Squash vs. zucchini

 All zucchini are squash, but not all squash are zucchini. 

 The term "squash" refers to a plant species within the gourd family, which is further divided into winter squash and summer squash. The winter types — think butternut, acorn and spaghetti squash — are physically hard, with inedible outer skins and very tough seeds. Since you can eat everything but its stem, tender zucchini falls into the summer category, as do pattypan, crookneck and zucchini's closest doppelganger, the yellow squash. 

 The resemblance between zucchini and yellow squash is the primary cause of the zucchini-vs.-squash confusion.

The easiest way to tell the two apart is color. Zucchini is generally deep green — though it can be golden yellow — while yellow squash is, well, bright yellow. Shape is another indicator. Zucchini is mainly straight, while yellow squash sports a bulbous bottom, which tapers as it gets toward the top.

Zucchini & Yellow Squash Carpaccio with Pesto & Burrata

Ingredients

• 1/4 cup pine nuts, toasted, chopped

• 1 (about 1/2 lb) yellow squash

• 1 (about 1/2 lb) zucchini

• 1/2 tsp salt, plus additional to taste

• 1 container (8 oz) Italian burrata cheese, drained, each piece halved

• Freshly ground pepper to taste

• 1 Tbsp extra virgin olive oil, divided

• 4 Tbsp basil pesto sauce, divided

• 1/4 tsp red pepper flakes

Directions

1. Slice yellow squash and zucchini on mandoline into rounds about 1/8 to 1/16-inch thick. Lay flat in single layer on separate baking sheet; sprinkle evenly with salt. Let rest about 10 min at room temp.
2. Transfer slices gently to colander (do not rinse). Press lightly using paper towel; pat dry. Arrange slices in alternating spiral pattern on 4 plates; center burrata on each plate. Season with salt and freshly ground black pepper; drizzle each serving with 1/4 Tbsp oil and 1 Tbsp pesto. Sprinkle evenly with pine nuts and red pepper flakes.

Burrata Cheese

Kielbasa with squash and mushrooms (keto friendly)

Kielbasa with 

• sautéed onions 
• peppers 
• squash and 
• mushrooms

cooked in butter

Grilled Zucchini and Eggplant with Basil Vinaigrette

Ingredients

• 1 small shallot, finely chopped

• 1/4 cup red wine vinegar

• 1 teaspoon honey

• 1/2 cup chopped fresh basil

• 1/2 cup olive oil, divided

• 1 1/4 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper, divided

• 1 large eggplant (about 1 lb.), cut crosswise into 3/4-in.-thick slices

• 2 medium zucchini (about 1 lb.), halved crosswise, and cut lengthwise into 3/4-in.- thick slices

Directions
Step 1
Preheat grill to medium (400°F). Combine the shallot and red wine vinegar in the bowl of a mini food processor. Let stand 5 minutes. Add the honey, basil, and 1/4 cup of the olive oil, and process until mixture is thickened, about 10 seconds. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside until ready to serve.

Step 2
Brush eggplant and zucchini slices with remaining 1/4 cup olive oil, and sprinkle with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Grill eggplant and zucchini slices, covered with grill lid, until slightly charred and tender, 4 to 5 minutes on each side. Transfer to a platter. Spoon 1/2 cup vinaigrette over vegetables. Serve with remaining vinaigrette and Grilled Shrimp Po’ Boys.

Recipe : Instant Pot Bolognese

Active Time: 15 Mins
Total Time: 35 Mins
Yield Serves: 6 (serving size: 1 cup)

Ingredients

• 1 tablespoon olive oil 
• 1 cup finely diced white onion 
• 1/2 cup finely diced celery 
• 2 ounces diced pancetta 
• 1 pound ground pork 
• 1 pound ground round 
• 1 (28-oz) can crushed tomatoes 
• 1 1/2 teaspoons kosher salt 3/4 teaspoon black pepper 
• 1/4 teaspoon crushed red pepper 
• 1 bay leaf 
• 1/2 cup half-and-half Zucchini “noodles” 
• Grated Parmesan cheese, for serving

Directions

1. Set Instant Pot to “sauté” and allow it to preheat 3 minutes. Add oil. Stir in onion, celery, and pancetta; cook, stirring constantly 5 minutes. Add ground pork and beef; cook, crumbling with the back of a wooden spoon, until lightly browned, about 5 minutes. Drain and discard fat.

2. Add tomatoes, salt, black pepper, crushed red pepper, and bay leaf, and stir to combine. Press “cancel” and secure the lid. Set pot to high pressure for 8 minutes.

3. Carefully release pressure, and remove lid. Discard bay leaf. Press “cancel” and then “sauté”, and stir in half-and-half. Simmer until hot throughout, about 3 minutes. Serve over zucchini noodles, and top with Parmesan.

 

 

more beef recipes

 

Recipe: Zucchini Boats with Beef

Ingredients

• 6-8 medium fresh zucchini
• 1 lb. ground beef
• 1 Tbsp. olive oil
• 1 cup marinara sauce
• 1 cup shredded cheddar cheese
• 1 Tbsp. Italian seasoning
• 1/2 yellow onion, chopped

Directions

1. Preheat oven to 375° F. Slice zucchini in half, carve them out with a spoon.
2. Chop the zucchini “meat” and set aside; line zucchini boats on a baking sheet lined with parchment paper
3. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to turn golden. Add meat and cook until no longer pink and cooked through (3-5 minutes). Add the marinara sauce, zucchini pulp, Italian seasoning and a pinch of salt and pepper. Simmer for 8-10 minutes.
4. Spoon mixture into zucchini boats and top each with shredded cheddar cheese, bake for 30-40 minutes or until the cheese is fully melted.
5. Serve and enjoy!

more beef recipes

 

Zucchini Noodles with Chicken and Ginger Dressing

 Ingredients

• 6 tablespoons canola oil

• 3 tablespoons fresh lemon juice

• ¼ cup ginger (finely grated peeled fresh)

• ½ teaspoon garlic (finely grated)

• 2 tablespoons scallions (plus more for garnish chopped)

• 2 tablespoons sesame seeds (plus more for garnish toasted)

• Kosher salt

• Pepper

• 4 zucchini (1 3/ pounds spiralized)

• 1 bunch watercress (8 cups thick stems discarded)

• 2 cups rotisserie chicken (shredded)

 

Directions
Step 1
In a large bowl, whisk the oil with the lemon juice, ginger, garlic and the 2 tablespoons each of scallions and sesame seeds; season with salt and pepper.

Step 2
Fill a bowl with ice water. In a large saucepan of salted boiling water, blanch the zucchini for 30 seconds. Drain, then transfer to the ice water to cool. Drain well and pat thoroughly dry with paper towels. Add the zucchini, watercress and chicken to the dressing in the bowl and season with salt and pepper. Toss to evenly coat. Garnish with scallions and sesame seeds and serve.

Zucchini Scapece

Ingredients

• 1/4 cup virgin olive oil
• 1 Tbsp red wine vinegar
• 1/2 Tbsp minced mint leaves
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp red pepper flakes
• 2 (about 3/4 lb each) zucchini, sliced on bias, 1/4-inch thick
• 2 Tbsp virgin olive oil
• 1 tsp salt
• 1/4 tsp freshly ground pepper

Directions
1.  Make vinaigrette: Combine 1/4 cup oil, vinegar, mint, 1/2 tsp salt, 1/2 tsp pepper, and red pepper flakes to bowl; whisk to combine. Set aside.

2.  Add zucchini, 2 Tbsp oil, and remaining salt and pepper to large bowl; mix to combine.

3.  Preheat grill on MED 10 min. Coat cleaned grill grate lightly with vegetable oil. Add zucchini slices to grill; grill 2 min per side.

4.  Transfer to large serving platter in even layer. Spoon vinaigrette evenly over zucchini. Marinate 20-30 min before serving.

Mediterranean Zucchini Noodles with Sun-Dried Tomatoes

Ingredients

• 1 jar (10 oz) sun-dried tomatoes, drained (reserve 5 Tbsp oil), thinly sliced
• 1 lb zucchini noodles
• 1 tsp chopped garlic
• Salt and pepper to taste
• 1/2 cup dry white wine
• 1 pkg (5 oz) baby spinach
• 1 container (4 oz) goat cheese
• Chopped walnuts, toasted, for garnish

Directions

1.  Heat 2 Tbsp reserved oil in large sauté pan on MED-HIGH. Add zucchini noodles; cook, stirring occasionally, 4-5 min. Transfer zucchini noodles to serving platter.

2.  Add remaining reserved oil to same pan on MED-LOW. Add garlic, salt, and pepper. Cook, stirring occasionally, 2-3 min until garlic is browned.

3.  Add wine, sundried tomatoes, and spinach to pan; toss to combine, until spinach is wilted. Top zucchini noodles with tomato-spinach mixture; garnish with cheese and walnuts.

Recipe: Herbed Turkey Burgers with Zucchini Buns

Ingredients

• 8 – 10 oz ground organic, lean turkey meat
• 2 tablespoons fresh oregano, chopped
• 2 garlic cloves, minced
• 4 thick slices of zucchini (or eggplant, summer squash, etc.)
• Olive oil spray
• Salt & pepper to taste
• Toppings: sliced tomato, avocado, cheese, ketchup, mustard, mayo, hot sauce, etc.

Directions

1. In a large bowl, combine the turkey meat, oregano and garlic cloves, and mix with your hands until fully combined. Form into two patties and set aside.
2. Heat a grill pan (or outdoor grill) to medium high heat.
3. Spray the zucchini on both sides and sprinkle with salt and pepper.
4. Add the zucchini to the grill pan, cooking 2 – 3 minutes per side until you have nice grill marks and the zucchini still holds its shape.
5. Add the turkey burgers to the grill, cooking 3 – 5 minutes per side, until cooked.
6. Serve between zucchini slices and add your preferred toppings.
7. Enjoy!