Displaying items by tag: zucchini

Here at Waldingfield, we're excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks - Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. There are also yellow zucs and Italian green stripe zucs to go with our standard green ones. Look to these fruits (yes, they are technically fruits) for magnesium, niacin, potassium, and other elements that are critical for cell function.

It's hard to beat grilled produce in the summer, so here's a fun grilled squash and zucchini recipe (with a hat tip to Bobby Flay).


  • 6 medium summer zucchini or squash, sliced very thinly (about half a centimeter thick)
  • Olive oil
  • 2 tablespoons dijon mustard
  • Juice and zest of one lemon
  • 2 tablespoons fresh chopped herbs, such as flat-leaf parsley, basil, mint, or oregano (or a mixture)
  • 1 tablespoon honey or agave nectar
  • salt and pepper to taste
  • Wedge of pecorino romano or other hard, nutty cheese
  • 2 tablespoons toasted pine nuts or shaved almonds

Lightly coat squash with enough olive oil just to make sure they don't burn. Grill on medium-low heat until soft. Meanwhile, mix together mustard, lemon juice and zest, herbs, honey, and enough olive oil to bring them together (probably a third of a cup or so). Salt and pepper vinaigrette to taste. Once the squash are cooked, toss in vinaigrette and let sit at room temperature for at least ten minutes. Plate portions individually, and top with toasted nuts and a few slices of cheese.

Zucchini veggie burger

with thanks to Mark Bittman's awesome cookbook How to Cook Everything Vegetarian.

Note: a food processor will make this recipe quite easy.


  • olive oil
  • 1 large shallot or 1 small onion, quartered
  • 2 cloves garlic
  • 1 jalapeño, seeded and roughly chopped, or chili flakes
  • cumin, curry powder, cardamom or other dried spices to taste
  • salt and pepper
  • 1 medium zucchini, grated (easier in food processor)
  • 2 ears' worth of corn kernels (2 cups, ish)
  • 8 baby bella mushrooms or equivalent other mushrooms, stems removed and roughly chopped
  • cornmeal
  • all-purpose flour if needed

Heat up a couple tablespoons of olive oil in a large skillet over medium heat. Meanwhile, put the onion, garlic, and jalapeño in the food processor (once you've removed the zucchini!) and pulse until it's all minced and combined. Put in skillet and add plenty of salt and pepper.

Add zucchini and a quarter of the corn to the onion mix. After a minute, add the mushrooms. Meanwhile, put the rest of the corn in a food processor and let it run until the corn becomes paste-like. Keep cooking the zucchini and once all the water is released from the veggies and starts to evaporate, add the corn paste and about half a cup of cornmeal, along with a teaspoon or two of cumin, cardamom, curry, or your other spices. Stir all together and if the cornmeal isn't showing up dry, add a couple tablespoons more. Let the mixture sit for 10 minutes. If it still seems wet, add a little flour to bind it together. Taste and adjust seasoning.

Form patties of whatever size you like, about three quarters of an inch thick, and let them rest for a few minutes. Wipe out your skillet, heat oil in it to medium, and add patties. They should take about five minutes on each side to form a nice brown crust.

Zucchini Nut Bread

With thanks again to Mark Bittman's How to Cook Everything Vegetarian.


  • 4 tablespoons cold butter, plus some for your pan (leave it in the fridge till you need it)
  • 2 cups flour (whole wheat works great)
  • 1 cup raw sugar, or regular sugar if you prefer
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp. salt
  • 3/4 cup orange juice
  • zest of one lemon or one orange
  • 1 egg
  • 1 small-medium zucchini (or try summer squash)
  • 1/2 cup chopped pecans or cashews or nut of your choice.

Peel and grate the zucchini so you have about a cup of it. Preheat the oven to 350 and use some butter to grease a loaf pan (9x5).

Stir the dry ingredients together. Cut the butter into small pieces and then, using two knives, cut it into the dry ingredients.

Beat juice, zest, and egg together. Pour into the dry ingredients but only mix enough to get the dough moist - don't beat or smooth it out. Add and mix in the zucchini and nuts.

Pour dough into loaf pan. Bake for about an hour, until the top is golden brown and you can stick in a toothpick and have it come out clean.

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