Squashapalooza

By Katie Barreira

It’s late summer and the squash just keeps on coming. Well, bring it on!

Of the thin-skinned beauties, speckled green zucchini are my favorite. Raw or cooked, savory or sweet, the versatile zucchini makes it easy and delicious to get your veg on. Try all three of these recipes and get a taste of the range that zucchini has to offer.

To get the raw zucchini salad recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Raw Zucchini Salad
When very thinly sliced, raw zucchini flesh has a silky texture and remarkably rich flavor. This simple starter only takes 5 minutes to make, but it tastes like a million bucks!
Serves 2

2 zucchini, sliced crosswise into 1/8-inch-thick rounds (easiest on a mandoline or hand-held slicer)
Coarse salt (like kosher or sea salt)
Freshly ground black pepper
1 tablespoon fresh lemon juice
Extra virgin olive oil, for drizzling
Wedge Parmesan cheese, for shaving
Watercress or baby greens for serving (optional)

1. On a plate or a serving platter, layer zucchini slices in overlapping circles. Sprinkle with salt and pepper, drizzle with lemon juice and olive oil, and top with shaved Parmesan. If using, garnish with a mound of greens in the center of the plate.

Tip: Use a vegetable peeler to get those nice, thin shards of Parmesan.

To get the zucchini Parmesan bake recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

 

Zucchini Parmesan Bake
Riffing off the addictive flavors of Eggplant Parm, this lightened-up, carb-free version of the classic comfort food will become a weeknight standby throughout the year.
Serves 4

2 cups marinara sauce
3 to 4 zucchini, cut lengthwise into ¼-inch-thick slabs
1 cup shredded fontina cheese
1 cup shredded Parmesan cheese
1/2 cup basil leaves, roughly chopped

1. Heat oven to 400° F. Spread 1/2 cup of marinara sauce in the bottom of a 9- by 13-inch baking dish. Top with a layer of zucchini, 3/4 cup sauce, ½ cup of each cheese and half the basil; repeat layers. Bake until zucchini is tender and cheese is bubbling, about 25 minutes.

To get the zucchini bread cookie recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

 

“Zucchini Bread” Cookies
Crispy on the outside, moist and tender within…who knew a vegetable could make cookies taste better?! Makes about 2 dozen

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
3 1/2 ounces shredded zucchini
3 cups rolled oats
3/4 cup walnuts
1 cup raisins

1. In a medium bowl, combine the flour, baking soda and salt. In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar on high speed until fluffy, about 4 minutes. Add the egg and vanilla and mix at medium speed until incorporated. Add the flour mixture and mix at low speed. Stir in the zucchini, oats, nuts and raisins; let mixture stand at room temperature for 30 minutes.
2. Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat to 350° F. Line 2 baking sheets with parchment paper and drop 1/4 cupfuls of the dough onto the prepared pans. Bake the cookies until deep golden, about 15 minutes. Transfer the cookies to racks to cool completely.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.