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Summer Squash & Grains

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I had this dish as part of my mail-order meal plan, but of course when I subsequently made it on my own, I changed it up a bit and have made it several times since! PS – the photo doesn’t do it justice, it’s delicious!

1 medium sized zucchini or squash

1 cup of rice, farro, barley or other grain (cook as directed)

1 T. creme fraiche (or sour cream or plain Greek yogurt if you can’t find creme fraiche)

1 lime, zested and juiced (or try with lemon!)

Preheat oven to 450 degrees. Cut the zucchini or squash into small cubes and toss with a bit of olive oil and seasoning salt (I use Montreal Steak Seasoning). Spread out on a nonstick cooking sheet or pan and roast in the oven for 10-15 minutes, until browned. Cook the rice or grain according to directions, drain if needed. Add the roasted zucchini or squash, lime zest and juice, and creme fraiche. Toss and add salt and pepper to taste.

Zucchini Cakes (Mock Crab Cakes)

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Zucchini is one of those fabulous foods that can take on pretty much any other flavor when cooked the right way. So when life (or neighbors) hand you zucchini, go ahead, make cakes! This is a poor man’s version of crab cakes – I found the recipe many years ago and have, of course, changed it to my liking. It’s still one of my favorites I make often because it’s a great appetizer that can be made ahead of time then cooked right before serving.

Zucchini Cakes

4 c. shredded zucchini (approx. 1 med. size zuke)

4 eggs, beaten

2 c. Italian bread crumbs + extra for rolling*

2 T. melted butter

2 T. Old Bay seafood seasoning (or to taste)

2 T. chopped fresh or 1 T. dried parsley

1 small chopped onion

Vegetable or olive oil for frying

Fresh lemon or tartar sauce

Squeeze excess liquid out of shredded zucchini using your hands, pressing against strainer, or squeezing into paper or tea towel. Combine all ingredients (except oil, lemon, tartar) and mix well. Chill for 30 minutes or overnight until ready to serve. Form into cakes using 2-3 T. or an ice cream scoop of mixture. Roll cakes in additional breadcrumbs. Fry the chilled cakes in lightly oiled pan over medium heat until lightly browned. Serve with lemon wedges & tartar sauce.

Note: can also be made on indoor grills, just put lid down with light pressure.

*If using homemade toasted breadcrumbs, may want to add salt & pepper and/or other seasonings to taste. You can also use a mix of regular and panko, and you may need to add more in case you didn’t get enough moisture out and the zucchini is extra soggy.

zucchini cakes web