Published on August 14, 2014 · By jessie-gusman
It’s that time in the summer, where there is just. Too. Much. Zucchini. Honestly, where did it all come from? At this point, it seems like we may have exhausted our summer squash recipe folder. But have no fear! Two all-star Kitchensurfing chefs have generously shared their tips. Below, New York’s Dianne de la Veaux and Briana Ryan of Los Angeles share creative uses for summer squash.
Tarragon-Lemon Summer Squash Soup
by Briana Ryan
1 large yellow squash, sliced and quartered
2 green onions (scallions), light green and white parts, chopped
½ medium yellow onion, chopped
1 tablespoon goat’s milk butter or coconut oil (to keep it vegan)
½ tablespoon olive oil or additional coconut oil
1 tablespoon fresh tarragon leaves, chopped
1 garlic clove, finely minced
Ground black pepper, to taste
3 cups vegetable broth
Juice of ½ large lemon
½ cup coconut milk
1. In a soup pot, sauté the squash and onion in butter and olive oil (or coconut oil, if preparing vegan) until onion is translucent, about 5 to 7 minutes. Add the garlic in the last minute or so.
2. Season to taste with black pepper, add tarragon, then pour in the vegetable broth and lemon juice and stir.
3. Cover and bring to a simmer for about 10 to 15 minutes or until the squash is tender all the way through.
4. Remove from heat and add coconut milk.
5. Purée about half the soup in a high-speed blender or food processor then return to pot.
Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like.
Zucchini Pesto Spirals by Dianne de la Veaux
Slice one or two zucchini lengthwise very thinly — a mandoline is helpful for this. Toss the slices with olive oil, salt and pepper, and roast in a single layer for 10-25 minutes or until tender and slightly browned, but not falling apart.
Once the slices are cool enough to handle, schmear some pesto on each one and roll it up into a two-bite spiral! This is delicious as a snack or on top of a bed of greens for an appetizer.
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