Summer Squash

Zucchini, Crookneck, Pattypan, Chayote, Costata Romanesco, melons, and cucumbers… there are so many varietals of the summer squash and when they arrive, they arrive with gusto! I often find I must be so creative to use them all up. The squash family, often mistaken for a vegetable, is classified as a fruit because they have seeds and are developed from the flower part of the plant. I adore stuffing the blossoms of these delightful fruits, making them into noodles, grilling them, sautéing them, shaving them into ribbons and marinating them, or even baking with them; honestly, the list is endless. For today’s farmers market haul, I am focusing on the traditional zucchini. 

Zucchini or courgettes have been used in traditional folk medicine for centuries. They were used to fight colds, treat aches, and combat certain health conditions. Today, science has backed those claims. Zucchini is rich in vitamins, minerals, and plant compounds. It is especially high in Vitamin A when cooked. Vitamin A is essential for vision health, immune system, skin health, and lung health. Zucchini is also high in antioxidants lutein, zeaxanthin, and beta-carotene which help to aid in eye health, skin health, heart health, and protect against certain cancers. This summer squash is also high in fiber for our digestion and heart health, potassium, and carotenoids which may help lower blood pressure, and manganese, lutein, zeaxanthin, and vitamins A and C, which contribute to healthy vision. 

I mentioned above all the incredible ways I love to use these bountiful summer squash in the kitchen, but the below recipe is one of my favorites. You may substitute yellow zucchini or crookneck for the zucchini or use a combination of all of them for a gorgeous presentation! Let’s get cooking. 

Summer Zucchini and Cherry Tomato Tart with Pesto Ricotta 

Yield: 8 Servings

2 puff pastry sheets, vegan brand such as Aussie
1 cup almond milk ricotta 
½ cup pesto, homemade or store bought 
4 cups shaved ribbons of zucchini 
2 cups cherry tomatoes, sliced 
Salt and pepper 

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

2. Lay the thawed puff pastry on the prepared baking sheet. 

3. In a bowl, mix together the ricotta and the pesto. Spread evenly on the 2 sheets of pastry. 

4. Top with shaved zucchini and tomatoes. Season with salt and pepper. 

5. Transfer to the oven and bake for 15 minutes. Rotate and bake for another 10 minutes or until browned and crispy. 

6. Cool and cut into 4 even pieces. Can be served hot or room temperature.