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Summer squash & zucchini harvest time . . . any recipes???

Melensdad

Melensdad

Jerk in a Hawaiian Shirt & SNOWCAT Moderator
Staff member
As we everyone else what do we do with all these thing?

New year, same problem. It is not like this comes as a surprise. Happens every year.

Lovely Mrs Bob is breaking out the "zucchini bread" recipes.

Breakfast was yellow squash, chunked into bite size pieces, some Hungarian peppers a drew tomatoes, sautéed in butter, I added some several ounces of WATER to finish wilting down the squash, poached 3 eggs in the pan with the water and the veggies. Let the water cook off. Salt, Pepper. And very tasty.
 
I am gonna try this one Sunday

Ingredients​


For the White Zucchini Pizza:​

  • ] lb. store-bought pizza dough
  • 1 1small zucchini, thinly sliced small summer squash, thinly sliced
  • 1/4 tsp.salt
  • 1 1/4 cups Labneh (recipe follows)
  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano, divided
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/4 tsp. crushed red pepper

For the Labneh:​

  • 32 oz. (about 4 c.) plain whole-milk yogurt
  • 1/2 tsp. salt
See Nutritional Information
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Directions​

  1. 1For the white zucchini pizza: Remove the pizza dough from the fridge; rest at room temperature while you prepare the veggies.
  2. 2 In a medium bowl, toss the zucchini and squash with the salt. Rest for 15 minutes. Set a strainer in a sink and add the veggies; using your hands, squeeze out as much water as possible. Return the veggies to the bowl and pat with paper towels to remove any excess moisture. Set aside.
  3. 3Arrange a rack in the lower third of the oven and preheat to 450°F. Place a large parchment paper (round or rectangular) on a flat work surface.
  4. 4Roll the pizza dough into the shape of the parchment and transfer them together to a pan.
  5. 5In a small bowl, whisk the labneh, oil, garlic, and 1/2 teaspoon of the oregano. Spread the labneh mixture across the pizza. Top evenly with the mozzarella, the zucchini and squash, the remaining ½ teaspoon of oregano, and the crushed red pepper.
  6. 6Bake until the crust is golden brown and the cheese is melted and bubbly, 15 to 18 minutes. Remove the pizza from the oven and let the pizza rest for 5 minutes before slicing and serving.
  7. 7For the Labneh: Line a large fine-mesh sieve with a double layer of cheesecloth with at least 4 inches of overhang. Set over a medium bowl.
  8. 8Pour the yogurt into the cheesecloth. Sprinkle with the salt and carefully stir to incorporate. Tie the ends of the cheesecloth up over the yogurt; you want the yogurt to be completely concealed. Set the whole thing—the yogurt in the cheesecloth in the sieve in the bowl—in the fridge for 24 to 48 hours, depending on how thick you like your labneh. (The longer it rests, the more whey will drain from the yogurt, and the thicker the resulting labneh will be.)
  9. 9Carefully unwrap the labneh from the cheesecloth and transfer it to a clean bowl or storage container (discard the leftover liquid in the bowl). The labneh should be thick but spreadable and will keep in the fridge, tightly sealed, for up to 2 weeks
 
tommu56 said:
here's mine
peel them
dice them
cook them
then throw them in the trash :D
If you didn't figure that out I don't like either of them.
but @loboloco idea to feed them to the hogs is definitely less waste full!
Click to expand...

I actually like them.

Today for lunch I cubed a medium size yellow squash, a hungarian pepper and fried them in butter until they were soft and slightly browned, then tossed in some leftover beef short ribs, that I cut off the bone and cubed, then added 2 eggs and scrambled it together. It was really good!


Sometimes I slice them thin and layer them around a pie pan. Sprinkle with seasoning and top with parmesan or mozzarella cheese. Toss it in the microwave until they are cooked and the cheese is fully melted. Cooking times vary by quantity but 6 to 9 minutes in my microwave. And the season can be as simple as Salt & Pepper, or something like "Morton's Nature's Seasoning" or even something like "Street Taco" seasoning.


The zucchini boats that @pirate_girl posted sounds very interesting too.
 
The most preferred recipe for me has always been my Dads fried zucchini. Breaded and seared in a cast iron skillet until crispy. They were always awesome. Zucchini bread was always okay, but more bland than banana bread. I'm done with zucchini bread.

..... But Pirate_Girl's "Zucchini boats" sound tempting. Gonna have to try those.
 
Oh yeah, the Zucchini Boats look awesome.

I do something similar with hard winter squashes. Butternut or Acorn Squash boats. Pretty much the same. Never thought of doing it with Zucchini.

And also do an alternate with winter squash, usually Butternut or pumpkins, where I make a casserole out of basically the same ingredients but the winter squash is peeled and cubed and mixed together and baked with the meat and some other veggies, but that does not have cheese.
 
I started the zucchini boats.

Did not follow a recipe, I followed what I could pull out of the garden and the freezer.

1# of Turkey Italian flavored sausage
Hungarian/Banana Pepper
Various Sweet Peppers
1/2 a sweet onion
1 giant zucchini that got to large, split down the middle and seeds removed
grated parmesan cheese
shredded mozzarella cheese

Normally I harvest Zucchini at 8 to 9 inches long. The seeds are still tender. This one is slipped passed me and is probably 15" long. When I split it lengthwise the seeds looks like pumpkin seeds. I tried to use a spoon to removed the seed cavity but it was too tough, so I made 3 shallow slits with a sharp knife and then cored the seed cavity out with the spoon.

Sauted the sausage, then added the peppers and onions. Spooned all that into the raw zucchini.
Topped with the grated parmesan. Then topped that with shredded mozzarella. Photos below show it all PRE-cheese.

I have back-to-back coaching today starting at 4:30pm and ending at 9pm so I'll be sitting down to eat this about 3:15. My plan is to bake it at 350 for about 30-40 minutes.

IMG_6542.jpegIMG_6543.jpegIMG_6544.jpeg
 
OK, so I would definitely do this again.

I did, at the last minute, before putting it into the oven, add some organic tomato & basil spaghetti sauce. I think that it probably would have been better to add spaghetti sauce to the meat and veggies, but I had already put the meat, onion, pepper mixture into the zucchini boats. If I had brought up tomatoes, I could have sauted them with the meat and peppers and made them into sauce.

Of note, I did not add any spices to this other than the spice that was in the Jennie-O Turkey Italian sausage and the spice that was in the organic spaghetti sauce.

So to do it again, add tomatoes, or add the spaghetti sauce the meat and veggie mixture. The cheese on top was a good addition. But the zucchini itself could have cooked longer. I cooked it for 45 minutes at 325 and tested it, realized the zucchini was not cooked enough so I increased the temp to 350 and cooked for another 15 minutes. I'd say an hour at 350 would have been more reasonable.

Flavor was excellent.

IMG_6549.jpeg
 
Bob, I'm making zucchini boats for dinner.
This time - with spinach, mushrooms and onions. I'll be using a cheese blend of sharp cheddar, Swiss and Gruyere.
 
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