I will never forget the first Summer I was part of a CSA (Community Supported Agriculture). It was about 10 years ago and I was living in D.C. and they had a drop off location on the way home from work, so it was perfect. Each week I would go and discover new produce from the farm I supported including many foods I had never seen before. Some things they had less of and some they had more of, that is the nature of farm business. We didn't get any edible corn that year, but we did get an abundance of Summer squash. Once they started handing out squash, they didn't stop. It was the one vegetable that you could take as you wanted and there was still more to go around and oh, I forgot to mention the size of some of these squash, they were enormous. If only I knew then what I know now, there are so many ways to cook squash and they are all delicious. Of course there is kugel and muffins and latkes and you can find those and more here when you search for zucchini, but when those get old check out these newbies.
This recipe first appeared in last Summer's issue of Joy of Kosher with Jamie Geller Magazine and it is real favorite. I even bought a julienne peeler just to make it and I am so glad I did. Low calorie and filling dinner any night of the week and you can top it with the vegetables like in this recipe or any tomato sauce.
Stuffing a zucchini really brings it into the lime light. This stuffed zucchini could really be a full meal or a filling side dish, but don't stop with cranberry quinoa, anything goes. You can even stuff it with some spiced ground beef or turkey, use this recipe to inspire.
If you are having company they will love these fun shooters made from zucchini, but you can easily turn this recipe into a nice bowl of soup too served hot or cold.
From our Israeli friends, this Zucchini salad is made with raw zucchini, just shredded and flavored, I love to eat zucchini this way.
I almost forgot about these, zucchini and goat cheese in puff pastry, what can be bad?
Now you can turn your zucchini into fabulous salatim. Starting with this Zucchini Babaganoush, which is grilled and mixed with tehina and offers a nice alternative to hummus.
Don't miss this ultra simple Zucchini Spread, sometimes called zucchini butter. It is really just shredded zucchini sauteed in a bit of olive oil until it turns into a nice jam like consistency. Perfect spread on bread with a little sprinkled on dukkah. I just made this last week and at the whole thing in two meals.
Note, all these recipes are using different kinds of zucchini, but any Summer squash should work.
What are you favorite summer squash recipes?