Summer squash

Summer vegetable ratatouille

2 summer squash or zucchini, cut into half moons
2 asian eggplant, cut into half moons
2 peppers, cut into strips
4 cups tomatoes, diced
2 tbs. olive oil
1 medium onion, chopped
3-4 garlic cloves, minced
1 2-inch cinnamon stick, or a few pinches ground cinnamon
1 tsp. salt
a few turns fresh ground black pepper
pinch cayenne pepper
½ c. fresh parsley and/or basil, chopped

Heat the oil in a large soup pot. When hot, add the onion and sauté over medium-low heat for 2-3 minutes, until translucent. Add the squash/zucchini, eggplant, peppers and tomatoes, raise heat and bring to a simmer.

Lower back to medium heat, add garlic, salt, pepper, cayenne and cinnamon and simmer for 15-20 minutes, until all vegetables are very tender (the eggplant will probably take the longest).

Remove from heat, add additional salt, pepper or cayenne if needed, and stir in the fresh herbs, saving some for garnish. This dish is especially good served with couscous, and can also be served with rice, quinoa or pasta. Serves 4-6.

Zucchini-feta pancakes

Super easy to make and super delicious. Kids love this recipe.

4 c. grated zucchini
4 eggs
½ c. feta cheese
½ finely chopped scallion or onion
½ c. flour
1 tbs. chopped fresh mint or 1 tsp. dried mint
¼ tsp. black pepper
a few tbs. oil for frying

Beat the eggs, stir in the zucchini, feta, scallion or onion, mint, flour and black pepper. If your feta is not especially salty, you can add ¼-½ tsp. salt to the mixture. Heat a little oil in a skillet. Spoon about 1/3 c. of the zucchini mixture into the pan. If it is large you may be able to fry 2 or 3 at a time. Fry for a few minutes on each side, until golden. Repeat until they are all made. Serves 4.

Summer squash with fresh herbs

This is a great side dish that takes just minutes to prepare. Zucchini work well in this recipe also.

2-3 medium summer squash
2 tbs. butter
½ c. grated parmesan cheese
¼ c. chopped fresh herbs: parsley, basil, sage, oregano, chives
½ tsp. salt
½ tsp. black pepper

Cut the squash in half lengthwise and slice into ¼ inch thick rounds. Place in a medium saucepan with water to cover and bring to a boil. Gently simmer until the squash is just tender, 2-3 minutes. Drain, and toss with the butter, cheese, herbs, salt and pepper. Serves 3-4.

Pasta with spinach and summer squash

2 medium summer squash, sliced in half lengthwise and cut diagonally into 1/2 inch thick slices
4 c. chopped spinach
1 small onion, chopped
2 cloves garlic, minced
2 tbs. olive oil
¼ c. white wine
½ tsp. red pepper flakes
2 tbs. toasted pine nuts
½ c. shaved or grated parmesan cheese
½- ¾ lb. cooked pasta of your choice

Heat the oil in a large skillet. Sauté onion for 2 minutes, then add garlic, the red pepper flakes, and a few pinches salt and pepper, sauté 2 minutes more. Add the squash and wine, and cook until the pan is nearly dry. Then add the spinach and continue cooking until the spinach is tender, 2-3 minutes more. Add the vegetable mixture to the pasta and toss well. Sprinkle on the parmesan cheese and pine nuts. Adjust with more salt and pepper if needed. Top with chopped fresh herbs if you have any available. Serves 3-4.