It’s the time of year for the garden to be overflowing with squash, which we must pick or else they will grow to the size of our yellow lab, Benny, and no one wants that.
So what to do with zucchini upon zucchini upon zucchini? Well, get creative of course! Zucchini is loved in our family and my mom often makes her ‘zucchini marinara’ year round, which is simply sautéed squash topped with tomato sauce and mozzarella. As simple and tasty as this is, you can guess it gets old after a while. So here are some of our latest summer squash recipes…. and if you have a favorite I’d love to know about it!
Zucchini Cakes with Goat Cheese, found here
Calabacitas con Elote – Me and mom’s absolute favorite. We really could eat this every day of the summer! It’s such a simple recipe but something about the zucchini and sweet corn simmering together creates a rich, “summery” flavor, if I may call it that :]. I’d like to try adding some vegetable broth and eating it as a soup!
3 large ears sweet white corn or 3 cups thawed frozen whole kernel corn
6 medium zucchini (1 ½ lbs)
2 poblano or California Chiles, roasted & peeled OR 2 canned whole green chiles (mom uses a 4.5oz can of chopped green chiles, because they’re milder)
3 tomatoes, chopped OR 1 15oz can chopped/diced tomatoes
¼ medium onion (use more if desired)
1 ½ T olive oil
¼ t dried leaf oregano, crushed (or use ½ cup chopped fresh cilantro)
¾ t salt
If using fresh corn, slice kernels off cobs, then scrape cobs with sharp spoon to get juices. Discard cobs. Cut zucchini into ½ – ¼ inch cubes. Cut chiles into short thin strips. Chop tomatoes and onion. Heat oil in saucepan or Dutch oven. Add corn and zucchini cubes. Cook over med-low heat until zucchini is crisp-tender, about 3 min. Add chile strips (or can of chopped chiles), tomatoes (and juice if canned), onions, oregano (if using cilantro, add once zucchini is tender approx 5 min before serving), salt + pepper to taste. Stir. Cover and cook over medium heat 5-10 min until zucchini is tender. Makes 6-8 servings.
Pesto Zucchini Noodles – a healthy substitution for spaghetti noodles with way less cooking involved!
In our family, this is summer’s signature dessert. With local peaches and blueberries taking over our kitchen faster than we can handle, fruit crisps are something easy to make and easy to enjoy. Eaten for dessert, breakfast, or a snack, hot or cold, with ice cream, yogurt, or solo… it’s simply the essence of summer in your mouth. Unfortunately, while some people mistake crisps, cobblers, crumbles, etc. for being “healthy” desserts seeing as they contain fruit, many are made with loads of butter, white sugar, white flour, sour cream…everything that may be found in your most decadent chocolate cake. Here I’ve lightened up and perfected our recipe so it can truly be a refreshing and light summery dessert, and double as a delicious breakfast :]