By Amy L. Dempster, Westford Eagle, link to article
A sure sign that the heart of the summer harvest has arrived in Massachusetts is the bounty of summer squash showing up at farm stands, farmers markets, and road side stands set up by backyard gardeners. Zucchini, yellow crooknecks, zephyr, pattypans and others come in plentiful at this time of year.
Whether you are a farm or farmers market shopper, participate in a Community Supported Agriculture (CSA) share, or have your own squash plants growing outside your home, you’re likely to be faced with the question, “What am I going to do with all these squashes?”
Luckily summer squash are amazingly versatile. Here are few suggestions for making the most of the harvest and reducing food waste.
- Go raw. Fresh local summer squash adds a delicious crunchy addition to green salads and pasta or couscous salads. Consuming squash raw also provides maximum health benefits by not reducing the vitamins and minerals that can occur during the cooking process. Summer squashes are best known for their antioxidant and anti-inflammatory qualities that help fight cancer and heart disease.
- Stir fry or sauté. If raw is not your thing, a quick turn in a pan with some olive oil or butter is a healthy way to prepare summer squash. You only need to cook for 2-3 minutes. If stir frying with other vegetables add the squash towards the end of the cooking to prevent mushy results.
- Grill. Too hot to cook on the stove? Summer squash adds a colorful addition to meat or veggie kebabs or can be grilled in spears solo. Brush with some olive oil and a little sea salt for maximum taste.
- Bake it. Stuck with a monster zucchini that was hiding under large squash leaves? Grate it up and add it to your favorite muffin or sweet bread recipe. Zucchini goes well with whole wheat recipes and pairs well with nuts and chocolate chips. It is also delicious in savory biscuits with cheddar cheese or fresh herbs.
- Eat for breakfast. Summer squash and farm eggs are a create combination. Add it diced or grated to omelets, frittatas or simply with scrambled eggs.
- Add to soups, stews and sauces. Whether making a cold gazpacho or hot minestrone, summer squash adds texture and depth to soups, stews and sauces. Again, be sure to add squash towards the end of cooking to avoid a mushy mess.
- Bake into casseroles and lasagna. Summer squash makes a tasty addition to almost any casserole or lasagna recipe. See Dragonfly Farms’ recipe, No Noodle Zucchini Lasagna.
- Freeze it. Enjoy summer squash all year long by freezing it. First, grate or chop your summer squash depending on future usage. Quickly blanch the squash by steaming over boiling water for 1 minute. Remove from steamer and let cool. Seal tightly in storage containers in freezer.
RECIPE – No Noodle Zucchini Lasagna (courtesy of Dragonfly Farms)
I tested this recipe last year when I was at my wits end with what to do with my bumper crop of zucchini. The best thing about it besides the taste is that I was able to use mostly local ingredients found at the Westford Farmers Market. My Italian roots were a little weary about a no noodle lasagna but this one makes the grade. It’s a perfect recipe for celiac sufferers as well.
Market Shopping List
- 2 large zucchini (Dragonfly Farms or Springdell Farm)
- 1 pound ground beef or pork (Springdell Farm)
- 1 sweet bell pepper, diced
- 1 onion, diced
- 2-3 large tomatoes, peeled and diced with juices (or 16 oz. tomato sauce)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 farm egg (Dragonfly Farms, Springdell Farm)
- 8 oz. shredded mozzarella cheese (Fior D’Italia)
Pantry or Store List
- 1 tablespoon salt
- 1 ½ teaspoon ground pepper
- ¼ cup red wine or vegetable broth
- 1 (15 ounce) container low-fat ricotta cheese
- 8 oz. grated Parmesan cheese
Make It
- Preheat the oven to 325 degrees. Grease a deep 9x13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices with salt. Set aside to drain in a colander squeezing water out as necessary.
- Prepare the meat sauce. Cook the ground pork or beef in large skillet over medium high heat for 5 minutes. Add the pepper and onion. Cook until meat is no longer pink. Stir in the tomatoes or tomato sauce, wine, basil, and oregano. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently.
- While meat cooks, mix egg, ricotta and parsley together in a bowl until well combined.
- Assemble lasagna: Spread ½ of the meat sauce into the bottom of the prepared pan. Layer ½ the zucchini slices, ½ the ricotta mixture, and ½ the mozzarella. Repeat by laying the remaining meat sauce, zucchini slices, ricotta and mozzarella. Spread Parmesan cheese evenly over top. Cover with foil
- Bake for 45 minutes. Remove foil and raise temperature to 350 degrees. Bake 15 minutes. Let stand 5 minutes before serving.
