Archive for the ‘Zucchini and summer squash’ Category

Puff Pastry Ricotta & Zucchini Tart

Ingredients:

  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry

1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside.

2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside.

3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it.

4. Lightly roll it till seams are flat and sheet looks even all around.

5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through.

6. Take a fork and prick the pastry all within the border so air can get through.

7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil.

8. Brush the edges with olive oil.

9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it.

Enjoy!

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Zucchini Fries

Ingredients:

  1. 1 cup panko (bread crumbs)
  2. 1/2 cup freshly grated Parmesan cheese
  3. 1 tablespoon summer savory
  4. salt and pepper
  5. 4 small zucchini squash, cut into 1/4″-1/3″ sticks
  6. 1/2 cup flour
  7. 2 eggs, beaten

1. Preheat oven to 425 degrees F. Coat a cooling rack with non stick spray, and place on a baking sheet.

2. In a bowl, combine panko, parmesan, herbs, and a good pinch of salt and pepper.

3. In a separate bowl, add flour and a pinch of salt and pepper. In another separate bowl, add beaten eggs.

4. Working in batches dredge zucchini in flour, then dip into egg, and dredge in panko, pressing to coat.

5. Place on the prepared cooling rack on the baking sheet.

6. Bake in oven for 20-25 minutes, or until golden brown and crunchy!

Serve immediately!

Summer BBQ Pizza

Summer Pizza

The easiest thing you’ll throw on the BBQ this Summer isn’t steak or potatoes, it’s pizza!

1 par-baked pizza crust (we have them in the freezer from DeLuca’s)

1 cup lightly packed tarragon

1/2 large zucchini – thinly sliced (I used the white zucchini from this week’s CSA box)

1/2 cup crumbled goat cheese or soft cheese (like Dairy Fairy Original)

Olive Oil

Salt & Pepper

Drizzle olive oil on your pizza crust and season with salt and pepper.  Layer on the thinly sliced zucchini, sprinkle with most of the tarragon.  Crumble cheese on top.  Season with more salt and pepper.

Bake at 350-400 degrees for 15 to 20 minutes on the BBQ – be sure to use a pizza stone or rack.  Check to make sure your crust is crispy and golden brown.  Remove from heat and sprinkle the rest of the cheese and fresh tarragon.   Serve with a fresh side salad and a crisp white wine.

Greens with roasted Zucchini, Potato and Raspberry vinaigrette

Recipe Crampton’s CSA    from Bessie’s Best.

Baby Arugula Salad w/ Roasted Zucchini & Potato w/ Macerated Raspberry Vinaigrette & Goats Cheese.

Ingredients:

3 cups baby arugula (or any baby greens of your liking),

1 zucchini, washed- quartered and cut into small/med sized cubes,

4 baby potatoes washed and cut into small pieces,

1/2 cup raspberries,

2 TBSP crumbled goats cheese,

1/4 cup Extra virgin olive oil (EVOO),

1 TBSP balsamic vinegar,

1TSP Honey/Sugar,

2 gloves garlic finely chopped,

Salt to taste,

Cracked black pepper to taste.

Directions:

1.Preheat Oven to 400 degrees F.

  1. In a bowl toss together the zucchini & potato, 1 glove of the minced garlic, half the EVOO, salt & pepper.
  2. Bake for 30 mins in the oven, stirring occasionally, until potatoes are tender.
  3. Remove from oven and let cool.
  4. In a separate clean bowl, place the baby arugula/greens.
  5. While the zukes and potatoes are roasting prepare the vinaigrette. Mix raspberries n sugar together in a small bowl. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, remaining EVOO & minced garlic,  pepper and salt. Cover jar with lid and shake until dressing is mixed well (the vinaigrette can be prepared a day or two in advance)!
  6. Toss the greens with the vinaigrette and the cooled roasted veggies & top with the crumbled goats cheese!
  7. Voila and enjoy your juicy awesome salad.

TIP

Using Aluminum foil can be used to keep food moist, cook the food evenly and makes clean up a cinch.

Serves 4

Prep time 15 min

Cook Time 30min

Ready in 45min

Bon Appetite

Zucchini Fritters

Zucchini Fritters with Tzatziki Sauce
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced, or 2 garlic scapes ground up
1 large egg, beaten
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1. Place grated zucchini in a colander over the sink.
2. Sprinkle with salt and gently toss to combine; let sit for 10 minutes.
3. Using a clean dish towel, cheese cloth, or your hands; drain zucchini completely.
Squeeze out all the extra liquid.
4. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with
salt and pepper to taste.
5. Heat olive oil in a large skillet over medium high heat.
6. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook
until the underside is nicely golden brown, about 2 minutes.
7. Flip and cook on the other side, about 1-2 minutes longer.
8. Serve immediately with Tzatziki sauce, we prefer Bessie’s Best.

Christina’s rockin raw veggie dressing

What’s this you say?   A salad dressing made out of…..more salad?

Well, kind of.  This is the dressing that we have been using on the kale salad that we sell at the store.  And it’s our wonderful customer Christina who forwarded this recipe over to us. Until Christina sent this over, I had no idea that zucchini in a food processor turns into a wonderful paste.  With the addition of the oil, miso and lemon, the paste turns the consistency of a thick Caesar dressing.
All of the satisfying texture and taste of a bad for you dressing….but with raw veggies and no chemicals!

Here it is, courtesy of one healthy foodie to the rest of us!

Thanks Christina!

In a mini food processor combine following:
1 cup chopped zuchinni ( I just use 1 the size currently in store)
3-4 garlic cloves
1/2cup olive oil
1 Tbsp white miso
1 really good squeeze of lemon (the ladies in the bakery use a really really good squeeze of lemon)

Process and serve over coarsely ripped kale Delicious and BEST served next day:)

Grilled Zucchini or patty pan squash with cherry tomatoes

I love grilled zucchini just by itself but add in some cherry tomatoes and you suddenly have such a flavourful dish that EVERYONE wants seconds.  Think of this as a simplified summer ratatouille.

Very easy.  Just..

Heat your bbq to medium high

Wash then slice 3 medium zucchinis (yellow or green) lengthwise.  I cut each zucchini into 3 equal (ish) sized strips.

You can also use patty pan squash.  If they are small use them whole, if larger, cut in half.  I’d use between 12-15 patty pan for this recipe depending on their size.

Remove the green stems from two pints of cherry or cocktail tomatoes.  The tomatoes have to be good.  It’s the acidy zip which good tomatoes add to the dish that drives the flavour.  Buy cheap imported cherry tomatoes and this dish will not work out.

Brush the zucchini slices with my easy peasy lemon squeezey dressing. (recipe also on this blog)

Please slices on the grill and set your timer for 4 minutes.

After the 4 minutes flip your zucchini slices and toss your cherry tomatoes in the same dressing, place in a veggie bbq basket and put on the grill with the zucchini.  Don’t have a veggie bbq basket?  Just put the cherry tomatoes on a skewer.

Set your timer for 5 more minutes.

After the 5 minutes, remove the zucchini, place in a heat proof dish, cover the zucchini with the roasted cherry tomatoes and cover the whole things with foil or a lid or a plate that fits to cover.  Let the dish sweat out for 2-3 minutes.

Serve to the hungry masses!  To truly enjoy this simple dish, you need to have a bite of tomato with each bite of zucchini.