Written By: Ellie Wilson, MS, RD Senior Nutritionist, Price Chopper Supermarkets
There is so much to talk about! Summer squash is the star this week, and we have it from our farmer partners at Reeves Farm, Shaul’s Farm, Paul Mazza Farms, Davandjer Farms, Black Horse Farms, Hoover’s Produce, and Plainville Farm. I have visited many of these farms – this year is a good harvest for summer squash.
Yellow summer squash and zucchini are super versatile – mild flavored, they can be served grilled, sautéed, ribboned (a beautiful presentation, and so easy to do with your usual handy kitchen peeler), or in salads; grated and added to quick bread batter, chopped in soup or pasta dishes – the possibilities are almost endless. These squash are low in calories, and high in Vitamin C. We also have some delicate and petite patty pan squash. Mild flavored like its cousins, patty pan adds great visual appeal to a meal. Patty pans also have a few different names – they can be called scallop squash, or button squash. Little kids call them flying saucers, and you can use that to get them to try a new vegetable!
Heather Eckhardt at Kinderhook Creek Farm has shared a terrific zucchini appetizer recipe that is great for summer parties and will have your friends begging for the recipe.
Heather Eckhardt’s Zucchini Appetizer
- Preheat oven to 350 degrees F.
- 4 cups diced zucchini
- 1 cup sliced onion
- 1 cup sliced green pepper
- 2 to 3 sliced tomatoes
- 1 ½ cup Bisquick baking mix.
- 1 tsp chopped Italian parsley
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup grated cheese (I used Cabot Alpine Cheddar)
Mix oil, eggs, Bisquick, parsley, salt and pepper together. Stir in zucchini. Spread onto a cookie sheet (with a high lip, or a jelly roll pan), single layer. Then layer the onion, pepper, and tomatoes, as though it were a pizza. Sprinkle with grated cheese. Bake at 350 F for 30 – 35 minutes. Cool slightly and cut into squares with a pizza cutter.
I slice squash up, and depending on how hot it is, grill them with olive oil and fresh basil in a grill pan over a low flame, or oven roast them the same way. All of the summer squashes can be made this way – fresh basil, a little sea salt to finish and you have the tastes of summer on your plate. Zucchini and yellow squash are great for kabobs with a delicious Certified Angus Beef steak. You can add some fresh herbs and spices in for a little extra flavor.
Summer Sizzle Steak
- 2 pounds CAB London Broil or Strip Steak, cut into 1 ½ inch cubes
- ¾ cup of Ken’s Lite Asian Sesame with Ginger and Soy dressing
- 1 Tbsp Dijon style mustard
- 1 Tbsp dried rosemary
- 1 zucchini, cut into ¾ inch rounds
- 1 red bell pepper, cut into 1 inch squares
- ½ red onion, cut into chunks
- Fresh ginger root – 1 tsp minced
Combine dressing, mustard, herbs and ginger in a close-able plastic bag or bowl with a cover. Add meat and vegetables to the dressing. Allow to marinate for 2 hours, refrigerated. Thread onto wooden or metal skewers. Note – wooden skewers should be soaked in water for an hour before use. Grill kabobs 5 minutes each side until meat reaches desired doneness.