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Zucchini Series

July 23, 2011

Zucchini ideas for all the squash ripening in your garden

Coming outta your ears

You gotta plant enough hills of zucchini in your garden to make sure a couple of them take but then your green thumb kicks in and you have double the harvest output. Next week I’ll feature a three-part series called “Zucchini Beyond Bread”.Fresh-Zucchini
These zucchini recipes featuring sauces over under and through. And they aren’t wimpy recipes that might use one small zucchini. When you have zucchini ‘coming outta your ears’, you need solutions that require a bunch of zucchini. Each will use a different amount so choose the one that matches the harvest for the day. And the best news is, these recipes are delicious, savory, and unique new ways to enjoy squash beyond zucchini bread.

Wednesday, July 20 – Parmesan Zucchini Crisps
Thursday, July 21 – Zucchini Cheese Soup
Friday, July 22 – Zucchini Cheddar Bake

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 4, 2012

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Cheddar Zucchini Bake

July 22, 2011

Part 3 of 3 part series ‘Zucchini Beyond Bread’, click here for Zucchini Cheese Scoup, click here for Parmesan Zucchini Crisps.

Cheesy Zucchini Bake with smoky bacon

Uses a grundle of garden squash

If zucchini is coming off your garden in explosive amounts, the strategy by default is usually to ignore it for few a days. Then the green squash grows twice as big and you have twice as much to deal with. One of the best defenses is to check it frequently and harvest while it is fingerling to medium size when the flesh is tender and the seeds are delicate. You’ve already had it boiled, fried and baked into bread. If you’ve dunked crudités into dill dip and your neighbors don’t answer the door when you coming bearing green gifts, try this layered dish. The sauce has a light, soufflé like texture and some savory bacon hidden in the center layer. A crusty top forms when the breadcrumbs bake into the melting cheese. This is a surprisingly delicious dish and uses a grundle of squash. Enjoy!!

 
Recipe: Zucchini Cheddar Bake

Prep Time: 15 Minutes | Cook Time: 42 Minutes | Yield: 12-15 Servings | Level: Easy

IngredientsCheddar- Zucchini-Bake

  • 12 cups sliced zucchini, 1/4-inch thick, (6 medium)Cheddar- Zucchini-Bake-Drain-Liquid
  • 2 cups sour cream
  • 4 egg yolks
  • 1/4 Tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 egg whites
  • 3 cups shredded sharp cheddar cheese
  • 12 slices crisp bacon, crumbled
  • 1/2 cup fine bread crumbs

Instructions
Cheddar-Zucchini-Bake-Bacon-Layer1 Preheat oven to 350 degrees.

2 Simmer zucchini in salted water until barely tender, about 5-7 minutes, then drain.
Cheddar-Zucchini-Bake-Souffle-Topping
3 In a medium bowl, combine the sour cream and egg yolks. Add the flour, ½ tsp salt and pepper.

4 Beat the egg whites until stiff then fold into the sauce.

5 Place half the squash in a greased 9 x 13 baking dish, top with 1/2 the sauce, 1/2 the cheese and the all the bacon. Repeat with remaining squash, sauce and cheese. Sprinkle bread crumbs over all.

6 Bake at 350 degrees for 30-35 minutes.

Information
Applications
Bake this in small individual size ramekins or oven proof bowls. Reduce the baking time to 18-24 minutes depending on the size of the container. This speeds the cook time.

Dish Designer

  • Exchange sharp for medium or mild cheddar.
  • Exchange bacon for pancetta.
  • Exchange zucchini for yellow summer or crookneck squash.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 13, 2012

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Zucchini Cheese Scoup

July 21, 2011

Part 2 of 3 part series ‘Zucchini Beyond Bread’, click here for Cheddar Zucchini Bake, click here for Parmesan Zucchini Crisps.

Zucchini cold summer soup.

What is scoup?

Introducing ‘Scoup’,a soup that is served cold. It’s kinda like Rachael Ray’s Stoup (thicker than a soup but not quite a stew), combining cold and soup. We associate soup with cold winter days and snuggling down with something to warm from the inside out. So we need a new word association for a cold and refreshing summer soup. Zucchini Cheese Scoup is a perfect light dish for a summer supper.

A cool and cheesy summer scoup, this dish is easy to make with only three ingredients. It will help tear through some of the zucchini coming out of your garden. Perhaps you didn’t plant zucchini but your neighbors did and they are generous in sharing their bumper crop. But if not, stop by your local farmer’s market or grocer and pick up some zucchini squash. Mix up a batch of this scoup and pair it with fresh garden salad and tree-ripened stone fruit or berries. This scoup could also be served warm as a soup with Italian herb bread.

 
Recipe: Zucchini Cheese Scoup

Prep Time: 8 Minutes | Cook Time: 10 Minutes | Yield: 8 Cups | Level: Easy

IngredientsZucchini-Cheese-Soup

  • 4 cups thinly sliced zucchini, about 2 medium
  • 1/2 tsp salt
  • 5 cups water, divided
  • 1 envelope onion soup mix
  • 1 8-ounce brick cream cheese, cut in cubes
  • salt

Special Equipment – Blender or Food Processor

Instructions
1 Combine zucchini, salt and soup mix in 2 ½ cups of water and simmer for 10 minutes or until very tender.

Zucchini-Cheese-Soup-Puree-Zuchini2 With a slotted spoon, transfer the zucchini to a food processor or blender. Add the cream cheese and puree.

3 Return the zucchini puree back to the pot and stir into the cooking liquid. Mix in 2 ½ more cups of water.

4 Allow to cool to room temperature and serve.

Information
Application
This soup is also delicious served warm.

Zucchini-Vegetable-Dip-with-CruditesThis puree makes a fabulous dip for crudités or chips. Simmer the zucchini in the salted water and add the onion soup mix to the food processor along with the cream cheese. Pour the zucchini/soup mix/cream cheese puree into a bowl and encircle with your favorite vegetable dippers. Discard the cooking liquid.

Dish Designer

  • Exchange onion for vegetable soup mix.

Inspiration – Brenda Stanley’s ‘Zucchini Houdini’

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 12, 2012

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Parmesan Zucchini Crisps

July 20, 2011

Part 1 of 3 part series ‘Zucchini Beyond Bread’, click here for Zucchini Cheese Scoup, click here for Cheddar Zucchini Bake.

Crispy baked zucchini crisps

Healthy and savory zucchini

Mom loves to garden. Her yard is filled with beautiful flowers and shrubs plus some fruit and ornamental trees. A green thumb, she is adept at nurturing her flower beds and creates an ever changing palette of color and textures throughout the spring and summer. One of my favorites is poppy season. Her beds are effusive with a profusion of deep orange poppies with striking black centers. Spectacular!! She also raises vegetables including several mounds of zucchini.

Poppies-Mom's-GardenAnd just like the profusion of flowers, her zucchini plants produce a plethora of fruit. The traditional squash dish she frequently cooks is Fried Zucchini. It’s delicious. This is a healthier version, lower in fat because it is baked. Plus it’s easy because you bread the zucchini then baked it. By enlisting the oven do the cooking work, it eliminates tending multiple batches of fried zucchini circles. The egg wash sauce is the glue that connects the crispy crust to the tender center. Together with the savory cheese and garlic, it’s a winner that kids love to munch on for a snack.

 
Recipe: Parmesan Zucchini Crisps

Prep Time: 8 Minutes | Cook Time: 20 Minutes | Yield: 3 servings | Level: Easy

IngredientsParmesan-Zucchini-Crisps

  • 1/4 cup grated parmesan cheese
  • 1/4 cup dry plain breadcrumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • dash black pepper
  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 egg, beaten
  • cooking spray

Instructions
1 Preheat oven to 450 degrees.

2 Combine the cheese, breadcrumbs, garlic powder, salt and pepper in a small bowl.Zucchini-Dipping-and-Breading

3 Dip zucchini in egg and then in the parmesan mixture.

4 Arrange on a baking sheet lined with non-stick foil. Spray lightly with cooking spray.

5 Bake at 450 degrees for 18-20 minutes or until golden and crisp on the
outside and tender on the inside. Serve warm as an appetizer or side for dinner.

Information
Notes
Cooking spray helps to crisp and brown the zucchini rounds.

Dish Designer

  • Exchange 1 egg for 2 egg whites to reduce calories.
  • Exchange plain for Italian breadcrumbs.

Inspiration – Norma Horton and Ellie Krieger

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 12, 2012

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