Summer Squash 3 Ways

Charred Summer Squash Dip

Yields ~1 quart

Ingredients

8-10 ea Zucchini or other summer squash

6-8 cloves Garlic, in their paper

1 T Extra-virgin olive oil

¼ C Tahini

1-2 ea Lemons

1-2 t Smoked paprika (smoked is preferable)

1 t Ground cumin (optional)

1 t Ground coriander (optional)

Sea salt and pepper

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Potential garnishes:

Lemon zest

Black pepper

Dill

Halved cherry tomatoes

Drizzle of olive oil

1. Blacken the squashes and garlic under the broiler or on a grill - don’t be afraid to burn them a fair bit, but they shouldn’t be completely black or ashen. When cool enough to  handle, peel, break up squashes and rough chop.

2. Mince about 10% of the skin and return to the squash. Place squash and skin in a strainer to drain squash for about 20 minutes.

3. Meanwhile, rub the skins off of the garlic and chop and smash it to a paste. Whisk the garlic with the tahini, lemon juice, and spices. Fold into the drained squashes with minced skin and season with S&P.

4. Garnish and serve room temperature or cold.

Mucver

Yields ~12 fritters

Ingredients

3 ea medium zucchini, shredded

S&P

3 ea large eggs, beaten

½ C All purpose flour

1 T Extra virgin olive oil

1 C Feta, crumbled

3 ea Scallions finely sliced

⅓ C Dill, chopped

1 t Baking powder

4-6 T Vegetable oil more as needed

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⅔ C Yogurt

2 cloves Garlic, minced

½ t Salt

Directions

1. Place shredded zucchini in a colander over a bowl and mix with ½ t salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel and squeeze hard to extract as much moisture as possible.

2. In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ t salt, olive oil, feta, scallions, dill and ½ t black pepper. Mix well, add baking powder, and mix again.

3. Heat a cast iron skillet or other heavy skillet over medium. Add ~2-3 T oil and heat until shimmering.

4. Place heaping spoonfuls of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; fritters should be about 3/8-inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side, frying about 5 to 6 minutes total so the fritters get crisp.

5. Transfer to a plate lined with paper towels and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot, room temp, or cold.

6. For yogurt sauce: In a small bowl, combine yogurt, garlic, some of the chopped fresh dill, and salt. Mix well and serve on the side or dolloped on top of the fritters.

Zucchini Sorbet

1 lime or lemon, zested and juiced

60-80g sugar, to taste (start with less, add more if desired) Can also sub sugar for maple syrup or agave

400 g zucchini, cubed and frozen (about 2 medium)

1-2 fresh mint leaves

Blend on high until smooth and creamy, put in freezer container and freeze