Zucchini Bake with Feta & Thyme

4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated Parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (You can use a mandolin with the 7mm blade, or you can use a knife.)
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don’t let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.
While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, Parmesan cheese, and lemon juice. Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won’t need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.
Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.
This will keep in the fridge for a day or two. For best results, it is recommended to reheat in a toaster oven. Do not freeze.

Recipe from Yummly.com


Summer Squash Burritos

1 tbsp olive oil
1/2 onion, chopped
3 small summer squash, sliced and/or cubed
salt to taste
4 (7-inch) flour tortillas
1/2 c cheddar cheese
1/2 c chopped tomato

Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.

Recipe from AllRecipes.com

Herb-Stuffed Pattypans

Pattypan squash is shaped like a flying saucer with scalloped edges.  It is a terrific vegetable to stuff because it looks so appealing on a plate.  This stuffing is simple: bread crumbs seasoned with herbs and sautéed in bacon fat.  If you prefer a vegetarian version, omit the bacon, sauté the bread crumbs in olive oil, and substitute a neutral-tasting vegetable broth for the chicken broth.

6 medium-sized pattypan squash

6 strips bacon

1 onion, minced

2 cloves of garlic, minced

1 c. dry bread crumbs

1 Tbsp. minced fresh parsley

1 tsp. chopped fresh basil, or ½ tsp. dried

1 tsp. chopped fresh tarragon, or ½ tsp. dried

1 tsp. chopped dried rosemary, or ½ tsp. dried

Salt and freshly ground black pepper

2-3 Tbsp. butter, melted

½ c. chicken broth

Bring a large pot of salted water to a boil for the squash.  Preheat the oven to 350 F.  Cut thin lids from the squash.  When the water comes to a boil, blanch the squash and lids for 10 to 15 min., until tender.  Drain well.  Hollow out the squash and chop the pulp.  Turn the squash upside down to drain.  Set aside the lids.  Heat a large skillet over med. heat.  Add bacon and fry until crisp, about 10 min.  Set aside on paper towels to drain.  Pour off all but 2 tbsp. of bacon drippings.  Add onion and garlic.  Saute until softened, about 3 min.  Add squash pulp, bread crumbs, parsley, basil, tarragon, rosemary, and salt and pepper to taste.  Saute for 5 min.  Crumble bacon and add it to the bread crumb mixture.  Butter the squash shells inside and out.  Stuff the mixture into the shells.  Place the squash in a large shallow baking dish.  Add the broth.  Cover the squash with their tops.  Bake for 20 min., until heated through.  Serve hot.  Serves 6.

The Classic Zucchini Cookbook, Nancy C. Ralston, Marynor Jordan, and Andrea Chesman.

Roasted Pattypan Squash and Herbed Chickpeas

2 c. of cooked chickpeas

1 2/3 pounds baby patty pan squash
olive oil

a dozen stems chives

1 small handful fresh cilantro
8 leaves fresh mint

4 anchovies packed in oil, drained (OR 1 tablespoon rinsed capers)
a good pinch cayenne pepper

one strip lemon peel
2 teaspoons lemon juice

freshly ground black pepper

Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool. While the patty pan squash is roasting, chop the herbs and anchovies (or capers) finely by hand and combine the dressing in the salad bowl.  Toss the chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. www.chocolateandzucchini.com

Dad's Zucchini Brownies

½ cup applesauce

1-1/2 cups sugar

2 teaspoons bourbon or vanilla

1 cup white flour

1 cup whole wheat flour

½ cup cocoa

1-1/2 teaspoon baking soda

1 teaspoon salt

2 cups shredded zucchini

3/4 cup chopped walnuts

3/4 cup high quality chocolate chips (Ghirardelli)


6 tablespoons cocoa

¼ cup butter

2 cups powdered sugar

¼ cup milk

Preheat oven to 350°.  Grease and flour a 9 x 13-inch pan.  Toast the walnuts:  place the chopped walnuts in a non-stick sauté pan over medium high heat.  Toast until walnuts are lightly browned and fragrant.  In a large mixing bowl, mix the applesauce, sugar, and vanilla until blended.  In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Combine the flour mixture and sugar mixture (mixture will be dry). Fold in the zucchini, chocolate chips, and nuts.  Spread in the prepared pan.  Bake for 25 to 30 minutes until tests done.  Cool.  Frosting: Beat the butter and cocoa together.  Beat in the milk.  Beat in the powdered sugar.  Frost the cooled cake.  From Tom Diedrich (received by fellow subscriber Ellie Giebler)


*Slice 3 medium zucchini (or summer squash) in half lengthwise.  Scoop out insides, leaving ¼” rim so canoe stays intact.

*Saute in butter:  chopped zucchini innards

½ lb. chopped mushrooms

a large, chopped onion

1 clove crushed garlic

2 Tbsp. sunflower seeds

*Season with Rosemary, Basil, and Thyme

*Beat 3 eggs.  Mix with 1 ½ c. cottage cheese, ¼ c. wheat germ (optional), 3Tbsp. tamari (soy) sauce, dash Worcestershire sauce, a couple shakes Tabasco sauce, 1 c. grated cheddar, 1 c. cooked brown rice, and pre-cooked flavorful meat-pork pares well (optional).  Add the sautéed vegetables.  Stuff the canoes generously.  Sprinkle with paprika.  Bake 40 min. at 350 F.  Serve topped with extra grated cheese or sour cream.  Found in The Moosewood Cookbook, Mollie Katzen.