Friday, August 8

Summer squash

I have a feeling many of you have squash ripening in your garden, coming to you in your CSA box or you're getting it from your local farmer's markets. Or, maybe you're like me and you just buy it when you can at the grocery store. Any way you do it, now's a great time for zucchini and squash cooking. Here are a few recipes we've enjoyed recently.

This zucchini bread recipe is quite a bit different from the one I'm used to making. You may be surprised by the ingredient list. The kids helped me make it and we all liked it. (I did decrease the amount of curry powder. Oh, and I left out the crystallized ginger since I've had an aversion to that since my first pregnancy. Are you intrigued now?)

Mmm...Summer squash soup. Did not disappoint. I found this via Soule Mama.


This has been one of my favorites for a few years, now.

Zucchini Quesadillas

4 Tbs olive oil
1 onion, coarsely chopped
salt
4 cloves garlic, minced
2 medium zucchini (about 1 lb.), halved lengthwise and thinly sliced crosswise
1 c frozen corn kernels (4 oz.)
1/4 c chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 c grated pepper jack cheese

1. Preheat oven to 400 degrees. In a large skillet, heat 3 Tbs oil over medium heat. Add onion and 1 tsp salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
2. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Brush one side of all tortillas with remaining Tbs oil; lay tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

I always add black beans to ours and often use whole wheat tortillas.
When I don't want to turn on the oven, we cook these on the stove. Nice and crispy when you butter the pan.

From Everyday Food.

P.S. According to my parents: As a child, I referred to bikinis as zucchinis. Just thought you'd want to know that about me. Makes me laugh.

11 comments:

Jessica said...

I can't tell you how many batches of zucchini bread I've ruined this year. I have no idea how I do it, but it flops every time. When I get courage again, I'm going to have to try the recipe...and also the soup...and the quesadilla. You've done the meal planning for me!

Alexis said...

Oh, I want a zucchini quesadilla right now!!

moomer said...

If the recipes are anywhere nearly as good as the pictures, they have to be mouth-watering! I've just printed out the zucchini (bikini) bread recipe to try out on your dad.

Jessica said...

ok- I had the zucchini quesadilla for dinner tonight and boy was it yummy. I added some yellow pepper and didn't have cilantro or black beans. With some salsa it was the best dinner I've had all week!

RookieMom Whitney said...

Inspired by you, I made the zuchinni quesadillas for dinner, too. Forgot the black bean suggestion, but they were delicious nonetheless. With a side of Tomato/Bell Pepper soup from Trader Joes.

Brynn said...

I just made this bread, too ( a gluten-free version). I agree, it is a satisfying departure from the same old bread. I recently travelled to your blog via the Craft Crow. Thanks for sharing all of the great ideas.

kirsten said...

i'm making these quesadillas tonight! they look awesome. i think i'm out of corn, though, darn it. beans are a must.

Jolene said...

This looks so yummy! We love quesedillas of all kinds! Have tons of zucchini as well! Will be trying this week! Thanks again!

Irishgal said...

Wow, I want to make a zucchini, black bean quesadilla right now! It is definitely going on the menu for next week. Thanks for the recipe!

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