Copyright images and text 2008, All Rights Reserved |
Recipes - Summer Squash
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ZUCCHINI MELON SALAD
In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the
meat altogether.
2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Special equipment: an adjustable-blade slicer
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.
Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander
set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold
water. Arrange in 1 layer on paper towels and pat dry.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into curls
with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil
and lime juice. Season with salt and pepper. Serve immediately.
Makes 4 main-course servings.
Gourmet
August 2005
In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the
meat altogether.
2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Special equipment: an adjustable-blade slicer
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.
Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander
set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold
water. Arrange in 1 layer on paper towels and pat dry.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into curls
with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil
and lime juice. Season with salt and pepper. Serve immediately.
Makes 4 main-course servings.
Gourmet
August 2005
Summer squash is eaten when young and tender. Some of the more familiar varieties include
zucchini, yellow crookneck and patty-pans. Try raw as crudite or lightly sauteed in butter.
zucchini, yellow crookneck and patty-pans. Try raw as crudite or lightly sauteed in butter.
GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN
DRESSING
Bon Appetit, June 1999
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet;
brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and
brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese,
balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and
pepper and serve.
Serves 6
DRESSING
Bon Appetit, June 1999
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet;
brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and
brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese,
balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and
pepper and serve.
Serves 6