Marinated Summer Squash

Marinated Summer Squash

Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
• 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Recipe courtesy Giada De Laurentiis from the FoodNetwork.com

Zucchini, Fennel, and Andouille Pie

Zucchini, Fennel, and Andouille Pie

Ingredients:
1/2 tbsp butter, softened
3 tbsp bread crumbs
1 tbsp olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp minced garlic
2 cup diced zucchini
2 links andouille sausage
1/2 tsp crushed fennel seed
salt and pepper
3-4 ounces swiss or mozzarella cheese
3 large eggs
1/2 cup low fat milk
roasted red pepper, black olives or fennel leaves for garnish

Heat over to 350 degrees. Generously grease a pie plate with butter and sprinkle bread crumbs over buttered areas. In skillet, heat olive oil over medium heat. Sauté onion, fennel and garlic until tender. Mix in zucchini, andouille, fennel seed and salt and pepper. Cook for an additional 3-5 minutes. Remove from heat and cool for 10 minutes. Combine eggs and milk and whisk until well blended. Sprinkle 1/2 amount of cheese in bottom of pie plate, add sauté vegetables. Pour egg mixture on veges and sprinkle remaining cheese over top.

Bake until set (about 30 minutes) or until golden brown. Cool for 10 minutes before serving. Makes 6-8 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce page 81

Zucchini Bread

Zucchini Bread

Ingredients:
3 eggs
1/2 cup oil
1/2 cup apple sauce (no sugar added)
2 cup sugar
2 cup. grated zucchini
1 tsp vanilla
2 cup white all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder

3 tsp. cinnamon

1 tsp salt

1/3 cup chopped nuts -or- 1/2 cup raisins

Directions:
Beat eggs well. Add oil, apple sauce, sugar, vanilla and mix well.  Fold in zucchini. In separate bowl, combine flours, baking soda, baking powder, cinnamon, salt and stir together. Fold dry ingredients into zucchini mixture. Pour into greased loaf pans (2 large pans, 3 medium pans, or 4 small loaf pans).

Bake at 325 for 60 minutes or until toothpick comes out clean.

Source: Ayrshire Recipe Collection, 1985.
Submitted By: Donna Chipps, Meigs Creek Farm, Beverly, Ohio