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For shirl's new patty pan/summer squash growing trial. 
"Peak Season Delights
Now, while the summer squash are at their peak, be sure to browse the stands at your favorite farmers’ market and choose a mixture of sizes, shapes, and colors to create a delicious dish that’s also a work of art. In the recipes below, as in most cookbook recipes, you may substitute any variety of summer squash for the one recommended.
Summer Squash Frittata for Two
Serve this frittata for breakfast, brunch, or a simple dinner. Italians serve it at room temperature, but you may also serve it hot or cold. Garnish with cherry tomatoes or salsa if you like.
1 Tablespoon olive oil
2 Tablespoons chopped onion
1/4 pound mushrooms, sliced thin
1 medium zucchini (or 2-3 pattypan or crookneck), sliced thin
1 cup chopped Swiss chard leaves
1 Tablespoon minced fresh parsley
2 teaspoons minced fresh basil
Salt and freshly ground black pepper to taste
3 large eggs, lightly beaten with 2 teaspoons water
2 to 3 Tablespoons shredded Gruyere or Parmesan cheese
1. Heat the olive oil in a skillet over medium-high heat. Add the onion and mushrooms and sauté for two minutes.
2. Add the squash, chard, parsley, basil, salt, and pepper. Sauté for about two minutes, or until the vegetables are tender-crisp.
3. Pour in the eggs, cover and cook for about two minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set.
Fried Summer Squash
I know the fat police have just about outlawed anything fried, but these are delicious — and are relatively healthful if you use moderate amounts of oil.
2 eggs, beaten
1/2 cup milk
1 teaspoon salt
4-6 medium-sized zucchini, sliced thin
1-1/2 cups flour
2 cups vegetable oil, corn, canola, or safflower oil, or enough to fill your pan to a depth of about two inches
1. Combine eggs, milk, and salt to make a thin batter.
2. Dip the squash in the batter, then in flour, and fry in hot, deep oil until done. Alternatively, sauté squash in a few tablespoons of oil, replenishing the oil with each batch.
Francesca’s Zucchini Carpaccio
(Adapted from the book Red, White and Greens, by Faith Willinger, published by HarperCollins, 1999.)
2 medium zucchini, ends trimmed
1/3 cup tightly packed, coarsely chopped arugula leaves
3 Tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
Fine sea salt and freshly ground black pepper to taste
1 four- to six-ounce chunk of Parmigiano Reggiano.
1. Slice the zucchini into thin rounds on a mandolin, or with a one-millimeter food-processor blade. Lay the slices on a large serving platter.
2. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper.
3. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.
Summer Squash and Yogurt Salad
2 medium yellow crookneck squash (about 1/2 pound)
2 small zucchinis (about 1/2 pound)
2 Tablespoons finely chopped dill (or chives and/or parsley)
1 Tablespoon rice vinegar or white vinegar
1/4 teaspoon salt
2 Tablespoons yogurt
Salt and freshly ground black pepper to taste
4 Tablespoons corn oil
1. Cut squash into bite-sized cubes. Place on steamer rack over boiling water and steam until just tender, about five minutes.
2. Place squash in ice water to cool. Drain, gently pressing out excess water. Place in serving dish with dill.
3. Mix together the vinegar, yogurt, and salt and pepper to taste. Gradually beat in the corn oil. Blend half of the dressing with the squash. Chill at least one hour. To serve, whisk the remaining dressing and pour it over the salad, toss and serve, garnishing with more herbs if you like.
Italian Stuffed Zucchini
1 large or 2 medium zucchini
3 Tablespoons olive oil
1 large onion, chopped fine
3 garlic cloves, chopped fine
3 Tablespoons chopped basil
3 Tablespoons chopped parsley
3 extra-large eggs, beaten
1-1/2 cups freshly grated Parmesan
1/4 cup bread crumbs
1 teaspoon salt
1. Preheat the oven to 375 degrees F. Generously oil a 9 x 12 baking dish.
2. Cut the zucchini lengthwise, and remove the pulp. Chop the pulp fine and set it aside.
3. Heat two tablespoons of the olive oil in a saucepan, add the onion, and sauté over medium heat until transparent.
4. Add the garlic, basil, and parsley, and sauté one more minute. Add the chopped pulp and cook another minute or two, until the pulp absorbs the flavor of the oil and herbs.
5. Remove from the heat, blend in the eggs, Parmesan, two tablespoons bread crumbs, and half-teaspoon salt. Spoon vegetable-egg mixture into zucchini shells and place in the greased baking dish.
6. In a small bowl, make a crumb topping by mixing together the remaining tablespoon of olive oil, two tablespoons of bread crumbs, and half-teaspoon salt. Sprinkle on top of the stuffed zucchini halves.
7. Bake for thirty minutes or until zucchini is easily pierced by a fork.
Middle Eastern Couscous Stuffed Zucchini
6 medium Lebanese or regular zucchini
1 bell pepper, chopped finely
3 cups chicken stock
2 cups couscous
2 medium tomatoes chopped coarsely
Zest of 2 lemons
Juice of 2 lemons
1/4 cup olive oil
6 Tablespoons fresh chopped basil
2 Tablespoons fresh chopped parsley
1/2 cup raisins
1/2 cup toasted pine nuts
6 garlic cloves, minced
2 medium yellow onions, chopped finely
1/2 cup white wine
Salt to taste
1. Preheat the oven to 375 degrees F. Cut each squash in half lengthwise. Scoop out the center pulp and reserve.
2. In a medium saucepan, bring two cups of the chicken stock to a boil. Stir in the couscous, immediately remove from the heat, and cover. Let stand until all the liquid is absorbed, about five minutes.
3. In a large bowl mix together the chopped pepper, tomato, and squash pulp. Add the lemon zest, lemon juice, olive oil, basil, parsley, raisins, pine nuts, garlic, and onions. With a fork, mix in the couscous.
4. Stuff the squash two-thirds full and place in a baking dish. Pour the remaining cup of chicken stock and the wine in the bottom of the dish, cover tightly with aluminum foil and bake for twenty minutes. Before serving, salt to taste. This recipe can be served hot, room temperature, or cold.
Grilled Summer Squash
1 pound any summer squash
1 Tablespoon butter
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1 teaspoon chopped parsley
1. Cut the squash in half lengthwise.
2. Whisk together the butter, olive oil, lemon juice and parsley. Brush the mixture onto the squash.
3. Grill over medium-hot coals for ten to fifteen minutes, turning every few minutes, until the squash is tender when pierced.
Zucchini Cake with Ginger and Hazelnuts
(from Molly O’Neill’s column in the New York Times)
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups sugar
2 large eggs
1/2 cup vegetable oil
1/3 cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1-1/2 cups grated zucchini
1/2 cup finely chopped hazelnuts
1. Preheat the oven to 350 degrees F. Sift the flour, baking soda, baking powder, and salt into a large bowl. Stir in the sugar.
2. In another bowl, whisk together the eggs, oil, orange juice and zest, ginger, and vanilla.
3. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
4. Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about forty-five minutes. Cool the cake in the pan for ten minutes. Remove from the pan and cool completely on a wire rack. "
http://www.consciouschoice.com/2001/...oking1408.html
"Peak Season Delights
Now, while the summer squash are at their peak, be sure to browse the stands at your favorite farmers’ market and choose a mixture of sizes, shapes, and colors to create a delicious dish that’s also a work of art. In the recipes below, as in most cookbook recipes, you may substitute any variety of summer squash for the one recommended.
Summer Squash Frittata for Two
Serve this frittata for breakfast, brunch, or a simple dinner. Italians serve it at room temperature, but you may also serve it hot or cold. Garnish with cherry tomatoes or salsa if you like.
1 Tablespoon olive oil
2 Tablespoons chopped onion
1/4 pound mushrooms, sliced thin
1 medium zucchini (or 2-3 pattypan or crookneck), sliced thin
1 cup chopped Swiss chard leaves
1 Tablespoon minced fresh parsley
2 teaspoons minced fresh basil
Salt and freshly ground black pepper to taste
3 large eggs, lightly beaten with 2 teaspoons water
2 to 3 Tablespoons shredded Gruyere or Parmesan cheese
1. Heat the olive oil in a skillet over medium-high heat. Add the onion and mushrooms and sauté for two minutes.
2. Add the squash, chard, parsley, basil, salt, and pepper. Sauté for about two minutes, or until the vegetables are tender-crisp.
3. Pour in the eggs, cover and cook for about two minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set.
Fried Summer Squash
I know the fat police have just about outlawed anything fried, but these are delicious — and are relatively healthful if you use moderate amounts of oil.
2 eggs, beaten
1/2 cup milk
1 teaspoon salt
4-6 medium-sized zucchini, sliced thin
1-1/2 cups flour
2 cups vegetable oil, corn, canola, or safflower oil, or enough to fill your pan to a depth of about two inches
1. Combine eggs, milk, and salt to make a thin batter.
2. Dip the squash in the batter, then in flour, and fry in hot, deep oil until done. Alternatively, sauté squash in a few tablespoons of oil, replenishing the oil with each batch.
Francesca’s Zucchini Carpaccio
(Adapted from the book Red, White and Greens, by Faith Willinger, published by HarperCollins, 1999.)
2 medium zucchini, ends trimmed
1/3 cup tightly packed, coarsely chopped arugula leaves
3 Tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
Fine sea salt and freshly ground black pepper to taste
1 four- to six-ounce chunk of Parmigiano Reggiano.
1. Slice the zucchini into thin rounds on a mandolin, or with a one-millimeter food-processor blade. Lay the slices on a large serving platter.
2. Sprinkle the arugula over the zucchini. Drizzle with the oil and balsamic vinegar and season with salt and pepper.
3. Shave curls of Parmigiano directly over the platter to cover the zucchini and arugula. Serve immediately.
Summer Squash and Yogurt Salad
2 medium yellow crookneck squash (about 1/2 pound)
2 small zucchinis (about 1/2 pound)
2 Tablespoons finely chopped dill (or chives and/or parsley)
1 Tablespoon rice vinegar or white vinegar
1/4 teaspoon salt
2 Tablespoons yogurt
Salt and freshly ground black pepper to taste
4 Tablespoons corn oil
1. Cut squash into bite-sized cubes. Place on steamer rack over boiling water and steam until just tender, about five minutes.
2. Place squash in ice water to cool. Drain, gently pressing out excess water. Place in serving dish with dill.
3. Mix together the vinegar, yogurt, and salt and pepper to taste. Gradually beat in the corn oil. Blend half of the dressing with the squash. Chill at least one hour. To serve, whisk the remaining dressing and pour it over the salad, toss and serve, garnishing with more herbs if you like.
Italian Stuffed Zucchini
1 large or 2 medium zucchini
3 Tablespoons olive oil
1 large onion, chopped fine
3 garlic cloves, chopped fine
3 Tablespoons chopped basil
3 Tablespoons chopped parsley
3 extra-large eggs, beaten
1-1/2 cups freshly grated Parmesan
1/4 cup bread crumbs
1 teaspoon salt
1. Preheat the oven to 375 degrees F. Generously oil a 9 x 12 baking dish.
2. Cut the zucchini lengthwise, and remove the pulp. Chop the pulp fine and set it aside.
3. Heat two tablespoons of the olive oil in a saucepan, add the onion, and sauté over medium heat until transparent.
4. Add the garlic, basil, and parsley, and sauté one more minute. Add the chopped pulp and cook another minute or two, until the pulp absorbs the flavor of the oil and herbs.
5. Remove from the heat, blend in the eggs, Parmesan, two tablespoons bread crumbs, and half-teaspoon salt. Spoon vegetable-egg mixture into zucchini shells and place in the greased baking dish.
6. In a small bowl, make a crumb topping by mixing together the remaining tablespoon of olive oil, two tablespoons of bread crumbs, and half-teaspoon salt. Sprinkle on top of the stuffed zucchini halves.
7. Bake for thirty minutes or until zucchini is easily pierced by a fork.
Middle Eastern Couscous Stuffed Zucchini
6 medium Lebanese or regular zucchini
1 bell pepper, chopped finely
3 cups chicken stock
2 cups couscous
2 medium tomatoes chopped coarsely
Zest of 2 lemons
Juice of 2 lemons
1/4 cup olive oil
6 Tablespoons fresh chopped basil
2 Tablespoons fresh chopped parsley
1/2 cup raisins
1/2 cup toasted pine nuts
6 garlic cloves, minced
2 medium yellow onions, chopped finely
1/2 cup white wine
Salt to taste
1. Preheat the oven to 375 degrees F. Cut each squash in half lengthwise. Scoop out the center pulp and reserve.
2. In a medium saucepan, bring two cups of the chicken stock to a boil. Stir in the couscous, immediately remove from the heat, and cover. Let stand until all the liquid is absorbed, about five minutes.
3. In a large bowl mix together the chopped pepper, tomato, and squash pulp. Add the lemon zest, lemon juice, olive oil, basil, parsley, raisins, pine nuts, garlic, and onions. With a fork, mix in the couscous.
4. Stuff the squash two-thirds full and place in a baking dish. Pour the remaining cup of chicken stock and the wine in the bottom of the dish, cover tightly with aluminum foil and bake for twenty minutes. Before serving, salt to taste. This recipe can be served hot, room temperature, or cold.
Grilled Summer Squash
1 pound any summer squash
1 Tablespoon butter
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1 teaspoon chopped parsley
1. Cut the squash in half lengthwise.
2. Whisk together the butter, olive oil, lemon juice and parsley. Brush the mixture onto the squash.
3. Grill over medium-hot coals for ten to fifteen minutes, turning every few minutes, until the squash is tender when pierced.
Zucchini Cake with Ginger and Hazelnuts
(from Molly O’Neill’s column in the New York Times)
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups sugar
2 large eggs
1/2 cup vegetable oil
1/3 cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1-1/2 cups grated zucchini
1/2 cup finely chopped hazelnuts
1. Preheat the oven to 350 degrees F. Sift the flour, baking soda, baking powder, and salt into a large bowl. Stir in the sugar.
2. In another bowl, whisk together the eggs, oil, orange juice and zest, ginger, and vanilla.
3. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
4. Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about forty-five minutes. Cool the cake in the pan for ten minutes. Remove from the pan and cool completely on a wire rack. "
http://www.consciouschoice.com/2001/...oking1408.html
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