Walking into my favorite farm stand on the weekends always reminds me of my childhood when I walked along the side my grandmother to pick vegetables and foods to prepare for the next meal. The walk was always filled with a beautiful array of colors and shapes. With produce at it’s glorious peak right now I have the same experience at the local farm stand. This week, I was confronted with an abundance of zucchini and summer squashes in a riot of colors – from sunshine yellow to pale green. I gathered a wide of variety of squash filling a basket , added some onions , mint and thyme and made my way back to the kitchen to try a few different recipes. I’m sharing here with you the best fruit of my labor.
From by the bay wishing you the sunniest of food memories!
Maryann
Chilled Zucchini Soup with Mint
Serves 6
4-5 medium zucchini sliced in rounds approximately 2 pounds
2 tablespoons olive oil
1 small white onion, chopped
4 cups chicken broth
1 cup buttermilk
1 cup parmesan cheese
2 tablespoons toasted pine nuts, plus extra for garnish
1 tablespoon lemon juice
½ cup fresh mint chopped
1 ½ teaspoons fine sea salt
½ teaspoon black pepper
additional coarse sea salt to finishing
Directions
In a large pot heat olive oil and sauté the white onion until softened about 5 minutes. Add the zucchini, salt and pepper stirring occasionally until the zucchini is softened, about 5 more minutes. Add the broth to the pot, bring to a boil and then reduce heat and simmer until the zucchini is tender, about 5 more minutes. Remove from heat and let cool. Using a food processor puree the zucchini mixture along with the parmesan cheese, pine nuts, mint and lemon juice. Pour into a bowl adding the buttermilk and blend. Cover and place in the refrigerator to cool for at least 3 hours. Adjust seasoning with coarse sea salt. Serve chilled and garnish with toasted pine nuts and a drizzle of olive oil.
Roasted Zucchini and Summer Squash Pizza
Serves Six
1 small zucchini
1/2 small summer squash
1/2 medium vidalia onion
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons ricotta
2 slices prosciutto
2 tablespoons grated parmesan cheese
4 sprigs thyme
pizza dough for one 14″ pizza ( home made or store bought)
additional coarse sea salt
semolina flour to roll pizza dough
Directions
Preheat over to 400F. On a lined baking sheet add zucchini and squash sliced into 1/4″ rounds. Next add the onions thinly sliced. Drizzle with olive oil and sprinkle with salt an pepper. Place in oven to roast until vegetables begin to brown, approximately 30 minutes. Remove from oven and set aside to cool. When ready to made the pizza preheat oven to 500F. Divide the pizza dough into two portions. Spread some semolina flour on a clean surface to roll dough and also a little on top. Using a rolling pin, roll each portion into a rectangle approximately 15″ by 5 ” . Bake each pizza in the center of a pizza pan. Divide the toppings on to each rectangle first the roasted squash and onions, then little bits of ricotta cheese, sprinkle with the parmesan cheese, thyme leaves removed from sprigs and finally tear the prosciutto into pieces and add to the top. Bake in the oven until crisp approximately 15 minutes. Sprinkle with coarse sea salt and serve.