Zucchini and Summer Squash dishes

Zucchini Day is not until August but I have some zucchini and squash that I need to make up. We get a basket from our local co-op and we have more squash and zucchini. We got some last week so I need to cook them up. Here are some ideas that I have in my recipe book.

Zucchini Cakes

makes 4 cakes, 2 cakes per serving
1 medium zucchini (about 7-8 inches long) shredded
about 2T diced roasted red bell pepper
scant 1T fine diced red onion
1 clove garlic, pressed
1 egg, beaten
1/4 c panko bread crumbs
1/4 c feta cheese
approximately 1/2 t kosher salt
a pinch pepper, or to taste
about 1-2T olive oil for cooking

Shred zuccini using large holes on a box grater. Squeeze zucchini to remove excess liquid. Put squeezed zucchini into a small work bowl. Add the diced roasted red peppers, garlic, onion, panko, feta and S&P. Pour the beaten egg over top and using a fork, gently mix. You'll want a cohesive mixture with no obvious pockets of dry bread crumbs or uncoated veggies.

Heat oil in a nonstick skillet over medium high heat. Once hot scoop zucchini mix into 4 patties, about 1/4 c each. Make about 1/2 inch thick by 3-4 inches diameter. Cover skillet and fry cakes on first side until golden browned, about 5 minutes. Cakes will still be very fragile so be careful when you flip them. Gently flip and continue cooking covered on second side, until browned and cakes hold together. Serve and enjoy!

Summer Squash Gratin

makes 8 side dish servings or 4 main dish servings
1 zucchini
1 yellow crooked neck squash
3 oz good quality Emmental Swiss cheese
2 oz mozzerella cheese
1 oz Asiago or Parmesean cheese
1 t Kosher salt
1/4 to 1/2 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
4 sprigs thyme OR 1t dried thyme
about 1/2 c heavy cream (a little less is just fine)
1/2 c fresh bread crumbs

Preheat oven to 350F

Slice crooked neck squash in half and remove the seeds if desired. The larger the squash get the more pronounced the seeds are. Its a personal preference, if you dislike the seeds, remove them, if not leave them in.

Using a food processor with a slicing disc OR a mandolin slice the zucchini and yellow squash into thin rounds. Place slices on paper towel to absorb moisture. You will want a single layer of squash on each towel, yes you'll go through quite a bit. Don't skimp on this step or you will have a watery gratin.

Shred cheeses and reserve cheese.

Spray a casserole dish with non stick spray.

Begin assembling the gratin

First layer: yellow squash first. Use about 1/2 of the yellow slices in the first layer. Sprinkle squash with about 1/4 t kosher salt, some black pepper and a light dusting of garlic and onion powder. Next layer 1/4 of the shredded cheeses on top of the seasoned squash slices.

2nd layer: zucchini rounds. Use 1/2. Season as above (salt, pepper, onion & garlic powder) then top with 1/4 of the cheese. Pour 1/2 the cream over the squash on this layer.

3rd layer: Yellow squash, seasoned as above and add the thyme, then cheese.

4th layer: Remaining zucchini slices, seasoned and the remainder of the cheese. Pour remaining cream over top of the cheese. Top the cheese with the bread crumb.

Bake at 350F for 45 minutes or until browned on top and bubbly. Allow to cool for about 10 minutes before serving so the cheese has time to solidify before slicing. Enjoy!

Roasted garlic and tomato zucchini galette

makes 8 slices

1 1/2 c flour
1/2 c butter cut into cubes
1 t table salt or 1.5 t kosher salt
1/4 c sour cream
1/4 c ice cold water
juice of 1/2 lemon (2T)
8 oz cream cheese at room temperature
1 zucchini
2 tomatoes
kosher salt & pepper to taste
4 cloves roasted garlic
3 T grated parmigiana cheese
1 egg yolk
approx 1/2 c balsamic vinegar, reduced to2-3T syrup
10 leaves basil chiffionade

Make galette dough
Combine the flour, salt and cubed butter in a bowl. Place bowl in the freezer for 30 minutes to chill ingredients. Mix the sour cream, lemon juice and ice water together in a separate bowl. In the work bowl of a food processor add the flour & butter. Pulse 5 times - using 1 second bursts of power. Add the liquid and pulse 5 more times. Pour dough out onto plastic wrap, form into a round, wrap with plastic and refrigerate for 1 hour minimum.

Prepare the cheese mixture next. In the work bowl of a stand mixer add the cream cheese, 2T parmigiana cheese, garlic cloves and a pinch of S&P. Beat with flat beater for about 2 minutes until cheese is light and fluffy and the garlic has mashed into the cheese.

Slice the tomatoes and zucchini very thin.

Roll the galette dough out to a 14 inch round (approx). Spread the cream cheese mixture in the center, leaving about 3 inches of dough on the edges. Layer the zucchini and tomatoes in a fan pattern around the galette. Fold the dough edges up and over, covering some of the tomatoes and zucchini. Brush crust edges with egg wash and sprinkle with remaining 1T parmigiana cheese. Bake in a preheated 375F oven for 45-60 minutes, until the sides are browned and crisp.

While galette bakes reduce the balsamic vinegar by boiling it until it reduces by half. The syrup will thicken as it cools.

After gallette is baked chop the basil. Drizzle the balsamic syrup on top of the galette and top with basil chiffionade.