SUMMER SQUASH and BLOSSOMS

STEAMED BABY SQUASH WITH HERBED GOAT CHEESE STUFFED BLOSSOMS

 ZUCCHINI PIZZA SNACKS

ZUCCHINI FETA PANCAKES

The first summer squash at the markets is always a cause for cheers. It’s a somewhat staple in fresh-from-the-garden dinners because well, it grows faster and with much less effort than most other vegetables. Around this time people are complaining about too much zucchini. “I’ve already made zucchini bread five times”,  they sigh. The thing is, there are so many things to do with summer squash. Between the babies, the monsters, and the blossoms, the culinary possibilities are endless. The good news is, like most fresh veggies summer squash is good for you; the skin being particularly anti-oxidant rich and the flesh full of vitamin C, B, and potassium. Also like most veggies, STEAMING is the best method for nutrient retention. It also just so happens that there’s some excellent retention of antioxidant activity in summer squash after freezing which means you really can’t have too much zucchini in the summer. Steam it for 3 minutes, throw it in a freezer bag, and take it out again once absence has made your heart grow fonder and nothing sounds better than some beautiful baby zuccs. 

I’ve always been into stuffing and frying squash blossoms resulting in a crunchy, oily, crusted cheese delight. This year, I've discovered the lighter the better. Squash blossoms can be eaten raw in salads, or stuffed with cheese (burrata if you really want to experience decadence).  Peter the old chef from Stony Creek restaurant in Tivoli reminded me how little fresh and in season produce actually needs. It's always fun to get creative with ingredients, but it's almost more satisfying to let the main ingredient shine and speak for itself.  My mom first stopped him to ask him if he wanted male squash blossoms since they have less “inside parts” to remove and are generally better for cooking. He went on to tell us he liked the female flowers since they were still attached to the squash and he could steam them still connected. This made me stop in my tracks and grab his arm, "tell me more”. 

 Here’s what to do:

STEAMED BABY SQUASH WITH HERBED GOAT CHEESE STUFFED BLOSSOMS

• Find baby squash with blossoms still attached. Gently remove the inside parts.

• Cut off the stems from the bottoms before slicing the squash ¾ of the way through toward the bottom, so it sort of fans out.

• Using a small spoon (or your finger) put a fair-sized dollop of herbed goat cheese or herbed ricotta into the blossom before twisting the top of the blossom to close it up.

• Lay the squash in a colander and place over a few inches of boiling water with a secure lid.

• Steam for about 5 minutes or until squash is tender.

• Gently transfer the squash to a plate and drizzle with olive oil, a little salt and pepper, and maybe some red pepper flakes.

• Lower the whole thing into your mouth from the tip of the blossom, sit back, and be amazed.

Here’s something to do with the monster zucchini that you swear grew ten times over night that will hopefully satisfy your pizza craving without the guilt you might get after.

ZUCCHINI PIZZA

1 Zucchini

1c Cherry Tomatoes

1/4c Shredded Parmesan

¼ cup mozzarella

3 Sprigs Fresh Oregano OR basil

Garlic Salt

Olive Oil

Preheat oven to 450

• Slice zucchini into one inch thick pieces on an extreme bias and lay flat on a lightly oiled baking sheet.

•  Half some cherry tomatoes and place them on top of the zucchini. Drizzle with a little olive oil, a sprinkle of salt, and some fresh herbs.

•  Bake  in the oven for 10 minutes or until the edges begin to brown.

• Remove from heat, sprinkle with cheese, and put the pizzas back into the oven for a minute to melt the cheese.

•  Remove from the baking sheet with a spatula and enjoy!

FINALLY MY FAVORITE (recipe adapted from Moosewood cookbook):

ZUCCHINI FETA PANCAKES

1 lb zucchini (about 3 medium ones or one monster), grated
4 eggs, separated
6 oz crumbled feta
1/2 cup green onions, sliced
1 tablespoon fresh mint, minced
Salt and freshly ground black pepper
1/3 cup whole-wheat flour
Olive oil for pan-frying
Sour cream, yogurt, or crème fraiche /additional green onions for topping

• Sprinkle a generous pinch of salt over the zucchini and toss to coat.  Let it rest for 15 minutes or so, then squeeze out as much moisture as you can, using a strainer or cheesecloth.

•  Combine the zucchini, egg yolks, feta, onions, mint and flour in a large bowl and season with pepper. 

•  In a separate bowl, beat the egg whites until soft peaks form, then fold them gently into the other mixture.

•  Heat up 1-2 tablespoons of olive oil in a large skillet over medium-high heat.  

•  Using about 1/3 of a cup of batter per pancake, fry them for a couple minutes on each side, until golden brown.  
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• If you have some blossoms, lightly saute them in the remaining oil and serve with the pancakes.

•  Serve topped with sour cream or yogurt and additional onions.  Makes 15-ish small pancakes, and thus serves 4-6.