Zucchini Crudo, Michael Symon via Mary Cavanaugh
- 2 zucchini (about ¾ pound), thinly sliced
- 2 yellow summer squash (about 1½ pounds), thinly sliced
- 1 tablespoon plus ¼ teaspoon kosher salt
- 1 teaspoon minced garlic
- 1 shallot, finely sliced
- Grated zest and juice of 3 lemons, or to taste
- ½ cup extra-virgin olive oil
- 1/3 cup slivered or sliced almonds, toasted
- 1/3 cup chopped fresh dill
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.
In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.
We have had two brunches at our house the past two Sundays. Courtney’s brother George and his fiancee Carrie were in Cleveland last Sunday and we had them over and yesterday was Mother’s Day and we have everyone over for brunch to celebrate Mother’s Day. We made this zucchini quiche both times and think it is definately a keeper. The ricotta makes it a bit different.
- 1 (9 inch) unbaked pie crust
- 2 tablespoons butter
- 1 pound zucchini, thinly sliced (2 small ones)
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup half-and-half cream
- 3 eggs, lightly beaten
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Dash pepper
- Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
- In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
- In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
This is an old stand bye in our house.
- 1 ½ lbs. Mild Italian sausage cut into small pieces
- ½ lb. Fresh mushrooms
- ½ cup melted butter
- ½ cup cooking sherry
- 3 chicken bouillon cubes
- 1 lb. Sliced zucchini
- ¼ cup chopped green onions
- 1 lb. Spaghetti
Sauté sausage and mushrooms in melted butter in large frying pan. Add sherry and bouillon. Stir until bouillon dissolves. Add zucchini and onion. Cook partially covered over medium heat until sausage is done, about 30 minutes. Serve over spaghetti. Pass the parmesan!
Tastes best sitting on the lawn at Chautaqua.
- olive oil
- 2 medium eggplants, cut into 1 ½” cubes
- 2 medium zucchini, quartered and into 1” lengths
- salt and freshly ground pepper
- 3 onions, coarsely chopped
- 2 green peppers, cored, seeded and coarsely chopped
- 4 cloves garlic, finely minced
- 1 bay leaf
- 2 lbs. Fresh tomatoes, cut into 1” cubes
- ½ cup finely chopped parsley
- ½ t. dried thyme
- 1 t. dried basil
- lemon wedges
Heat oil in a large skillet and sauté the eggplant until it’s lightly browned on both sides. (adding oil as needed) and until soft. Remove and place in large casserole and sprinkle with salt and pepper. Briefly sauté zucchini, add to casserole, salt and pepper.
Add more olive oil to the skillet and sauté the onions and green peppers, cooking and stirring for about 5 minutes. Add garlic, bay leaf, and tomatoes, stirring occasionally, and cooking about ten minutes more. Add to the casserole, sprinkle with herbs, gently toss, cover and bake for 20 minutes in a 325 oven. Serve hot or cold. If cold, serve with lemon wedges.