopped)
1/2 t ground cumin
Add, along with chopped zucchini flesh. Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
1/4 C bread crumbs
1/4 C Monterey Jack cheese (shredded)
2 T fresh cilantro (chopped)
Add to filling and mix well. Place the zucchini shells in a baking dish and fill with the meat mixture. Bake in preheated oven at 350 for 30-35 minutes.
1/4 C Monterey Jack cheese (shredded)
Sprinkle on the filled zucchini halves. Return to the oven and bake until cheese begins to brown, 12-15 minutes. Remove from the oven and let stand 5 minutes. Garnish with 2 T chopped fresh cilantro and serve.
Recipe by Gloria Snider (Richmond, VA)
Zucchini Brownies (serves 18-24, unless they like brownies like I do, then maybe 1 0r 2!)
1 C flour
3/4 C whole wheat flour
1/3 C baking cocoa
1/2 t baking soda
1/2 t salt.
Combine in large bowl.
2-3 C zucchini (shredded)
Stir in.
1 egg
3/4 C sugar
3/4 C brown sugar
1/2 C plain yogurt
1/2 C oil
1 t vanilla
Combine in separate bowl and beat with a fork. Stir into zucchini mixture. Spread evenly into greased 9 x 13-inch pan.
1/2-1 C semisweet or mint chocolate chips
1/2 C nuts (chopped; optional)
Sprinkle on top of batter. Bake in preheated oven at 350 until toothpick inserted in center comes out clean, 35-40 minutes.
Recipe by Julie Swartzentruber (Pittsburgh, PA) - anyone know her??? and Mary Keith (Sefner, FL)
So...to prepare you for the onslaught of zucchini and other squash that will be coming your way, I am posting several recipes - a whole meal of recipes, actually (a bread, a salad, a side, a main dish, and a dessert) - all taken from the Mennonite Cookbook, Simply in Season. Hope you find something you enjoy.
Zucchini Yeast Rolls (yields 24 rolls)
2-3 C summer squash (shredded)
1 C water
1/2 C sugar
3 T oil
2 t salt
Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.
1 C bread flour
1 C whole wheat bread flour
1/3 C dry milk powder
2 tablespoons active dry yeast
1/2 t ground mace
Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.
1 3/4 - 2 1/2 C bread flour
Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350F until golden brown, 25-35 minutes. Brush with milk for a soft crust and let stand fro 5-10 minutes before removing to a wire rack.
Tip: Shredded uncooked zucchini may be frozen in freezer bags/boxes for this bread. Squash may also be cooked and mashed, then frozen in 1 1/2 portions.
Recipe by Naomi Zimmerman (Irwin, OH)
Squash and Basil Salad (serves 4-6)
3-4 medium summer squash (julienned)
2-3 T fresh basil (chopped)
3-4 T Parmesan cheese (freshly grated)
1-2 T garlic scapes (chopped; or add some minced garlic to the dressing below)
Toss together
1/4 C red wine vinegar
1/4 C olive oil
1/2 t salt
1/4 t pepper
1/4 t sugar
Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped onions.
Recipe by Karen Brandes (State College, PA) and Steve Miniger (Sod, WV)
Summer Squash Skillet (serves 4)
4 C summer squash (sliced, diced, or shredded)
1/2 C onion (sliced or diced)
1/2 t salt
1/4 t pepper
Saute together in 1 T oil until tender. Add one of the options below:
Option 1:
1/2 green pepper or chili pepper (diced)
2 T fresh parsley (chopped)
1 T fresh basil (chopped)
1 bay leaf
1/2 C cheese (shredded; optional)
Add ingredients except cheese with the onion and squash, cover, and steam until tender. Top with cheese just before serving.
Option 2:
1/4 C fresh parsley (chopped)
1/2 t lemon peel (grated)
1/2 t lemon pepper (instead of the 1/4 t pepper above)
Add and simmer 2 minutes longer
Option 3:
Add soy sauce to taste to the sauteed squash before serving.
Option 4:
2 T pesto
Add to the sauteed squash before serving.
Recipe by Dawn Showalter (Harrisonburg, VA), Mary Meyer (Fresno, OH), and Ruth Isaac Wiederkehr (Guelph, Ontario)
Stuffed Zucchini (serves 2-4)
1 extra large zucchini - split lengthwise, scoop out the seeds, and discard. Carefully cut away (and reserve) flesh to form two shells, each 1/2 inch thick.
3/4 lb. ground beef or venison (preferably from cows and deer that have been in my garden!)
1 small onion (chopped)
1 red sweet pepper (chopped)
Cook in frying pan until meat is browned. Drain off fat.
1 C corn
1 C stewed tomatoes
2-3 T mild chili peppers (seeded and chopped)
1 clove garlic (minced)
1 T chili powder
1 1/2 t fresh oregano (chopped)
1/2 t ground cumin
Add, along with chopped zucchini flesh. Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
1/4 C bread crumbs
1/4 C Monterey Jack cheese (shredded)
2 T fresh cilantro (chopped)
Add to filling and mix well. Place the zucchini shells in a baking dish and fill with the meat mixture. Bake in preheated oven at 350 for 30-35 minutes.
1/4 C Monterey Jack cheese (shredded)
Sprinkle on the filled zucchini halves. Return to the oven and bake until cheese begins to brown, 12-15 minutes. Remove from the oven and let stand 5 minutes. Garnish with 2 T chopped fresh cilantro and serve.
Recipe by Gloria Snider (Richmond, VA)
Zucchini Brownies (serves 18-24, unless they like brownies like I do, then maybe 1 0r 2!)
1 C flour
3/4 C whole wheat flour
1/3 C baking cocoa
1/2 t baking soda
1/2 t salt.
Combine in large bowl.
2-3 C zucchini (shredded)
Stir in.
1 egg
3/4 C sugar
3/4 C brown sugar
1/2 C plain yogurt
1/2 C oil
1 t vanilla
Combine in separate bowl and beat with a fork. Stir into zucchini mixture. Spread evenly into greased 9 x 13-inch pan.
1/2-1 C semisweet or mint chocolate chips
1/2 C nuts (chopped; optional)
Sprinkle on top of batter. Bake in preheated oven at 350 until toothpick inserted in center comes out clean, 35-40 minutes.
Recipe by Julie Swartzentruber (Pittsburgh, PA) - anyone know her??? and Mary Keith (Sefner, FL)
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