Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!

Easy Grilled Vegetables

I was invited to my Aunt and Uncle's for a family BBQ this weekend and was asked to bring a side dish.  I brought my Sesame Noodles and some beautiful summer vegetables to grill.  I love any vegetable that gets grilled because grilling adds so much flavor.  The eggplant, zucchini, yellow squash, onion, and bell peppers were all purchased during my weekly visit to the Crystal City Farmers Market.  I brought the vegetables already sliced so they were ready to grill and easily done thanks to my Uncle.  

 

Easy Grilled Vegetables

Printable Recipes

Ingredients

1 eggplant

1 zucchini

2 yellow squash

1 onion

2 bell peppers

olive oil

salt and pepper to taste

Directions

Wash and dry vegetables.

For eggplant, zucchini, and yellow squash, slice ends and cut lengthwise into ¼ inch thick slices.

For onion, slice ends and cut into ¼ inch rings.

For peppers, cut into quarters and remove stem and seeds. 

Drizzle vegetables with olive oil to coat lightly.  Season with salt and pepper.

Grill vegetables over medium-high heat about 7 to 10 minutes.

Roasted Summer Squash Pasta

This is another simple summer time recipe.  Summer squash is all over the farmers' markets and I love to roast my veggies.  I used my toaster oven to roast the squash.  This roasted summer squash pasta dish is great served warm, at room temperature, or cold.  I love how the mozzarella melts when you eat it warm though.  The basil gives a great fresh taste.  I've already had this dish for dinner last night and the leftovers for lunch today.  Enjoy!  

P.S.  I have a sick doggie (Ellie) this week so I probably won't have as much time to cook.  Poor Ellie is on medicine and a special food diet for a few days.  Also I have some upcoming trips so I'll be out of town for fun and for work soon!  Happy Summer!

 

Roasted Summer Squash Pasta

Printable Recipe

Ingredients

½ pound rotini pasta (about half a box)

1 yellow squash (straight or crookneck)

4 slices fresh mozzarella cheese, cut into strips

2 tablespoons olive oil

salt and pepper

basil leaves, chopped (optional)

 

Directions

Preheat oven to 400 degrees F.

Cook pasta according to package directions.  Drain well.

Slice squash into thin half circles.   

Line a baking sheet with foil.   Place squash on baking sheet.  Drizzle with olive oil and season with salt and pepper.  Toss to coat evenly.

Roast squash for about 20 to 25 minutes.  Turn squash slices halfway through roasting.

 

In a large bowl, add squash to pasta.   Stir in sliced mozzarella.   Top with fresh basil leaves.  Season with additional salt and pepper if desired.   

 

Serve warm or cold.

Baked Yellow Squash with Tomato

Summer time means an abundance of fresh squash in gardens!  I got some yellow straightneck squash from my friend's garden and I adapted this recipe from The Kitchn's Baked Summer Squash recipe.  You could use whatever summer squash you have, such as:   zucchini, pattypan squash (white squash), or yellow squash (crookneck and/or straight).  I added tomatoes to my baked yellow squash just because I had some and I like fresh tomatoes.  This baked yellow squash recipe with tomato is wonderful with the crisp bread crumb topping.  This dish is fresh tasting and a great summer time side dish.  Enjoy!

   
Baked Yellow Squash with Tomato

Printable Recipe

Ingredients

2 pounds yellow squash, sliced (I used 3 small squashes.)

¼ cup olive oil

½ cup bread crumbs (I used ¼ panko and ¼ italian bread crumbs.)

½ cup parmesan cheese

3 small tomatoes, sliced (optional)

½ teaspoon salt

½ teaspoon pepper

¼ cup chopped fresh basil (optional)

Directions

Preheat oven to 350 degrees F.

Lightly grease an 8x8 inch baking dish.

Remove stem ends of squash and slice in ¼ inch thick rounds.  Toss with olive oil.

Slice tomatoes and set aside.

In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper.

Arrange half the squash rounds in bottom of baking dish.   Layer tomato slices over squash.  Sprinkle with half the bread crumb mixture.

Arrange remaining squash rounds on top and sprinkle with remaining bread crumb mixture.

Cover baking dish with foil.  Bake for 30 minutes. 

Remove foil and bake an additional 5 to 10 minutes, until top bread crumb layer is lightly browned.

Top with chopped fresh basil and serve.

Serves 6.

Roasted Vegetables Hummus Wraps

I made these roasted vegetables hummus wraps for a picnic with friends at the National Gallery of Art's Jazz in the Garden series on Fridays.  The weather was just perfect yesterday for Jazz in the Garden.  If you are in the DC area, you should try to go one Friday but try to get there by 5pm, because the places gets packed!  It is also a free event and fun to go with a group.  Be sure to bring a blanket or old sheet to stake out your spot early.  It is best to take the metro (Archives exit) and the sculpture garden is about a block or 2 away.  The roasted vegetables hummus wraps were a hit with my friends!  I already had roasted cauliflower and beets in the fridge so I only had to roast the broccoli, zucchini, and yellow squash (which I got this week at the farmers market).  I also made my own hummus this week but you can also use store bought hummus if you are short on time.  These wraps are simple, healthy, and delicious - you can't go wrong with them.

Roasted Vegetables Hummus Wraps

Printable Recipe

 

Ingredients

hummus (homemade hummus recipe here)

tortillas, medium sized

roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

zest of 1 lemon (optional)

juice of ½ lemon (optional)

olive oil, extra virgin

salt and pepper

Directions

Preheat oven to 400 degrees F. 

Cut vegetables into bite-sized pieces.  

 

Drizzle with olive oil and season with salt and pepper. 

 

Add in lemon zest and lemon juice.  Toss to coat vegetable evenly.  (You can do this in a bowl or on the baking sheet.)

Roast vegetables for 20 to 25 minutes, and turn vegetables halfway though.

 

Let vegetables cool to room temperature.

Spread hummus on tortilla.   

Top with vegetables.  

Roll up and enjoy!