This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.
This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.
Yield: 4 to 6 servings
- 3 T extra-virgin olive oil
- 1 small to medium shallot
- 2 T capers, chopped, plus 2 teaspoons caper brine
- zest of one lemon (about 1 tsp)
- 1 T freshly squeezed lemon juice
- 1 garlic clove
- Kosher salt and freshly ground black pepper
- 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
- 1/3 cup shaved Pecorino-Romano cheese
- 1/4 cup torn fresh basil, plus more for garnish, if desired
- 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
- 1/3 cup roasted salted almonds, chopped
- In the bowl of a mini food processor, mince the shallot and garlic.
- Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
- Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
- Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
- Just before serving, season the zucchini with salt and pepper and toss to coat.
- Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
- Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.
Posted in Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: almonds, basil, brunch, capers, lemon, lunch, parsley, pecorino romano, raw, salad, shallots, side dish, squash, summer, summer squash, vegetarian, zucchini
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To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.
This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.
Yield: one 9×13 cake, about 12 to 16 servings
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large or extra-large egg
- 1 tsp pure vanilla extract
- 1 cup mashed bananas (about 2 medium)
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/2 tsp ground cinnamon
- 1/4 to 1/2 tsp freshly grated nutmeg
- 2 cups shredded zucchini (about 1 medium)
- Preheat oven to 350˚F, preferably on convection.
- Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
- In the bowl of a stand mixer or a large bowl, cream butter and sugar.
- Add in egg and vanilla, then stir in mashed bananas and blend everything well.
- In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Add flour mixture to butter-sugar-banana mixture. Blend until combined.
- Fold in zucchini and mix until incorporated.
- Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
- Let bars cool completely, then frost with cream cheese frosting (recipe below).
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
- 1/4 cup unsalted butter, softened at room temperature
- pinch coarse salt
- 1/2 tsp pure vanilla extract
- 4 cups powdered sugar
- In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
- Mix in salt and vanilla until well combined.
- Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
- Spread evenly over completely cooled bars, then cut and serve.
Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.
Posted in Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: banana, cake, cream cheese frosting, dessert, easy, nutmeg, sheet cake, snack, snack cake, summer, whole wheat, whole wheat pastry flour, zucchini
As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
- 3 large eggs
- 1/2 cup unsalted butter
- 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
- 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/8 tsp freshly ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1/2 cup chopped walnuts or pecans, optional
- 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
- Preheat oven to 350 degrees, preferably on convection.
- Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
- Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
- Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
- Stir in zucchini.
- Gently stir in flours, mixing only until incorporated.
- Fold in any add-ins, if using.
- Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
- Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.
Posted in Baking, Coffee Cake, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, chocolate chips, cinnamon, coffee cake, cranberries, muffins, nutmeg, pecans, quick bread, raisins, Smitten Kitchen, snack, turbinado sugar, walnuts, whole wheat, zucchini
I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!
I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.
- 1 cup farro
- 1 (15-ounce) can chickpeas
- kosher salt
- 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
- 4-6 T olive oil
- 1 garlic clove, minced
- 2 T balsamic vinegar
- 1 cup soft, fragrant herbs, such basil, mint, tarragon, or a combination, roughly torn or cut
- freshly ground black pepper
- 2 to 4 large handfuls of arugula
- 1 T freshly squeezed lemon juice
- Parmigiano Reggiano, for shaving
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
- In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
- In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
- Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
- Toss with the reserved dressing and season with salt and pepper.
- Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
- Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.
Posted in Appetizers, Greens, Grilling, Recipes, Sides, Vegetarian
Tags: appetizer, arugula, balsamic vinegar, basil, chickpeas, dinner, farro, garbanzo beans, grilled, mint, oregano, parsley, salad, side, side dish, summer, vegetarian, zucchini
I celebrated a milestone birthday earlier this summer. Part of my birthday celebration was inspired by this dish. 🙂
The James Beard-nominated chef and owner of Dirt Candy in NYC, Amanda Cohen, was featured on Sara Moulton’s PBS series. She prepared a cocktail along with this zucchini dish from her menu. Dirt Candy is a very unique vegetarian restaurant and I knew the only way I could get my entire family to dine there was for a birthday meal. We went for a birthday brunch celebration and then spent the day enjoying NYC.
Cohen explained that although she is not a vegetarian, she feels that a chef can be much more innovative when creating dishes without being limited by simply pairing sides with a protein. The brunch menu included a mushroom coffee cake on our visit. My son ate the whole thing! Our favorite dish was the Brussels sprout tacos, served with lettuce wraps and a platter of small bowls of topping choices. Delicious. We finished our meal with cucumber sorbet topped with a birthday candle. 🙂
The zucchini pasta recipe was adapted from Sara Moulton.com. I modified the proportions and the method. The saffron made the dish exceptional. I also made homemade Greek yogurt labneh to incorporate into the dish. The labneh recipe was adapted from Bon Appétit via epicurious.com, contributed by Tom Scherlitz.
Yield: Serves 4 to 6
To Make Greek Yogurt Labneh: (Makes about 1 1/2 cups)
- 2 cups plain 2% Greek yogurt
- Line a large sieve with cheesecloth; set over a medium deep bowl.
- Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days. (I let it drain for 48 hours.
- Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese).
For the Zucchini Pasta Dish:
- 2 to 3 medium zucchini or 4 cups baby zucchini (I used 2 1/2 medium zucchini)
- 6 T extra virgin olive oil, divided
- pinch of saffron
- 4 garlic cloves, minced
- 1 1/2 cups labneh, recipe above
- 1 to 2 pounds zucchini spiral noodles
- 8 to 12 oz angel hair pasta
- 1/4 cup minced cilantro
- 1/4 cup chiffonade basil or mint
- 2 T freshly squeezed lemon juice
- zest of 1 lemon
- 1 cup squash blossoms sliced thinly, optional
- coarse salt and freshly ground black pepper, to taste
- If using medium zucchini, slice in half and then into 1/4″ half moons. If using the baby zucchini , cut into rounds.
- Toss the cut zucchini with 4 T of the olive oil.
- Grill over high heat until the zucchini has developed char marks, about 3-4 minutes. Set aside to cool.
- Meanwhile, cook the angel hair pasta according to the package directions. Drain, reserving 2 cups of pasta water.
- In a pan over medium heat add the remaining 2 T of olive oil, saffron and the garlic. Once the garlic becomes fragrant, about 1 minute, turn the heat to low and add the labneh and 1 cup of the reserved pasta water.
- Stir slowly, incorporating everything together.
- Toss the sauce with the zucchini noodles, the angel hair pasta, the herbs, the lemon juice, and the lemon zest.
- Adjust seasonings and then divide between 4 bowls.
- Sprinkle each bowl with the squash blossom ribbons, if using, as well as minced herbs, as desired.
Posted in Grilling, Pasta, Recipes, Vegetarian
Tags: Amanda Cohen, angel hair, basil, cilantro, dinner, Dirt Candy, Greek yogurt, grilled, grilling, labneh, lemon, mint, pasta, saffron, vegetarian, zucchini, zucchini blossoms, zucchini noodles
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Ina Garten uses the genius idea of roasting all of the vegetables in this lasagna filling, as well as using no-boil lasagna noodles, to remove the excess liquid that often makes a vegetable lasagna too watery. Perfect comfort food.
This recipe was adapted from Make It Ahead: a Barefoot Contessa Cookbook by Ina Garten, via The Kitchn, contributed by Emma Christensen. I used a mandoline to slice the eggplant and zucchini. I also increased the garlic and goat cheese, modified the technique, and used the noodles without pre-soaking them.
It was very cheesy and indulgent so we gobbled it up with a giant green salad. 😉
- 1 1/2 pounds eggplant (1 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 3/4 pound zucchini (2 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 2/3 cup extra-virgin olive oil
- 1 T dried oregano
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, minced
- 12-14 ounces no-boil lasagna noodles (I used Trader Joe’s)
- 16 ounces fresh whole-milk ricotta
- 10 ounces creamy garlic-and-herb goat cheese, at room temperature
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese, divided
- 4 1/2 cups, 40 oz, bottled marinara sauce (I used Trader Joe’s Italian Marinara with Barolo Wine)
- 1 pound fresh mozzarella, very thinly sliced (I used pre-sliced and cut them in half)
- Preheat the oven to 375°F preferably on convection roast.
- Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. (I had 1 2/3 trays of eggplant and 1 1/3 trays of zucchini.)
- Brush them generously with the olive oil on both sides, using all of the oil.
- Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Roast for 25 minutes, rotating after 15 minutes.
- Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
- Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
- Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
- Arrange a third of the vegetables on top, then a layer of the noodles (6 noodles per layer), a third of the mozzarella (9 1/2 pieces per layer), and a third of the ricotta mixture in large dollops between the mozzarella.
- Repeat twice, starting with the marinara.
- Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
- Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
- Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
- Allow to rest for 10 minutes and serve hot.
Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.
Posted in Casserole, Greens, Pasta, Recipes, Vegetarian
Tags: basil, casserole, cheese, dinner, eggplant, fresh mozzarella, goat cheese, Ina Garten, lasagna, marinara, ricotta, roasted, vegetables, vegetarian, zucchini
This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂
This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!
Yield: Serves 6
- 4 T (1/2 stick) unsalted butter, cut into 4 pieces
- 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
- 1 large zucchini, chopped into 1/2-inch pieces
- 1 1/2 to 2 tsp kosher salt
- 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
- 3 cups boiling water
- 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
- Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
- Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
- Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
- Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
- Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
- Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
- Transfer the couscous to the bowl with the corn mixture.
- Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
- Serve sprinkled with remaining basil.
Posted in Recipes, Sides, Vegetarian
Tags: basil, browned butter, corn, couscous, Harvest Grain Blend, israeli couscous, pasta, sheet pan, side, side dish, summer, vegetarian, zucchini