Greentree Naturals CSA Summer Squash Recipes

Squash Fritters

• 2 EGGS
• 2 CUPS GRATED SQUASH
• 1/4 CUP FLOUR
• 1 TB MELTED BUTTER
• SALT AND PEPPER
• 1/4 CUP DRIED MINT
• 2 TB FINELY CRUMBLED FETA CHEESE (OR 1 TB PARMESAN)
• OIL

Beat eggs & combine with remaining ingredients except oil.  Spoon 3-4 tablespoons mixture per fritter and fry in hot olive oil until browned and crisp on both sides.  Drain and serve. (Makes 6-8 medium fritters)  You can double or triple the recipe as needed.

PASTA with zucchini or summer squash

• 3 pound squash
• Salt
• 4 TB extra virgin olive oil
• 1-2 cloves chopped garlic
• Pepper
• 1 lb pasta, such as linguini, rigatoni, fettuccini, angle hair, etc.
• 3/4 cup grated Parmesan cheese

Wash, trim, and grate the zucchini.  Salt and let drain for 30 minutes.  Squeeze out the moisture.  You should end up with 6 cups.  In a sauté pan, heat the olive oil and cook the garlic for 30 seconds.  Add the zucchini and cook until barely tender, stirring to coat with the oil.  Season with salt and pepper.

Other options:

• Use 6 cups chopped, julienned, or sliced zucchini.  Salt & pat dry before proceeding.  Combine the hot pasta with 1/2 pound grated mozzarella cheese, 1/2 cup grated Parmesan cheese, and squash.  The cheese will melt into a creamy sauce.
• Add sliced, sautéed mushrooms.
• Toss with chopped basil, parsley, mint or other herbs.

Adjust the amounts to use whatever you happen to have in your CSA bag!

Spicy Zucchini bread

This is a moist, dark, sweet Zucchini bread.

• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1/+ 3/4 cup sugar
• 1 cup olive or vegetable oil
• 1 + 1/2 tsp vanilla extract
• 2 cups lightly packed coarsely grated zucchini
• 1 cup raisins or dried cranberries (optional)
• 3/4 cup nubs (optional)

1. Sift the dry ingredients together.  Beat the eggs with the sugar, oil, and vanilla.  Gradually beat in the dry ingredients.  Stir in the zucchini, adding raisins and nuts if you like. 

2. Divide between 2 greased 9 x 5 inch loaf pans and bake in a preheated 350 degree oven for 50 to 60 minutes.  (makes 2 loaves)

If you don’t use up all of your summer squash, just grate it into two cup portions and put it in gallon or quart freezer bags to use later.  Most recipes call for two cup increments.  You can pat the bag flat and it will take up less room in your freezer.  Summer squash freezes well without any blanching.

Creamy Zucchini-Cumin Dip from Farmer John’s Cookbook

Treat your zucchini like cucumbers! As in many classic cucumber recipes, the grated raw zucchini for this salad is salted and drained before being used. Salting tenderizes the zucchini, mellowing its “raw edge,” and prepares it to absorb the flavors from the other ingredients in the dish. We know the classic combination of sour cream and onion is grand, and lime, cumin and a touch of paprika give it character. This works great as an all-purpose party dip—double the recipe if you’re making it for a party. Or use it as a garnish for tacos or chili.

Makes 1+1/2 cups

• 4 small or 2 medium zucchini, coarsely grated
• 2 teaspoons salt
• 1 cup sour cream
• 2 tablespoons finely chopped onion
• 1 tablespoon freshly squeezed lime juice1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
• Freshly ground black pepper
• Paprika

1. Place the zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set in the sink to drain for a least 15 minutes, up to 30 minutes.

2. Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with pepper and paprika to taste.

3. Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined.

4. Cover and refrigerate for at least 2 hours. Serve cold or at room temperature.

Zucchini and Summer Squash Cornmeal Coating from Farmer John’s with adaptations from Diane’s kitchen

• 1 cup cornmeal
• Salt
• Freshly ground black pepper
• 2 small or 1 medium yellow summer squash, halved crosswise, each half sliced lengthwise into 1/4 inch thick strips
• 2 small or 1 medium zucchini, halved crosswise, each half sliced lengthwise into 1/4 inch thick strips
• 1 cup flour
• 1 egg, beaten
• Olive oil
• Chopped herbs of choice

1. Mix the cornmeal with the salt and pepper to taste in a shallow bowl (mix in herbs at this time if you are using them).

2. Working with one piece of squash at a time, coat it lightly in flour and shake off any excess. Next, dip the floured squash in the beaten egg, letting the excess drip off, then dip it in the cornmeal and coat well. Set the coated squash aside. Repeat process with the remaining squash.

3. Line a plate with a paper towel. Pour enough oil into a large skillet to thoroughly cover the bottom and heat over medium-high heat. Transfer as many of the coated slices to the skillet as will easily fit and cook until they are brown, about 5 minutes. Flip the slices and cook until brown, about 5 minutes more. Transfer the cooked slices to the paper towel to lined plate to drain and cool.

Scrape off any leftover burning pieces of cornmeal from the skillet, add more oil if necessary, and repeat the cooking process with the next batch of squash and zucchini.

Season with additional salt to taste and serve slightly warm or at room temperature.