Feta Stuffed Summer Squash
Ingredients:
8 zucchini/summer squash
2 Tb olive oil
4 oz feta cheese
1 Tb fresh mint
salt and pepper to taste
Directions:
Cut a lengthwise slit along raw squash. Brush with olive oil. Slice feta in to strips. Insert strips of feta in squash. Drizzle with olive oil. Sprinkle with mint, pepper, and salt. You can then either wrap them individually in tinfoil and place in grill embers for approx 30 minutes, or put in a baking pan with a lid and bake for approx 30 minutes. Serve hot.
Recipe adapted from 1000 Vegetarian Recipes From Around the World
Summer Squash and Thyme Fritters
Ingredients:
12 oz of zucchini/summer squash
¾ cup self-rising flour
2 eggs
¼ cup milk
2 Tb fresh thyme
1 Tb oil
Salt and pepper to taste
Directions:
Put flour in bowl and make a well in the middle. Add eggs and slowly draw flour in to the middle until it is evenly mixed. Slowly add milk and stir constantly until the batter is thick. Grate raw squash. Set on paper towel to absorb some of the liquid. Add squash, thyme, salt, and pepper to batter and mix thoroughly. Heat oil in large skillet. Place one tablespoon of mixture in hot oil for each fritter. Cook in batches for 3-4 minutes each side. Serve hot.
Recipe adapted from 1000 Vegetarian Recipes From Around the World
Raw Summer Squash Pasta with Pesto and Tomatoes
Ingredients:
8 zucchini/summer squash
3 Tb olive oil
Salt and pepper to taste
2 oz fresh basil
1-2 lb tomatoes
1 Tb chopped garlic
2-3 Tb raw nuts/seeds (pine nuts, sunflower, or walnuts)
Directions:
Peel long strips of raw squash with a peeler, until the squash is now a pile of long “noodles”. Add a bit of salt and set aside. Combine basil, garlic, olive oil, and nuts/seeds in food processor. Toss with “noodles”. Dice tomatoes, toss with salt, pepper, and olive oil, then set on top of pesto “noodles”. Serve cool.
Original recipe submitted by Rosa
