Zucchinis & Patty Pans (Summer Squash)/Courgette

We grow a variety of zucchinis; yellow, green, green and white striped, and Lebanese (green with white specks). We also grow the little yellow spaceships known as patty pans. Summer squash can be eaten entirely (skins and all) and are very versatile when it comes to preparation. The easiest way to use up a bunch of summer squash is by slicing into medallions, marinating in your favourite sauce and barbecuing until tender. Even easier; throw the entire zucchini or patty pan on the grill and serve whole.
Barbecued zucchinis

Zoodles (zucchini noodles)

Zucchini & Olive Bread by Trish Donnelly
Bake @ 350F – 45 minutes
  • 1/3 cup olive oil
  • ½ lb zucchini, grated
  • 1 garlic clove, chopped
  • 1 tsp salt
  • 1 ¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp black pepper
  • 3 lg eggs
  • 1/3 cup milk
  •  2 oz goat cheese
  • ½ cup olives – chopped
In a large bowl add flour, salt, baking powder and black pepper.  In another bowl whisk the eggs, milk & olive oil together.  Slowly whisk the liquid into the flour mix, once all mixed together add the grated zucchini and garlic – mix well.  Fold in the goat cheese and chopped olives.  Pour into a greased and floured bread pan and put into a pre-heated oven, bake for 45 minutes.

Summer Succotash by Trish Donnelly
4 servings
  • 2 tbsp olive oil
  • 1 medium white onion, diced
  • 1 red pepper, seeded and diced
  • kernels from 2 ears of sweet corn
  • 1 small zucchini, seeded and diced
  • ½ pound of beans, green, yellow, or purple, cut into ½ inch pieces
  • 2 tbsp dry white wine or vermouth
  • ½ cup water
  • ½ cucumber, seeded and diced
  • 2 tbsp butter
  • ¼ cup chopped cilantro
  • ¼ cup chopped basil
  • salt & pepper
Heat up a large non- stick pan. Add the olive oil, onion and bell pepper to the pan and stir until soft, 2 to 3 minutes. Stir in the corn, zucchini and beans, then add wine, water and 1 tsp salt. Cook, stirring occasionally, until about half the liquid has boiled away and the vegetables are nearly cooked. Add cucumber and cook another minute. Stir in butter and herbs. Taste the succotash before adding pepper and more salt, if needed. Serve with roasted fish, scallops or BBQ chicken.

Zucchini Cake with Cream Cheese Icing
This zucchini cake is a combination of two recipes I found on the Internet. Usually recipes will call for more oil but I find this makes the loaf too greasy. The apple sauce solves this problem and makes for a delicious, moist loaf. The icing and chocolate chips turn this loaf into a cake.


1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup Canola oil
1/3 cup applesauce (or sour cream)
1/2 cup granulated sugar
1/4 cup packed brown sugar, light or dark
2 teaspoons vanilla extract
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup finely chopped walnuts or pecans
1/2 cup semi-sweet chocolate chips or chunks

Cream Cheese Frosting: (optional)
1/8 cup unsalted butter, room temperature
4 ounces (1/2 cup) (110 grams) cream cheese, room temperature
3 1/2 tablespoons confectioners' sugar (powdered or icing)
1/2 teaspoon pure vanilla extract

Heat oven to 325°F. Grease and flour an 8 1/2 x4 1/2-inch loaf pan. Measure the flour, whole wheat flour, salt, baking soda, baking powder, and spices into a bowl. In a mixing bowl, beat egg with oil, applesauce, sugar, and vanilla extract until well blended. Slowly beat in the flour mixture until blended. Fold in zucchini, nuts and chocolate chips. Spread batter in the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. Cool on a rack before icing or slicing.

Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread. Garnish with toasted coconut, if desired.

Super-quick Black Bean and Zucchini Quesadillas

Olive oil
1 zucchini, chopped
1 cucumber, chopped
1 sweet pepper, chopped
1 can black beans, drained and rinsed
2 cloves garlic, chopped
Salt and pepper to taste
4 tortillas
Cheddar or other cheese, grated
Salsa and guacamole

Add olive oil to frying pan on medium heat.  Add chopped vegetables, black beans, salt and pepper, sautéing until tender and slightly browned.  Add garlic and cook for another minute or two until fragrant.

Lay 2 tortillas on a baking sheet and cover with veg and bean mixture.  Sprinkle with cheese and salsa. Lay the 2 other tortillas on top and bake for a few minutes, until tortillas are slightly crispy and cheese is melted.  Slice like a pizza, in wedges, and serve with guacamole and salsa.
Zucchini Dill Pickles
From Bon Appetit, August 2011. Makes 2 quarts.

2 lb zucchini, trimmed, quartered lengthwise, cut into 4” pieces
4 tbsp coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 tsp yellow or brown mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1/4 tsp saffron threads
4 garlic cloves, halved
4 chilies, split lengthwise
21/2 cup white wine vinegar
1/4 cup sugar

Place cut zucchini in a large bowl. Add 2 tbsp of the salt, 4 cups of ice and cold water to cover. Top with a plate to keep zucchini submerged. Let sit for 2 hours. Drain and rinse.
Divide dill sprigs and next six ingredients between 2 clean, hot 1 qt. jars, set aside.
Bring vinegar, sugar, remaining 2 tbsp salt and 1 1/4 cup water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in colour and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to prepared jars.
Divide hot syrup between jars to cover zucchini, leaving 1/2” space on top. Wipe rims clean, seal, and process in a boiling water bath for ten minutes (start timing once the water returns to a rolling boil). Allow at least a week to pickle before eating.

Easy zucchini recipes
Zucchini Lasagna & Zucchini with smoked meat and onions
Zucchini Parmesan Chips
More yummy zucchini recipes
zucchini muffins - I use only 1 cup of sugar and replaced one cup of the white flour for whole wheat flour, and of course, added a cup each of chocolate chips and toasted pecans and/or almond slices.

Stuffed and Baked Patty Pans
Hollow out and stuff patty pans with sautéed leeks, garlic, Swiss chard, kale, bacon (whatever you have in your fridge will do) and some of the patty pan innards (or save those for zucchini bread). Top with a slice of tomato, grated old cheddar and green onion tops. Bake until the patty pan is fork tender and the cheese is nicely browned. Patty pans are just like zucchinis and can be used the very same way.

Curry Stuffed Zucchinis & Patty Pans

2 large zucchinis halved & 2-4 medium-large sized patty pans, hollowed out
2 cups cooked brown rice
1 can coconut milk
1 package cooked ground pork (beef, chicken or tofu would also be delicious)
1/2 jar Patak's Butter Chicken Sauce
1 eggplant, 1 onion, 2 garlic cloves, sauteed (Plus any other veg you want to use up.)

Quick directions:
Combine sautéed eggplant, onion and garlic with cooked pork, coconut milk, butter chicken sauce and cooked rice. Stuff into cavities of summer squash and bake at 375 degrees until squash is fork tender. Enjoy!

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