Summer's Bounty

Zucchini, Summer Squash, Sunburst and Patty Pan Squashes

By Jennette Turner

"Zucchini and summer squash are kind of like the rabbits of the vegetable world: once they start reproducing, there's no turning back."

- Farmer John Peterson,
Farmer John's Cookbook

Imagine the scene: It's a beautiful summer evening and you're eating fresh, local zucchini, sautéed in butter and lightly salted. It's tender; you've cooked it long enough to evaporate some of its water and concentrate its subtle squash flavor. The creamy texture, enhanced by the butter, is both light and comforting at the same time. Ah. Summer.

Zucchini, summer squash (also called yellow crookneck, or gooseneck squash), sunburst and patty pan squashes are delicious, nutritious, inexpensive and versatile vegetables. They're a good source of a variety of nutrients, including vitamin C, B vitamins (especially folate and riboflavin), magnesium, potassium, phosphorous, manganese, carotenoid antioxidants and other disease-preventing phytochemicals. They also contain important dietary fiber and have very few calories.

When shopping, look for zucchini and other summer squashes, that are heavy for their size, firm and have shiny skin. Pick ones that are of average size (the largest ones are usually overly fibrous with hard seeds). Store them unwashed in plastic bags in the refrigerator; they should last at least a week.

Zucchini, summer squash, sunburst and patty pan squashes can be used in main dish stir-fries, steamed for a light side-dish, grated raw into salads, and even added to baked goods. They also provide a great texture for soups, especially when pureed. Fortunately, they freeze well, too, so you can use them all year. Lightly blanch or steam the sliced squash until just tender, then transfer to freezable storage containers. When it's January and you are enjoying local zucchini in your soup, you can think back to summertime and relish the bounty!

Zucchini Bisque

This refreshing and delicate soup is great for a summer supper.

• 2 lbs. zucchini, chopped
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 2 c. chicken stock OR "un-chicken" broth
• 1 can coconut milk
• 1/2 T. coconut oil OR olive oil
• 1 tsp. salt (less if your stock is salty)
• 1/2 tsp. white pepper

1. Sauté the onion and celery until translucent, about 10 minutes.
2. Add chicken stock OR "unchicken" broth, white pepper and salt. Bring to boil and cook for 5 minutes.
3. Add the zucchini. Continue boiling for a few more minutes, until the zucchini is tender.
4. Add the coconut milk and remove from heat.
5. Puree in the blender until very smooth and creamy.

Makes 4 servings

Jennette's South of the Border Scrambler

Vegetables for breakfast are a great way to start the day! Simply omit the cheese for a dairy-free meal.

• 1 medium sunburst or patty pan, diced
• 1/2 yellow onion, diced
• 8 eggs, beaten
• 2 T. butter OR olive oil
• 2-4 oz. Colby or Jack-style cheese, grated
• salsa
• salt
• Option: 1/2 c. frozen OR fresh sweet corn
• Option: 1/2 green OR red bell pepper, diced

1. Warm butter OR oil in a very large skillet. Add onions and a pinch of salt. Sauté for 3-4 minutes, until glistening and just tender.
2. Add the sunburst or patty pan squash to the cooking onions. Continue cooking for another 3-4 minutes, until tender. If you are using sweet corn AND/OR bell pepper, add them a couple minutes after the squash.
3. Move the cooked vegetables to the outside edges of the pan. Add the beaten eggs to the center. Scramble.
4. When the eggs are just about done, stir the vegetables into the eggs, add the cheese and cover the pan. Let it sit for a minute to melt the cheese. Serve with salsa.

Makes 4 servings

Grilled Summer Squash

Zucchini can be prepared for the grill in the same way. Try a combination of the two for a colorful side dish.

• 3-4 medium summer squash
• olive oil
• salt

1. Make sure your grill is medium-hot; test it by holding your hand about 5 inches over the grate. If you can only hold your hand there for a few seconds, it's ready.
2. Slice the summer squash lengthwise into 1/2 inch thick strips. Lightly brush each strip with olive oil and sprinkle with salt.
3. Place strips perpendicularly over the grate. Grill 8-10 minutes, turning once (tongs work best).

Makes 4 servings