The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squashby Nancy C. Ralston, Marynor Jordan, Andrea Chesman
From standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you’ll be inspired to add squash to/i>… See more details below
From standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you’ll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.
- Storey Books
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- 7.92(w) x 10.88(h) x 0.81(d)
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Chilled Zucchini Mint SoupThe bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost.
1 tablespoon butter1 cup diced onion4 cups sliced zucchini1 cup chicken broth, vegetable broth, or water1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish1/2 teaspoon salt2 1/2 cups buttermilk1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and saute until softened, 3 to 5 minutes.
2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft.
3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix.
4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours.
5. Serve chilled, garnished with sprigs of mint.
Low Fat Zucchini FrittataThere's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor.
1 egg5 egg whites2 tablespoons grated Parmesan cheese1 tablespoon chopped fresh parsley1 teaspoon chopped fresh basil, or 1/4 teaspoon dried1/8 teaspoon freshly ground black pepperSaltOlive oil cooking spray1 cup diced zucchini1/2 cup diced mushrooms1/4 cup sliced scallions, white and tender green parts1 clove of garlic, minced1/2 cup grated skim-milk mozzarella
1. Preheat the oven to 350°F. Coat a 1-quart baking dish with nonstick cooking spray.
2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste.
3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Saute until the mushrooms have given up their juice, 5 to 8 minutes.
4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish.
5. Bake, uncovered, for about 10 minutes, until the eggs are set.
6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted.
7. Slice the frittata into wedges or squares and serve hot.
Meet the Author
Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
Andrea Chesman has written more than 20 cookbooks, including Storey’s 101 One-Dish Dinners, The Backyard Homestead Book of Kitchen Know-How, The Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications, including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and several regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.
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