1000 ways to deploy a squash harvest

First of all, give some away.

Next make zucchini soup. Then make ratatouille. Freeze some for a rainy day. Now, give more away.

Then, consider some of these ideas.


Cumin, Pinto and Sage Stuffed Zucchini
2 12-inch zucchini, sliced lengthwise and scooped of seeds
1 onion, diced
2 cloves garlic, minced
6 fresh sage leaves, diced
½ lb ground beef
1 rounded Tbsp chili powder
1 tsp cumin powder
1 can pinto beans, drained
2 cups cooked rice
½ lb grated jalapeno-Jack cheese
1 can diced chilies

Heat oven to 400F. Place zucchini in a large oiled roasting pan and spray them with canola oil. Bake for 20 minutes until just starting to soften. You can broil for the last few minutes just to brown the inside of the zucchini if you want. Do not salt them or they will go wet and limp on you.

Meanwhile, in a large skillet, sauté onion until soft. Add garlic and sage and cook another 1-2 minutes. Add ground beef and brown. Add chili powder, cumin, beans and rice and mix well. Stuff zucchini boats with beans and rice mixture. Top with cheese and chilies and bake until completely heated through and cheese is melted, about another 20 minutes.

Serves 6.


Grilled Swordfish with Zucchini Caponata

6 swordfish steaks, about ¾ inch thick
Zucchini Caponata (see below)

Heat grill and spray swordfish steaks with canola oil. Salt and pepper to taste. Grill fish for five minutes on one side with out turning or moving. Flip and grill the other side for about three more minutes.

Plate steaks on individual plates and top each with about ½ cup Caponata.


Zucchini Caponata

1 medium zucchini, seeded and finely diced
1 small eggplant, diced to ½ inch
1 small onion, finely diced
2 cloves garlic, minced
zest and juice of 1 lemon
¼ cup calamata olives, chopped
6 marinated artichoke quarters (1 small jar), drained and chopped
1 fresh, ripe tomato, seeded and chopped finely
3 fresh basil leaves, chopped in chiffonade
1 Tbsp minced fresh mint
salt and pepper to taste
hot pepper sauce to taste

In a large pan, sauté zucchini and onion over high heat in a bit of olive oil. Let the zucchini brown just a bit – but not too much to burn it. As the zucchini browns a bit you can turn the heat down to medium. I like the caramelization this achieves, but it’s a delicate balance not to burn the zucchini, which makes it bitter. Add the garlic for the lat 1-2 minutes of cooking. Remove zucchini mixture to a bowl.

Add the eggplant to the pan and brown lightly in a bit of olive oil just as for the zucchini. Make sure the eggplant is cooked through and then add to the zucchini in the bowl. Let cool to room temperature. Then toss in remaining ingredients and let marinate at least half an hour.

Makes about 3-4 cups; enough to top 6-8 servings of meat or fish, or to make 2 pizzas.


Ratatoille Nicoise

3 medium zucchini, sliced
1 large onion, diced
1 yellow pepper, halved and sliced
3 cloves garlic, minced
palmful fresh oregano
2 large ripe tomatoes, diced
1 Tbsp sugar
2 anchovies, finely minced (optional – if you have them)
½ cup Calamata olives
½ cup pimento-stuffed green olives
1 Tbsp fresh mint, minced
¼ tsp red pepper flakes
½ cup dry white wine

In a large pot, sauté the zucchini in a bit of olive oil until softened and slightly browned. Set aside. In the same pot, sauté the onion and pepper until softened and starting to turn golden. Add the garlic and oregano and cook another few minutes until fragrant – but do not allow garlic to brown. Set aside.

In same pot, heat about 2 tablespoons olive oil just until smoking and then add the tomatoes, sugar and anchovies if you are using them. Sauté, stirring often, until tomatoes cook down and caramelize a bit.

Return all vegetables back to the pot. Add the olives, mint, red pepper and wine. Salt well to taste. Bring to a boil, stir and return to a gentle simmer. Cook for about half an hour.

As with all ratatouilles, this is actually best if refrigerated overnight to allow the flavors to meld, and gently reheated the next day.


Zucchini and Yellow Squash Carpaccio

The smaller the squash the better, to avoid the seedy centers of the larger specimens, and the tougher skins of larger yellow squash.

2 small zucchini (about 4 inches)
2 small, tender yellow squash (about 4 inches)
1 leek, white section only, halved lengthwise, thinly sliced, washed and drained
6 fresh basil leaves, cut in chiffonade
1 Tbsp fresh mint, minced
1 Tbsp capers
½ cup Ricotta cheese
zest and juice of ½ lemon
about 2-3 Tbsp good olive oil

Very thinly slice the zucchini and squash ideally using a mandolin. Arrange slightly overlapped spirally in a single layer on a large platter, alternating zucchini and yellow squash. Arrange leek, mint, zest and capers evenly over squash. Dot the platter (about 1 tsp) evenly with the Ricotta cheese. Sprinkle evenly with lemon juice and olive oil. Salt and pepper generously. Let the carpaccio sit for at least an hour.