Summer Squash and Applesauce Muffins

Makes 18 muffins

“This recipe is quick and easy, relies on simple ingredients, and produces consistent results,” notes blogger Dynise Balcavage.

• 2 cups shredded yellow squash
• 2 cups sugar
• ¼ cup soy flour
• ½ cup canola oil
• ¼ cup unsweetened applesauce
• 1 Tbs. vanilla extract
• 1 ½ cups spelt flour
• 1 ½ cups whole-wheat pastry flour
• 1 ½ Tbs. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ cup raisins, optional
• ½ cup chopped walnuts, optional

1. Drain squash in colander 30 minutes. Squeeze out liquid.
2. Preheat oven to 350°F. Spray 18 muffin tins with cooking spray.
3. Stir together squash, sugar, soy flour, canola oil, applesauce, and vanilla. Add spelt flour, whole-wheat pastry flour, baking powder, baking soda, cinnamon, and salt; stir until just combined. Fold in raisins and nuts, if using.
4. Fill prepared muffin tins two-thirds full with batter. Bake 18 to 24 minutes, or until tops are golden brown, and toothpick inserted in center of a muffin comes out clean. Cool.

from Vegetarian Times

Zucchini bread

Makes 2 loaves
3 eggs
1 cup canola oil
1 3/4 c sugar
3 c flour
1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/4 tsp each ground ginger and mace
1 tsp allspice
1 tsp baking soda
2 c grated zucchini
2 tsp vanilla
1/2 cup chopped pecans

1. Beat eggs, oil and sugar in bowl. Add zucchini and vanilla; stir well.

2. In separate bowl, mix flour, baking powder, salt, cinnamon, ginger,
mace, allspice and soda. Add to egg mixture; mix well. Stir in nuts.

3. Spoon into two greased and floured 8 1/2- by 4 1/2-inch loaf pans.

4. Bake at 350 degrees 50 minutes, or until toothpick inserted in center
comes out clean. Let cool 10 minutes in pan, then remove from pan

Greek Zucchini Salad with Crumbled Feta

Serves 6

Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.

• 3 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 1 clove garlic, minced (about 1 tsp.)
• ⅓ cup olive oil
• 2 medium zucchini, peeled into thin ribbons (about 4 cups)
• 1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
• ½ cup crumbled feta cheese
• 2 green onions, chopped (about ¼ cup)
• 1 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh parsley

Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving.

Casareccia with Zucchini and Fresh Basil

Serves 4

30 minutes or fewer

Casareccia look like macaroni that have been split open and twisted. The groovy shape is perfect for light sauces. You can easily substitute non-groovy pasta shapes - still delicious!

• 8 oz. dry casareccia pasta (2 cups)
• 4 small zucchini, julienned (4 cups)
• 2 cloves garlic, minced
• ¼ cup low-fat ricotta
• ½ cup torn fresh basil

1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.
2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.

from Vegetarian Times

Braised Zucchini Wheels with Sesame-Mint Pesto

Seves 4

30 minutes or fewer

Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.

• ⅓ cup breadcrumbs
• ⅓ cup whole almonds
• 2 garlic cloves, peeled
• 2 Tbs. fresh mint leaves
• 2 tsp. lemon juice
• 1 tsp. grated lemon zest
• 1 ½ Tbs. olive oil
• 1 Tbs. sesame seeds
• 4 medium zucchini (2 lb.), cut into 5 wheels each

1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

from Vegetarian Times

Basil Fettucine with Green Beans, Walnuts, and Creme Fraiche

First to prepare the Pasta!

4 T. chopped basil
1 c. unbleached all-purpose flour
large pinch of salt
1 large egg
1 t. olive oil

Combine herbs, flour, and salt. Add the egg and then add the oil. Lightly and gradually work the ingredients to generate a uniform dough. When combined, turn it out onto a floured work surface and begin kneading. If it is too dry and crumbles as you work it, add a few drops of water while kneading to moisten it and help it come together. When it is smooth and supple, wrap it in plastic and let it rest in the fridge for an hour before rolling it out with a rolling pin. Cut pasta in 3/8 " wide strips to make Fetuccine. Makes 7 oz.

Green beans

12-16 oz green beans                                                                Salt
1/2 c. shelled walnuts                                                                 1 1/2 c. water
3 T butter                                                                                  1 1/2 c. creme fraiche
4 shallots, finely chopped                                                            Pepper
1/2 c. basil leaves, chopped                                                        Parmesan
2 cloves minced garlic                                                                 Optional chili flakes

Bring a large pot of water (slightly salted) to a boil. Preheat the oven to 350 degrees, cut the tips/tails from the beans.

Chop the walnuts and toast them in the heated oven for 5 minutes.

Melt the butter in a skillet; add shallots and cook on medium for 60-120 seconds. Add 2 T. basil, the garlic, some salt, and the water. Cook until shallots are soft, then stir in creme fraiche and cook until mixture thickens slightly. Taste and season with salt, pepper, and chili flakes if desired.

When the large pot of water is boiling, cook the beans for 2-3 minutes; scoop them out and add to shallots. Using the same water, cook your pasta al dente (literally, "to the tooth"), and then add it to the cream and shallots along with the rest of the basil. Add walnuts, serve on heated plates with a Parmesan garnish and a good dry sauvignon blanc.

Roasted or Grilled Herbed Summer Squash

A great way to use slightly oversize zucchini, summer squash or patty pan.


Prepare marinade by chopping fresh herbs: basil, thyme and oregano work well, but what is your fancy? Chop garlic finely and add to herbs. Your choice on how much garlic! Mix with a good amount of olive oil, add salt and pepper, and let sit for flavors to blend. Amounts? Try one-quarter cup minced herbs and garlic to one cup olive oil.

Meanwhile, slice summer squash in one-quarter inch slices. they can be thicker, but no thinner - they will fall apart. mix marinade into slices and let sit, stirring occasionally.

Spread slices out on a cookie tray and drizzle marinade over, turning to coat. Let sit as long as you have time, then heat oven to 375 degrees. Roast until done, turning occasionally. Slices are done when soft and slightly browned.