3 Easy Recipes with Zucchini and Summer Squash

As I mentioned earlier this summer, my family joined a CSA for the first time this year. During the month of August, we received an abundance of zucchini and summer squash. I was actually a little disappointed when there was none at yesterday's pick up (now we've got an abundance of peppers and tomatoes) because I've been having fun experimenting with some new zucchini recipes. I thought I'd share a few of my favorites below.

Baked Ziti with Zucchini and Summer Squash

Adapted from Cooking Light, July 2011

1 lb ziti

2 Tbs olive oil

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 onion, chopped

3 medium tomatoes, chopped

2 cloves garlic, minced

2 cups (8 oz) shredded part-skim mozzarella cheese, divided

1 cup part-skim ricotta cheese

1 egg, slightly beaten

¼ cup fresh basil, chopped

½ tsp dried oregano

salt and pepper to taste

cooking spray

• Preheat oven to 400 degrees.
• Cook pasta according to directions. Drain and return to pot.
• Mix together ricotta cheese and egg.
• Add ricotta mixture and 1 ½ cups of mozzarella cheese to the cooked pasta and mix well. Salt and pepper to taste.
• Heat oil in a large skillet over medium-high heat.
• Saute zucchini, yellow squash, and onion for about 5 minutes.
• Add tomato and garlic and cook for about 3 more minutes.
• Stir cooked vegetable mixture into pasta mixture.
• Add basil and oregano.
• Spray a large baking dish with cooking spray.
• Transfer pasta mixture to baking dish.
• Sprinkle with remaining mozzarella.
• Bake for 15 minutes.

Serves 10.

Note: This dish freezes very well. Increase the cooking time if baking from frozen.

Slow Cooker Ratatouille

Adapted from The New Creative Crock Pot Cookbook by R.T. Swatt, 2001.

2 medium eggplants, cut into ½-inch thick round slices

salt

1 large onion, chopped

3 cloves garlic, minced

2 medium zucchini, cut into ½-inch slices

1 red pepper, seeded and chopped

1 medium yellow squash, cut into ½-inch pieces

2 medium tomatoes, sliced into wedges

¼ cup olive oil

¼ cup chicken broth (or white wine if you have it)

1 Tbs red wine vinegar

grated Parmesan or crumbled feta cheese (optional)

• Place the eggplant slices in a large colander and sprinkle with salt to remove excesss water. (I peeled my eggplant first, but that is optional. I know there are lots of nutrients in the skin, but I don’t care for it.)
• After 30 minutes, rinse the salt off the eggplant and pat dry.
• Cut the eggplant into 2-inch pieces.
• In a large skillet, sauté the eggplant, onion, garlic, zucchini, yellow squash, and red pepper for a few minutes.
• Transfer to a slow cooker and add the tomatoes, olive oil, chicken broth, and vinegar.
• Cover and cook on Low 4 to 6 hours.
• Serve with cheese if desired.

Serves 8.

Note: This recipe can also be frozen, but it tastes better fresh; it became a little more watery through the freezing/reheating process.

Summer Squash Ribbons with Lemon and Parmesan

Adapted from RealSimple.com

1 large zucchini

1 large yellow squash

2 Tbs extra virgin olive oil

2 Tbs fresh lemon juice

½ cup grated Parmesan or Romano cheese

salt and pepper to taste

• Cut the squash and zucchini into long, thin ribbon strips using a vegetable peeler. Stop peeling when you get to the seeded core.
• Place squash in a large bowl.
• In a separate small bowl, combine oil, lemon juice, cheese, and salt and pepper.
• Pour dressing over squash ribbons and toss gently to combine.

Serves 6.