It’s zucchini day here on the blog; Joanna went a little crazy in the heat and wrote up/collected lots of ways to use abundant summer squash. Enjoy -Eric
Summer is here, and so are zucchini. Here’s a collection of our favorite ways to use substantial quantities of zucchini and other summer squash. Any summer squash (green, yellow, straight, patty pan, round, etc.) can be used interchangeably in these recipes. The ribbed Costata Romanesco squash have extra nice flavor, so we favor using those in dishes where they really stand out, as for a simple side dish of skillet-cooked zucchini or for zucchini on the grill.
Zucchini soup: This is a favorite recipe of ours. Joanna grew up with a version of this, and we’ve tweaked the recipe over the years to make it more vegetarian friendly and less dependent on bacon for flavor. We freeze many, many quarts of this and use it as fast food during the rest of the year. Good straight or served over some kind of cooked grain (rice, buckwheat, quinoa, etc.).
Zucchini cookies: These are tasty, moist cookies packed with raisins and nuts. They freeze well.
Zucchini bread: There are infinite versions of this, but this is our standard recipe.
Disappearing zucchini orzo: A tasty meal that can be on the table in under half an hour. From Barbara Kingsolver’s wonderful book, Animal, Vegetable, Miracle.
Zucchini chocolate chip cookies: Also from Animal, Vegetable, Miracle.
Frozen shredded zucchini: Many of the above recipes involve baking, something that doesn’t always sound appealing at summer temperatures. Zucchini bread & cookies can be baked with frozen shredded zucchini, extending the season for these items year round. We simply grate the zucchini, pack it into quart containers or bags, and put it in the freezer. We defrost it in the refrigerator for a couple of days before using, drain some of the liquid, and bake as normal. Frozen, shredded zucchini also makes a nice addition to winter soups/stews.