Tantalizing recipes for zucchini and summer squash

June 28, 11:10 AMNutrition ExaminerCarol Bardelli

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Versatile zucchini can be a marvelous side dish.

Summer is the season for fresh squash, including eveyone's favorites, zucchini and summer squash. If you're an early planting gardener, you're already harvesting your first squash. If you're not a gardener, you can still enjoy these delicious vegetables by visiting your local farmers market or purchasing store varieties.

There are over 150 varieties of these versatile and tasty vegetables available. Rich in vitamin A and vitamin C, squash is low in calories at around 80 calories a cup. Filling, and virtually no fat, these vegetables lend themselves well to a huge variety of recipes, including breads, side dishes, and entrees. 

Here's a few recipes to get you started of the path to becoming a squash lover, with video demonstrations below.

Carol's Stuffed Zucchini           Serves 4 - 6

4 medium zucchini

1/2 pound sweet or hot Italian sausage

1/4 cup red onion, chopped

3 garlic cloves, minced

1/2 cup Parmesan cheese

1/2 cup Italian seasoned bread crumbs

1 egg, beaten

1/4 teaspoon dried thyme

1/4 teaspoon salt and black pepper

Additional 4 tablespoons Parmesan as topping

Cook whole zucchini in boiling salted water until tender, about 6 to 8 minutes. Cut zucchini in half lengthwise and scoop out meat. Mash and set aside. Place shells in a shallow baking dish and set aside. Cook sausage in a heavy skillet. Drain off excess fat and add onions and garlic. Sauté until softened. Stir in mashed zucchini, parmesan, crumbs, egg, and seasonings. Mix well. Spoon mixture into zucchini shells and sprinkle stuffed with remaining Parmesan cheese. Bake at 350 degrees for 20 to 30 minutes.

Dante's Zucchini Nut Bread                   Makes 2 loaves

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

4 eggs

2 cups sugar

1 cup vegetable oil

2 cups zucchini, grated

1 cup raisins

1 cup walnuts, chopped

1 teaspoon vanilla extract

Whisk together flour, baking soda, salt, cinnamon, and baking powder. In a separate bowl, beat eggs, sugar, and oil. Add zucchini to flour, then mix in egg mixture. Stir in raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and floured loaf pans. Bake on lowest rack of the oven at 350 degrees for about 55 minutes. Let cool for 10 minutes, then turn out onto racks.

JB Ranch Cranberry Stuffed Squash                                   Serves 6

2 acorn squash, halved                              

2 tablespoons butter

1 cup sweet Vidalia onion, chopped             

2 stalks celery, chopped

Salt and pepper to taste                             

1/2 teaspoon allspice

1 red apple, peeled and diced                     

2 tablespoons apple juice

1 cup fresh cranberries                          

Additional 1/4 cup apple juice

1/4 cup brown sugar

1/2 cup bread crumbs

Place squash in a shallow baking pan filled with 1/2 inch water and bake at 375 degrees for 45 minutes.  Melt butter and sauté onions and celery until tender.  Add salt and pepper to taste, allspice, apple, apple juice and cook until apple is tender.  Addcranberries and remaining apple juice.  Cook until cranberries begin to pop.  Add sugar and stir until dissolved. Turn squash over in pan and fill centers with cranberry mixture.  Cover with crumbs and bake 15 minutes or until golden.

All recipes from "Love Those Vegetables Cookbook" by Carol Bardelli

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