If you have a garden or not, you will want to know what to do with all the produce that comes out this time of year. Here are some great recipes to try for all our most beloved summer veggies:
Zucchini can be frozen for later use in baking as well. After washing your zucchini, take out seeds and simply grate up or chop up your zucchini. One medium zucchini ends up being about two cups. I freeze my zucchini in two cup increments because that seems to be a common amount for a recipe. It can be hard to break apart once it’s frozen so you don’t want to put a ton into one big bag.
I will also demonstrate how to make Zucchini Noodles in the class: https://www.youtube.com/watch?v=HiCJLqfE7tY
Zucchini Relish -I make zucchini relish every year, very much like a pickle relish. It will use a lot of your zucchini, which is why i like this recipe.
10 cups ground or shredded zucchini, 4 cups ground or tiny diced onion, 1 bell pepper ground or tiny diced, 5 Tbl canning salt. Wash zucchini, cut out all the seeds and grind the flesh and other veggies. Place all these ingredients in a large bowl, sprinkle with the canning salt and let it sit overnight, covered with a cloth on you counter.
Next day rinse and drain to get most of the salt out. Put in large stock pot and add: 2 1/2 cups apple cider vinegar, 1 Tbl dry mustard, 2 tsp celery seed, 1/2 tsp black pepper, 1 Tbl tumeric, 1 Tbl cornstarch, 2 1/2 cups sugar. Cook on medium heat for 2-3 hours. Pack into clean pint jars. Process in boiling canner 10 minutes. Makes 6 pints
Wash and cut into bite size cubes: Zucchini, Summer Squash, Potatoes, brussel sprouts, Carrots, etc…
Place them in a large bowl. Drizzle with olive oil, add 4 minced garlic, salt and pepper. Place on a foiled lined baking sheet. Bake at 400 for 45 min to 1 hour. Test veggies at 45 minutes, can toss them around too. Take out of the oven and let sit under a kitchen towel on the baking sheet for 10 minutes before serving- then they won’t be soooo hot, and they will come off the pan nicely.
Wash and slice zucchini and summer squash into rounds. Marinate for 15 minutes in italian dressing. Place on the grill and cook for 7-10 minutes per side. Cover with parmesan cheese as you take them off the grill, let sit and let the cheese melt slightly. Serve warm.
There are so many ways to make a stuffed squash. You can go italian, mexican, cheesey, greek etc…. I will leave you to decide the kind of stuffing you would like to use. Basically it’s like a casserole filling, then you top with bread crumbs or cheese or ???
To prepare zucchini for stuffing, Cut squash in half lengthwise. Scoop out seeds and you can either use them in the filling or throw them away. I like to place mine in boiling water for about 10 minutes so that they aren’t crunchy at the end of baking. Drain and dry off and place them in a baking dish. Fill them, top them, and bake at 350 for 35-40 minutes.
I saute up chopped veggies: zucchini, onion, mushrooms, spinach (or kale) and garlic. Any combination of these veggies will do. If you like bacon, you can add crumbled cooked bacon too. I make my quiche without a crust, to save on calories. Spray a pie pan with pam. Add the saute veggies, about 3/4 full in the pan.
Mix together 1 cup shredded cheese (any kind you like), season salt to taste, 4 beaten eggs, 1 can evaporated milk. Pour over the veggies. Bake at 350 for 45 minutes. This makes one pie but I always double the recupe and make two, they are even better the second day!
Mexican Zucchini Casserole
In medium sauce pan over medium heat saute: 2 cloves garlic, 1 chopped onion. Add 1 can stewed tomatoes, cut tomatoes up if the chunks are large. Add 4 cups chopped zucchini, and corn cut off from 2 ears of corn. Saute for 5 minutes until tender. Season with salt and pepper.
In a mixing bowl combine, 3 cups grated mexican cheese, 1 cup sour cream, and 4oz can of diced green chilies.
In 9 x 13 pan layer: torn triangles of corn tortillas to cover the bottom, 1/3 of zucchini mixture and cover that with 1/3 of the cheese mixture- dropping in clumps. repeat layers. Bake 350 for 30-40 minutes until heated through and cheese is melted.
Zucchini Corn Pancakes
These are great served with sour cream, or greek yogurt or salsa.
1 pound zucchini- grated, 1 teaspoon salt, 1 cup corn kernels- fresh, 4 large eggs- beaten, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, Kosher salt and freshly ground black pepper- to taste, 1/2 cup shredded cheddar cheese, 3/4 cups all-purpose flour, 2 tablespoons olive oil
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.
Baked Zucchini Fries
Preheat oven to 420 . Place oil in large zip lock bag, Add your cut zucchini, Mix well
In a large bowl mix together your dry ingredients and parmesan, Pour into bag with oil and zucchini, Shake to coal well. Place onto foil lined baking sheet, Pour reserve in bag onto fries. Bake for 20 minutes, until golden and crispy, Flip once halfway through cooking
One Pot Zucchini Pasta
1 pound spaghetti, 1 pound cremini mushrooms- thinly sliced, 2 zucchini- thinly sliced and quartered, 2/3 cup peas, 2 cloves garlic- thinly sliced, 2 sprigs thyme, Kosher salt and freshly ground black pepper- to taste, 1/3 cup grated Parmesan, 1/4 cup heavy cream
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Replace your lasagna noodles from your favorite lasagna recipe with thinly sliced zucchini. I use my mandoline to slice the zucchini. Then i precook the zucchini by placing it on a pan under the broiler for 1-2 minutes per side, or on the grill and then blot off any excess liquid from the zucchini. Use just as you would lasagna noodles.
Dice into bite sized pieces: 3 cups zucchini (or summer squash) and 1 cup onion. Saute in oil or bacon grease covered for 5 minutes. Stirring several times. Add corn cut from the cob from 2-3 ears. Keep cooking for 5 more minutes. Add 2 medium tomatoes, chopped. 2 strips of crumbled bacon, salt and pepper. Cook 3-5 more minutes. Then top with 1 1/2 cups shredded cheddar cheese. Cover to let the cheese melt and take off the heat.
Garlic Cheese Zucchini Bread
Preheat oven to 350. Grease and flour a regular loaf pan or 3 mini loaf pans.
Mix together your dry ingredients: 3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda, 1/2 tsp garlic powder
Then add: 1 cup shredded zucchini, 3/4 cup shredded cheddar cheese, 1/4 cup finely chopped green onion, 1 Tbs fresh dill (or 2 tsp dry dill)
Toss and coat the above ingredients with the flour mixture.
In a separate bowl, whisk together the following: 2 large eggs, 1 cup buttermilk, 4 Tbs (1/2 stick) of melted butter (salted)
Add the wet ingredients to the flour mixture, and gently mix until just moistened. The batter will be lumpy. Pour it in your loaf pan and put it in the oven. If baking in a regular-sized loaf pan, cook for about 50 minutes, or until it passes the toothpick test. Try 25 minutes for the smaller loaves, they will be browned on top and pass the tooth pick test when done
Chocolate Zucchini Oatmeal Cookies
In a blender combine: 1 cup brown sugar, 3 eggs, 1 cup oil (I use 1/2 cup applesauce and 1/2 cup oil), 3 tsp vanilla, enough zucchini chunks to make 5 1/2 cups of batter. Blend well.
Pour batter into mixing bowl and add: 1 cup white sugar, 1 tsp salt, 1/4 tsp baking powder, 1 tsp baking soda, 3 tsp cinnamon, 3 cups flour. MIx well. Pour into greased and flour loaf pans. makes 2 large loaves. Bake 350 for 1 hour, test with tooth pick
Chocolate Zucchini Bread
In a blender combine: 1 cup oil (i use 1/2 cup applesauce and 1/2 cup oil), 1 1/2 cups sugar, 3 eggs, 1 Tbl vanilla, 2 cups worth of zucchini chunks. Blend well.
Pour batter into mixing bowl and add: 1 tsp baking soda, 1 Tbl cinnamon, 2 1/2 cups flour, 1 tsp salt, 1/2 tsp baking powder, 1/2 cup cocoa. Mix well. Pour into greased and flour loaf pans. Makes 2 large loaves. Bake 350 for 45 minutes, test with tooth pick
Lemon Zucchini Bread
In a blender combine: 2 eggs, 1 cup oil (i use 1/2 cup applesauce and 1/2 cup oil), 1 cup milk, 4 Tbl lemon juice, zest of 2 lemons, 1 1/4 cup sugar, 2 cups zucchini chunks
Pour batter into mixing bowl and add: 4 cups flour, 4 tsp. baking powder, 1 tsp. salt. Mix well. Pour into greased and flour loaf pans, makes 2 large loafs. Bake 350 for 1 hr and 10 minutes. Tooth pick test to check if done.
In a blender combine: 3 eggs, 1 1/2 cups sugar, 1 cup oil (I use 1/2 cup applesauce and 1/2 cup oil), 1 Tbl vanilla, 2 cups of zucchini chunks. Blend well.
Pour batter into mixing bowl and add: 2 cups flour, 1 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1 Tbl cinnamon, 3/4 cup raisins- optional, 1 1/2 cup chopped nuts- optional. Bake in prepared 9×13 pan at 350 for 50 minutes or until done. Frost with cream cheese frosting.
- SUMMER SQUASH
All the above recipes can use summer squash in place of zucchini
Freezing tomatoes is a really easy way to put them up for later use. Skin the tomatoes using a hot water bath, then chop into desired size, bag and freeze. These are really easy to use later in sauces and casseroles.
I also dehydrate tomatoes in my dehydrator. When completely dry I bag these up and keep them in the freezer. I re-hydrate them in a balsamic dressing for use in salads, pizza, in sandwiches and to snack upon.
Mix together: 4 large chopped tomatoes, 2 cloves of garlic- minced, 2 Tbl olive oil, 1 Tbl balsamic vinegar, CHopped basil leaves to taste
This is excellent on toasted crunchy artisan breads
Chop in food processor- 8 large tomatoes, 1 green bell pepper, 1 annaheim or jalepeno pepper, 1 cup onion- red or yellow, juice of one lime, 2 cloves garlic, 1/2 cup chopped cilantro, 1/2 tsp sugar, salt to taste
Italian Stewed Tomatoes
This does take a pressure canner, which i was scared to use for YEARS! But i got over my fears and i love having homemade stewed tomatoes to add to sauces and stews and soups all year long.
4 quarts of peeled and chopped tomatoes, 1 cup chopped celery, 1/2 cup chopped onion, 1/4 cup chopped green pepper, 1 Tbl sugar, 2 Tsp basil
Combine all ingredients in large stock pot. Cover and cook 10 minutes, stirring occasionally to prevent sticking. Ladle hot stew into clean hot jars. Leave 1 inch headspace. Remove any air bubbles. Adjust 2 piece caps. Process pints and quarts for 15 minutes in 10 lbs pressure in a steam pressure canner. Makes 3 quarts or 7 pints.
Balsamic Dressing for Dehydrated tomatoes
1/2 cup balsamic vinegar, 1 cup olive oil, 1 tsp dry mustard, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp pepper. Blend and marinate over dehydrated tomatoes.
My Spaghetti Sauce recipe- I make this in batches with a ratio X 16…. we LOVE spaghetti!
Peel and chop 2 cups fresh tomatoes. set aside
In blender put: 1/8 cup olive oil, 1 cup onion, 1 clove garlic and blend
Put onion mixture in sauce pot and add: 1 tsp salt, 1 tsp sugar, 1 1/2 tsp italian seasoning, 1/4 tsp pepper. let simmer and cook until onion is soft.
Add tomatoes, 6 oz tomato paste, and 1 tsp dried parsley. Simmer for 30- 60 minutes. Process in Quart jars in boiling canner for 30 minutes.
Peppers can also be frozen. Wash and take out seeds, then chop into desired size, bag and freeze. No cooking needed. I start chopping peppers as soon as they start coming on, then salsa is really easy to make later!
1/2 cup chopped green bell pepper, 3/4 cup chopped red bell pepper, 1/4 cup chopped jalapeño pepper, 1 1/4 cups apple cider vinegar, 6 cups sugar, 6 ounces liquid pectin
2 teaspoons red pepper flakes
1. Chop the peppers. Put the peppers and vinegar in a food processor and puree. 2. Pour the puree into a large pot and add the sugar. Bring to a boil and boil for 4 minutes, skimming any foam that rises. 3. Stir in the pectin and continue boiling for 1 minute. Skim the foam from the top. Remove from the heat and let sit for 5 minutes; skim the foam again. Stir in the red pepper flakes. 4. Pour into hot sterilized jelly jars. Hot bath for 10 minutes. Store in a cool place.
As with a stuffed zucchini there are a variety of ways to stuff a pepper…. too many combinations to even mention. Stuff you halved peppers, top with something yummy and bake 375 for 40 minutes. This was not one of my favorites as a child, but i LOVE it now!
Corn is also easy to freeze. Blanch shucked corn on the cob for 4-6 minutes, then place directly into ice water to stop the cooking process. Cut corn off the ears, bag and freeze.
If you want to freeze corn ON the cob, boil the ears for 5 minutes and then bag and freeze, then when using the corn, put frozen ears in boiling water and cook 7-10 minutes.
Creamy Cheesy Corn Casserole
2 ears fresh corn- husked, ½ cup milk, 1 egg, 5 Tbl ricotta cheese, 5 Tbl parmesan- grated, 1 Tbl butter.
Preheat oven to 350. Slice of the kernels of corn in a large and deep bowl, scraping the cob with the dull side of the knife. Whisk egg until creamy and pour in milk. Mix well. Add in ricotta and parmesan cheeses. It will look like a thick cake batter. Fold in corn kernels. Grease a baking dish and pour the mixture into it. Chop or crumble butter on top of it and bake for 40 minutes. Serve warm.
Tomato Corn Salad
2 1/4 cups cooked fresh or frozen white corn- thawed, 2 1/4 cups fresh or frozen yellow corn- thawed, 1 medium cucumber- diced, 2 medium tomatoes- chopped, 1/4 cup chopped red onion, 1/4 cup sour cream, 2 Tbl mayonaise, 1 Tbl white vinegar, 1/2 tsp salt, 1/4 tsp celery seed, 1/4 tsp dry mustard. Combine all ingredients, chill 2 hours before serving
Bacon Corn dip
1 package cream cheese- softened, 8 oz (1 cup) sour cream, 1/4 cup mayonnaise, 2 cloves garlic-minced, 1 1/2 cup corn kernels (cut off cob, or 1 can of corn), 1 package bacon- cooked and drained, 2-3 jalapenos- diced, dash of hot seasoning *because bacon is so salty, use one without salt
Cook and drain bacon, set aside to cool. Stir together cream cheese, mayonnaise, and sour cream. Add in the diced garlic and jalapenos, then the drained corn. Chop or tear the bacon into small strips and stir into the dip. Add spice to taste—with the salty bacon, you may even omit. Chill for at least an hour and serve with chips, crackers, or raw veggies.
Oven Roasted Corn
Preheat oven to 400. Very generously season your corn on the cobs with salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it’s cooking, turn the corn occasionally. Top off with a drop more butter fresh out of the oven.
Grilled corn in the Husk
6 Corn on the husk, 1 stick butter, ¼ cup sour cream, Creole seasoning (or salt and pepper)
Preheat your BBQ grill or briquettes, until the flames are medium and your charcoal are gray. Pull the corn husks down the ear of the corn to the bottom. Don’t pull them off! Strip the silk from the ear of corn and fold the husks back into place. Put the corn into a 9×11 baking dish filled with cold water and 1 tablespoon of salt for 10-20 minutes. Take your corn out of the dish and shake off any extra water. Fold the husk back down and use half the stick of butter and slather it on all sides of your corn. Season with either creole seasoning or salt and pepper. Fold the husks back into place.
Put your corn on the BBQ pit, close the lid, and grill for 15 to 20 minutes, turning every 5 minutes. While the corn is cooking, mix the remainder of the butter and the sour cream together until fluffy. Pull the husks down and spread the butter/sour cream mixture over the corn while it’s still hot.
Bacon Squash and Corn Blender Soup
2 Tablespoons of olive oil, 4-5 Medium Summer Squash – sliced, 4 Shallots – chopped, Corn from 3-4 ears or 1 1/2 cup of frozen corn, 32 oz Chicken Stock (in a box), 3 tomatoes chopped or 1 can of chopped fire roasted tomatoes, Salt and Pepper to taste, 4 oz chopped Feta cheese, 3-4 pieced of cooked bacon – chopped + some for garnishing, a handful of fresh cilantro some for garnishing, juice of one lime, 1 cup of half and half, chopped green onion for garnish.
In large stockpock or frying pan cook your bacon. Set aside bacon for later. Drain your bacon grease. If using a stockpock for frying your bacon, you may find you don’t need as much olive oil. But once you’re done with your bacon, add and saute your squash, corn and shallots together until soft. Add salt and pepper. Add most of your rinsed fresh cilantro – leaving some for garnishing later. Add juice of a lime. Add your tomatoes. Drain the juice when using canned tomatoes. Now in a blender add all the ingredients from your stock pot into your blender. In addition add your half and half plus 1 cup of your chicken stock. Pulse until mix thoroughly. Should be much thicker than a bisque consistency.
Once everything is blended together, pour back into the stockpot. Add and stir remaining chicken stock. Add your cooked bacon (leaving some for garnishing), Add your chopped Feta cheese. Stirring until it’s all mixed together.
Garlic Cucumber Dip
1 large cucumber, 3/4 cup plain yogurt, 3/4 cup sour cream, 3 Tbl olive oil, 4 1/2 tsp minced fresh dill, 4 1/2 tsp red wine vinegar, 3 cloves garlic- minced, 1/4 tsp salt
Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Yield: 2 cups.
1 cucumber- peeled- finely diced, 4 cups greek yogurt, 2 garlic cloves- finely minced, 1 tsp dill, 1 Tbl white vinegar, 3 Tbl olive oil, Salt.
Take the diced cucumbers and put them into a colander. Sprinkle with salt and set aside while all excess water extracts. After 20 minutes, combine all ingredients and refrigerate for at least two hours.
2 medium seedless cucumbers-peeled and diced, 1 jalapeno pepper- seeded and diced, 1 small red onion- diced, 1 Tbl minced garlic, 2 medium tomatoes- diced, 2 Tbl lime juice, 1 tsp minced fresh parsley, 2 tsp minced fresh cilantro, 1/2 tsp dried dill weed, 1/2 tsp salt.
In a medium bowl, stir together all of the ingredients. Cover and chill in the refrigerator for an hour or so. Serve with tortilla chips.
Chop up 3 cucumber, 1 onion and 3 tomatoes. Cover with Italian dressing (I use lite) and Sweet Garlic dressing, equal parts (Recipe found on July post) Let marinate overnight in the fridge.