Zucchini – End of Summer Bounty!

In the summer garden, zucchini is the gift that keeps on giving!  Plant it once and watch it take off!  As a child my parents converted the back half of our large backyard to a garden.  They composted, tilled and planted and all summer long we enjoyed the bounty!  Corn, tomatoes, lettuces, beans and zucchini, zucchini and even more zucchini!  We shared with the whole neighborhood!

The vines just kept producing well into the last vestiges of summer and if you let them, they would become huge!  The large ones are best for stuffing and for grating into a spicy cake or bread dough.

My favorites are the babies!  So tender and tasty and beautiful to look at too!  A quick sauté with onions and fresh herbs are my favorite way to enjoy but they’re great grilled, sliced into a salad or if you want a change of pace from the traditional ingredients of beans, Cheese and salsa, how about a Zucchini, Olive and Cheese Quesadilla!  So many great uses for this abundant end of summer favorite!

Grilled Zucchini and Summer Squash Salad with Citrus Splash Dressing

The Best of Cooking Light Everyday Favorites

The flavors of the mild summer squash work best with the sweet and tart fruit flavors of the dressing as they don’t overwhelm.

2 Tbls. grated orange rind

¾ C. orange juice (about 3 oranges)

1/3 C. fresh lime juice (about 3 limes)

3 Tbls. honey

2 Tbls. olive oil

½ tsp. salt

¼ tsp. crushed red pepper

2 red onions

4 zucchini, each halved lengthwise (about 1 ¼ lbs.)

4 yellow squash, each halved lengthwise (about 1 lb.)

Cooking Spray

3 Tbls. thinly sliced basil

Combine first 7 ingredients in a large zip top plastic bag.  Peel onions, leaving root end intact; cut each onion into 4 wedges.  Add onion, zucchini, and yellow squash to bag.  Seal and marinate in refrigerator for one hour, turning bag occasionally.

Prepare Grill.

Drain vegetables in a colander over a bowl, reserving marinade.  Place vegetables on grill rack coated with cooking spray.  Grill 8 minutes or until tender, turn and baste occasionally with ¾ cup marinade.  Place vegetables on a serving platter, sprinkle with basil.  Serve vegetables with remaining marinade.

Yield:  4 Servings

Serving size:  2 zucchini halves, 2 squash halves 2 onion wedges and 3 tablespoons citrus dressing.

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