Zucchini Season, part 2

More zucchini? More recipes. One easy way to use green and yellow squash is a quick-to-prepare side salad that goes with most grilled proteins you can think of. This simple summery salad combines zucchini and yellow squash, and has been on our dinner table most of the summer, especially since it takes only minutes to prepare. Then there's an easy zucchini soup that combines cheese tortellini (a comfort food around our house) with some tomatoey goodness. I don't know about you, but soup is still a craveable meal in the hot weather months, and this soup is light enough to accommodate a summery dinner.

Zucchini Salad

ZUCCHINI SALAD
Serves 4

1 each zucchini and yellow summer squash, cut into spaghetti-like strips
1/4 cup thinly sliced red onion
3 Tbsp thinly sliced asiago cheese
8 cherry tomatoes, quartered
1 Tbsp chopped fresh basil
3 Tbsp toasted chopped walnuts
2 Tbsp of your favorite vinaigrette or salad dressing

1. Place all ingredients except vinaigrette in a large bowl. Combine until well mixed. Toss with the vinaigrette (I use balsamic or zesty Italian salad dressing). Toss until coated. Serve immediately.

Zucchini & Tortellini Soup

ZUCCHINI & TORTELLINI SOUP
Serves 4

10 oz. cheese tortellini
2 cups shredded cooked chicken breast
1 Tbsp olive oil
3/4 cup chopped yellow onion
1 Tbsp Italian seasoning
1 cup cubed zucchini
2-14.5 oz cans fire roasted diced tomatoes, including liquid
2 Tbsp tomato paste
6 cups chicken broth
1 tsp each basil & oregano
1/2 cup grated romano cheese
1/4 cup heavy cream
salt & pepper to taste

1. Cook tortellini according to package directions, rinse and drain. Set aside.

2. In a soup pot, heat olive oil on medium-low and add onion and Italian seasoning. Saute until onion is softened, 3-5 minutes. Add zucchini and diced tomatoes with their liquid, tomato paste, broth, basil and oregano. Heat to boiling, reduce heat and simmer 10 minutes until zucchini are just softened, but not mushy. Add the cheese and heavy cream. Stir until cheese is melted. Add salt and pepper to taste.

3. In serving bowls, add a portion of the tortellini to each bowl. Top with the soup and additional grated romano to garnish.

Zucchini Season

They’re prolific, they’re huge, and most people groan when the subject is brought up. But, my love of zucchini comes from my Nonna Anna. There are good memories from helping her pick fresh vegetables and herbs in her backyard garden. You can believe it that nothing went to waste with eight kids in the family, including the zucchini. Nonna made several recipes with zucchini, but the one I remember most, maybe my favorite, was her zucchini and tomato bake. Warm and cheesy with onions and garlic, it was a versatile side dish to serve with any meat or fish entree. I took elements from her baked dish and made my own take on it, below. Instead of baking, I made a quick stir-fry of the ingredients for a side dish, then the next night, paired it with pasta and leftover red sauce for a nice vegetably pasta main course. Watch for more zucchini ideas to come!

Zucchini & Tomato Stir-Fry

ZUCCHINI & TOMATO STIR FRY

1 Tbsp. butter
1 Tbsp. olive oil
1/2 onion, chopped
1 clove garlic, minced
2 cups cubed zucchini
1 1/2 tsp Italian seasoning
1 cup grape tomatoes, quartered
salt and pepper to taste
1 lemon zested, plus juice
1/4 cup grated Parmesan, plus more for topping

1. Melt butter and olive oil in saute pan over medium-low heat. Add onion and sweat until soft, about 4 minutes. Add the garlic and cook 1 minute longer.

2. Raise heat to medium-high and add zucchini and Italian seasoning. Stir in pan for 4-5 minutes until just softened. Add tomatoes, salt and pepper, and Parmesan. Stir in pan 1-2 minutes longer until tomatoes just soften. Add lemon zest and juice. Stir to combine. Place in serving bowl and top with additional grated Parmesan.

Zucchini & Tomato Pasta

ZUCCHINI & TOMATO PASTA

6-8 oz linguine
1 cup leftover Zucchini & Tomato Stir-Fry recipe, above
1 cup marinara sauce
( optional: 1/4 cup heavy cream or half & half)

1. Cook linguine according to package directions, drain and rinse. Return to pan.

2. Add 1 cup Zucchini & Tomato pasta recipe with 1 cup marinara sauce. Stir and heat through. Top with grated Parmesan. Note: add the optional 1/4 cup heavy cream or half & half to the pan with the marinara sauce to make a parma rosso sauce.