Creamy Lemon Zucchini Pasta

Recipe & Pic from Bon Appetit

If you still have zukes leftover from last week and are having a ‘oh no, more zucchini, what do I do with all of this??’ moment, you might want to give this recipe a try!

2 lb. zucchini or summer squash (4–6)

1 large shallot or ½ small onion (try using one of your sweet onions!)

4 large garlic cloves

3 Tbsp. extra-virgin olive oil

¼ tsp. crushed red pepper flakes

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

Freshly ground black pepper

12 oz. spaghetti, linguine, bucatini, or other long pasta

1 lemon

½ oz. Parmesan, plus more for serving

½ cup (lightly packed) basil

½ cup heavy cream

Bring a large pot of water to a boil and salt heavily.

Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.

Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.

Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.

When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente. Scoop out 2 cups pasta cooking liquid and set aside.

Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.

Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.

Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.

Serve pasta topped with more grated Parmesan and remaining herbs.

Hasselback Zucchini With Feta

2022 Week 5 Newsletter

Recipe & Pic from Peas & Crayons

You're likely familiar with potatoes getting the Hasselback treatment but here Zucchini gets a turn. This is a great way to use up a lot of zucchini at once (every gardener's summer connundrum)!

1 large zucchini squash

2-4 TBSP feta cheese (finely crumbled)

1-2 TBSP fresh chopped basil (try subbing in your cilantro!)

1/8 tsp garlic powder

1/8 tsp paprika

1/8 tsp red pepper flakes (optional)

1-2 tsp lemon juice

olive oil to taste

salt to taste

Preheat oven to 450. Wash your zucchini and slice thinly but not all the way through.

Mix together feta, basil, paprika, garlic powder, and red pepper flakes- set aside.

Lay the zucchini on a large piece of aluminum foil, drizzle with olive oil and lemon juice, then smash the feta mixture in between each round. Add a little extra on top and fold up the foil into a pouch.

Bake for 35min for al dente or 45-60min for tender zucchini.

Recipe: Tomato Zucchini Focaccia

from A Family Feast

5 cups bread flour plus up to 2 cups more

2 teaspoons salt

2 teaspoons instant yeast

2 cups room temperature water

6 tablespoons extra virgin olive oil plus more to mist over dough

1 pound zucchini, sliced thin using a mandoline

1 large or two medium eating tomatoes such as beefsteak, sliced thin

1 teaspoon kosher salt

½ cup oil cured Italian olives, pitted

1 cup Romano cheese, freshly grated

Herbed oil

1 ¼ cups extra virgin olive oil

½ cup fresh basil, chopped

2 tablespoons fresh flat leaf parsley, chopped

1 ½ teaspoons kosher salt

½ teaspoon large grind black pepper

1 ½ teaspoons garlic powder

In the bowl of a stand mixer with the dough hook attachment, place 5 cups of the flour along with salt and yeast and mix to combine.

Add all of the water and 6 tablespoons of the oil and mix on medium speed to form a sticky dough. After 3-4 minutes of mixing, the dough should be pulling away from the sides but still be stuck to the bottom. If the dough is still sticking to the sides, add a little more flour until just the bottom sticks. Mix for a total of four more minutes on medium.

Pour out a cup of bread flour onto your counter and spread out to about a 6×6-inch square and using a bowl scraper, scrape the dough into the center of the flour.

Shape the dough by stretching into a small neat rectangle about 10×4. Does not have to be exact. Dust the top with flour and let this sit for five minutes.

Grab the left and right sides, stretch and fold towards the center making the same rectangle size only now three layers thick. Spray the top with olive oil from a mister, then dust with more bread flour. Cover with plastic and let sit 30 minutes.

Repeat the same method by stretching, folding, misting and dusting and again let rest covered 30 more minutes.

Repeat one last time but after you cover it, let it sit for 90 minutes.

During the time the dough rests, you will dry roast the vegetables and make the herbed oil.

Set oven to 250 degrees F.

Line three sheet pans with parchment and spray with pan spray.

Lay out the sliced zucchini on two pans and the tomato on the third, sprinkle with salt and bake for about an hour or so flipping the vegetables half way through. Bake until the slices are dried and slightly shriveled and just starting to brown. I rotated the three pans in my oven so each had a turn one each rack since the bottom rack cooked the quickest. Once done, cool, cover and refrigerate until next day.

To make the herbed oil, microwave the oil to 110 degrees F and add all of the other herbed oil ingredients. Set this aside.

Once the dough has rested the final 90 minutes, line a sheet tray with parchment paper and using a brush dipped into the herbed oil, brush the parchment paper liberally. (the herbs should have settled, let them stay that way and just dip the brush into the top oil)

Place the dough onto the oiled pan and press to fit the dough to the pan. Don’t worry about getting it into the corners. When it proofs the next day, it will fill up the pan.

Once the dough is pressed into the pan, use your finger tips to press dimples into the dough all over the top then spoon some of the herbed oil over the top (this time stir first and use the herbs). Cover with plastic and refrigerate for the next day and up to three days.

Three hours before baking, remove the dough from the refrigerator and lay out the tomato slices and zucchini slices all over the top to about a half inch from the edges. Pit the olives and flatten with your fingers and scatter over the top. Spread the rest of the herbed oil all over the top. It will seem like a lot but as the bread bakes, it absorbs the oil.

Cover with plastic and a dish towel and let sit on your counter for three hours.

15 minutes before the three hours is up, preheat oven to 500 degrees F.

Place the pan in the oven on the center rack, lower the temperature to 450 degrees F and bake for 10 minutes.

Rotate pan 180 degrees and bake for 7-10 more minutes or until it is just starting to brown.

Sprinkle on the Romano cheese and bake for five more minutes or until golden brown then remove from the oven.

Immediately slide the now baked focaccia off of the pan and onto a cooling rack. If the parchment paper slides out with it, slip it out from beneath the bread and let the bread cool for at least 20 minutes.

Slide the bread from the cooling rack onto a cutting board and cut 4X4 (16 pieces) or if you want smaller pieces, cut four the short way and five the long way for 20 pieces.

Store leftover bread in the refrigerator.

Recipe: Princess Diana's Stuffed Peppers

From food.com

4 medium bell peppers

1⁄4 cup olive oil

FOR THE FILLING

1⁄2 cup chopped onion

1cup thinly sliced mushroom

1 zucchini, diced

1⁄2 teaspoon dried oregano

salt & freshly ground black pepper

2 tomatoes, seeded and chopped

1 cup rice, cooked al dente and cooled

1⁄2 cup water

1⁄chicken or 1/2 vegetable bouillon cube

4 slices bacon, cooked until crisp and chopped

1 tablespoon fresh basil, shredded

4 ounces mozzarella cheese, diced

2 tablespoons grated parmesan cheese

Pre heat oven to 350°F.

Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil.

Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.

Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften.

Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese.

Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers.

Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.

Recipe: Roasted Eggplant & Zucchini Salad With Basil Vinaigrette

from Kale & Caramel

Roasted Eggplant & Zucchini

1-2 small-medium zucchini

1-2 small-medium eggplants

1/4 cup + olive oil

1 teaspoon + sea salt

fresh cracked pepper to taste

Basil Vinaigrette & Toppings

1 cup fresh basil leaves

1/4 cup olive oil

1 1/2 tablespoons lemon juice

1/4 teaspoon sea salt

1/2 tomato sliced (or few cherry tomatoes)

Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets.

Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.

Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.

Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.

For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.

Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with 

Recipe: Summer Harvest Ratatouille

adapted from Dishing Up The Dirt

This recipe is the perfect way to use up FIVE of the items in your box this week all in one classic dish!

3 Tablespoons olive oil

1 bunch of scallions, diced, white and light green parts only

4 cloves of garlic, minced

1 bay leaf

1 small eggplant, cut into 1/2 inch pieces (about 1 cup)

1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)

1 anaheim pepper, seeded and cut into thin strips

1 pint cherry tomatoes, some sliced in half others left whole or

2 heirloom tomatoes, coarsely chopped, about 3/4 of a cup worth

1 teaspoon salt

1/2 cup fresh basil leaves, finely chopped

8 ounces rigatoni pasta

fresh parmesan for serving

Salt + pepper for serving

Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.

Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes or heirloom tomatoes and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes.  Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.

While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)

Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.

Recipe: Pasta Salad With Tomatoes & Zucchini

adapted from The Kitchn

Try adding in some of your spicy salad mix for extra flavor and texture! 

1 lb of dried pasta

2 Tbs olive oil

1 zucchini, trimmed and cut lengthwise into 1/4in thick slabs

1 pint cherry tomatoes OR a couple slicers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup of your favorite dressing

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450°F).

Drizzle the zucchini  with the oil and season with the salt and pepper.  If using cherry tomatoes, drizzle with oil and thread them onto skewers (8 to 10 per skewer). Place the tomato skewers and zucchini slabs on the grill. Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.

Slide the tomatoes off of the skewers into the bowl of pasta. If using slicers simply roughly chop and add them right to the pasta.

Cut the zucchini into 1/2-inch pieces and add to the bowl. Add 1/4 cup of the dressing and toss to coat. Refrigerate until ready to serve.

Recipe: No Cook Zucchini Noodles with Arugula Pesto

Try adding in some thinly sliced onion or chopped tomatoes!

For the Zucchini Noodles

2 medium zucchini

1/4 teaspoon salt

1/2 tablespoon extra-virgin olive oil

½ cup pesto

For the Arugula Pesto

1/2 cup walnuts

1 clove garlic, peeled

1/2 cup canola or olive oil

2 Tbsp fresh lemon juice

1/3 cup grated Parmesan cheese

salt to taste

Combine arugula, walnuts, cheese, garlic, and lemon juice in a food processor. Process for a few seconds until coarsely ground. With the food processor running, slowly drizzle in the oil until the mixture is almost smooth, with just a little texture. Add salt to taste.

Cut zucchini into long strands with a spiralizer, mandolin, or vegetable peeler. 

Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.Rinse and drain well, gently squeezing out the excess moisture.

Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.

Add pesto and toss to coat evenly.

Recipe: Roasted Tomatillo Zucchini Salsa

Adapted from My Kitchen Addiction

about 1 1/2 cups of tomatillos, roughly chopped
1/2 of a large sweet onion, chopped
1 1/2 cups of cubed zucchini
1 jalapeño, seeded and diced
2 cloves garlic
juice of 1 lime
1 1/2 tbs of extra virgin olive oil
salt and pepper to taste

Preheat oven to 400. Combine zucchini, tomatoes, onion, garlic and jalapeno in a large bowl.  Add oil and salt.  stir.  Place on a baking sheet and roast for about 20-25 minutes or until veggies are soft and slightly charred. 

Transfer the roasted vegetables to a blender or food processor.  Add the juice from the lime. Blend until smooth.  Taste and adjust the amount of salt, if necessary.

Recipe: Zucchini Fritters

From Damn Delicious

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.

Recipe: Zuni Cafe Zucchini Pickles

Recipe & Pic from NYT Cooking

1 pound zucchini

1 small yellow onion

2 tablespoons salt, a little more if using kosher

2 cups cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed yellow and/or brown mustard seeds

1 teaspoon ground turmeric

Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.

Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They'll last for a week in the fridge.

Recipe: Ultimate Zucchini Bread

from Smitten Kitchen

As the recipe says, don't skimp on the turbinado sugar topping, it is key to creating a delectably crunchy top!

2 cups grated, packed zucchini, not wrung out, grated on the large holes of a box grater

2 large eggs

2/3 cup  of a neutral oil (I use safflower), olive oil, or melted unsalted butter

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon fine sea or table salt

1 1/4 teaspoons ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all-purpose flour

2 tablespoons raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Recipe: Turkey Zucchini Meatballs With Yogurt Sauce

from Ottolenghi

For The Yogurt Sauce

1/2 cup sour cream *

2/3 cup low-fat plain Greek Yogurt

1 tablespoon lemon juice

1 small garlic clove, pressed or finely minced

1 1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

For The Meatballs

1 pound ground turkey (white or dark meat)

1 large egg

1 large zucchini, grated

6 scallions, sliced thin

2 tablespoons chopped mint leaves

2 tablespoons chopped cilantro leaves

2 large cloves garlic, pressed or finely minced

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon fresh ground black pepper

Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.

Make the Yogurt Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.

Make The Meatballs Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)

Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.

Recipe: Zucchini Quesadillas

From Smitten Kitchen

3 tablespoons olive oil, plus more for frying quesadillas

2 to 3 garlic cloves, thinly sliced

1/2 teaspoon mild (aleppo) or hotter red pepper flakes

1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced

Kosher salt

1 lime, halved

6 ounces grated monterey jack cheese

12 6-inch corn tortillas

Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeno to finish

Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium-high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning — I needed about 1/2 teaspoon more salt here. Add the juice of half your lime and scrape mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese you probably haven’t yet, if you’re me.

Add cheese to zucchini mixture and mix. Lay out 6 of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.

While you could use your large skillet again, I prefer a nonstick for these quesadillas. Heat the skillet of your choice over medium and add a couple teaspoons of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath, letting whatever cheese seeps out cook and crisp in the pan. Flip quesadilla(s) and repeat on second side. Try to take all of the lacy brown cheese with you when you remove your finished quesadillas from the pan. Squeeze the juice of the remaining lime half over them.

Serve halved or in wedges with additional lime wedges, avocado, cilantro, and jalapeno.

Recipe: Simple Sauteed Zucchini

Adapted from 101 Cookbooks
Turn this into a meal by combining it with some pasta and a drift of grated Parmesan and/or a dollop of cilantro pesto!
 

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of scallions, chopped

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.

Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the scallions before serving. Taste, and adjust the seasoning if necessary.