Recipes — by Judith Goldsmith October 20, 2010
Sometimes our problem as permaculture gardeners is the pleasant one of abundance! Here are six suggestions for what to do with the last of the summer crop of zucchini and/or squash. Hopefully you’re checking frequently and not letting them get too big, but these recipes will also work with the baseball-bat-sized ones (just kidding). These recipes also highlight other summer crops like tomatoes, corn, and avocados.
1. Mexican Zucchini / Avocado Salad
Serves 4 to 8
4 small zucchini (or other summer squash) (about 1 lb), cut into 1/4 inch slices
1/4 cup vegetable oil
Saute zucchini and green onions in heated oil, stirring constantly, until zucchini is crisp-tender, about 3 minutes.
2. Gazpacho Soup with Zucchini Frittata
Serves 4 to 6
Spanish Gazpacho Soup:
4 cups chicken broth
Mix all ingredients together, blend in blender if smoothness is desired, chill as long as possible, and serve.
Optional additions: avocado, cucumber, oregano, wine, vinegar, garlic, cumin, watercress.
1+1/2 Ib young zucchini chopped finely (about 4+1/2 cups chopped)
Saute onions and zucchini in olive oil in a large skillet until soft.
3. Bengali Stewed Vegetables with Plantains
3 Tb vegetable oil
Cut all vegetables to bite-size cubes or slices.
After the zucchini has been added, add the spices, plus 1+l/2 cups water, and mix well.
Finally, add tomato, cover, and cook until vegetables are tender but not mushy – about 5 to 10 minutes
Serve with rice and lemon wedges.
4. Gado Gado – An Indonesian Hot-Day Vegetable Salad
Serves 6 to 8
4 or 5 carrots, cut into long strips
Blanch the carrots for a few minutes, add the beans and cabbage, then add the sprouts, and steam for 1 more minute. Drain and chill.
Arrange on individual plates, and top with the other ingredients.
Serve with Peanut Sauce Dressing:
1/2 cup hot water or chicken broth
Gradually add water to peanut butter, stirring until smooth.
Also good over blanched zucchini or other squash.
The Chinese of Hunan make a summer salad with very similar ingredients.
5. Squash Soup with Lemon and Basil
2 Tb olive oil
Heat the oil in a large saucepan. Saute the onion and garlic for five minutes, until transparent.
6. Zucchini Bread
Makes 2 loaves
5 eggs, beaten
Beat together well eggs, oil, and sugar; then stir in the rest of the first group of ingredients.
* I hate to recommend anything with sugar, especially this much. I’ve only included this recipe because I used to make it before I gave up sugar (and wheat), and it did come out delicious. But please experiment with healthier sweeteners, i.e. honey, stevia, yucca, etc and let me know what works. Ditto the white wheat flour, and even the whole wheat flour.
Some recipes from: "Strawberries in November: A Guide to Year-Round Gardening in the East Bay" by Judith Goldsmith.Comments (2)