Zucchini and Summer Squash with Crispy Cornmeal Coating
From Farmer John’s Cookbook

In this recipe, individual slices of squash get a crispy cornmeal coating to seal in their juices.  You can vary the flavor by adding a couple tablespoons of your favorite fresh herbs (such as basil, oregano, onion, chives, garlic or dill), a few grindings of black pepper, or a teaspoon of toasted and crushed coriander seeds to the cornmeal.

Serves 4

1 cup cornmeal
Salt and freshly ground black pepper
2 small or 1 medium yellow summer squash, halved crosswise, each half sliced lengthwise into ¼-inch thick strips
2 small or 1 medium zucchini, halved crosswise, each half sliced lengthwise into ¼-inch thick strips
1 cup all-purpose flour
1 egg, beaten
Olive oil

Mix the cornmeal with salt and pepper to taste in a shallow bowl (mix in any herbs and/or spices at this time, if you are using them).  Working with one piece of zucchini or squash at a time, coat it lightly in flour and shake off any excess.  Next, dip the floured zucchini or squash in the beaten egg, letting the excess drip off, then dip it in the cornmeal and coat well.  Set the coated zucchini or squash aside.  Repeat the process with the remaining zucchini and squash pieces.
Line a plate with a paper towel.  Pour enough oil into a large skillet to thoroughly cover the bottom and heat over medium-heat.  Transfer as many of the coated slices to the skillet as will easily fit and cook until they are brown about 5 minutes.  Flip the slices and cook until brown, about 5 minutes more.  Transfer the cooked slices to the paper towel to lined plate to drain and cool.  Scrape off any leftovers burning pieces of cornmeal from the skillet, add more oil if necessary, and repeat the cooking process with the next batch of squash and zucchini.  Season with additional salt to taste and serve slightly warm or at room temperature.


Mark’s Sweet and Spicy Squash
From From Asparagus to Zucchini

2 Tbs. olive oil
3-4 cups summer squash, cut into ¾ inch pieces
½ cup diced sweet onion
1 leek, chopped
2 Hungarian Hot wax peppers, diced
3 Tbs. honey
Salt and pepper

Heat oil in skillet; add squash, onions, leeks, and peppers, and sauté until tender.  Drizzle honey over vegetables.  Stir in salt and pepper to taste.  Turn off heat, cover, and let stand 3-4 minutes.  Makes 4 servings.

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