16 Zucchini Recipes to Inspire

Wednesday, July 24, 2013

Summer squash overload? These recipes will be your salvation!

I've heard it said that the only time people in the countryside lock their cars is during zucchini season. Otherwise, they run the risk of returning to find their vehicle stuffed to the brim with enormous summer squashes by some desperate neighbor who was drowning in green giants...

If you've got zucchini coming out of your ears and you're starting to eye your neighbors' cars, relax, I've got you covered!

Zucchini plant in bloom by Pauline Mak via Flickr.

Summer squash are so tasty and so versatile that there's no end to the recipes. But since there is only so much of MY time available these days, I'm limiting it to 10 16 to start. The first eight are from my blog but I've rounded the selection out by including eight more that have caught my eye of late.

Without further ado, here are some terrific ways to make use of the (over)abundance of zucchini and other summer squash. You may even want to start leaving your car unlocked...

1. Savory Zucchini Fritters  I personally think that pretty much anything tastes good in fritter form but zucchini is particularly well-suited to the job. These are a big favorite in my house. Although this recipe is for savory fritters, you could easily adapt it for sweet variation and make a big batch for breakfast sometime.

Zucchini fritters. Image by Eve Fox, The Garden of Eating, copyright 2013

2. Grilled Summer Squash with Sea Salt & Garlic Grilled zucchini is a stand-by at our house on any given night. It's easy, it's quick and it's always super tasty. Oh yes, and it's good for you, too! What more could a couple of exhausted parents of young kids ask for?

Grilled zucchini. Image by Eve Fox, The Garden of Eating, copyright 2013

3. Sweet Corn and Zucchini Gratin with Fresh Basil This is one of those ultimate summer meals where several fresh ingredients at the peak of their flavor and freshness combine to make an unforgettable combination.

Sweet corn and zucchini gratin with basil. Image by Eve Fox, The Garden of Eating copyright 2013

4. Provençal Vegetable Tian This tian may be my favorite veggie dish of all time. The combination of flavors from the squash, eggplant, tomato, potato, onions and fresh herbs is just killer. I know it probably doesn't sound like anything special but trust me, if you have really good ingredients to work with, the results are surprisingly delicious.

Provencal vegetable tian. Image by Eve Fox, The Garden of Eating, copyright 2013

5. Summer Squash & Onion Quesadillas with Mango-Jicama Salsa The sautéed summer squash make these quesadillas extra special (and the mango-jicama salsa doesn't hurt, either). Slicing and sautéeing the squash does not take long and allows you to pack more nutrition and more flavor into this quick weeknight dinner.

Summer squash and onions for quesadillas. Image by Eve Fox, The Garden of Eating, copyright 2013

6. Pasta with Grilled Zucchini, Eggplant, Tomatoes & Basil Grilling the veggies brings out their natural sweetness (you could roast them with good results, too) and the eggplant lends this dish some nice meatiness. Toss with fresh basil and top with grated Parmesan and you will be in business. You can always vary the veggies you include, too - it's very flexible.

Pasta with grilled zucchini and eggplant. Image by Eve Fox, The Garden of Eating, copyright 2013

7. Zucchini Bread Squash need not always be savory - it can be equally good sweet. This is a super easy batter bread that also happens to be dairy-free. You could make it with butter but I don't think it would be as good as this oil-based version (and I love butter, so you can trust me on this.) The result is moist, sweet and delicious! Feel free to add chocolate chips, nuts, or dried fruit, too.


8. Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping This is a truly delectable dish. I would probably make this once a week if I had the time... The vegetables meld with the sausage to create a rich, savory, flavorful filling and the cornbread biscuits are crispy on the outside and moist on the inside.

Ratatouille & sausage potpie with cornmeal biscuit topping by Eve Fox, The Garden of Eating, copyright 2009

9. Zucchini Tian with Curried Breadcrumbs A slight twist on the more traditional tian (number 4 above) from Melissa Clark for the NY Times. I love the idea of the curried breadcrumbs!

Zucchini tian with curried breadcrumbs. Photo by Andrew Scrivani for the New York Times

10. Confetti Vegetable Sauce This recipe comes from my friend and former co-worker, Meghan over at NestMeg - I remember wiping a drop of drool off the keyboard the first time I read this one. It's just that good! A creamy, vegetable-packed sauce inspired by the time she spent in Italy.

Confetti vegetable sauce. Photo by Meghan Prichard, NestMeg

11. Summer Squash Strata I love a good strata - a.k.a., a rich, savory bread pudding. The one I usually make uses spinach but this summer squash and asparagus option from Joanna Miller for The Kitchn sounds divine.


12. Zucchini & Potato Frittata Frittatas are wonderful, hearty, melty, flavorful and easy to make. This lovely recipe from Andrea Chesman's excellent cookbook, Serving Up the Harvest, pairs zucchini with waxy potatoes, Canadian bacon and cheese. You could omit either the bacon or the cheese if necessary, of course. And, while you're at it, check out Andrea's book, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables- one of my all-time favorites and super helpful for those of us that live in places with a long, cold winter, too.

Zucchini potato frittata. Image by Faith Durand via The Kitchn.

13. Summer Squash Ribbon Salad Although we primarily encounter summer squash in cooked form, it can be super tasty sliced into very thin ribbons and tossed with a simple dressing and fresh herbs -- goat cheese is optional but verrry tasty. The ribbons have a nice crunchy texture and a mild but fresh flavor. A mandoline is a must-have for this preparation although you could use a knife (with slower and clunkier results) if you don't have a mandoline on hand. This recipe is from The Kitchn.

Squash ribbon salad. Image by Emily Ho, courtesy of The Kitchn

14. Sautéed Summer Squash with Onions & Brown Sugar This dish strikes a nice balance between savory and sweet. The end result of all the sautéeing is a delicious pile of gooey, sweet and savory goodness. Recipe via The Kitchn.


Sauteed summer squash with onions and brown sugar. Image by Elizabeth Passarella for The Kitchn

15. Baked Zucchini Fries These healthy "fries" from Two Peas and Their Pod look might tasty. Chop up some zucchini spears, coat them in herbs, Parmesan and homemade breadcrumbs then bake them up and dip in homemade marinara sauce.


Baked zucchini fries by Two Peas and Their Pod

16. Zucchini Chips These crunchy chips from Julianne (a.k.a., the Kitchen Ninja) won first prize in my Can You Can It? contest a few years ago. I absolutely love this idea and, now that we have a food dehydrator, we can produce a lot more of these to munch on.

Photo by The Kitchen Ninja

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Tell Bayer: Stop Killing Our Honey Bees

Tuesday, July 16, 2013

It's been a while since I've posted anything about the poor honey bees. But I've just created a new petition targeting Bayer Crop Science, one of the key corporations responsible for the chemicals contributing to colony collapse disorder.

Can you please sign today and then share the petition to help reach 10,000 signatures by the end of this week? That ought to make Bayer sit up and take notice!

Honey bees continue to die en masse and several studies point to neonicotinoid pesticides as the root of the problem (there are other factors that are believed to contribute, including mites, viruses, and the simple fact that there are far fewer flowers out there as a result of development.)

In an effort to protect its own dwindling honey bee populations, Europe has slapped a two-year ban on neonicotinoids, the class of pesticides that appears to be at fault for much of the bee deaths.

But instead of following suit, the good 'ole U.S. of A. thumbed its nose at all that prudent, intelligent decision-making across the pond by (drumroll, please...) approving another new neonicotinoid pesticide for use! Blech...

In addition to asking the EPA and the FDA to step up (please add your name if you haven't signed yet), I'd like to approach the problem from another angle --  targeting the source of the pesticides killing our bees. Headquartered in Germany (where neonicotinoids are now banned...), Bayer Crop Science is responsible for two of the three pesticides (clothianidin and imidacloprid) known to contribute to colony collapse disorder.

It's bad enough that Bayer's products hurt our honey bees and contaminate our soil. But their surface attempts to make it look like they care about the environment are both futile and offensive.

For example, Bayer Crop Science proclaims itself the "Protector of Crops" and likes to tout its commitment to sustainability (see the screenshot from their site below) and to the health of bees.

Since they seem to care so much about their image, let's ask Bayer to prove its commitment to sustainability and to the health of bees by removing clothianidin and imidacloprid from the market voluntarily for the next two years to see what impact it may have on honey bees. After all, it's in Bayer's best interest to keep farmers in business. And without honey bees, their customer base is gonna be a lot thinner...

Please sign the petition and then share to build the buzz for honey bees. 

Thank you!

-Eve

Shockingly Addictive Citrus-Massaged Kale Salad

Monday, July 8, 2013

Since I always hate the next "hot, new thing!!!" on principle, it took me a while to start liking kale (ditto quinoa.) But ever since I silenced my inner Scrooge, I've been making up for lost time with this splendid leafy green.

Massaged kale salad with homemade dried cherries, toasted almonds and Parmesan cheese by Eve Fox, the Garden of Eating blog, copyright 2013

What the hell was I thinking?! This citrus-massaged kale salad is SO GOOD! I even love the way it smells. Have you ever leaned over the cutting board and given some freshly-cut kale a good sniff? Kale's got a really unique smell - it's rich and earthy and fresh and mineral-like and just makes me think "green."

Kale in the salad spinner by Eve Fox, the Garden of Eating blog, copyright 2013

Although I enjoy kale prepared in many ways, this is by far my favorite at the moment. I actually find myself thinking about it at random moments and craving it. I haven't felt this way about a salad since I was introduced to this one a few years ago. I didn't think I could ever love like that again. I was wrong...

The recipe was inspired by a similar salad my friend, Kali, made a couple months back when she and her husband invited us to their gorgeous home for dinner. I loved it then and I love it even more now that it's kale season again.

Squeezing lemon onto the chopped kale by Eve Fox, the Garden of Eating blog, copyright 2013by Eve Fox, the Garden of Eating blog, copyright 2013

The main idea here is to "massage" thinly-cut kale with lemon juice and olive oil. Rubbing it with the acid and the oil makes it softer and easier to chew and just generally helps it to relax since the life of a vegetable can be so stressful!

Massaging the sh#t out of some kale by Eve Fox, the Garden of Eating blog, copyright 2013

I add a little maple syrup to counter all the sourness of the lemon, some dried cherries, cranberries or currants to provide some pops of sweetness, toasted nuts for crunch and substance and fresh Parmesan cheese provides the salty goodness that ties the whole thing together.

Toasted almonds by Eve Fox, the Garden of Eating blog, copyright 2013

It's pretty incredible. And probably pretty good for you, too, though I have to admit that health always takes a back seat to taste in my cooking.

Massaged kale salad with homemade dried cherries, toasted almonds and Parmesan cheese by Eve Fox, the Garden of Eating blog, copyright 2013

The recipe below is not hard and fast in its proportions - it's all open to interpretation based on your tastebuds - the main thing is to soften the kale up using some acid - you can use lemon juice or vinegar, any kind of dried fruit, any kind of nuts (or omit them if you prefer), etc., etc. No need to feel boxed in here. Try it and let me know if you find it as addictive as I do.

-- print recipe --Massaged Kale Salad with Toasted Nuts, Dried Cherries & Parmesan
Serves 4

Ingredients

* 2 bunches of kale (about 1 lb), rinsed and dried, center ribs and stems removed, leaves thinly sliced crosswise
* Juice of 2-3 lemons
* 2 Tbsps olive oil
* 2 Tbsps maple syrup or honey
* 1/4 cup lightly toasted pine nuts or almonds
* 1/4 cup dried cherries, cranberries or currants
* 1/3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top the salad with
* Sea salt to taste
* Freshly ground black pepper to taste

Directions

1. Place the thinly sliced kale in a large bowl and toss with the lemon juice and olive oil (add more of either thing if you feel like there's not enough to cover everything.) Massage the mixture with your fingers until all of the kale is well-coated and looks a bit darker in color. Let sit for a half hour (or not, if you're in a hurry!)

2. Add the rest of the ingredients and toss to coat. Give it a taste and adjust the seasonings, if needed. Top with the shaved cheese and serve.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Wednesday, July 24, 2013

16 Zucchini Recipes to Inspire

Summer squash overload? These recipes will be your salvation!

I've heard it said that the only time people in the countryside lock their cars is during zucchini season. Otherwise, they run the risk of returning to find their vehicle stuffed to the brim with enormous summer squashes by some desperate neighbor who was drowning in green giants...

If you've got zucchini coming out of your ears and you're starting to eye your neighbors' cars, relax, I've got you covered!

Zucchini plant in bloom by Pauline Mak via Flickr.

Summer squash are so tasty and so versatile that there's no end to the recipes. But since there is only so much of MY time available these days, I'm limiting it to 10 16 to start. The first eight are from my blog but I've rounded the selection out by including eight more that have caught my eye of late.

Without further ado, here are some terrific ways to make use of the (over)abundance of zucchini and other summer squash. You may even want to start leaving your car unlocked...

1. Savory Zucchini Fritters  I personally think that pretty much anything tastes good in fritter form but zucchini is particularly well-suited to the job. These are a big favorite in my house. Although this recipe is for savory fritters, you could easily adapt it for sweet variation and make a big batch for breakfast sometime.

Zucchini fritters. Image by Eve Fox, The Garden of Eating, copyright 2013

2. Grilled Summer Squash with Sea Salt & Garlic Grilled zucchini is a stand-by at our house on any given night. It's easy, it's quick and it's always super tasty. Oh yes, and it's good for you, too! What more could a couple of exhausted parents of young kids ask for?

Grilled zucchini. Image by Eve Fox, The Garden of Eating, copyright 2013

3. Sweet Corn and Zucchini Gratin with Fresh Basil This is one of those ultimate summer meals where several fresh ingredients at the peak of their flavor and freshness combine to make an unforgettable combination.

Sweet corn and zucchini gratin with basil. Image by Eve Fox, The Garden of Eating copyright 2013

4. Provençal Vegetable Tian This tian may be my favorite veggie dish of all time. The combination of flavors from the squash, eggplant, tomato, potato, onions and fresh herbs is just killer. I know it probably doesn't sound like anything special but trust me, if you have really good ingredients to work with, the results are surprisingly delicious.

Provencal vegetable tian. Image by Eve Fox, The Garden of Eating, copyright 2013

5. Summer Squash & Onion Quesadillas with Mango-Jicama Salsa The sautéed summer squash make these quesadillas extra special (and the mango-jicama salsa doesn't hurt, either). Slicing and sautéeing the squash does not take long and allows you to pack more nutrition and more flavor into this quick weeknight dinner.

Summer squash and onions for quesadillas. Image by Eve Fox, The Garden of Eating, copyright 2013

6. Pasta with Grilled Zucchini, Eggplant, Tomatoes & Basil Grilling the veggies brings out their natural sweetness (you could roast them with good results, too) and the eggplant lends this dish some nice meatiness. Toss with fresh basil and top with grated Parmesan and you will be in business. You can always vary the veggies you include, too - it's very flexible.

Pasta with grilled zucchini and eggplant. Image by Eve Fox, The Garden of Eating, copyright 2013

7. Zucchini Bread Squash need not always be savory - it can be equally good sweet. This is a super easy batter bread that also happens to be dairy-free. You could make it with butter but I don't think it would be as good as this oil-based version (and I love butter, so you can trust me on this.) The result is moist, sweet and delicious! Feel free to add chocolate chips, nuts, or dried fruit, too.


8. Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping This is a truly delectable dish. I would probably make this once a week if I had the time... The vegetables meld with the sausage to create a rich, savory, flavorful filling and the cornbread biscuits are crispy on the outside and moist on the inside.

Ratatouille & sausage potpie with cornmeal biscuit topping by Eve Fox, The Garden of Eating, copyright 2009

9. Zucchini Tian with Curried Breadcrumbs A slight twist on the more traditional tian (number 4 above) from Melissa Clark for the NY Times. I love the idea of the curried breadcrumbs!

Zucchini tian with curried breadcrumbs. Photo by Andrew Scrivani for the New York Times

10. Confetti Vegetable Sauce This recipe comes from my friend and former co-worker, Meghan over at NestMeg - I remember wiping a drop of drool off the keyboard the first time I read this one. It's just that good! A creamy, vegetable-packed sauce inspired by the time she spent in Italy.

Confetti vegetable sauce. Photo by Meghan Prichard, NestMeg

11. Summer Squash Strata I love a good strata - a.k.a., a rich, savory bread pudding. The one I usually make uses spinach but this summer squash and asparagus option from Joanna Miller for The Kitchn sounds divine.


12. Zucchini & Potato Frittata Frittatas are wonderful, hearty, melty, flavorful and easy to make. This lovely recipe from Andrea Chesman's excellent cookbook, Serving Up the Harvest, pairs zucchini with waxy potatoes, Canadian bacon and cheese. You could omit either the bacon or the cheese if necessary, of course. And, while you're at it, check out Andrea's book, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables- one of my all-time favorites and super helpful for those of us that live in places with a long, cold winter, too.

Zucchini potato frittata. Image by Faith Durand via The Kitchn.

13. Summer Squash Ribbon Salad Although we primarily encounter summer squash in cooked form, it can be super tasty sliced into very thin ribbons and tossed with a simple dressing and fresh herbs -- goat cheese is optional but verrry tasty. The ribbons have a nice crunchy texture and a mild but fresh flavor. A mandoline is a must-have for this preparation although you could use a knife (with slower and clunkier results) if you don't have a mandoline on hand. This recipe is from The Kitchn.

Squash ribbon salad. Image by Emily Ho, courtesy of The Kitchn

14. Sautéed Summer Squash with Onions & Brown Sugar This dish strikes a nice balance between savory and sweet. The end result of all the sautéeing is a delicious pile of gooey, sweet and savory goodness. Recipe via The Kitchn.


Sauteed summer squash with onions and brown sugar. Image by Elizabeth Passarella for The Kitchn

15. Baked Zucchini Fries These healthy "fries" from Two Peas and Their Pod look might tasty. Chop up some zucchini spears, coat them in herbs, Parmesan and homemade breadcrumbs then bake them up and dip in homemade marinara sauce.


Baked zucchini fries by Two Peas and Their Pod

16. Zucchini Chips These crunchy chips from Julianne (a.k.a., the Kitchen Ninja) won first prize in my Can You Can It? contest a few years ago. I absolutely love this idea and, now that we have a food dehydrator, we can produce a lot more of these to munch on.

Photo by The Kitchen Ninja

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Tuesday, July 16, 2013

Tell Bayer: Stop Killing Our Honey Bees

It's been a while since I've posted anything about the poor honey bees. But I've just created a new petition targeting Bayer Crop Science, one of the key corporations responsible for the chemicals contributing to colony collapse disorder.

Can you please sign today and then share the petition to help reach 10,000 signatures by the end of this week? That ought to make Bayer sit up and take notice!

Honey bees continue to die en masse and several studies point to neonicotinoid pesticides as the root of the problem (there are other factors that are believed to contribute, including mites, viruses, and the simple fact that there are far fewer flowers out there as a result of development.)

In an effort to protect its own dwindling honey bee populations, Europe has slapped a two-year ban on neonicotinoids, the class of pesticides that appears to be at fault for much of the bee deaths.

But instead of following suit, the good 'ole U.S. of A. thumbed its nose at all that prudent, intelligent decision-making across the pond by (drumroll, please...) approving another new neonicotinoid pesticide for use! Blech...

In addition to asking the EPA and the FDA to step up (please add your name if you haven't signed yet), I'd like to approach the problem from another angle --  targeting the source of the pesticides killing our bees. Headquartered in Germany (where neonicotinoids are now banned...), Bayer Crop Science is responsible for two of the three pesticides (clothianidin and imidacloprid) known to contribute to colony collapse disorder.

It's bad enough that Bayer's products hurt our honey bees and contaminate our soil. But their surface attempts to make it look like they care about the environment are both futile and offensive.

For example, Bayer Crop Science proclaims itself the "Protector of Crops" and likes to tout its commitment to sustainability (see the screenshot from their site below) and to the health of bees.

Since they seem to care so much about their image, let's ask Bayer to prove its commitment to sustainability and to the health of bees by removing clothianidin and imidacloprid from the market voluntarily for the next two years to see what impact it may have on honey bees. After all, it's in Bayer's best interest to keep farmers in business. And without honey bees, their customer base is gonna be a lot thinner...

Please sign the petition and then share to build the buzz for honey bees. 

Thank you!

-Eve

Monday, July 8, 2013

Shockingly Addictive Citrus-Massaged Kale Salad

Since I always hate the next "hot, new thing!!!" on principle, it took me a while to start liking kale (ditto quinoa.) But ever since I silenced my inner Scrooge, I've been making up for lost time with this splendid leafy green.

Massaged kale salad with homemade dried cherries, toasted almonds and Parmesan cheese by Eve Fox, the Garden of Eating blog, copyright 2013

What the hell was I thinking?! This citrus-massaged kale salad is SO GOOD! I even love the way it smells. Have you ever leaned over the cutting board and given some freshly-cut kale a good sniff? Kale's got a really unique smell - it's rich and earthy and fresh and mineral-like and just makes me think "green."

Kale in the salad spinner by Eve Fox, the Garden of Eating blog, copyright 2013

Although I enjoy kale prepared in many ways, this is by far my favorite at the moment. I actually find myself thinking about it at random moments and craving it. I haven't felt this way about a salad since I was introduced to this one a few years ago. I didn't think I could ever love like that again. I was wrong...

The recipe was inspired by a similar salad my friend, Kali, made a couple months back when she and her husband invited us to their gorgeous home for dinner. I loved it then and I love it even more now that it's kale season again.

Squeezing lemon onto the chopped kale by Eve Fox, the Garden of Eating blog, copyright 2013by Eve Fox, the Garden of Eating blog, copyright 2013

The main idea here is to "massage" thinly-cut kale with lemon juice and olive oil. Rubbing it with the acid and the oil makes it softer and easier to chew and just generally helps it to relax since the life of a vegetable can be so stressful!

Massaging the sh#t out of some kale by Eve Fox, the Garden of Eating blog, copyright 2013

I add a little maple syrup to counter all the sourness of the lemon, some dried cherries, cranberries or currants to provide some pops of sweetness, toasted nuts for crunch and substance and fresh Parmesan cheese provides the salty goodness that ties the whole thing together.

Toasted almonds by Eve Fox, the Garden of Eating blog, copyright 2013

It's pretty incredible. And probably pretty good for you, too, though I have to admit that health always takes a back seat to taste in my cooking.

Massaged kale salad with homemade dried cherries, toasted almonds and Parmesan cheese by Eve Fox, the Garden of Eating blog, copyright 2013

The recipe below is not hard and fast in its proportions - it's all open to interpretation based on your tastebuds - the main thing is to soften the kale up using some acid - you can use lemon juice or vinegar, any kind of dried fruit, any kind of nuts (or omit them if you prefer), etc., etc. No need to feel boxed in here. Try it and let me know if you find it as addictive as I do.

-- print recipe --Massaged Kale Salad with Toasted Nuts, Dried Cherries & Parmesan
Serves 4

Ingredients

* 2 bunches of kale (about 1 lb), rinsed and dried, center ribs and stems removed, leaves thinly sliced crosswise
* Juice of 2-3 lemons
* 2 Tbsps olive oil
* 2 Tbsps maple syrup or honey
* 1/4 cup lightly toasted pine nuts or almonds
* 1/4 cup dried cherries, cranberries or currants
* 1/3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top the salad with
* Sea salt to taste
* Freshly ground black pepper to taste

Directions

1. Place the thinly sliced kale in a large bowl and toss with the lemon juice and olive oil (add more of either thing if you feel like there's not enough to cover everything.) Massage the mixture with your fingers until all of the kale is well-coated and looks a bit darker in color. Let sit for a half hour (or not, if you're in a hurry!)

2. Add the rest of the ingredients and toss to coat. Give it a taste and adjust the seasonings, if needed. Top with the shaved cheese and serve.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.