What's Cooking in Kelli's Kitchen -Squashpocalypse and Squashamaggedon Time

My Facebook memories reminded me that this week, for the last five years or so, I have shared a post about the abundance of zucchini being harvested. I’ve shared jokes about locking your car doors to prevent your neighbors from filling them up with squash. I’ve posted memes referring to the Squash-pocalypse and Squash-amaggedon. In this article, I have shared a bevy of recipes to help you take full advantage of the abundance. Since necessity is the mother of invention, and we all need ideas for what to do with all of this squash, here are some squash-centric recipes.

Olive Oil Squash Bread, Adopted from Melissa Clark

INGREDIENTS:

• Butter, for the pan
• 1 ½ c Grated zucchini or other summer squash
• ⅔ c Light brown sugar
• ½ c Olive oil
• ½ c Greek yogurt
• 2 Eggs
• 1 t Vanilla extract
• 1 ½ c Flour
• ½ t Salt
• ½ t Baking soda
• ½ t Baking powder
• 1 ½ t Cinnamon
• ¼ t Nutmeg
• 1 t Lemon zest
• ½ c Chopped walnuts

DIRECTIONS:

1. Preheat oven to 350°. Butter an 8” loaf pan.
2. In a large bowl, mix squash, sugar, olive oil, yogurt, eggs, and vanilla.
3. Whisk together flour, salt, baking soda and powder, lemon zest, and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in walnuts.
4. Pour the batter into the prepared loaf pan and bake for 40-55 minutes, rotating halfway through baking. The bread is done when a toothpick inserted into the middle comes out clean.
5. Cool for 10 minutes, then remove the bread from the pan. Cool completely before serving.

Zucchini Salad with Basil, Mint, and Feta, Adopted from David Tanis

INGREDIENTS:

• 4 Zucchini or other summer squash
• 1 t Lime zest & 2 T lime juice (1 lime)
• 2 T Extra-virgin olive oil
• Salt and black pepper
• ¼ c Torn mint leaves
• ¼ c Torn basil leaves
• Squash blossoms, torn into strips (optional)
• Sumac, optional
• 2 oz Feta, crumbled

DIRECTIONS:

1. Wash and trim zucchini. With a sharp knife or mandoline, cut crosswise into very thin rounds. Wrap slices in a damp towel until ready to use.
2. In a small bowl, stir together lime zest, juice, and olive oil. Season to taste with salt and pepper.
3. Place squash in a salad bowl and season lightly with salt and pepper. Add dressing and gently toss with your fingers until coated. Add mint and basil, and the squash blossoms if you choose. Toss everything together.
4. Sprinkle with a pinch of sumac and top with crumbled feta.

Cold Zucchini with Noodles, Adapted from Eric Kim

INGREDIENTS:

• 3-4 Small zucchini
• Kosher salt
• 2-4 oz Dried ramen, some, or capellini
• 2 t Maple syrup
• 1 ½ t Soy sauce
• 1 t Fish sauce
• ⅛ t Garlic powder
• 1 T Canola oil
• ½ c Ice cubes
• Lemon or Lime wedges
• Thinly sliced green onions for serving

DIRECTIONS:

1. Wash and trim the zucchini, slice in half lengthwise, and cut into ⅓” half moons. Sprinkle with salt, toss to combine, and let sit for at least 10 minutes to draw out excess moisture.
2. Bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain, then rinse under cold water until cool to the touch. Transfer to a serving bowl.
3. Stir together maple syrup, soy sauce, fish sauce, and garlic powder. Set aside.
4. Pat the zucchini dry. Heat a large skillet over high, then add oil. When you see a wisp of smoke, add the zucchini in a single layer and season lightly. Cook undisturbed for 1-2 minutes until browned on one side, then flip over and cook for one more minute.
5. Transfer the zucchini to the bowl with the sauce. Add the ice and toss until the squash is cool. Check seasoning. It should taste “boldly salty” at this point.
6. To eat, pour the zucchini and sauce over the noodles. Spritz with citrus, top with scallions, and eat immediately. You can add more maple syrup, soy sauce, or fish sauce as you like.