Washington Window July 2008: What's Cooking

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Fruit of the vine

Vol. 77, No. 7, July 2008

What to do with that bumper crop of summer squash? Marty Eldredge of Christ, Chaptico has a few suggestions: “First of all, fresh zucchini can be shredded and frozen for later use, i.e. that great zucchini bread in the winter that you can bring to the coffee hour on Sunday. I put a cup in a sandwich bag when I have extra and then stack them in the freezer. It also can be thrown into almost any winter soup. The following recipe for Zucchini Cakes is very versatile and you can use your imagination to change it up.”
Here are three very different recipes from three different parishes to ensure you eat your squash this summer.

Zucchini Cakes
Recipe from Marty Eldredge, Christ Church, Chaptico

1 lb. zucchini, shredded
1 tsp. kosher salt
¾ cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced, julienne fashion
3 Tbsps flour
¼ cup chopped pine nuts
1 Tbsp. fresh dill
1 ½ tsp. chopped fresh oregano leaves
1 clove garlic, finely chopped
¼ tsp. freshly milled black pepper
Olive oil

Combine the grated zucchini and the salt. Set aside for 5 minutes. Rinse in cold water and squeeze dry in a kitchen towel, or press in a strainer until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic and pepper in a bowl. Fold in the zucchini. Form into small cakes and sauté in olive oil, turning once, until browned, about 3 minutes on each side.

Notes: A non-stick skillet calls for very little olive oil. Low fat ricotta can be substituted for some of the feta for a milder taste and fewer calories. Recipe can be halved to feed two people. For midweek midsummer dinner try corn on the cob, zucchini cakes and fresh sliced tomatoes, fresh fruit for dessert. You will never miss the meat and you will shine at Weight Watchers. Summer’s on!

Summer Squash Casserole
Recipe from Frizelle Renwick from Tasty Temptations: A Collection of Recipes from the Women of St. Barnabas, Temple Hills

2 lb crookneck or zucchini squash, sliced 3/8 inch thick (7 cups)
¼ cup chopped onion
1 10 ¾ oz. can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot
¼ cup butter or margarine
2 cup herb seasoned stuffing mix (about ½ of 8 oz. package)

Cook summer squash with onion in boiling salted water. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter or margarine, toss with stuffing mix. Spread half the stuffing mixture in a 12 x 7 ½ x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 until heated through, 25-30 minutes. Makes 6 servings.

Microwave directions:
Combine squash and onion in a 12 x 7 ½ x 2-inch non-metal baking dish. Add ¼ c. water. Cover and cook in microwave oven until squash is crisp-tender, about 15 minutes; stir every 3 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in squash and onion. In non-metal bowl micro-melt butter about 30 seconds. Stir in stuffing mix. Spread half the stuffing mixture in the same non-metal baking dish. Continue assembling as above. Microwave, uncovered, till heated through, about 7 minutes. Give dish a half-turn after 4 minutes.

Zucchini bread
Recipe from Violet Purcell, taken from Cooking with Two Saints: In the Kitchen with St. George (St. George’s, Valley Lee)

2/3 cup margarine
2 2/3 cups sugar
4 eggs
2 cups cooked zucchini
2 cups milk
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. cloves
2/3 cup walnuts
2/3 cup raisins
1 Tbsp. grated orange peel
3 ½ cups flour

Mix together all ingredients except walnuts and raisins. Add them last and gently mix by spoon. Divide into 3 loaf pans. Bake at 350 for 1 hour and 10 minutes. Wrap and freeze extra loaves if three is more than you can use right away.

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