Is your garden currently in that state of overabundance of zucchini and underabundance of just about everything else due to the “drought” that we’ve been in? If so, check out The Pioneer Woman’s food blod, Tasty Kitchen for over a hundred recipes (both savory and sweet) inspired by this ubiquitous fruit!
Tag Archives: zucchini
There’s often so much focus on MEAT when we talk about grilling and I thought a little primer on grilling vegetables was in order. Here’s my general rules for prepping and cooking the good stuff over a hot fire.
Red, Yellow and Green Bell Peppers – Grill the peppers over high heat until charred all over, about 12-15 minutes. Then place in a bowl and cover with plastic wrap. Let rest for ten minutes, then rub off the charred skin with a paper towel. Cut the peppers in half and remove the seeds.
Mushrooms – Begin by trimming off just the bottom of the stem and brushing them free of any loose dirt. Brush with olive oil and season with salt and pepper. Grill over high heat until tender and slight wrinkly on the outside, about 10 minutes, turning occasionally.
Zucchini and Yellow Summer Squash – Cut into 1/4″ wide slices. Brush with olive oil and season with salt and pepper. Grill over medium-high heat until tender and grill marks appear, about 6-8 minutes.
Scallions – Begin by trimming off the root ends. Brush with olive oil and season with salt and pepper. Grill over medium-high until tender, about 4 minutes.
Eggplant – Halve lengthwise and and cut into 1″ to 1 1/2″ chunks. Brush with olive oil and season with salt and pepper. Grill over medium heat, covered until soft, 5-8 minutes.
Potatoes – Cut into 1/2″ wedges and precook by steaming for 10-15 minutes or just until tender. Let cool. Then brush with olive oil and and season with salt and pepper. Grill over medium heat until grill marks appear, about 8-10 minutes.
You bet! This is a delicious way to prepare summer’s most abundant vegetable… ZUCCHINI! I don’t know about you, but when planting my little seedlings in the Spring, I always seem to forget just how much one zucchini plant will yield and August brings weeks of just trying to give the stuff away!
A couple of zucchini from the garden
1 tbsp butter
1 tbsp lemon zest
1/4 cup Parmesan cheese
Bring a large pot of well-salted water to a boil.
In the meantime, use a mandoline (or if you have mad knife skills, by hand) julienne the zucchini into matchstick-sized strips.
When water has reached a rolling boil, add zucchini noodles and let cook for 2-3 minutes or until just tender. Remove from water and immediately toss with butter, lemon zest and Parmesan cheese.
Once the sweet corn and summer squash start appearing in the grocery store, you know it isn’t long until it’s in the garden and markets also! This is one of my favorite go-tos for dinner when running short on time and wanting to eat fresh and light.
Sweet Corn Stuffed Summer Squash
6 skinny summer squashes (zucchini works too!)
2 cups low fat ricotta cheese
1 cup fresh sweet corn, steamed and cut off the cob
1/4 cup basil leaves, cut into thin strips
1/4 cup mozzarella cheese
salt and pepper to taste
Preheat oven to 350 degrees.
Wash squash then cut in half lengthwise. Using a teaspoon, gently scrape down the middle of the squash removing the seeds and a bit of flesh. You want to create a pocket to hold the filling.
Combine remaining ingredients in a large mixing bowl, then season to taste. Gently pack filling into squash. Place squash halves in 9×13 baking dish and bake uncovered for 15-20 minutes.