Marinated Zucchini Salad
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman and passed along to us by CSA member Jeannette Watt

1 lb small zucchini, ends trimmed (summer squash works well, too, and a blend of both looks gorgeous.)
1/3 cup olive oil
2 Tbsps lemon juice
3 Tbsps finely sliced fresh basil
Coarse (kosher) salt and black pepper
Parmesan or Romano cheese

Slice the zucchini very thinly (like paper-thin) with a veggie slicer or mandoline. Whisk together the olive oil and lemon juice in a medium-sized bowl. Add the zucchini and toss until thoroughly coated. Add the sliced basil and toss to mix evenly. Season with salt and pepper to taste. Cover the bowl and let the zucchini marinate in the fridge for at leat 1 hour but no more than 6 hours. Just before serving, give the mixture a stir. Shave thin slices of cheese on top of the salad and add a sprig of basil to garnish, if desired.


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.


Greek Stewed Zucchini
From From Asparagus to Zucchini

1 pound zucchini, sliced into 1-inch thick rounds
1 cup tomato sauce
1 tsp. chopped fresh oregano
2 diced plum tomatoes
3 Tbs. feta cheese
Salt and pepper

Simmer zucchini in tomato sauce along with oregano and diced tomatoes until softened, about 8 minutes.  Sprinkle with feta.  Season to taste with salt and pepper.  Serve as is or place it under the broiler until cheese is browned, 2-3 minutes.  Makes 4 servings.


Double Chocolate Zucchini Cake
From From Asparagus to Zucchini

3/4 cup oil
1 ¼ cups sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
½ cup sour cream or buttermilk
3 Tbs. cocoa or carob powder
½ tsp. baking powder
1 tsp. baking soda
½ tsp. each: cinnamon and cloves
2 ½ cups flour
Small bag of chocolate or carob chips

Heat oven to 350ºF, and grease a 9-by-13-inch pan.  Mix all ingredients, and bake 30-35 minutes.  Makes 16 servings.

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