Recipes from Nan Dell Chickadee Catering Co.
Summer squash are squashes that are harvested when immature, when they rind is soft and delicate. Summer squash is high in Vitamin A, C, and B and a decent level of magnesium.
There are several types of summer squash, but the most common, here in Alberta include; zucchini, yellow squash, and pattypan.
Summer squash can be eaten raw, sautéed or even deep fried. It can also be used diced in an Italian salad or layered and baked with cheese for a beautiful side dish (au gratin). Baking summer squash and pureeing it makes a great base for a vegetarian soup.
Hopefully the following recipes will inspire you eat more summer squash!
Baked Zucchini Fingers with Herbed Ranch Dressing
5 medium zucchini (or other summer squash) cut into wedges, seed gently removed
2 cups panko breadcrumbs
½ tbs. smoked paprika (or regular paprika)
½ cup Dijon mustard
1 tbs. lemon juice
Salt and pepper to taste
For Herbed Ranch Dressing
1 cup mayo
2 tbs. fresh chives, chopped
2 tbs. Italian fresh leaf parsley, chopped
2 tbs. fresh basil, chopped
1 head roasted garlic*
2 tbs. fresh lemon juice
Pinch of salt and fresh ground pepper
Preheat oven to 425:
Place panko in a shallow bowl and mix with smoked paprika, and a little salt and pepper; next mix Dijon and lemon juice (season with a little pepper) in a separate bowl. Use a paper towel and blot any moisture that has accumulated on the squash. Dip squash into Dijon mixture, just to coat lightly (you may need to scrape a little off if too thick), next coat with panko and lay on a parchment lined baking sheet.
Layered Summer Squash and Tomatoes
3 cloves garlic, cut in half
6 medium summer squash
4 Roma tomatoes or 3 cups grape tomatoes
5 russet potatoes, boiled until slightly softened (peeled or unpeeled, your choice)
1 cup fresh mozzarella (bocconcini) cut into small cubes
½ cup feta cheese, crumbled
1 large onion, sliced thin into rings
½ cooked and crumbled bacon (optional)
1 bunch fresh basil
Salt and Pepper to taste
1 lemon cut into wedges
Preheat oven to 350 degrees.
Place about 1 tbs. olive oil in a 9” x 13” baking dish and spread around so very lightly coated. Take cut side of garlic and run it all over the baking sheet (I promise it adds tons of flavor). Continue until you have covered the entire baking dish with the cut garlic. Discard the garlic when you are done rubbing it all over the dish.
Next, begin layering your veggies and cheese. Start with a layer of zucchini, cover the bottom of the dish. Season lightly with salt and pepper, remember you will be seasoning each layer, so just a pinch of s & p. Next, lay a single layer of the onions (separate the rings), place a layer of potatoes on top of the onions, a layer of sliced or grape tomatoes, a layer of fresh basil leaves and top everything with a little of the fresh mozzarella and a sprinkle of feta. Continue this until all veggies and cheese have been used or you have filled up the dish. Top with any remaining cheese and cover with foil. Bake for about 40 minutes or until bubbly. Remove the foil for the last 5 minutes or so to brown the cheese a bit. Let rest for about 10 minutes before cutting into it. Occasionally, there is an excessive amount of liquid accumulated in the bottom of the dish, it all depends upon the water content of the tomatoes and/or the squash. To minimize this, remove the center seeds from the squash. Otherwise, simply (carefully) drain off an unwanted liquid. Serve with a lemon wedge.