List all recipes for: Summer Squash

Chilled Summer Squash Mint Soup

1 tablespoon butter
½ cup diced onion
4 cups sliced squash
½ cup water or chicken broth
¾ cups buttermilk
½ cup yogurt
¼ cup roughly chopped fresh mint leaves
¼ teaspoon salt
mint sprigs for garnish
In a medium saucepan, melt the butter and sauté the onion until limp, 3-5 minutes. Add the squash and water. Simmer, covered for 10-15 minutes until the squash is very soft. Remove from heat and process in a food processor, blender or with an immersion blender until smooth. Add remaining ingredients and mix. Chill the soup. Serve garnished with a sprig of mint.

Curried Summer Squash Soup

4 servings
1/4 cup plus 2 tablespoons olive oil
1 yellow onion, cut into 1/2 inch dice
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 teaspoon paprika
3/4 teaspoon cayenne pepper
4 garlic cloves, minced
3 pounds small to medium summer squash, any type works well, cut into thick slices
Salt and pepper to taste
6 cups chicken broth
4 mint sprigs, remove leaves from stem and finely mince
2 tablespoons olive oil
2/3 cup yogurt
1 lime, cut into wedges
Heat 1/4 cup oil in a soup pot over medium heat. Add the onion, cumin seeds, coriander seeds, turmeric, paprika, cayenne pepper and garlic. Cook, stirring often until soft but not browned. Adjust heat as needed to prevent the garlic from browning. Add the squash with a little salt and pepper, cook and stir for 2 minutes. Add broth and simmer about 15 minutes until the squash is tender. Meanwhile, stir together the mint with the remaining 2 tablespoons oil, the yogurt and a little salt. Puree the soup with an immersion blender. Ladle into soup bowls and top with a spoonful of the mint/yogurt mixture. Pass lime wedges at the table.

Simple Summer Squash

Slice the squash very finely and finely slice some onion. Steam briefly until just tender but not mushy. Drain, then stir in chopped basil, along with salt and butter.

Spiced Zucchini

1 tablespoon vegetable oil
1 teaspoon whole cumin seeds
1 ½ pounds zucchini, cut into ½ inch rounds
Salt and pepper
In a 12 inch skillet, heat oil over medium high heat. Add cumin seeds. Cook stirring constantly, until fragrant and sizzling, about 30 seconds. Add zucchini and reduce heat to medium. Cook, stirring occasionally until lightly browned and tender, 6 to 7 minutes. Season with salt and pepper. Use any summer squash for this recipe, if they are large, remove the seeds and cut into bite size pieces. If you don’t have cumin seeds, use ground cumin but toast it carefully as it will burn quickly!

Summer Squash Lasagna

Lightly steam squash, slice and sauté briefly in olive oil. Layer the squash with fresh lasagna noodles, sandwiching six to eight large basil leaves between the layers. Mamma mia! In this case, ‘less is more’. Rather than cheese, top this ethereal dish with a bechamel sauce (white sauce) jazzed with a generous pinch of freshly-grated nutmeg.

Summer Squash Tuna Salad

2 cups julienne squash
1 6 oz can tuna
1 cup cooked white beans
1 teaspoon capers
¼ cup sliced black olives
2 tablespoons minced green olives
2 tablespoons minced fresh parsley
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon each minced fresh basil and tarragon
2 garlic cloves, minced
salt and pepper
Parboil squash for 1 minute. Plunge into cold water, drain well and pat dry. Drain the tuna and combine with squash, beans, capers olives, parsley and scallion. Whisk the remaining ingredients and combine with the salad. Toss to coat and chill for at least an hour. Serve on a bed of salad greens.

Warm Summer Squash Salad

Use whatever mix of summer squash you have on hand, contrasting colors perk it up
5 tablespoons olive oil
2 cloves garlic, thinly sliced
1 pound medium green zucchini, very thinly sliced
1 yellow summer squash, very thinly sliced
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano
Pour 1/3 of the oil into a large skillet, add 1/3 of the garlic and cook for 1 minute. Add 1/3 of the squash and cook just until wilted and browned around the edges, 2 to 3 minutes. Remove to a plate and repeat twice with the remaining garlic and squash. Stir in vinegar to last batch and let evaporate slightly. Return all batches to the skillet and gently stir in oregano. Serve warm or at room temperature.

Zucchini Casserole

3 tablespoons olive oil
1 pound ground beef or pork
1 yellow onion, cut into 1/2 inch dice
3 garlic cloves, minced
24 ounces tomato sauce
1 cup red wine
1 teaspoon fresh oregano
salt and pepper to taste
3 pounds small zucchini, ends trimmed and cut in half lengthwise
4 ounces freshly grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees. Heat the oil in a large heavy skillet, add the beef, cook and stir to break up the meat. Cook until meat is well browned. Drain off any excess grease. Add onion and cook, stirring occasionally about 5 minutes, until they are soft. Stir in the garlic and cook 1 minute. Add tomato sauce, wine, oregano, and salt and pepper. Cover and simmer for 30 minutes until the sauce has reduced slightly. Meanwhile, bring a large pot of water to a boil. When it is boiling, salt well and add zucchini and cook until barely tender, about 3 minutes. Remove from water and let drain while the sauce finishes cooking. Place the zucchini in a single layer in a 9X13 inch baking dish (or similar), cover with sauce and sprinkle with cheese. Bake for about 40 minutes. Serve hot.

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