Zucchini

Charred Squash Salad

INGREDIENTS:

  • 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise

  • 1 large fresh red onion, halved

  • Cooking spray

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup torn fresh basil leaves

  • 1/2 cup torn fresh mint leaves

  • 1/2 cup fresh flat-leaf parsley leaves

PREPARATION:

  1. Preheat grill to high.

  2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill.

  4. Cool to room temperature.

Steak With Zucchini

INGREDIENTS:

  • 6 teaspoons olive oil

  • 1 1/2 pounds strip steak

  • kosher salt and pepper

  • 1 1/2 pounds small zucchini, halved lengthwise

  • 1 teaspoon grated lemon zest

  • 1 small clove garlic, finely chopped

  • 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

  • 2 tablespoons bread crumbs

PREPARATION:

  1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

  2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

  3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

  4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

  5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Braised Green Beans & Summer Vegetables

INGREDIENTS:

  • 1 small onion, halved and sliced

  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

  • ½ cup white wine , or reduced-sodium chicken broth

  • 3/4 pound green beans, trimmed

  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

  • 1 cup halved cherry tomatoes , or grape tomatoes

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ cup finely shredded Parmesan cheese

PREPARATION:

  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

  2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

  3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

  4. Season with salt and pepper. Serve sprinkled with Parmesan.

Turkey Zucchini Sliders with Beet Tzatziki

INGREDIENTS:

  • 1 small red or golden beet, trimmed, peeled and grated

  • 1 cup plain Greek yogurt (not nonfat), divided

  • 1½ tsp minced garlic, divided

  • 1 tsp dried dill

  • 1/2 tsp fresh ground black pepper, divided

  • 1 lb lean ground turkey

  • 1/2 small yellow or white onion, grated (1/3 cup grated)

  • 1/2 small zucchini, trimmed and grated (1/2 cup grated)

  • 1 tsp dried oregano

  • 1/4 tsp sea salt

  • Olive oil cooking spray

  • 8 whole-grain slider buns, toasted

PREPARATION:

  1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

  2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

  3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Pork Steaks with Roasted Summer Squash Salsa

INGREDIENTS:

  • Olive oil cooking spray

  • 3 medium tomatoes, cored and cut in half horizontally

  • 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

  • 1 medium red onion, cut in half horizontally

  • 1 jalapeño pepper, seeded and cut in half lengthwise

  • 3 tbsp fresh lime juice

  • 1 tbsp olive oil

  • 1 clove garlic, crushed

  • 1/2 cup cilantro leaves, finely chopped

  • 1/2 tsp sea salt, divided

  • 1/4 tsp ground black pepper, divided

  • 4 4-oz pork tenderloin steaks

PREPARATION:

  1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

  2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

  3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

  4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.