Recipe | Summer

Zucchini Recipes

I have a little vegetable garden this year and the zucchini is accumulating in my refrigerator. I found a ton of great  Zucchini Recipes from Martha Stewart to try and help me use them up. Here are a few tips I found with the recipes.

Summer Squash Basics
Zucchini is simply an elongated, cylindrical, usually green variety of summer squash.

In Season: Summer squash are in season during the summer, peaking at the end.

What to Look For: Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.

How to Store: Refrigerate in a plastic bag for up to four days; do not wash until ready to use.

Summer Zucchini Recipes  |  OHMY-CREATIVE.COM

 

Summer Zucchini Recipes  |  OHMY-CREATIVE.COMCherry Tomato, Bocconcini, and Zucchini Pie
Serves 4 to 62 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk
Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
2.Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
3.Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
4.Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45.
Bacon and Zucchini Quiche

Summer Zucchini Recipes  |  OHMY-CREATIVE.COM
Summer Squash Lattice Tart

Summer Zucchini Recipes  |  OHMY-CREATIVE.COM
Portobello-Zucchini Tacos

Summer Zucchini Recipes  |  OHMY-CREATIVE.COM
Get many more recipes at Martha Stewart.

Summer Zucchini Recipes  |  OHMY-CREATIVE.COM

Marinated Zucchini Appetizer 

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Susan B

Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!
Susan B
Susan B

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