{recipes} Zucchini Four Ways

Zucchini season is upon us – I’ve been harvesting them daily in my garden. Why I always plant so many when I know that the harvest is predictably plentiful is beyond me. You’ve heard the jokes about the people who sneak around their friend’s houses, leaving zucchinis on their doorsteps when no one is looking? That may be me pretty soon.

With so much zucchini and summer squash to enjoy, I’ve been putting a lot of easy dishes featuring this vegetable into our meal rotation. Here are four easy ways to prepare it.

All of these recipes start with the same proportions of squash and onion, cut the same way each time. This is a good thing because you can prep your veggies in advance and change your mind about the recipe on a whim. For each recipe, start with:

  • 1 medium onion, diced
  • 2 large or 3 medium zucchinis or summer squash, cut into 2-3” long strips (the size you would cut carrot sticks into) or ¼” thick rounds
  • Herbs of your choice, fresh or dried. Thyme and Basil are my favorites with summer squash

RECIPE: #1: ROASTED ZUCCHINI WITH PASTA

INGREDIENTS

  • The Base: 1 medium onion, 2-3 zucchini/summer squash, and chopped herbs (thyme or basil are good choices)
  • Olive oil
  • Pasta
  • Optional: mozzarella and/or parmesan cheese

METHOD

  • Preheat the oven to 400 degrees.
  • In a large bowl, coat the onion, zucchini and herbs with 2 teaspoons of olive oil.
  • Spread the vegetables in a thin layer on a large sheet pan and roast for 15 minutes, or until they are tender and cooked through.
  • While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions.
  • Toss the pasta with the vegetables. Add salt and pepper to taste.
  • If you desire, add mozzarella and/or parmesan cheese.

RECIPE #2: ZUCCHINI-EGG SCRAMBLE

INGREDIENTS

  • The Base: 1 medium onion, 2-3 zucchini/summer squash, and chopped herbs (thyme or basil are good choices)
  • Olive oil
  • 5-6 eggs

METHODS

  • Heat a large pan over medium heat. Add 2 teaspoons of olive oil.
  • When the oil is heated, add the onions, zucchini and herbs and cook, stirring occasionally, until they are cooked down and tender, about 15 minutes.
  • Whisk the eggs in a bowl.
  • Push the vegetables to the sides of the pan and raise the heat to medium-high. When the pan is hot enough to make a drop of water sizzle and evaporate immediately, add the eggs to the center of the pan. Immediately turn the heat down to medium. Let the eggs cook in the pan without stirring until they are bubbling. With a spatula or wooden spoon, stir the vegetables into the eggs. Continue stirring until the eggs are cooked through. Add salt and pepper to taste. Serve with crusty bread for breakfast, and add a salad for lunch or dinner.

RECIPE #3: ZUCCHINI-CHICKPEA STEW

INGREDIENTS

  • The Base: 1 medium onion, 2-3 zucchini/summer squash, and chopped herbs (thyme or basil are good choices)
  • Olive oil
  • 1 can of chickpeas
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 cups vegetable stock

METHOD

  • Heat 2 teaspoons oil in a stockpot over medium heat. Add the onion, zucchini and herb mixture and cook for 5 minutes until it starts to soften.
  • Add 1 can of drained, rinsed chickpeas and the cumin and coriander. Raise the heat to medium-high and cook for one minute. Add the vegetable stock and bring to a boil. Lower the heat to medium-low and simmer for 5-10 minutes. Season with salt and pepper and serve with a grain dish.
  • Serve with a grain of your choice (rice, quinoa or couscous are good choices).

RECIPE #4: ZUCCHINI BURGERS

INGREDIENTS

  • The Base: 1 medium onion, 2-3 zucchini/summer squash, and chopped herbs (thyme or basil are good choices)
  • Olive oil
  • ½ cup dry grain of choice (bulgur, quinoa, couscous and rice are good choices)
  • 2 tablespoons oil-cured sun-dried tomatoes
  • 2 cups bread crumbs

METHODS

  • Prepare 1 cup of the grain according to the package directions. If you made curried zucchini with chickpeas last night, you can use the surplus grain from that recipe.
  • Heat a large saute pan over medium heat. Add 2 teaspoons of olive oil.
  • When the oil is heated, add the onions, zucchini and herbs and cook, stirring occasionally, until they are cooked down and tender, about 15 minutes.
  • Take the vegetables off the heat and put them in the bowl of a food processor outfitted with a metal blade. Add the prepared grain and 2 tablespoons of chopped oil-cured sun-dried tomatoes. Pulse on and off a few times until they are coarsely combined.
  • Transfer the mixture to a large bowl and add breadcrumbs in ½ cup increments until it is dry enough to form patties.
  • Cook the patties in a pan on the stove, heat turned to medium, with the slightest amount of oil in the bottom to keep them from sticking. Serve over salad or on rolls.
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Categories: recipe, Vegetarian

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5 Comments on “{recipes} Zucchini Four Ways”

  1. July 22, 2012 at 11:32 am #

    Reblogged this on Kitchen Sex and commented:
    Here are a few recipes from a blog you should follow. The From Scratch Club is one of my favorites!!!

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