From Miller Union’s Steven Satterfield. May have come from one of his cookbooks!
Steven Satterfield Ginger-Pecan Zucchini Crisp
Summer Squash
Summer Squash Pizza
Adapted by Smitten Kitchen from Jim Lahey at the Sullivan Street Bakery. And if you don’t want to make your own pizza dough, just buy a ball of dough from your favorite grocery store or Fellini’s sells their yummy dough and you really can’t beat it for flavor.
Zucchini Burgers
From Taste of Home magazine.
Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)
New York Times Cooking
Crispy Tofu and Zucchini Stir-Fry
From the Washington Post. Their note: “Doubanjiang, such as the Juan Cheng brand, can also be labeled as broad bean chili sauce or fermented chili bean paste.”
Summer Squash with Sweet Pepper Agrodolce and Green Tomato Salsa Verde
From Greyfield Inn on Cumberland Island. (I’m making the salsa with cherry tomatoes instead of green tomatoes.)
Mushroom-Zucchini Tacos
By Taylor Mead of Better Off Fed, demonstrated at the East Atlanta Village Farmers Market
Roasted Zucchini Pasta Salad
From The New York Times: “This pasta salad is loaded with two pounds of zucchini, roasted until golden and caramelized, then tossed in a tangy garlic-tahini dressing. Roasted sunflower seeds bring crunch and nuttiness. (Pepitas, slivered almonds or chopped walnuts are other great options.) Golden raisins add unexpected pops of sweetness that round out the tart lemon. The zucchini can be roasted a few hours ahead or even the night before. Make the pasta salad a few hours ahead and keep refrigerated; bring to room temperature and give it a final toss before serving.”
Canal House’s Marinated Zucchini
From “Canal House Cooking Volume No. 8”
From the book: “The summer side you can make whenever you have 15 minutes, and then completely forget about. Because the zucchini is already cooked through and relaxed, the marinade seeps in more quickly and thoroughly than had the order of operations been reversed. The zucchini boats become bright and aromatic, but hang onto their fresh structure and sweetness. It’s just about the simplest, best summer side, whether you’re serving it to a dinner party, your family, or just you.”
Zucchini Pashtida
I particularly like this recipe because it uses yogurt and just a little bit of Parmesan to make the custard that bakes with the squash, so a different creature from our typical Southern squash casserole.
From “The Jewish Holiday Table” by Debra Ferst