Savory Summer Squash Muffins

What you Need :


  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1½ cups grated yellow squash
  • 1 (8-ounce) block Monterey Jack cheese with peppers, grated

How to Make It :

Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add oil and eggs and whisk to combine. Add squash and stir to combine. Add cheese and stir. Spoon into prepared muffin pan filling just beneath the top. Bake for 18-22 minutes, or until golden brown.

 

Recipe adapted from: spicysouthernkitchen.com 

Squash and Zucchini Chips

What you Need :


  • Olive oil cooking spray 
  • 2 zucchini
  • 2 yellow summer squash
  • Your favorite seasoning (I like garlic powder, red pepper flakes and italian seasoning)

How to Make It :

  1. Preheat oven to 225 degrees farenheit.
  2. Slice squash and zucchini extrmely thin, approx. the thickness of a quarter.
  3. Line baking sheet with parchment paper and spray with cooking spray. Lay squash and zucchini out and don’t let them touch. Spray with additional cooking spray and top lightly with your seasoning blend. Bake 2-3 hours turning occassionally. The longer you bake, the crispier they are. Delicious!

Recipe courtesy of: Cierra Martin 

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

What you Need :


  • 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
  • 1/2 CUP NONFAT PLAIN GREEK YOGURT
  • 1/4 CUP GRATED PARMESAN CHEESE
  • 1 TEASPOON GRATED LEMON ZEST
  • 1/4 TEASPOON SALT
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 1/2 Tablespoon Red Pepper flakes
  • 1 TABLESPOON OLIVE OIL
  • 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS 
  • 2 GARLIC CLOVES, THINLY SLICED
  • 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE

How to Make It :

Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Keep 1/4 pasta water and set aside. Drain the pasta. Set aside. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, red pepper flakes and salt and pepper. Set aside. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown. Mix the garlic into the zucchini. Stir in the tomatoes and cook until softened, about 2 minutes. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.

Recipe adapted from: Ezra Pound Cake 

Simple Squash & Veggie Salad

What you Need :


  • 2 japanese-style eggplant, peeled and cut into 1” slices
  • 2 summer squash, cut into 1” slices
  • 3 pimento, stemmed, seeded and cut into 1” pieces
  • 1 onion, cut into thick slices
  • 1 cup small shiitake mushrooms, stemmed
  • 2 cups cherry tomatoes, halved
  • 8-10 leaves fresh basil, cut into thin ribbons
  • 5-6 slices of crusty bread
  • olive oil
  • salt and pepper
  • ½ cup of your favorite oil and vinegar dressing

How to Make It :

Toss eggplant in a few tablespoons of olive oil, season with salt and pepper. Place in a single layer on a parchment-lined baking sheet. Repeat with squash, pimento, onion and shiitake. Keep all vegetables separate. They cook at different rates. Broil vegetables until they are just tender, 5-10 minutes. Set aside to cool. Brush bread slices on both sides with olive oil and place on a parchment-lined baking sheet. Broil until golden. Flip bread and brown the other side. Set aside to cool. Cut into 1” cubes. In a large bowl, combine vegetables and bread. Add cherry tomatoes and basil. Stir in dressing. Serve immediately. Options: toasted pecans, fresh cheese and additional fresh herbs all taste great on this lettuce-less salad.

Recipe courtesy of Melissa Peterson

Garlic Scape Pesto and Summer Squash Fettuccine

What you Need :


  • 1 bunch garlic scapes (4-5 scapes), cut into 2” pieces, about one cup
  • juice from half a lemon
  • ½ teaspoon sea salt
  • ¾ cup olive oil
  • 4 summer squash and/or zucchini
  • 1  15oz can chickpeas, rinsed and drained
  • ½ pound cherry tomatoes, halved
  • basil leaves for garnish
  • Freshly ground black pepper and sea salt (optional)

How to Make It :

Pesto:

  1. Add the garlic scapes to a food processor and pulse a few times until scapes are roughly mixed. Add lemon juice, salt, and olive oil until it is well combined and smooth. You can also add toasted nuts, such as pine nuts or walnuts, as well as parmesean cheese. Any left over pesto can be frozen for use later.

Fettuccine:

  1. Use a vegetable peeler to cut long ribbons of summer squash, like fettucine. (Try not to use the the seeded inside because it won’t be firm enough to stay together once it’s cooked.)
  2. In a saucepan, over medium heat, heat 4 tablespoons of pesto (or to taste) and the squash ‘noodles.’ Add the chickpeas and saute for 1 – 2 minutes. Make sure all ingredients are evenly covered in pesto and the noodles are and not mushy. Remove from heat, mix in the tomatoes, garnish with basil, and serve. You can add freshly ground pepper and sea salt as desired.

Recipe adapted from: For the Love of Food Blog