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Splendid summer vegetables
 Summer Squash Casserole
(Microwave method)
- 1 zucchini, sliced
- 1 cup shredded Monterey Jack cheese
- 1 yellow squash, sliced
- 1 large red onion, sliced into rings
- 1 cup shredded sharp cheddar cheese
- Salad Supreme seasoning
This dish is done in two layers in a casserole. Make one layer with zucchini; top with shredded Monterey Jack cheese. Sprinkle seasoning evenly over top. Make next layer with yellow squash; top with red onion and cheddar cheese. Sprinkle top generously with seasoning, Cover and microwave 20 minutes at 80 percent power. Turn dish halfway through cooking.
Zucchini Marmalade
From Ruth Howard
- 6 cups trimmed and sliced zucchini
- 2 lemons, juice plus
- 1 teaspoon grated peel
- 13 1/2 ounces crushed pineapple, drained
- 1 ounces powdered fruit pectin
- 5 cup sugar
- 2 tablespoons crystallized ginger
In large saucepan, combine zucchini, lemon juice, lemon peel and pineapple. Bring mixture to boil, reduce heat, and simmer uncovered about 15 minutes. Zucchini shouldn't be allowed to become mushy. Add pectin. Bring to boil again. Add sugar and ginger. Bring to rolling boil. Stirring constantly, boil for 1 minute.
Remove from heat. Skim off foam. Allow mixture to cool somewhat. Ladle into hot, sterilized half-pint glass jars and seal.
Mediterranean Salsa
- 2 cups diced 1/4-inch peeled eggplant, about 1 medium
- 1 cup diced zucchini, about 1 medium
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 3 large cloves garlic, minced
- 2 tablespoons olive oil
- 1 large tomato, cut into 1/2-inch dice
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon sugar
Saute eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. Add tomato and remaining ingredients. Cook 4 to 5 minutes until vegetables are tender-crisp. Cool. Place in glass or plastic container and refrigerate, covered, up to 7 days. Serve as an accompaniment with chicken, pork, beef, lamb or fish, or as an appetizer with pita chips or toasted bread rounds. Makes about 3 cups.
Southern Corn Relish
- 2 1/2 cups apple cider or distilled white vinegar
- 1 3/4 cups granulated sugar
- 2 tablespoons pickling salt
- 2 teaspoons dry mustard
- 1 1/2 teaspoons turmeric
- 1 teaspoon celery seed
- 6 cups fresh corn kernels, cut from the cob
- 2 cups minced green cabbage
- 2 cups minced onion
- 1 cup minced green bell pepper
- 1 cup minced red bell pepper
- 1 cup minced celery
- 1 jalapeno pepper, minced (optional)
Combine vinegar, sugar, salt, mustard, turmeric and celery seed in large pot. Heat, stirring, until sugar and salt are dissolved. Add corn and remaining ingredients. Bring to simmer over moderate heat, stirring occasionally. Simmer, uncovered, 30 to 40 minutes, until vegetables are tender and mixture has slightly thickened.
Using slotted spoon, immediately fill hot pint or half-pint jars with vegetables. Cover with cooking liquid, leaving inch headspace. Carefully run nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Put hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling-water canner for 15 minutes. Makes about 5 pints or 10 half-pints.
Zucchini Cakes
- 2 1/2 cups grated zucchini
- 1 egg, slightly beaten
- 1 tablespoon melted butter
- 1 cup seasoned bread crumbs
- 2 tablespoons minced onion
- 1 tablespoon Old Bay seasoning
Grate zucchini. Let stand in colander until liquid drains, then combine with egg and butter. Add bread crumbs, onion and seasoning. Shape into patties and roll in cracker crumbs. Fry in hot oil until golden brown.
Cream of Zucchini, Tomato and Basil Soup
- 4 tablespoons unsalted butter
- 1 large onion, peeled and finely minced
- 1 large clove garlic, peeled and mashed
- 3 medium zucchini, cut in half and finely sliced
- 2 pounds ripe tomatoes, peeled, seeded and coarsely chopped
- 2 tablespoons fresh oregano
- 4 cups chicken stock
- Salt and freshly ground black pepper
- 1 cup zucchini skins, cut into thin julienne slices
- 1/2 cup sour cream or creme fraiche
- 2 tablespoons basil paste
In 3-quart casserole, heat butter. Add onion, garlic and zucchini and simmer mixture over low heat for 2 to 3 minutes without browning. Add tomatoes, oregano and stock. Season with salt and large grinding of black pepper. Bring to boil, reduce heat and simmer soup 35 minutes or until vegetables are very tender.
Cool soup and puree in food processor or blender until smooth. Return soup to saucepan and add julienne slices of zucchini. Simmer until zucchini is crisp tender. Add sour cream or creme fraiche, heat through and correct seasoning. Just before serving, add basil paste. Serve soup hot, accompanied by French bread, or slightly chilled and garnished with diced tomato and tiny basil leaves. Serves 6.
Basil paste: Put fresh basil leaves in food processor blender, adding enough olive oil to make smooth paste. Process until smooth. Paste will keep in refrigerator for 1 week or frozen up to 3 months.
Creme fraiche: For homemade creme fraiche, combine 2 cups heavy cream and 2 tablespoons buttermilk in glass jar. Whisk until combined and set aside at room temperature for 24 hours. Chill until ready to use.
Note: This soup can be made well in advance and reheated. It also freezes well. To retain the true flavor of summer freshness, it's always best to add the basil at the last minute.
Squash Casserole
- 6 to 8 medium summer squash
- 1 stick margarine
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup grated cooking cheese
- 3 tablespoons mayonnaise
- 2 eggs, beaten
- Bread crumbs for topping
Wash squash and cut into chunks or slices. Cook squash briefly but remove from heat while still firm. Drain. Add margarine and the rest of the ingredients. Stir and put in buttered casserole. Top with buttered bread crumbs. Bake at 350 degrees for 30 to 45 minutes.
Zucchini Dish
By Mary Lou Gray
- 2 medium zucchini, sliced
- 1 onion
- 3 small tomatoes
- 1 pepper
- Salt and pepper, to taste
- Pinch of Italian spices
- 2 tablespoons cornstarch
- 1 package Equal
Cook the vegetables in the microwave oven for 10 minutes. Then add a pinch of Italian spices, cornstarch and Equal and microwave for 2 more minutes.
Note: Casserole can be cooked in the conventional oven at 350 degrees for 30 to 35 minutes. Add water, if needed.
Saucy Summer Vegetables
- 1 tablespoon oil
- 2 yellow summer squash, cut into 1/4 -inch thick slices
- 1 large zucchini, cut into 1/4-inch thick slices
- 1 medium onion, thinly sliced, sep arated into rings
- 1 large tomato, cut into 8 wedges
- 1/2 to 1 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8-ounce jar Old El Paso Taco Sauce
- 1 cup shredded Monterey Jack cheese
- Cilantro sprigs for garnish
Heat oil in 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add squash, zucchini and onion. Cook and stir 5 minutes or until vegetables are crisp-tender. Add tomato and oregano. Cook and stir 1 minute. Sprinkle with salt and pepper. Add taco sauce; cook and stir 30 seconds or until sauce begins to boil. Reduce heat to low and sprinkle with cheese. Cover and cook 2 minutes, just until cheese is melted. Garnish with cilantro. Serves 7.
Red Gazpacho
From Cafe Beaux Arts
- 2 1/2 cups yellow onions
- 5 green peppers
- 3/4 cup chopped garlic
- 3/4 cup olive oil
- 1/3 cup tarragon
- 1/3 cup basil
- 1/8 cup black pepper
- 1/16 cup salt
- 1 teaspoon cayenne pepper
- 1/16 cup Tabasco
- 1/16 cup cumin
- 3/4 gallon diced tomatoes
- 3/4 gallon tomato juice
- 3 1/2 ounces honey
- 10 1/2 ounces red wine vinegar
- 1 cup lemon juice
- 1 cup lime juice
- 1 cup green onions
- 2 cucumbers
Peel and chop onion. Slice and remove seeds from green peppers and chop into pieces. Saute onion, green peppers and garlic in olive oil until soft. Peel cucumbers and cut into 1/2-inch chunks or wedges. Cut stems from green onions and slice in 1/4-inch sections. Add cucumbers and onion to sauteed vegetables and add remaining ingredients. Pulse ingredients just to combine, but don't puree. Refrigerate and serve cold. Makes 2 gallons.
Note: The recipe can be reduced by half or more for home use.
Garden Vegetable Platter with Pepper-Dijon Dressing
- 3 large beets
- 1 pound green beans
- 2 cups fresh corn kernels from 4 ears corn
- 2 medium tomatoes, cut into wedges
- 1 medium cucumber, cut into chunks
- 1 medium red onion, cut in half and thinly sliced
- 4 ounces feta cheese, crumbled
Dressing:
- 2 teaspoons Tabasco pepper sauce
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 cup olive oil
Cut stems from beets. Heat beets and water to cover to boiling in 3-quart saucepan over high heat. Reduce heat to low; cover and simmer 30 minutes or until beets are tender. Drain.
When cool enough to handle, peel and cut into bite-size chunks. Heat beans and enough water to cover to boiling in 2-quart saucepan over high heat. Reduce heat to low; cover and simmer 3 to 5 minutes until tender-crisp. Remove to plate with slotted spoon. In same saucepan, add corn kernels and heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 3 minutes or until tender. Drain.
Arrange piles of beets, green beans, corn, tomatoes, cucumber and red onion on large platter. Sprinkle with crumbled feta cheese. Cover and refrigerate until ready to serve. Meanwhile, prepare dressing. Combine Tabasco, vinegar, mustard and salt in medium bowl; whisk in olive oil until well blended. To serve, spoon dressing over vegetables. Makes 8 servings.
Note: If desired, cooked carrots, sugar snap peas, zucchini or yellow squash can be substituted for any of the listed garden vegetables.
Summer Caponata
- 1/4 cup olive oil
- 1 medium eggplant, cut into bitesize pieces
- 2 stalks celery, thinly sliced
- 1 medium zucchini, cut into bitesize pieces
- 1 medium onion, halved and sliced
- 1 clove garlic, minced
- 1/4 cup water
- 2 large tomatoes, chopped
- 1/2 cup pitted black olives, cut in half
- 4 teaspoons sugar
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons Tabasco pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
Heat oil in 12-inch skillet over medium-high heat. Add eggplant and cook until lightly browned and almost tender, about 10 minutes, stirring occasionally. Remove to large bowl with slotted spoon. Reduce heat to medium. Add celery, zucchini, onion and garlic to skillet; cook 5 minutes.
Stir in eggplant, water, tomatoes, olives, sugar, capers, vinegar, Tabasco sauce, salt and oregano. Heat to boiling over high heat. Reduce heat and simmer, uncovered, 10 minutes or until vegetables are tender, stirring occasionally. Serve at room temperature. Makes 6 servings.
Roasted Vegetables Ratatouille
- 1 large eggplant, peeled and cut into 3/4-inch cubes
- 2 small zucchini, sliced 1/4 inch thick
- 6 ripe plum tomatoes, cored and quartered lengthwise
- 1 large ripe tomato, coarsely chopped
- 1 large green bell pepper, seeded and cut into strips
- 1 large onion, quartered and thickly sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 2 or 3 tablespoons chopped fresh basil
Preheat oven to 400 degrees. Lightly oil your largest shallow roasting pan. Prepare all vegetables and place in the pan, drizzle with the olive oil and vinegar. Season with salt and pepper, to taste. Toss to coat everything with oil and mix in the basil. Cook for 50 to 60 minutes, stirring two or three times during the last half of cooking. When done, the vegetables will be tender, some will be crisply cooked and there will be very little juice in the bottom of the pan. Serve hot. Serves 6.
Note: The ratatouille can be served as a side dish, on top of pasta or rice in an omelet or with corn on the cob and crusty rolls.
Baked Tomatoes with Buttered Crumbs
- 6 medium-ripe tomatoes, cored and halved
- Salt and pepper
- 3/4 cup unseasoned fine dry bread crumbs
- 4 tablespoons unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or 2 teaspoons dried
Preheat oven to 375 degrees. Butter a large, shallow casserole. Using finger, nudge the seeds out of the tomato halves and discard. Arrange the tomatoes in the casserole, cup side up; season with salt and pepper to taste. Put the bread crumbs in a bowl and stir in the melted butter. Rub crumbs and butter together with your fingers to combine. Then mix in the Parmesan cheese and basil. Pat the crumbs over the tomatoes. Bake for 25 to 30 minutes until the tomatoes are quite soft and the crumbs are golden brown. Transfer the casserole to a rack and cool for at least 5 minutes before serving. Serves 6.
Zucchini and Corn Saute
- 2 medium zucchini, thinly sliced
- 1 medium green pepper, thinly sliced
- 1 medium sweet red pepper, thinly sliced
- 2 to 3 tablespoons vegetable oil, optional
- 2 cups fresh or frozen corn
- 1 teaspoon garlic salt, optional
- 1/2 teaspoon Italian seasoning
In a large skillet, saute zucchini and peppers in oil until crisptender, about 4 minutes. Add remaining ingredients; saute 3 to 4 minutes longer or until the corn is tender. Yields 10 servings.
Easy Greens Pie
- 3 tablespoons olive oil, divided
- 1 large onion, minced
- 1/2 to 1 cup chopped, blanched and squeezed greens
- 4 eggs
- 2 cups cottage cheese or low-fat ricotta cheese
- 4 tablespoons freshly grated Parmesan cheese
- Salt and pepper, to taste
Preheat oven to 350 degrees. Grease an 8-inch square baking dish. Heat 2 1/2 tablespoons of the oil in a large skillet and saute the onion until wilted but not browned, about 4 minutes. Stir in the greens and continue cooking until the greens stop excluding moisture. Remove from heat and cool slightly. Beat the eggs in a large mixing bowl. Beat in the drained cottage cheese, Parmesan cheese and salt and pepper, to taste. Stir in the greens mixture. Pour into the prepared dish. Drizzle the remaining 1/2 tablespoon olive oil over the top. Bake for 35 to 40 minutes or until set. Serves 6 to 8.
Lattice Squash Pie with Lemon and Cinnamon
From Gail Greco's Farmers Market Cookbook
Filling:
- 1 tablespoon instant tapioca
- 3 cups sliced, cooked yellow squash
- 11/4 cups sugar
- 1 egg, slightly beaten
- 1/4 teaspoon salt
- 2 teaspoons lemon extract
- 1/2 teaspoon vanilla extract
Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1/3 to 1/2 cup cold water
Preheat oven to 450 degrees. In a large mixing bowl, stir the tapioca into the squash. Beat at low speed with an electric mixer. Add sugar, egg, salt and lemon and vanilla extracts. Beat again until smooth and incorporated. In a medium bowl, stir together the flour and salt. Cut in the shortening until the mixture forms coarse crumbs. Sprinkle 1 tablespoon of cold water over a portion of the mixture. Toss with a fork and push to the side of the bowl. Repeat until all of the mixture is moistened. Gather the dough into a ball and divide in half. On a lightly floured surface, flatten on of the balls with your hands. Roll the dough from the center to the edge, forming a 12-inch circle. Ease the dough into an ungreased 9-inch pan. Trim the dough to 1/2 inch beyond the edge of the pie plate.
For the top crust, roll out the second ball of dough. Cut the dough into 1/3 to 3/4 inch wide strips using a pastry wheel or knife.
To assemble, pour the squash filling into the unbaked pie shell. Dot with 1 tablespoon of butter. Cover with the lattice pastry, alternating the strips, under and over each piece. Combine the 1 teaspoon cinnamon with 2 tablespoons sugar and sprinkle over top. Bake 15 minutes. Reduce the oven to 350 degrees and bake 45 minutes longer or until the crust is golden.
Zucchini Carrot Muffins
- 2 cups shredded carrot
- 1 cup shredded zucchini
- 1 cup chopped peeled apple
- 3/4 cup flaked coconut
- 1/2 cup chopped almonds
- 2 teaspoons grated orange peel
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened, batter will be thick. Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20 to 22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yields 18 standard-size muffins.
Cucumber and Yogurt Salad
- 1/2 clove garlic or 1/8 teaspoon garlic powder
- 2 cups yogurt
- 2 cucumbers
- 1 tablespoon dried, crushed mint
- Salt and pepper to taste
If using fresh garlic, mash with the salt and mix with yogurt. Peel and dice cucumbers. Add mint, salt, pepper and cucumbers to the yogurt. Blend well, taste and adjust seasoning as necessary.
Serve in individual bowls. Garnish with fresh or dried mint.
Fried Corn
From 'Brigade, Seats!'
- 12 ears corn
- 1/4 cup sugar
- 1/2 cup water
- 1/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/3 cup bacon drippings
Using a sharp knife, cut the kernels from the ears of corn. Using the back side of the knife, run it down the ear to get all of the corn milk. Add the sugar, water, milk, salt and white pepper to the corn. Melt the bacon drippings into a large skillet over medium heat. When hot, stir in the corn. Stir the mixture constantly until heated through, about 15 minutes. Serves 8.
Cucumber Yogurt Sauce
- 1 cucumber, pared and thinly sliced
- 1/4 cup thinly sliced onion
- 3/4 teaspoon salt, divided
- 1 cup plain low-fat yogurt
- 1/2 teaspoon dried dill weed
- Ground pepper
Put cucumbers, onion, and 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Drain and squeeze out excess water. Add yogurt, dill weed, 1/4 teaspoon salt, and dash of pepper; mix well. Refrigerate until serving time. Makes 1 cup. Can be served with burgers or meat or as a summer salad.
Zucchini Onion Pie
- 1/2 cup bulgur wheat
- 1/4 teaspoon salt
- 3/4 cup boiling water
- 1 tablespoon olive oil
- 3 large onions, thinly sliced
- 3/4 cup firm tofu
- 1 1/2 cups milk
- 3 tablespoons whole-wheat pastry flour
- 1 teaspoon salt
- 1/3 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons couscous
- 1 large zucchini, thinly sliced, about 2 1/2 cups
- Sprinkle of paprika
Mix bulgur and 1/4 teaspoon salt in bowl, then stir in boiling water. Cover and let stand until all water is absorbed, about 20 minutes.
Heat olive oil in large nonstick skillet and saute onions until browned, about 15 minutes. Stir frequently to prevent sticking. Remove from heat.
Combine tofu, milk, flour, 1 teaspoon salt, nutmeg and black pepper in blender. Blend until smooth. Add to onions, along with couscous, and stir to mix. Preheat oven to 350 degrees. Spread bulgur in 10-inch pie pan, then cover it with sliced zucchini. Spread onion mixture evenly over the top, sprinkle with paprika, and bake until set, about 45 minutes. Serves 8.
Garlic-Infused Green Beans
- 4 cups string beans or Chinese long beans
- 1 teaspoon toasted sesame oil
- 8 cloves garlic, minced
- 1 red chili pepper, seeded and minced
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce
Wash and trim beans and break them into 1-inch pieces. Steam over boiling water until just tender, about 7 minutes. Chill in ice water, then drain and set aside.
Heat oil in nonstick skillet and saute garlic and chili for 3 to 4 minutes. Stir in vinegar and soy sauce, along with cooked beans. Continue cooking, stirring constantly, until very hot, about 1 minute. Transfer to serving dish. Serves 6.
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