Zucchini and Other Summer Squash
More Zucchini and Other Summer Squash Recipes
- Chocolate Zucchini Cake
- Zucchini Muffins (or Bread)
- Simple Saute
- Summer Omelette
- Summer Squash Soup
- Stuffed Zucchini
- Squash Parmesan
- Summer Squash Garlic Grill Marinade
- Tex-Mex Squash Casserole and freezing zucchini
- Savory Squash Pancakes - two ways
- Quinoa with Corn and Zucchini
- Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
- Summer Squash Bread and Butter Pickles
- Cold Zucchini Soup
- Ina Garten's Roasted Vegetable Torte
- Striped Bass with Couscous, Fresh Herbs, and Vegetables
- Stir Fry with Peanut Sauce
- Curried Wheat Berry Salad
- Vegetarian Moussaka
- Mel's Vegetable Medley Pasta Salad
- Ratatouille
- Colorful Grilled Veggie Kabobs
- Spaghetti with Zucchini and Lemon
- Green Minestrone
- Ratatouille (version 2)
- Roasted Veggies
- Fiesta Salad
- Summer Squash with Garlic and Herbs
- Summer Squash, Red Onion, and Sunflower Seeds
- Ratatouille
- Zucchini Orange Cake
- Vegetable Pancakes
- Chocolate Zucchini Rum Coffee Cake
Recipes
Baked Zucchini Halves Stuffed with Wild Rice and Quinoa
Sweet Zucchini Crumble
The recipes available from the links above are excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).
Curried Zucchini Soup
I am not a huge zucchini fan, however my husband loves zucchini. While travelling in Costa Rica he ordered a zucchini soup at a restaurant that I actually really liked too. I've been trying to replicate the taste myself for some time now but have not yet been successful. While the recipe below isn't quite the right flavor, it was a hit with both of us. - Liz- 2 tablespoons olive oil
- 1 onion diced
- 1 cup diced potatoes (a big handful of the little ones we get from the farm)
- 3 cups diced zucchini (about 2 medium)
- 1 carrot diced
- 4 cups water
- 1 vegetable bouillon cube
- 1 teaspoon curry powder
Warm oil over medium heat. Add onions and saute until soft and translucent. Meanwhile dissolve bouillon in water. Add water (with bouillon) and remaining ingredients to onions. Simmer until potatoes are tender (approximately 15 minutes). Puree in batches in food processor or blender or using a immersion blender. Reheat and serve warm.
