Tag Archives: Summer Squash

Summer Vegetables with Fried Goat Cheese

melty_fried_goat_cheese

Sorry for the long gap between recipe posts, but I assure you, I’ve been cooking up a storm. Last weekend I picked 20 pounds of chokecherries and made some jelly syrup, and also started a batch of chokecherry wine (to be shared here very soon). And then I had a one-day obsession with making zucchini bread waffles, but those still need tweaking.

Last night, I finally made something worth sharing.

I wandered out to the garden for some basil, and 20 minutes later found myself hauling in a whole lot more, using the bottom of my t-shirt as a makeshift basket. And I’d just picked zucchini that morning!

afternoon_harvest

The nightshades are still new and exciting, but frankly I’m starting to get a little tired of the squash. And the green beans.

Fortunately, a little bit of creamy goat cheese, fried in a panko crust, is just the thing to make the summer’s bounty exciting again. And I’m pretty sure it’ll be great on top of whatever you’re growing, too. I’d love to hear what you come up with — leave your favorite variations in the comments!

Summer Vegetables with Fried Goat Cheese

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Summer Vegetables with Fried Goat Cheese

Ingredients

  • 2 medium zucchini
  • 2 medium slender eggplant, or 5 small round eggplants (if you use a larger eggplant or one that's been in the fridge a few days, you'll need to salt it first to remove the bitterness).
  • 2 handfuls small green beans (optional)
  • 2 cloves garlic
  • a handful or two of cherry tomatoes, cut into quarters
  • 1 sprig fresh basil leaves
  • 1 sprig fresh flatleaf parsley
  • 1 small log soft goat cheese
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 1/4 cup olive oil

Instructions

  1. Cut the goat cheese into 8 equal rounds (it's easiest to do this with unflavored dental floss, but you can use a sharp knife and then reshape the rounds with your fingers.)
  2. One by one, dip each slice of cheese in egg and let the excess run off, then dredge it in breadcrumbs. Refrigerate for 15 minutes.
  3. Meanwhile, cut the squash and eggplant to uniform thickness, and trim and halve the beans. Finely chop the garlic and fresh herbs.
  4. Heat 2 tbsp olive oil in a large skillet and add the squash, beans, and eggplant, plus a sprinkle of salt. Cook until they're almost done, but still crisp (I use my purple beans as an indicator, I pull the veggies off the heat when they turn green). Add garlic and tomatoes, cook for a minute more and then set aside.
  5. Pour enough olive oil to coat a large frying pan, then put over medium-high heat until hot but not smoking. To check temperature, toss a few breadcrumbs into the oil -- when they start bubbling as they hit the pan, add the goat cheese rounds, being careful not to overcrowd them. Cook until golden brown, about 1-2 minutes on each side, and drain on paper towels.
  6. Divide the vegetables among 4 plates and top each with a sprinkle of fresh herbs and 2 pieces of goat cheese.

Notes

The goat cheese portion of this recipe is adapted from Gourmet

http://www.homegrowngourmet.org/summer-vegetables-with-fried-goat-cheese/

Chocolate Zucchini Muffins

half-eaten

It’s summer squash season, and the piles of fresh zucchini are starting to lose their novelty. So when I’m staring at a fridge full of squash or a zucchini the size of my leg, I usually resort to shredding and hiding them in baked goods. Or at the very least, shredding and hiding them in the freezer for a snowy day.

cocozelle_squash

shredded_zucchini

Zucchini does wonderful things for muffins. It makes for a soft, delicate crumb; and more importantly, it enables you to call them “muffins” when really they taste like cupcakes.dry_ingredients

I used black cocoa powder, which is basically Dutch-processed cocoa taken a step further so that it’s even darker and less bitter. It’s great to have on hand if you want baked goods with a mellow chocolate flavor and super dark color, i.e. Oreo-type cookies or ice cream sandwiches.

A note on cocoa powder: You can usually use natural cocoa powder in place of Dutch (NOT vice versa, at least for cakes and cookies). But be warned that the natural acidity will react with the baking soda in this recipe and your muffins will have a reddish tint, like Devil’s Food cake. And I can’t promise they won’t be a little taller or flatter than they should be, since I haven’t made that substitution in this particular recipe.

coconut_oil

Finally, I find that coconut oil makes these extra delicious and “healthier,” giving us all the more reason to eat cake for breakfast. You’re welcome.

Chocolate Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Chocolate Zucchini Muffins

A delicious, kid-friendly way to use up extra zucchini.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder ("black" cocoa powder if you have it)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 cup extra-virgin coconut oil (I like Nutiva)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 pound zucchini (1 cup grated)
  • 6 ounces semisweet chocolate chips
  • Special equipment
  • Electric mixer
  • 12-cup muffin tin
  • Cupcake liners

Instructions

  1. Preheat oven to 350F and coarsely grate zucchini. If you're using a big monster zucchini, scrape out the seeds first.
  2. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Beat together sugar, oil, egg, and vanilla using an electric mixer until creamy, about 3 minutes.
  4. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
  5. Divide among 12 lined muffin cups and bake until tops spring back when lightly pressed, about 30 minutes.
  6. Cool in pan for 5 minutes, then remove from pan to cool completely.
http://www.homegrowngourmet.org/chocolate-zucchini-muffins/

Brown-buttered Zucchini with Basil

patty_pan

It’s summer squash season, and you know what that means: It’s best to keep your car windows rolled up and your doors locked, or you might come back to find that someone’s “gifted” you a zucchini that could double as a baseball bat.

gold_rush_zucchini_blossom

Gold Rush zucchini — easier to spot than the green ones

I don’t resort to that anymore though, mainly because I mostly grow squash that aren’t green. They’re easier to catch while they’re small, so as long as I check the plants daily I don’t often find myself staring down a squash that’s bigger than my femur.

cocozelle squash

Cocozelle

The one exception this year is a variety called Cocozelle, and it’s proving to be a bit of a challenge because the scalloped green zucchini look a lot like stems. I love the way it looks though, and it’s definitely our top producer right now.

zephyr squash

Little two-toned Zephyr squash — they won’t seem so innocent in a few days.

So in honor of high squash season, I’ll be putting up some of my favorite recipes in the coming weeks. This is one of my very favorite simple dishes — zucchini sliced very thin and sautéed for just a few minutes in a simple brown butter sauce, then brightened with shards of fresh basil.

brown_butter_then_add_zucchini_and_onions

And if you have some fresh parmesan on hand, grate some on top to make it even better. Try doubling the butter and serving it over pasta for a simple vegetarian meal. If you have some fresh sweet corn? Throw it in. The brown butter and basil combination makes magic with almost any summer vegetable.

zucchini_with_brown_butter_and_basil

However: This is not one of those recipes for dealing with big, hulking squash that are watery and full of seeds (I’ll be posting one of those next time) — if you’re using zucchini, they should be market-sized (about eight inches long).

Brown-buttered Zucchini with Basil

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 2 servings

Serving Size: 1/2 zucchini

Brown-buttered Zucchini with Basil

A simple and delicious way to deal with too much zucchini (if there is such a thing).

Ingredients

  • 1 medium zucchini (about 8 inches long) or summer squash
  • 1-2 tablespoons white onion, finely chopped
  • 1 tbsp salted butter
  • 2-3 sprigs fresh basil

Instructions

  1. Cut squash as thin as you can manage and set aside.
  2. Put butter in a large skillet and melt it over low-medium heat. Cook butter just until it starts to brown, you'll need to watch it like a hawk as it goes from brown to burned in seconds.
  3. Immediately throw onion into skillet and stir, cook until translucent.
  4. Add squash and cook a few minutes, until heated through but not mushy.
  5. Remove from heat and finely chop fresh basil leaves. Sprinkle across the top and serve hot.
http://www.homegrowngourmet.org/brown-buttered-zucchini-with-basil/