It’s late June and I already have lovely, delicious Summer squashes going gangbusters in the garden, so I'll be sharing some good recipes for Zucchini, Patty Pan/Scallop, Yellow Crookneck & Lebanese Cousa, Tromboncino/Zucchetta, Gem etc., that I’ve been working on in my kitchen lately.
Not only is Summer squash lovely and delicious, but it also contains a lot of water (much needed in the Summertime when the weather is fine and we tend to get dehydrated faster) as well as important medicinal and dense nutritional value in the form of vitamins, minerals and even some protein!
All the fruit of the genus Curcurbita and the species Curcurbita Pepo (C. pepo) which includes some Winter squash varieties, pumpkins and acorn squash, zucchini (courgette), vegetable marrow (this descriptor encompasses most of the other varieties we associate with “Summer squash”) are incredibly nutrient dense so there is absolutely no good reason not to harness that goodness they provide as much as possible when ripe and in season! Summer squash is rich in copper, manganese, magnesium, fiber, phosphorous, potassium, folate, zinc, calcium, iron, choline, Vitamins C, B1, B6, B3, B2, K, and contains omega-3 fats, pantothenic acid and protein (3.2%), metabolic and prostate regulating properties, anti-oxidant, anti-inflammatory, anti-microbial and cancer benefits, making them a bonafied super food (although Summer squashes special qualities are just now beginning to be studied in depth by the health and medical professions).
My love of Summer squash was not always so abounding, in fact, as a child I completely detested it. It would kick my gag reflex in when my parents encouraged me to eat it at the dinner table. I tried to discourage my parents from buying and feeding it to us however possible, even, on one occasion resorting to hiding a big bag of it in the back of my closet so it could not be cooked, only to forget about it altogether until a fetid stench served as an unpleasant reminder of it's rapidly putrefying presence! As a teen I could only swallow it hand battered, pan fried and served with fresh tomato basil marinara studded with garlic made by my mother, Italian style. This is so delicious and is still total comfort food for me. Now? I really, really love the fresh, delightfully creamy texture of Summer squash in a myriad of other healthier preparations.
Since I’ve learned how to grow, prepare and cook Summer squash, I actually look forward to the harvest and the desperately creative dishes that come out of my frenzied attempts not to waste any of it when it quickly arrives and turns my garden into a verdant, vining rainforest biome for smallish gnomes! And, since it’s impressive fruits can be steamed, sauteed, braised, grilled, roasted, baked, stewed and cooked into soups, stuffed, mashed, pureed, pickled, carpacio’ed, casseroled, shredded and baked into quick breads, muffins, cakes & cookies, chutneys, curried, fried, frittered and then some, it provides endless possibilities for experimentation on your family members in all manner of sweet and savory ways that will definitely NOT kick their gag mechanisms in! Of course the large fleshy blossoms can also be stuffed with soft fresh farm cheese, battered in tempura or pakora and pan fried in olive oil which an absolute delicacy if you’ve never tried it. As with all vegetable’s Summer squash provides maximum nutritional value when not overcooked and the fruits are more tender and delicately flavored when they are less than full grown or overgrown!
Needless to say, I’ll be adding recipes to this post as they are tested...
Respect the squash!
For more in depth information about Summer squash go to...
Gluten Free double dark chocolate chip zucchini bread with walnuts (this recipe makes a double batch)
2 cups of organic raw sugar of choice
2 1/2 cups melted butter, ghee or coconut oil (or a combination)
6 eggs
1 tablespoon (plus a dash extra) vanilla extract
1 almond extract
5 cups total GF flour-any combination (we used 1/2 cup whey protein concentrate, 1/2 cup tapioca, 1 cup almond, 2 cups millet & 1 cup of white rice flour, but you could use any combo you like to equal 5 cups total)
1 cup of cocoa powder (Dutch process)
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon fresh grated nutmeg
1 tablespoon lemon or orange zest
1/2 teaspoon baking powder
4 cups shredded zucchini (2 large zucchini or 4 medium)
1 6-8 oz. package of dark chocolate chips
1 cup walnut pieces
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon, ginger, nutmeg, lemon zest, chocolate chips, walnuts and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to four 8-in. x 4-in. loaf pans coated with coconut oil.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 loaves (12 slices each).
This could also be baked as a cake or as cupcakes and iced with organic cream cheese frosting
Gluten Free zucchini and Summer squash fritters
3 pounds grated zucchini and/or Lebanese or yellow Summer squash (with the excess water pressed out well through cheese cloth)
2 cloves of garlic pressed
2 teaspoons salt
3 eggs
1/4 cup garbanzo (gram) flour
1/4 cup white rice flour
1/4 cup finely chopped chives
1/4 cup finely chopped basil
3 tablespoons cornstarch
fresh cracked pepper (to taste)
Mix the ingredients together in a large bowl and deep/pan fry spoonfuls dollar pancake style in coconut oil, duck or bacon fat until golden and crispy, I like to use a large cast iron skillet. Serve a variety of ways with fresh basil marinara, shiso & mint pesto, labne (yogurt) or asian style sesame, ginger, rice wine vinegar & tamari and/or sweet chili dipping sauces. Makes 12
fritters.
 |
| Kid approved!!! |
Gluten Free New Orleans style spiced zucchini bread pudding with raisins & candied ginger
2 1/2 cups of fair trade, organic raw sugar of choice
2 1/2 cups melted butter, ghee or coconut oil (or a combination)
6 pastured eggs
1 over ripe banana
2 tablespoons bourbon vanilla
2 tablespoons blackstrap molasses
5 cups total GF flour-any combination (we used 1/2 cup whey protein concentrate, 1/2 cup tapioca, 1 cup almond, 2 cups GF oat flour, 1 cup coconut, but you could use any combo you like to equal 5 cups total)
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1 teaspoon ground clove
1 tablespoon lemon or orange zest
1/2 teaspoon baking powder
2 tablespoons candied ginger, minced
6 cups shredded zucchini (3 large zucchini or 5 medium)
1 cup raisins
In a large bowl or in the working bowl of your mixer, beat the eggs, sugar, banana, zucchini, butter/ghee/oil, molasses and vanilla until well blended. In a separate bowl combine the flour, salt, baking soda, cinnamon, nutmeg, lemon zest, clove, raisins, candied ginger and baking powder; gradually beat into sugar mixture until well blended. Transfer to a large glass baking dish and/or individual ramekins. Sprinkle the top of the pudding with more sugar. Stud with more raisins if desired.
Bake, well covered, at 350° for 1 hour or until a toothpick inserted near the center comes out clean, then uncovered for 15 more minutes to caramelize the sugar and crisp up the top of the pudding. Remove from oven and allow to cool slightly before slicing into serving sizes. Serve with ice or whipped cream for dessert or room temperature with Greek yogurt for breakfast!
Gluten Free Lebanese style zucchini & Summer squash canoes stuffed with lamb, rice, tomatoes & herbs plus a Summer squash moussaka/lasagne that will knock your knee socks off, Socca pizzettas topped with sauteed Summer Squash, basil & fresh tomatoes and Thai style curried zucchini & Summer squash with fresh basil, tomatoes and peppers!
coming soon!
funny stuff from dinner a love story...
http://www.dinneralovestory.com/zucchini-a-hate-story/
a good recipe for the zucchini fritte you crave...
http://www.lidiasitaly.com/recipes/detail/1120
another good one for the ratatouille you crave...
http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/
one more blog with lots of lovely zucchini recipes...
http://ayrshirefarm.com/recipes/?p=653
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