Cheesy Summer Squash with Bacon

This was an inspired variation on my standard Cheesy Summer Squash Saute on a night when I had lots of squash, and an open package of bacon, but no basil on hand. The addition of bacon, along with the cheese, makes this substantial enough to serve as a main dish if you like.

4-6 ounces uncooked bacon, chopped small
1 large onion, sliced
3-4 large summer squashes or zucchinis, sliced into 1/8-inch rounds (or half or quarter rounds)
Salt and pepper to taste
1 cup shredded sharp cheddar

Cook the bacon most of the way in a large skillet. Pour off excess fat if there is a lot, leaving a generous amount for sauteing the onions and squash.

Add the onions and squash to the pan and saute over high heat for a few minutes, until they begin to brown on the bottom, then lower the heat to medium and saute, stirring periodically, until tender. Add salt and pepper to taste. Remove the pan from heat and top with cheese. Cover until the cheese melts. Serve hot.

Serves 4-6.

Roasted September Vegetables with Thyme and Red Wine Vinegar

This combination of vegetables goes well together with many different seasoning options. Here's another one, savory and tangy on the tongue. Substitute other mushrooms if you like.

1 large eggplant, peeled and cubed
2 sweet red peppers, in bite sized pieces
1-2 summer squash or zucchini, cubed
1/4 lb shiitake mushrooms, halved or sliced
1 medium onion, diced
Olive oil
2 tsp dried thyme (or 1 Tbsp fresh)
Salt and pepper
1 Tbsp red wine vinegar

Preheat the oven to 400 degrees.

Combine all the vegetables in a large bowl. Drizzle generously with olive oil, quickly tossing to coat the vegetables before it all soaks into the eggplant. Sprinkle with thyme, salt, and pepper, then drizzle with the red wine vinegar and toss again.

Spread the vegetables out on a rimmed baking sheet, preferable in a single layer. Roasted for about 30 minutes, stirring once or twice, until tender.

Serves about 4.

Squash Noodles

Another squash for pasta nutrition boosting substitution. The squash has more of a slight crunch instead of chewiness, but it works well here. I served these with Peanut Sauce and we all loved it, even my skeptical seven-year-old. I think they would work well on their own with just the olive oil, salt, and pepper, or you could try tomato sauce, pesto, Alfredo sauce, or toss with some fresh herbs.

3 medium summer squash or zucchinis
Olive oil
Salt and pepper to taste

Use a vegetable peeler to cut the squash into long ribbons. Work your way around each squash lengthwise until you start to get to the seeds in the middle; discard the core. Toss the noodles in a colander with a sprinkle of salt and let sit for 15-20 minutes to release excess liquid.

After the squash has sat, press down gently to drain off the liquid it has released.

Heat a little olive oil in a large skillet. Add the drained squash. Sprinkle lightly with salt and pepper. Saute, stirring gently, for 2-3 minutes until just tender. Remove from heat and drain again if needed. Serve warm or room temperature.

Serves 3-4.

Creamy Roasted Summer Squash with Fennel, Shiitakes, and Artichokes

You can skip the artichoke hearts in this dish if you like - they're certainly not local - but they are a nice addition if you're in the mood for a treat. The rest of it blends together in a wonderful medley of rich, sweet, and nutty flavors, and a touch of melted cream cheese at the end ties it all together with a bit of tangy creaminess.

2 medium summer squashes, cubed or in rounds
1 pint shiitake mushroom tops, in large bite sized pieces
1 medium fennel bulb, in bite sized pieces
1 14-ounce can artichoke hearts, drained and rinsed (optional)
Walnut oil (or substitute canola)
Salt and pepper
2 Tbsp cream cheese, warmed

Preheat the oven to 400 degrees.

Combine the vegetables in a large bowl. Drizzle with oil and add salt and pepper. Toss to coat thoroughly. Spread in a single layer (at least more or less) on a baking sheet. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Return vegetables to mixing bowl and add the cream cheese in small dabs. Toss with the hot vegetables to distribute throughout.

Serve hot.

Serves about 4.

Chorizo and Squash Scramble

I was going to make a frittata but decided at the last minute that a scramble would be quicker and easier. I really liked the combination of flavors and textures here. We had leftover grilled chorizo from Hager's farm, which went in here nicely. I served this for dinner, but it would also work for brunch or lunch.

2 cups shredded summer squash or zucchini
4 ounces cooked chorizo, diced
10 large eggs, beaten
2 ounces cream cheese, in small cubes
1-2 ounces shredded sharp cheddar
Oil or butter for cooking
1 can black beans, drained
Salt and pepper to taste

Place the squash or zucchini in a strainer over the sink. Sprinkle with salt, mix, and let stand for 10-15 minutes to release excess liquid. Then squeeze out as much water as you can using your hands or a dish towel.

Combine the eggs, cream cheese, and cheddar in a bowl.

Heat a little oil or butter in a large skillet. Add the squash or zucchini and saute for 2 minutes or so. Then add the chorizo and beans. Continue to saute over medium heat until warmed through. Add the egg mixture and cook, scrambling, over low-medium heat until cooked through. Add salt and pepper to taste.

Serves 4-5 as a main dish.

Greek Squash Fritters

You can make these with either summer squash or zucchini or a combination. The addition of feta and ground walnuts gives them enough protein to make a main dish. A bit of yogurt or sour cream on top is nice. I served these for dinner, but they could do for brunch as well.

2 lbs summer squash or zucchini, shredded
Salt
1 small onion, finely chopped
1 cup walnuts, ground or finely chopped
5-6 ounces crumbled feta
1 Tbsp chopped fresh oregano (or 1/2 tsp dried)
1/3 cup chopped fresh parsley
Freshly ground black pepper to taste
1/3 cup whole wheat pastry flour or white whole wheat flour
2 eggs, beaten
Olive oil
Plain yogurt or sour cream for topping

Place the shredded squash in a colander and sprinkle liberally with salt. Stir to mix the salt in, then let sit in the sink or over a bowl for 10-15 minutes to release excess liquid. Press out as much extra liquid as possible using your hands or a dish towel.

Place the drained squash in a large mixing bowl. Add the onion, walnuts, feta, oregano, parsley, and pepper and mix well. Sprinkle the flour over the mixture, then stir again to coat. Add the eggs and stir to coat again.

Heat a little olive oil in a large skillet or two. Drop spoonfuls of the squash mixture into the hot pan, flattening to no more than 1/2-inch thick. Cook over medium-high heat for 3-4 minutes per side, then carefully flip and cook the other side. Keep cooked fritters warm on a covered plate or low oven.

Serve hot. Pass yogurt or sour cream at the table for topping.

Serves 4-6.

Mashed Summer Squash with Cheddar

This is a slightly different twist on the usual summer squash or zucchini preparations. We all liked it, including the kids. I served it with grilled chorizo alongside, and my seven-year-old swore that bites of the two dishes together was the absolute best way to consume them. If you like this, I think it's a theme that could be riffed on pretty extensively - I'm thinking of additions like chilies or bacon, or substitutions like goat cheese for variety.

5 lbs summer squash or zucchini (about 3-4 large ones), sliced
Salt
1-2 Tbsp olive oil
1 head garlic, minced, or 1/2 cup chopped scapes
Splash of water
4-5 ounces shredded sharp cheddar
Salt and pepper to taste

Toss the sliced squash in a colander with a sprinkling of salt all over, then let it sit for 10-15 minutes. Shake off the excess liquid; pat dry with a dish towel if you're feeling slightly more ambitious. You can skip this step if you like, or if you're in more of a hurry, but it will help make your end product a bit thicker.

Heat the olive oil in a Dutch oven. Add the drained squash and the garlic or scapes. Saute over medium high heat for 3-4 minutes. Add a splash of water to keep the garlic from sticking to the bottom. Reduce heat to medium-low and cook, covered, for 15-20 minutes, stirring periodically. You want the squash to be nice and tender. When it is done. remove from heat and either mash with a potato masher or puree with an immersion blender. Ideally you want to leave it slightly chunky. Stir in the shredded cheese until melted. Taste and add salt and pepper to taste. Serve hot.

Serves about 4.

Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Tomato-Balsamic Grilled Vegetables

The tomatoes sort of melt and disintegrate as you grill the vegetables, turning them into almost a light sauce that mixes well with the balsamic vinegar flavoring.

1 medium eggplant, peeled, quartered and sliced 1/4-inch thick (or 2 medium Asian type eggplants)
2-3 medium zucchini or summer squashes, sliced 1/8-1/4-inch thick
1 ripe sweet bell pepper, halved, seeded, and sliced cross-wise
2-3 Roma type paste tomatoes, seeded and chopped
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper to taste
1 cup chopped fresh basil for topping

Combine all the vegetables in a large bowl. Drizzle with vinegar and oil and toss to coat. Add salt and pepper to taste.

Grill vegetables in a grill basket over medium heat for 20-30 minutes, stirring occasionally, until tender and pleasantly charred in places. Serve topped with a generous sprinkle of basil.

Serves 2-4.

Pasta with Summer Squash, Sausage, and Basil

A good summery dish, loaded with the produce of the garden.

1 lb cut pasta such as fusilli
Olive oil
1 lb sweet Italian sausage, casings removed
2 medium onions, sliced lengthwise
1 cup sliced garlic scapes (or 5-6 minced garlic cloves)
1 1/2 - 2 lbs summer squash and/or zucchini, shredded
2-3 cups fresh basil, sliced into ribbons
Salt and pepper to taste
Grated Parmesan for topping

Cook the pasta in a large pot of salted water. Drain and toss with a little olive oil.

While the pasta cooks, cook the sausage in a large skillet, breaking it apart as it cooks. Set aside when done.

Pour off most of the fat from cooking the basil, then add the onions and scapes and saute over medium-high heat for 3-4 minutes. Add the squash and cook, stirring often, until tender. Stir in the basil and add salt and pepper to taste.

Toss the squash mixture with the pasta. Serve hot, topped with Parmesan at the table.

Serves 4-6.

Risotto with Scapes, Basil, and Summer Squash

It's really starting to feel like summer now, with the first summer squash harvested from the garden (along with garlic scapes and basil). This is substantial enough to serve as a main course. For an alternate presentation, stir only the Parmesan into the rice and top with the vegetable and nut mixture. This recipe gives directions for making the risotto in a pressure cooker (so easy! and fast!) but you can always do it the old fashioned way instead (adding warm liquid half a cup at a time and stirring until absorbed, until the rice is tender and creamy). Feel free to substitute zucchini for the squash.

Olive oil
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable stock
1 cup chopped garlic scapes
3 medium summer squash, diced
3/4 cup chopped fresh basil
Salt and pepper to taste
1 cup grated Parmesan
3/4 cup pine nuts, lightly toasted

Heat a little olive oil in the pressure cooker. Add the rice and saute over medium-high heat until translucent. Add the stock and stir well, then cover the cooker, lock it, and bring to pressure. Cook for 7 minutes at high pressure, the do a quick release of the steam. Open the cooker and stir; if there is excess liquid, simmer for a few minutes uncovered.

While the risotto cooks, heat a bit more olive oil in a large skillet. Add the scapes and squash at the same time and saute over medium high heat until tender, about 5 minutes. The scapes should retain a little crunch and the squash should still be just firm enough to be toothsome, not mushy. Add salt and pepper to taste.

Stir the vegetables, Parmesan, and pine nuts into the rice and stir to combine well. Serve hot.

Serves 4-5.

Sauteed Summer Veggies and Olives Over Polenta

Instead of the usual basil with eggplant, peppers, tomatoes, and summer squash, I took it in a different kind of Mediterranean direction with olives and feta. The veggies are served in a pile over a bowl of soft polenta and topped with feta and, optionally, pine nuts.  Delicious! If you like, substitute quinoa for up to half of the cornmeal in the polenta.

Polenta
4 1/2 cups water
1 1/2 cups coarse corn meal/polenta meal
1 1/2 tsp salt

Veggies
Olive oil
1 large eggplant, peeled and thinly sliced
1 large summer squash, sliced into 1-2" strips (or substitute zucchini)
2 medium sweet peppers (ripe), sliced into strips
1 1/2 - 2 cups peeled, seeded, and diced fresh tomatoes
6-8 cloves garlic, minced
3 Tbsp good quality minced olives or olive tapenade (or to taste)
1/2 tsp dried oregano
Salt and pepper to taste
Crumbled feta for topping
Toasted pine nuts for topping (optional)

To make the polenta, bring the water to a boil in a medium saucepan.  Stir in the cornmeal (and quinoa if using) and salt and whisk to prevent lumps.  Reduce heat and simmer, stirring occasionally, until it reaches the desired thickness.

While the polenta cooks, heat a bit of olive oil in a large skillet or Dutch oven.  Add the eggplant and squash and saute over medium heat, stirring frequently, until partially tender.  Add the peppers, garlic, and tomatoes, plus a bit more oil if needed, and continue to saute until the vegetables are pleasantly tender. The eggplant should be quite soft.  Stir in the olive or tapenade along with the oregano and salt and pepper to taste.

Serve the veggies in mounds over bowls of soft polenta. Top with feta and pine nuts (if using) at the table.

Serves about 6.

Parmesan Roasted Fennel and Zucchini/Summer Squash

Sweet, nutty, and a little salty from the Parmesan.  You might even get kids to eat this.

1 1/2 lbs zucchini or summer squash, sliced in 1/4-inch rounds

1 medium fennel bulb, sliced 1/4-inch thick

2 Tbsp olive oil

Salt and pepper to taste

1/2 cup grated Parmesan

Preheat the oven to 425 degrees.  If desired, place a sheet of parchment paper over a large baking pan.

Place the zucchini or squash and the fennel in a large bowl.  Drizzle with the olive oil, then sprinkle the salt and pepper and the Parmesan.  Toss until the vegetables are all well coated.

Spread the veggies out in more or less a single layer on the baking sheet (use two if you need to). Roast for 30-40 minutes, turning once or twice, until tender and partly browned.  If desired, finish under the broiler for about 2 minutes for additional browning.

Serves about 4.

Orzo Salad with Raw Corn, Zucchini, and Feta

This salad is light, fresh, and refreshing, full of the flavors of summer.  Feel free to substitute summer squash for the zucchini.

8 oz. orzo
Olive oil
2 medium zucchinis, shredded
Kernels from 3 ears of corn (sliced off)
5 garlic scapes, minced (or 1-2 minced garlic cloves)
5-6 large scallions, finely chopped
1 1/2 cups chopped fresh basil
4-6 oz crumbled feta
3 Tbsp lemon juice
2/3 cup grated Parmesan (or more to taste)
Salt and pepper to taste

Cook the orzo in a pot of salted boiling water.  Drain, then cool by rinsing in cold water and drain again.

Drizzle the cooked and cooled orzo with olive and toss to coat.  Add the remaining ingredients and mix well. Serve immediately or refrigerate until ready to eat.

Serves about 6.

Pizza with Zucchini, Scapes, and Feta

Picked up some of the first zucchini of the season at the farmers market this weekend!  As an added bonus, with the squash finely diced, my five-year-old surprised me by munching it all right down instead of picking it off.  Any type of summer squash, green or yellow or both, will do nicely here.

1 14-inch pizza crust
Olive oil
1/2 - 2/3 cup tomato sauce
1/2 cup chopped scapes
1 1/2 - 2 cups finely diced zucchini or summer squash
3-4 oz crumbled feta
Freshly ground black pepper
1/2 cup basil leaves cut into slender ribbons (chiffonade)

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the tomato sauce over the pizza crust, then scatter the scapes and squash over it.  Top with the feta and a fresh grind of pepper.  Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.  When you take the pizza out of the oven, scatter the basil over the top.

Serves 3-4.

Summer Squash Saute with Sage and Parmesan

This is a variation on my mother-in-law's Cheesy Summer Squash Saute, which is also delicious.

Olive oil
2 medium summer squashes or zucchinis, sliced in 1/4-inch rounds
1 large onion, chopped or in long slices
2-3 Tbsp finely chopped fresh sage leaves
Salt and pepper to taste
3-4 Tbsp grated Parmesan

Heat some olive oil in a large skillet. Add the onion and squash or zucchini and saute, stirring occasionally, over low-medium heat for several minutes until tender and lightly browned in places. Add the sage, salt, and pepper and stir. Sprinkle the Parmesan over the vegetables, turn off the heat, and cover for a few minutes. Serve once the cheese is melted.

Serves about 4.

Rosemary and Garlic Grilled Vegetable Medley

Yet another delicious way to grill some of summer's bounty.  I served this with risotto.

2 medium-large summer squashes or zucchinis, cut up
3 medium eggplants, cut up
3 medium tomatoes, seeded and cut up
2 large shallots or 1 medium red onion, chopped
6-8 cloves garlic, minced
2 tsp minced fresh rosemary
2 Tbsp red wine vinegar
Olive oil
Salt and pepper

Place the vegetables in a large bowl.  Drizzle generously with olive oil and toss to coat.  Combine the garlic, rosemary, and vinegar in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Balsamic and Garlic Mixed Grilled Vegetables

When you're swimming in produce at this point in the summer, grilling up a bunch of mixed cut vegetables is a great way to use a lot at once.  Go ahead and make more than you'll eat at one meal.  The leftovers are good warm or cold and can be used in a variety of ways.  Try them with hummus in a pita, or tossed with pasta and herbs, or as a pizza topping, among other options.

Good veggies for this mix include eggplant, sweet peppers, zucchini, and summer squash.  You can through in some shallots or onions for a mild kick, and mushrooms are an excellent, deeply flavorful addition.  Grilling time will vary depending on how large or small you cut the vegetables - smaller pieces cook faster.  Squash or zucchini take a bit longer than the others, so you may want to cut them a little smaller.  Note that you'll need a grill basket for this.

8 cups mixed cut summer vegetables
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup minced garlic
Salt and pepper to taste

Place the vegetables in a large bowl.  Combine the remaining ingredients in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Grilled Marsala Vegetables

Another seasoning option for mixed grilled vegetables. Use whatever combination you like, depending on what's available: mushrooms, eggplant, zucchini or summer squash, peppers, onions, etc. I like to include onions in nearly any combination because they're so good.

I made this with onions, the first eggplant from my garden, and shiitake mushrooms from the farmers market.

6 cups mixed seasonal veggies, in chunks
2 Tbsp marsala
2 Tbsp olive oil
Salt and pepper to taste

Toss all ingredients in a bowl to coat. Let sit 10-15 minutes (more if you like).

Grill in a grill basket over medium heat, stirring occasionally, until vegetables are tender and nicely browned/blackened in places, about 20-30 minutes (note that smaller chunks cook faster and bigger ones take longer).

Serves 3-4.

Balsamic Grilled Zucchini

Very simple and easy. You can use this same recipe for summer squash or eggplant once it comes in (soon!).

1 lb zucchini, topped and tailed
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Salt and pepper to taste

Cut the zucchini into 1/2-inch thick slices - either round or lengthwise, depending on the shape of your squash. The idea is to be able to lay it on directly on the grill without it falling through. For those slice with skin covering one side, peel some off or score them to let the marinade in. Lay them out in a single layer on plate.

Mix the olive oil, vinegar, and salt and pepper together. Using a pastry brush or spoon, spread it generously on both sides of the zucchini. Let sit for 10-15 minutes.

Grill over medium-high heat for about 5 minutes per side, until nicely browned in parts and tender throughout. Serve hot.

Serves about 2.