12 Delicious Ways to Use Up Your Summer Zucchini and Squash

zucchini ribbon carpaccio

If you still have an abundance of zucchini either from your own garden, family, friends or even total strangers, here’s a few ideas on how to use them up.

If you’ve been following me for any length of time then you should know I have a thing about vegetable ribbons of all sorts, many times I’ve used ribbons of carrot, cucumber, butternut squash, but especially zucchini and yellow squash in many of my recipes.  I love how they look in a salad and when presented on a platter, I think it adds a little touch of elegance.

The salad above doesn’t really have a recipe, it’s made with ribbons of zucchini and yellow squash, tossed together with arugula, shaved parmesan, basil, parsley and toasted hazelnuts, the dressing is fresh lemon and olive oil whisked together. I call it my Zucchini Ribbon Carpaccio because everything is raw but the lemon dressing helps to soften the rawness.

On to a few of my other favorites!zucchini rollups

Zucchini Roll Ups with Ricotta and Corn

zucchini whipped ricotta

Zucchini Ribbon Salad with Whipped Ricotta

zucchini boats

Zucchini Boats with Cheese and Cherry Tomatoes

zucchini veggie slaw

Zucchini Veggie Slaw

zucchini burrata

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

zucchini gratin

Zucchini Tomato Gratin

zucchini ribbon salad

Zucchini Ribbon Salad

zucchini roasted tomatoes

Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream

zucchini mock ravioli

My adaption from Half Baked Harvest, Three Cheese Ravioli

zucchini tart

Zucchini Tart

zucchini lasagne

Zucchini Lasagne

Enjoy the end of summers bounty, Labor Day is almost here and the fall season is right around the corner in my neck of the woods, which I’m actually looking forward to!

Check out my Instagram account to see what I’ll be cooking up in the new season ahead.

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An Ode To Summer Tomatoes

summer tomatoes

Summer is fleeting by and I couldn’t let it go without paying homage to all the beautiful tomatoes I’ve enjoyed all season long.  Summer tomatoes are the absolute best, there’s nothing like the taste of a fresh vine ripened tomato.

I can’t even begin to tell you how many sweet as sugar, clustered tomatoes on the vine that have graced my table, I can’t resist, they’re so gorgeous!summer tomatoes

Heirloom tomatoes are another big favorite of mine, the different varieties have a history that has been passed down through several generations. It’s been said that if you’ve never tasted an heirloom tomato, then you’ve never tasted a real tomato, I agree.

I love the odd and quirky shapes they have as well as their colors that range from near black to pink, golden yellow, green and ruby red, and the funny names like mortage lifter and green zebra, I could never get tired of them.tomato caprese

Insalata Caprese, I’ve made it so many times this summer, whenever I had a party, or went to a party or get together I usually brought a big platter full. It was always welcomed and gobbled up. Who doesn’t like juicy tomatoes, fresh mozzarella cheese, garden basil and good olive oil, it’s a win, win combination!tomato caprese

Caprese Salads really don’t need a recipe, they’re so simple to make and requires just a few quality ingredients, you must have beautiful ripe tomatoes, the best olive oil you can buy and fresh basil that you picked  preferably from your own pots.

The only thing is, you might want to change up the variety and color of tomatoes and the cheese you’ll be using, in my case it’s straight up fresh mozzarella or burrata.

Let’s talk burrata cheese for a minute, the outer shell is solid mozzarella but then when you break it open the inside is filled with soft stracciatella and cream, when paired with summer tomatoes it is a dream come true!tomato caprese

Sometimes I replace fresh basil with my homemade basil pesto which I also make each summer, dabbing it all around on top of the cheese and tomatoes for a flavor that will zap your senses.tomato caprese

When I want to indulge even more I’ll finish off my caprese salad with a swipe of rich balsamic glaze, you can just put me in a corner some where with a hunk of bread and I’ll be very happy.tomato caprese

I like changing up how I serve my summer tomatoes by either fanning them onto a platter or stacking the slices on top of each other as a little different presentation, as well cutting them into wedges and changing up the cheese  into little balls of mozzarella, better known as bocconcini.tomato capresetomato salad

No matter how it’s presented on a plate you can’t deny the caprese flavors that shine through and through, in my opinion it’s one of the best things about summer.summer roasted tomatoes

Cherry tomatoes are fabulous fresh but their flavors are even more intense when roasted. I normally douse them with olive oil and sprinkle shaved fresh garlic all around and adding fresh basil at the end.

The blistered tomatoes create the most fabulous juice that becomes the perfect sauce to toss into cooked pasta, I’ve done this many times for family parties.tomato capresetomato caprese pasta

You can go one step further with that pasta and finish it off by placing some creamy burrata on top, this is an absolute summer favorite in my house and such a great dish for entertaining.tomato pasta

No cheese, no problem, just toss those juicy tomatoes in and eat!tomato lasagna

I will miss the perfection of the summer tomato and look forward to next year when they appear again, so on to the next season of apples and pumpkins!

Follow me on Instagram to see what I’m cooking up during the week.

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Mixed Veggie Succotash with Summer Corn

succotash

Although the name succotash has a funny sound to it, it doesn’t take away from it’s deliciousness. Basically succotash is a variety of mixed veggies, preferably fresh vegetables in season, brought together to form the perfect side dish or a stand alone entree with a piece of perfectly cooked fish, chicken or pork perched on top of it.

Since we are at the height of the summer season over here it’s only fitting that fresh corn shaved off the cob and perfectly ripe tomatoes were added to mine.succotash

Every succotash I have ever seen definitely adds some kind of bean, most commonly lima, but I have seen fava beans and even edamame added to the dish, all is good, there are no rules really just use what you like and what’s available.

If you noticed on my top photo I served my succotash with roasted salmon that was swiped with fresh basil pesto. The summer freshness of it all was the perfect pairing together, it just screamed summer!succotash

Haricot verts cooked al dente added nice crunch along with some creamy avocado, torn basil and a little heat from sliced jalapeno’s. succotash

Succotash can be made according to all the seasons and I’m looking forward to making an autumn version maybe by adding some squash with sage and mushrooms, like I said the possibilities are endless!

Mixed Veggie Succotash with Summer Corn
 
Ingredients can vary according to your taste and what's available
Author:
Ingredients
  • 1 package of haricot verts, pre cooked
  • 2 ears of fresh corn, shucked
  • ½ large avocado
  • ½ red onion, diced
  • assorted colored cherry tomatoes, sliced in half
  • 1 cup of frozen lima beans, defrosted
  • 4 green onions, sliced
  • sliced jalapeno, (optional)
  • torn basil, handful
  • DRESSING
  • olive oil
  • fresh lemon juice
  • 1 crushed garlic clove
  • salt and pepper to taste
Instructions
  1. This is more like a salad and served best at room temperature, so you want to make sure your beans and corn are pre cooked and the lima beans are deferosted.
  2. Whisk together 1 part lemon juice to 3 parts olive oil along with the crushed garlic clove, adding more juice if you prefer.
  3. Place all the ingredients into a large bowl tossing gently with clean hands then lift and layer onto a pretty platter or individual plates.
  4. Spoon the dressing all around with a little toss.

 

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