summer squash and zucchini recipes

[Christa Holland-Anderson]

Is anyone else feeling overwhelmed with your vegetables?  My refrigerator is bursting.  I feel like I need a second refrigerator or a second freezer!  I have been slicing and freezing green peppers, chopping, blanching and freezing mixed greens/kale/chard and I am trying a new thing, roasting cubed kohlrabi and turnips and freezing to add to soups or stir-fries in the winter.  Once I get the ingredients, I want to try refrigerator pickles and dilly beans.  Good luck!  Please send any ideas about how you are making the most of this bountiful summer!

Here are some recipes for zucchini or summer squash, they are interchangeable in these recipes.

Summer Squash Pasta

Cook some pasta.

Chop different colored tomatoes.  Add minced garlic, chopped basil, olive oil, salt, pepper and balsamic vinegar.  Allow to marinate.

Chop red onion and some summer squash and zucchini.  Saute. 

Toss together and top with parmesan cheese.





Pesto Pasta Salad with Roasted Vegetables—from Andrea Chesman’s “The
Roasted Vegetable”

3 small zucchini, cut into matchsticks

1 large carrot, cut into matchsticks

1 red bell pepper, cut into matchsticks

4 garlic cloves, slivered

3 Tbs extra virgin olive oil

Salt and freshly ground black pepper

1 lb bowtie or other short pasta

½ cup pesto, homemade (page 104) or store-bought

2 Tbs white wine vinegar

½ cup sliced brine-cured black olives, such as Kalamata

2 Tbs pine nuts, toasted

1. Preheat the oven to 425 degrees L. Lightly oil a large shallow
roasting or half sheet pan.

2. In a large bowl, combine the zucchini, carrot, bell pepper, and
garlic. Add 2 Tbs of the oil and toss well. Season with salt and
pepper to taste. Arrange in a single layer in the pan.

3. Roast for about 20 minutes, until the vegetables are tender and
lightly browned , stirring or shaking the pan a few times for even
cooking.

4. Meanwhile, cook the pasta in plenty of boiling salted water until
al dente. Drain, rinse under cold running water to cool, and
transfer to a large bowl.

5. Add the remaining 1 Tbs oil to pasta and toss to coat. Add the
pesto and vinegar and toss again. Add the roasted vegetables and
olives and toss once more. Season with salt the pepper to taste.

6. Transfer to a large serving bowl, sprinkle with the pine nuts,
and serve at room temperature. (I have also added chopped grilled chicken)

Also check out these great recipes from Barbara Kingsolver's Animal, Vegetable, Miracle.

Disappearing Zucchini Orzo

Zucchini Chocolate Chip Cookies

[Diane Baum]

I would just make the soup and freeze the soup. If you don't have room, you can freeze a concentrate soup/goo and then add water in the winter when you. You can freeze it in ice cube trays. 

Diane