Recipe: Oven-Baked Summer Squash Fries

While the main crop of summer squash may be done, we're still getting a fair amount each week from the garden, and after eating lots of it for the past couple of months, we're looking for new ways to prepare it.

This tasty recipe is much healthier than fried squash, but still has that delightful crunchy crust! Try this one when you're looking for a new, healthy way to use up some of that extra summer squash or zucchini.

Oven-Baked Summer Squash Fries

Ingredients: 

1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
Olive oil

Directions:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside. 
• Cut your summer squash into wedges or wide strips. Remove the seeds if they are quite large and set wedges aside. 
• Whisk the eggs in a dish and set aside. 
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. 
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. 
• Place each wedge on the greased baking sheet. Continue until all the wedges are done. 
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden color, drizzle or spray some olive oil on top of the wedges. 
• Flip half way through baking. 
•  Serve with ranch or another favorite dip.

Recipe: Summer Squash With Broccoli & Chicken Stir-Fry

Nothing says summer like summer squash - and this time of year, many gardeners are inundated with it! Here is another recipe to help you use up the bounty. This simple stir-fry abounds with healthy vegetables, and the addition of turmeric fights inflammation and is good for blood flow. (Be sure to check out Wednesday's recipe for another stir fry with zucchini!)

Summer Squash Duo With Broccoli And Chicken Stir-Fry

Ingredients:

Summer squash. (Photo credit: Wikipedia)

3 Tbsp. high heat oil (peanut, coconut, macadamia)
4 boneless-skinless chicken breasts, cubed bite size
2 medium zucchini squash, sliced thin
4 small yellow squash, sliced thin
2 medium onions, sliced into thin strips
10 oz. fresh or frozen broccoli, chopped
1 tsp. fresh minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. turmeric
1 tsp. thyme

Directions:

• In a wok or large heavy skillet, heat the oil until sizzling hot.
• Add chicken to the wok, and cook quickly, stirring constantly until the chicken is almost cooked through.
• Add the vegetables and cook quickly, stirring constantly, until just starting to soften, then sprinkle with the seasonings, stir and cook until chicken is done and vegetables are crisp-tender. 
• Serve immediately.

Recipe: Crispy Zucchini Blossom Croutons

Happy 4th of July! Today we've got an interesting recipe for you. This is a delicious and unusual way to use the edible blossoms of zucchini and summer squash to make your summer salads even more special! These make an unforgettable addition to a summer dinner party - such as your 4th of July feast.

Crispy Zucchini Blossom Croutons

Ingredients:

Zucchini blossoms(Photo credit: Wikipedia)

10 to 12 small zucchini blossoms
1 cup flour
salt and pepper
2 eggs
1 Tbsp milk
2 cups Panko
salt and pepper

Directions:

• Pick small zucchini blossoms that are growing on a long stem, not at the end of a tiny zucchini. Immediately rinse under water, gently and quickly, then lay out on a towel and pat dry.
• Cut the stem off to within a half inch of blossom. Take a sharp paring knife and trim off the pointy leaves from just above the stem, the ones that surround the blossoms at the bottom. 
• With your sharp knife, make a slice from the bottom of the blossom up through the petals until you can lay the blossom out 'butterfly' style.
• Remove the stamen or pistil and gently wash off any pollen that may still be in the inside of the blossom. Close the blossoms back up and lay them on a clean platter or tray.
• Mix the flour and salt and pepper together in a bowl; then dust over the blossoms, turn them over, and dust the other side.
• In a shallow dish, whisk together the egg and milk.
• In another shallow dish, sprinkle the Panko and season with salt and pepper.
• Now, take each flour dusted blossom and first dip in egg-milk mixture, let excess drain off, then roll in Panko mixture, and set back on tray.
• When all are dipped and ready, prepare a skillet for frying. Add frying oil, such as peanut oil, to about 1/2 to 3/4 inch deep, just high enough so blossoms are covered by half. Turn heat to high and when oil is very hot, take blossoms and start putting them slowly into oil, one at a time, without crowding the pan. Flip blossoms when they are golden brown and continue frying until browned on both sides.
• Remove immediately to a paper towel covered cooling rack.
• Sprinkle blossoms with more salt before they cool.
• Serve these 'croutons' on top of a prepared green salad using a variety of mixed greens.

Recipe: Simply Elegant Grilled Squash Salad

This one is as simple as it is tasty. Grilling brings out the natural sweetness of the squash, and a few fresh herbs and some good quality oil and vinegar are all you need to create a gourmet salad that's perfect for summer. Top it off with a sprinkling of Parmesan cheese, and you've got a dish that will please the most sophisticated of palates with ease - and it's a great way to use up all that extra summer squash!

Simply Elegant Grilled Squash Salad
(Serves 4-6.)

Ingredients:

4 medium zucchini, ends cut off, large seeds scooped out, halved lengthwise
4 medium yellow summer squash, trimmed, halved lengthwise
5 Tbsp olive oil, divided
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 Tbsp balsamic vinegar

Directions:

• Turn grill on or get charcoal set to medium heat.
• Arrange zucchini and yellow squash on a big platter, cut side up, and drizzle with 3 tablespoons oil, then sprinkle with salt and pepper and rub to coat veggies evenly.
• When grill is ready, put zucchini and yellow squash on cut side down; cook for 5 minutes or until grill marks are nice, then flip and grill for about 5 minutes more or until brown and tender.
• Remove and allow to cool in order to handle, then cut into strips crossways, then into rough chopped bite-sized pieces.
• Put pieces in a large serving bowl and add the basil, Parmesan cheese, balsamic vinegar, and 2 tablespoons of remaining olive oil;  toss gently until coated nicely.
• Taste and add salt and pepper if desired.  Serve immediately.

Video - How to Make Zucchini Ribbons

Zucchini ribbons are great for salads and pastas - I love them in my favorite summery zucchini ribbon pasta salad. They are super easy to make, but in case you need a quick tutorial, here is a short video for you (and be sure to see below for some more tasty recipes!)

Cooking Tips : How to Ribbon Zucchini
Kitchen Tips: How to Ribbon Zucchini. Basic cooking techniques and tips for Ribboning Zucchini


Now here are a few fun ways to use your zucchini ribbons (remember to use small zucchini, so they will be tender and not seedy; you can mix cooked, drained fettuccini or linguine into any of these if you want more to make a whole meal out of it):

Zucchini Ribbon Salad - A Couple Cooks
Yes, there's the requisite zucchini bread – but how about zucchini ribbons? I was intrigued by the concept I'd seen in a few places, so we thought we'd give it a try. The basic idea is to cut zucchini into thin strips, ...
Publish Date: 08/01/2011 5:00
http://www.acouplecooks.com/2011/08/zucchini-ribbon-salad/

Meatless Monday: Summer Squash and Zucchini Ribbon Pasta ...
Summer Squash and Zucchini Ribbon Pasta. One year ago, if you asked me if the Meat-eating Military Man would ever eat a fresh vegetarian meal, I would have answered, “probably not.” If you questioned if the Meat-eating ...
Publish Date: 08/01/2011 8:00
http://meateatingmilitaryman.com/2011/08/01/meatless-monday-summer-squash-and-zucchini-ribbon-pasta-panzanella/

marys bites: Zucchini Ribbon Salad with Lemon Parmesan Dressing
Zucchini Ribbon Salad with Lemon Parmesan Dressing. For the hot summer nights this salad is truly amazing. The zucchini is so light and crunchy, the smoky pine nuts and that tangy lemon dressing with the small torn ...
Publish Date: 07/11/2011 14:23
http://www.marysbites.com/2011/07/zucchini-ribbon-salad-with-lemon.html