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Browse: Home / Summer squash

Summer squash

Zucchini Parmesan

Serves 4

-2 lg. zucchini
-2 eggs, beaten
-1 T. water
-1 c. Panko bread crumbs
-1 T. Italian seasoning
-¼ c. grated Parmesan cheese
-½ t. garlic powder
-2 T. olive oil
-1 c. shredded mozzarella cheese
-1 c. marinara sauce
-Fresh basil

Preheat oven to 400°. Cut zucchinis in ¼ inch circles. Place on paper towels and sprinkle the tops of zucchini with salt. Let sit for 10 minutes and the turn circles over, salt and let sit for 10 minutes. This help draw out moisture from the zucchinis.

Rinse off zucchini circles and dry with paper towel. Line baking sheet with foil and cover with 2 tablespoons olive oil.

Mix together Panko, Italian seasoning, Parmesan and garlic powder in shallow bowl.

Mix together eggs and water in a separate bowl.

Dip zucchini slices in egg and then in Panko mixture. Make sure to press Panko mixture on the zucchini to coat well.

Place zucchini on baking sheet. Bake for 15 minutes and then flip the zucchini slices.

Bake 10 additional minutes and then top slices with 1 teaspoon of tomato sauce and sprinkle with mozzarella cheese. Bake 10 more minutes.

Remove from oven and top with fresh chopped basil. Enjoy!

From foodlovinfamily.com, 8/16… Read the rest

Posted in Recipes | Tagged Basil, green squash, italian basil, Summer squash, Zucchini

Mexican Tomato Broth

Makes 2 quarts

-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional

Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.

Simmer, partially covered, for 2 hours, then strain.

Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.

From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest

Posted in Recipes | Tagged beet greens, carrot, Chard, Cilantro, jalepeno, Onion, oregano, Parsley, Summer squash, Tomato, Zucchini

Roasted Summer Squash with Fennel and Roasted Garlic

Serves 4

-1 c. summer squash of your choice, cut into chunks
-3/4 c. olive oil
-1/8 c. red vinegar
-1 bulb fennel shaved
-4 cloves roasted garlic (recipe below)
-Salt and pepper to taste

Preheat oven to 425° and place an empty jelly roll pan in to heat up at the same time. Once the oven has preheated, carefully remove the tray from the oven, pour 1/4 cup of the olive oil onto the tray and place the live online casino summer squash on top. Turn the squash chunks over several times to coat in the oil and sprinkle with salt and pepper.

Cook for 15 to 20 minutes, until the pieces have browned and softened.

In a large salad bowl, mix the roasted summer squash with the shaved fennel, roasted garlic and the remaining oil and vinegar. Serve alongside a frittata or a pizza. Enjoy!

From  clarosouthwick.com, 6/12

 

Roasted Garlic

-1 large head fresh garlic, top and ends cut off
-4 T. olive oil
-2 t. ground kosher salt

Preheat oven to 425°. Take a large piece of aluminum foil and place

then garlic in the center. Pick up the foil, placing the bulb in your hand so that the foil creates a pouch.

Add the oil and salt and seal the packet at the top by twisting the foil over itself. Roast in the oven for 40 minutes.

Be careful opening up the pouch, there will be some steam. Remove the now softened garlic from the aluminum foil.

Once it has cooled enough to work with, push the garlic out of its skin. The roasted garlic can be stored in an airtight container in the fridge for 1 week.

From clarosouthwick.com, 6/12… Read the rest

Posted in Recipes | Tagged Fennel, Gold Squash, Summer squash, Zucchini

Zucchini and Fresh Parsley Soup

Serves 4
-1 c. chopped red onion
-1 1/4 lb. zucchini
-3 T. olive oil
-1 t read this article. salt
-1 t. ground black pepper
-4 c. veggie broth
-3 bay leaves
-15 sprigs of fresh Italian (or curly) parsley

Chop the onion and zucchini into small pieces, even pieces so they cook evenly.  The pieces don’t have to be too small since it’s all going to be blended in the end.

Heat up the olive oil over high heat for a minute, then add the onion, salt, and pepper and cook for 2-3 minutes, stir until translucent.  Then add the chopped zucchini and cook for 6-8 minutes until the zucchini also begins to look a bit translucent.

Cover with the broth and throw in the bay leaves.  Bring to a boil, turn the heat down to medium and cover.  Let cook for about 20 minutes, then cut the heat.

Remove the bay leaves, rinse the parsley, and add it to the pot. Cover and let sit for about 5 minutes.

Then, working in small batches, blend the soup into a fine purée. Be careful only to blend a cup or so at time, hot liquids expand when they are blended so they can pop the lid right off your blender.  I always hold the top on firmly with my hand and start with a few quick pulses, then put it on a steady setting for 30-60 seconds. The result is a light, but very flavorful and slightly spicy green soup!

This would be great to eat if you are starting to feel ill, since parsley has a number of health benefits, which include curing the common cold.  Enjoy!

From sweetbeetandgreenbean.net, 6/09… Read the rest

Posted in Recipes | Tagged curly parsley, Italian parsley, Onion, Parsley, Summer squash, Zucchini

Caramelized Zucchini Soup with Parsley and Dill

Serves 4
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste

Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.

Once onions are golden, add garlic and cook for one
minute while stirring.

Add the zucchini slices and sauté until golden and
caramelized.

Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.

Add low-sodium veggie or chicken broth until you reach
desired consistency.

Add salt and pepper to taste. Heat in a saucepan and serve
hot. Enjoy!

Adapted from sprouts.com… Read the rest

Posted in Recipes | Tagged dill, flat leaf parsley, Garlic, Italian parsley, Onion, Parsley, squash, Summer squash, Zucchini

Michael Natkin’s Spicy Stir-Fried Zucchini

Serves 4 as a side

-1 lb. (about 4 small) zucchini, cut into
1/2-inch dice
-2 T. toasted sesame oil
-1 t. kosher salt
-1 T. kochujang (Korean chili paste)
-2 T. peeled, grated fresh ginger
-1 T. toasted black sesame seeds

Heat sesame oil in a large skillet over high heat.

When it shimmers, add the zucchini, salt,

kochujang, and ginger.

Stir-fry until crisp-tender, about 2 minutes.

Transfer to a bowl and stir in sesame seeds.

Let cool to room temperature. Enjoy!

 

Found on thekitchn.com, recipe adapted from

Herbivoracious © 2015 by Michael Natkin… Read the rest

Posted in Recipes | Tagged squash, Summer squash, Zucchini, zuke

Ratatouille

 

This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.


-Extra virgin olive oil
-Onion
-Garlic
-Bell pepper
-Summer squash
-Eggplant
-Tomatoes
-Herbs
-Salt & pepper
-White wine (optional)
-Other spices (optional)

The key to this ratatouille is to saute each of the diced vegetables (bell pepper, summer squash, eggplant) separately in a fair amount of good olive oil. I used about 1/3 cup of extra virgin olive oil total. It is best to dice the vegetables of consistent size so they cook consistently and integrate when they are combined at the end. The amount of each vegetable is flexible but I tried to keep the ratios similar so that one vegetable didn’t dominate. I also like to season each vegetable with salt and pepper during cooking and then taste for final seasoning at the end. You can customize with other spices to suit your taste and pantry; I used a little Aleppo pepper but a hint of sumac, smoked paprika or red pepper flakes could be nice.
In a saute pan or Dutch oven with good surface area, saute diced onion in olive oil on medium heat until onions are soft and golden. Add a little finely minced garlic and saute until fragrant. Remove onion-garlic mixture from pan. Add more olive oil and saute diced bell pepper until soft. Remove bell pepper from pan. Add more olive oil and repeat this process with the summer squash and eggplant, sauteing each separately until tender but still holding their shape. If any vegetable looks dry during sauteing, then lightly moisten and deglaze pan with white wine, water or vegetable stock.
Once all vegetables have been sauteed, combine them in pan or Dutch oven and add diced tomatoes. Simmer for 5-10 min. until the stew comes together but the vegetables retain their integrity. Stir in minced herbs of choice (I used basil, parsley and a little oregano). The thyme in this week’s box would be great too. Taste and adjust for seasoning with salt, pepper and olive oil.… Read the rest

Posted in Recipes | Tagged Basil, Bell Pepper, Eggplant, Onion, oregano, Parsley, Smoked Paprika, Summer squash, sweet pepper, Thyme, Tomatoes, Zucchini

Zucchini Bread Pancakes

 

Makes 10-12 pancakes

-2 large eggs
-3 T. olive oil
-2 T. light brown, dark
brown or granulated
sugar
-1/4 c. buttermilk or
2 T.each of milk and
plain yogurt,whisked
until smooth
-1/2 t. vanilla extract
-2 c. shredded zucchini
(from about 9 ounces
whole, or 1 1/2 medium
zucchini), heaping cups
are fine
-1 c. all-purpose flour
(half can seamlessly be
swapped with a whole
wheat flour)
-1/4 t. table salt
-1 t. baking soda
-1 t. ground cinnamon
-1/8 t. ground or freshly
grated nutmeg
-Butter or oil, for coating
skillet
In a large bowl, combine
eggs, olive oil, sugar,
buttermilk and vanilla,
until smooth. Stir in zucchini
shreds.
In a smaller bowl, whisk
together flour, salt, baking
soda, cinnamon and nutmeg.
Stir dry ingredients into
zucchini batter, mixing until
just combined.
Preheat oven to 200°and
place a tray (foil-lined if
you’re into doing fewer
dishes later) on the middle
rack.
Heat a large, heavy skillet
(my favorite for pancakes
is a cast-iron) over medium
heat. Once hot, melt a pat
of butter in pan and swirl
it around until it sizzles.

Scoop a scant 1/4-cup
dollops of batter (mine were
about 3 tablespoons each)
in pan so the puddles do not
touch.
Cook until bubbles appear
on the surface, about 2 to
3 minutes. Flip pancakes
and cook another minute or
two, until golden underneath.

Transfer pancakes to prepared
pan to keep warm as well as
ensure that they’re all cooked
through when they’re served.
Repeat with remaining batter.

Serve warm. Repeat next weekend.
Enjoy!

Adapted from smittenkitchen.com, 7/12

 … Read the rest

Posted in Recipes | Tagged Summer squash, Zucchini

Zucchini Chips

 

Serves 1-2

-1 zucchini
-1/4 t. cumin
-1/4 t. paprika
-1/4 t. onion powder
-1/4 t. garlic powder
-1 t. vegetable oil
-pinch of salt

Preheat oven to 250°. Line a baking sheet with parchment paper.Slice zucchini into circles as thinly as possible.  Add all ingredients to a bowl and toss to evenly coat all the zucchini.

Place zucchini in a single layer on the baking sheet. Bake for approximately 1 hour and 45 minutes until browned, crispy and dehydrated.

The low oven temperature allows the chips to bake and crisp up slowly rather than burn.

Serve immediately as they do not store well! Enjoy!

Adapted from veggieful.com
… Read the rest

Posted in Recipes | Tagged Summer squash, Zucchini

Zucchini Fritters With Yogurt Dip

 

Fritters
-1-2 zucchini (14 oz. worth )
-1 garlic clove, finely sliced
-4 1/2 oz. feta cheese, crumbled
-2 T. finely chopped fresh mint
-2 T. finely chopped fresh oregano
-zest of 1/2 lemon
-2 T. all-purpose flour
-2 eggs, beaten
-salt
-pepper

Yogurt Dip
-9 oz. strained plain yogurt
-1 T. finely chopped fresh dill

Top and tail the zucchini and cut them in half lengthwise. Cut out the center and seeds (if there are any) as this part is too watery for frying.  Grate all zucchini.

Put the zucchini into a large mixing bowl. Stir in the garlic, cheese, herbs, flour, salt, pepper and eggs. Mix well.

Heat oil in a large, wide frying pan over medium heat. For each fritter, drop 1/4 cup of the batter into the pan, leave space in between each and cook for 2-3 minutes on each side.

Remove, drain on paper towels and keep warm until you cook the rest of the mixture.

To make the dip: Mix the yogurt and the dill, season to taste.

Serve the fritters hot with the dip. Enjoy!

Adapted from kitchenster.com… Read the rest

Posted in Recipes | Tagged dill, Garlic, Lemon, mint, oregano, Summer squash, Zucchini

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