Eight
Ways to Serve Squash |
|
Summer
Salad
From
Linda Eastep of Spring Grove
INGREDIENTS:
 |
2 medium yellow summer squash,
sliced |
|
1 medium cucumber, sliced |
|
2 medium tomatoes, sliced |
Dressing:
|
� cup vegetable oil |
|
3 T minced fresh basil or 1 T
dried basil |
|
2 T lemon juice |
|
2 T cider vinegar |
|
1 t sugar |
|
� t grated lemon peel |
|
� t salt |
DIRECTIONS: Arrange the vegetables in a circular fashion on a large
platter. In a jar with a tight-fitting lid, combine the dressing
ingredients; shake well. Drizzle over salad; serve immediately. (You may
want to double the recipe for the dressing, so you can have extra. It is
delicious over grilled fish or steak.)
EASY
GRILLED CHICKEN
From
Ruby Cauthorne of Ruther Glen
INGREDIENTS:
|
4 skinless, boneless chicken
breast halves |
|
1 cup fat -free Italian dressing |
|
1 zucchini |
|
1 green bell pepper |
|
1 red bell pepper |
DIRECTIONS: Place washed chicken
breasts in large, sealable bag. Add dressing to bag. Let marinate for 5 to
10 minutes. Cut zucchini and peppers into large chunks and put into
another sealable bag; coat with leftover dressing. Grill chicken and
veggies over medium heat.
GRILLED
SQUASH RIBBONS
From
Michael Jordan of Mt. Crawford
INGREDIENTS:
|
2 medium zucchini |
|
2 medium yellow squash |
|
1 cup olive oil |
|
2 t salt (kosher) |
|
1 t black pepper |
|
1 T chopped garlic |
|
2 T Italian seasoning |
|
2 T fresh chives (chopped) |
DIRECTIONS: Cut ends off of squash;
slice lengthwise very thin, making long, thin ribbons. Place in large
bowl; combine all other ingredients and toss. Marinate one hour. Recipe
can be cooked on grill or in oven. Turn every 5 minutes until done.
ZUCCHINI
CASSEROLE
From
Mary Arnold of Hague
INGREDIENTS:
|
2 lbs. hamburger |
|
Slivers of onion |
|
1 large jar sliced mushrooms |
|
1 T sugar |
|
Option: � t each oregano, garlic
salt or powder |
|
1 jar of marinara sauce |
|
1 small can tomato juice |
|
Salt and pepper to taste |
|
8-10 medium zucchini |
|
2 pkgs. Provolone cheese slices |
DIRECTIONS: Cook hambur�ger,
onions, mushrooms, spices; add marinara sauce. Add tomato juice for
thinning. Add salt and pepper to taste. Cook zucchini in salted water
until almost tender. Layer sauce, zucchini, and
cheese; top with sauce and bake at 350� for approximately 30-45 minutes.
ITALIAN
FISH
From
Veronica Terry of Moneta
INGREDIENTS:
|
4 T olive oil, divided |
|
1 onion (sliced) |
|
� lb. zucchini (sliced) |
|
� lb. tomato (sliced) |
|
Salt and pepper to taste |
|
1 lb. fish fillet |
DIRECTIONS: Put 1 tablespoon of oil in
a pan and layer with onion,
zucchini and tomatoes. Add � cup of water and remaining oil. Season with
salt and pepper and place over medium heat. Bring to a boil and cook for
15 minutes. Sprinkle fish with salt and pepper; add to the pan and cook
for 8 more minutes and serve.
Zucchini
Bread
From
Robin Tusing of Edinburg
INGREDIENTS:
|
4 eggs |
|
1 cup oil |
|
2 cups sugar |
|
2 cups grated zucchini |
|
3 t cinnamon |
|
2 t vanilla |
|
� cup honey |
|
3 cups flour |
|
1 t salt |
|
1 t baking soda |
|
1 t baking powder |
|
1-1� cups chopped nuts |
|
1 cup raisins |
DIRECTIONS: Mix all ingredients except
nuts and raisins with mixer until well combined. Stir in nuts and raisins
by hand. Bake at 350� for 1 hour. (Can also be made
into muffins.)
ZUCCHINI
DUTCH APPLE PIE
From
Joan Gleeson of Greenville
INGREDIENTS:
Filling:
|
8 cups zucchini (approximately 3
lbs.) |
|
2⁄3 cup lemon juice |
|
1 cup brown sugar |
|
� t nutmeg |
|
1 t cinnamon |
|
� cup raisins or currants
(optional) |
Crust: (reserve � cup for filling)
|
4 cups flour |
|
2 cups sugar |
|
1� cups butter |
|
1 t cinnamon |
|
Dash of salt |
DIRECTIONS: Filling: Peel and slice
zucchini as apples (cube large zucchini). Add lemon juice and cook until
tender. Add sugar, nutmeg, cinnamon and raisins. Cook a little longer and
set aside. Add � cup of the crust mixture to thicken.
Crust: Mix flour, sugar, butter,
cinnamon and salt with pastry cutter until crumbly. Pat � mixture into
9-inch pie plate. Bake 10 minutes at 370�. Remove and spread filling on
crust. Top with remaining crust mixture and sprinkle with cinnamon. Bake
for 30 minutes at 370�. Make a glaze with powdered sugar and a few
teaspoons of milk. Drizzle on top.
ZUCCHINI
COBBLER
From
Margaret Belcher of Petersburg
INGREDIENTS:
|
1 qt. of sliced zucchini,
sweetened to suit your taste |
|
� t nutmeg � or more, to taste |
|
1 stick butter |
|
1 cup sugar |
|
1 cup flour |
|
1 cup milk |
|
3 t baking powder |
DIRECTIONS: Sweeten zucchini to taste
and add nutmeg; set aside. Melt butter in a deep baking pan. Combine
sugar, flour, milk and baking powder (no eggs or salt are used) into a
batter. Pour batter into baking pan on top of butter; pour prepared
zucchini on top of batter. Bake at 370� for 25 to 35 minutes. Serve hot
or cold.
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