Grilled Zucchini and Summer Squash

1 medium zucchini

1 medium summer squash

1 Tb olive oil

Coarse salt and ground pepper

Trim the ends off of zucchini and squash and cut on the bias into rounds 1/2-inch thick and 3 inches long. Place in a large bowl and toss with oil, using hands to evenly coat all sides. Season and toss again.

Place vegetables in a single layer on the grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to a platter, and serve hot or at room temperature. Serves 2-3.

Roasted Vegetable Torte

This is great to serve as an appetizer or a side dish at a dinner party and it uses multiple veggies from this week’s share. Cut it into wedges and serve it like a cake!

2 zucchini, cut into ¼ inch slices

1 red onion, cut in half lengthwise and sliced

1 tsp minced garlic

Olive oil

Kosher salt

Pepper

2 red bell peppers, halved, cored, and seeded

2 yellow or green bell peppers, halved, cored, and seeded

1 eggplant, unpeeled, cut into ¼ inch slices

½ cup grated Parmesan

Preheat the oven to 400 degrees.

Cook the zucchini, onions, garlic, and 2 tablespoons of olive oil in a large sauté pan over medium heat for 10 minutes until zucchini is tender. Season with salt and pepper. Brush the peppers and eggplants with olive oil and season, and roast on a baking sheet for 30 to 40 minutes, until soft and browned.

In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each layer. Begin with half of the eggplant, and then layer half of the zucchini and onions. Then layer all of the peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.

Cover the top of the vegetables with a 6-inch round of parchment or waxed paper. Place a 6-inch flat disk (the bottom of another cake pan) on top and weigh it with a heavy jar. Place on a baking sheet (it will leak) and chill completely. Drain the liquid, place on a platter, and serve at room temperature.

Source: The Barefoot Contessa

Eggplant, Squash, and Tomato with Roasted Garlic Vinaigrette

4 large garlic cloves, unpeeled

Olive oil

1 ½ Tb balsamic vinegar or red wine vinegar

1/3 cup olive oil

3 large eggplants, cut crosswise into ½ inch thick rounds

3 summer squash or zucchini, cut crosswise into ½ inch thick rounds

3 tomatoes, thinly sliced

16 basil leaves

Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish, drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool, then peel and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.

Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil, and season with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.

Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. Sprinkle salad with chopped fresh basil and serve. Serves 6.

Zucchini Italian Style

Another family recipe, this uses the fresh parsley and oregano, too.

1 lb. zucchini, sliced

1 onion, sliced

1 cup fresh or canned tomatoes

2 tblsp parsley

1 tblsp oregano (or thyme)

Parmesan cheese

Sauté onion in butter until yellow, then add zucchini and cook for 5 minutes, stirring occasionally. Add the tomatoes and herbs, season with salt and pepper. Cover and cook for 5 minutes.

Put in a casserole dish, sprinkle with freshly grated parmesan cheese and bake at 375 degrees until brown.

Serves 4.

Zucchini "Crab" Cakes

Growing up in Maryland, we found ways to make everything taste like Old Bay! This is a great vegetarian version of crab cakes that my mom used to prepare for dinner.

2 ½ cups grated zucchini (grate early & let stand in a colander to drain off excess liquid)

1 egg beaten

1 tbsp melted butter

1 cup seasoned bread crumbs

2 tbsp minced onion

1 tbsp chopped parsley

1 tbsp baking powder

1 tbsp Old Bay seasoning

Cracker meal

Squeeze excess moisture from the grated zucchini. Then combine with the egg and butter. Add bread crumbs, onions, parsley, baking powder and seasoning. Shape into patties and roll in cracker meal. Fry in hot oil until golden brown.

Makes 8 crab cakes.