Summer squash recipes

The zucchini are coming in, and once they start, they can get overwhelming. I wanted to share one of my favorite ways to make use of the abundance: zucchini corn soup. It tastes like a chowder but without any dairy because the zucchini thickens it when pureed.

Zucchini Corn SoupZucchini Corn Soup
(adapted from Love & Olive Oil)

1 pound yellow summer squash
2 ears corn (shucked, and kernels cut from the cob, KEEP cob)
3 large shallots (diced)
2 large garlic cloves (minced)
1 fresh jalapeño chile (diced)
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups chicken or vegetable broth
To cut the kernels from the cob, work over a bowl or a pie tin. Be sure to keep the cob.

In a 5-quart heavy kettle combine all ingredients (including cobs) except broth and cook over moderate heat, stirring, 3 minutes. Stir in broth and simmer mixture until squash is very tender, about 20-30 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), or use an immersion blender. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with extra corn, chiles, cilantro, and squash.

This is a good base that can be adapted with many different spices, like a southwestern corn soup, or a much spicier version.

It freezes very well too! I tend to make a triple batch with all my zucchini and freeze it.

Zucchini Ribbon Salad

Use a vegetable peeler to make long ribbons out of your zucchini. Then toss them on the grill or in a fry pan for just a few minutes. Toss it with some salad greens, feta cheese and your favorite vinaigrette. Here’s a basic recipe to get you started.

And here’s a few recipes that I haven’t tried yet, but will this summer:

Zucchini Walnut Thyme Soup

The “creamy” here comes from souped and blended walnuts. Use good quality nuts: they are important for taste as well as texture. I have written this up with walnuts and thyme, but I just know it would be fabulous with mint, basil and pine nuts.”

View recipe

 

 

Carrot Zucchini Bread

 

“This bread is a little bit denser than a carrot cake and not quite as sweet, but it tastes just as incredible.

It has such a soft and moist crumb thanks to all the moisture from the shredded carrots and zucchini. It also has just the right amount of sweetness and the perfect touch of cinnamon.”

View recipe

 

Have a favorite zucchini recipe? Leave a comment and share it :)

  • Maggie Roberts

    Thanks,Veronica. These are very helpful. maggi