Squash
Summer Zuke Soup
Serves 4
2 lbs. zucchini and / or summer squash
1 yellow onion, cut into eighths
1-2 garlic cloves (optional)
Salt or tamari to taste
Black pepper to taste
Cut squash into chunks. Place squash, onion, and garlic, if used, in a steamer basket and steam until tender.
Place steamed vegetables in a blender or food processor and puree until smooth. Add salt or tamari and pepper to taste and blend briefly to mix
Serve hot with garlic bread or croutons or chill and serve cold with a tossed salad
Savory Summer Pancakes
Serves 4 (Makes 8 pancakes)
2 summer squash (about 1/4 lb.), grated
1 carrot, grated
1 egg white
3 Tbs. freshly grated Parmesan cheese
2 Tbs. whole-wheat flour
2 garlic cloves, finely chopped
1/4 tsp. salt
freshly ground black pepper
1 tsp. vegetable oil
Combine all ingredients except oil and mix well.
Heat a large, nonstick skillet over medium heat. Add the oil and spread it over the bottom. Drop four 2-tablespoon mounds of the pancake mixture into the skillet, allowing ample room between them. With a spatula, spread out each mound to form a pancake about 3 inches in diameter. Cook until they are lightly browned, about 3 minutes per side. Transfer to a cookie sheet and keep them warm. Cook four more pancakes the same way.
Serve with other vegetables, meat, applesauce, chutneys, or a salad.
Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups grated raw zucchini
3 tsp. vanilla
3 tsp. cinnamon
1 & 1/2 cup whole wheat flour
1 & 1/2 cup white flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup chopped nuts
Beat eggs, add oil, sugar, zucchini and vanilla.
Mix sifted dry ingredients.
Combine and mix the moist with dry ingredients.
Add nuts.
Place in 2 greased loaf pans.
Bake at 350 degrees for 1 hour.
