August 2010

Monthly Archive

Squash, Summer – Marta’s Summer Squash Pizza

Posted by on 11 Aug 2010 | Tagged as: Recipes


  • 3 cups flour
  • 1 tsp salt
  • 1 cup water (filtered and room temp) + 2 T of honey + 1 package of yeast or 2 ¼ tsp of bread machine yeast

Mix the water and honey, and then add yeast. Let stand 5 minutes. Combine the flour and salt in large bowl. Add the wet ingredients and mix until it comes together as dough. Work the dough for 5 minutes or so and let it rise after.

The pizza crust can be made ahead of time or as soon as you are ready to use it. If you want a thin crust, you can make it right before use. For a chewier, more complex crust, make up to 12 hours ahead and let rise an hour on the counter and the remaining time in the refrigerator. Remove 30 minutes before use.


  • 10-12 small zucchini
  • Salt
  • 2 T butter
  • ½ – 1 small onion, finely chopped
  • 1 cup (4 oz) crumbled feta
  • ½ cup ricotta
  • 2 T chopped basil or 1 tsp dry
  • Freshly ground black pepper
  • Cornmeal or olive oil for pizza pan
  1. Grate ¾ of the zucchini, add ½ -1 tsp salt, toss well, and let weep in colander for 20-30 minutes.
  2. Put a pan of water on to boil.
  3. Make the dough.
  4. Slice the remaining zucchini ¼ in. thick. Working in batches, blanch in boiling water for 1 minute. Drain in a colander.
  5. Preheat oven to 450 degrees.
  6. Heat butter in large skillet over medium heat. Chop onions and add to butter. Cook until soft. Add the grated zucchini. Stir often. Cook until just beginning to brown. Transfer to a large bowl.
  7. Sprinkle cornmeal on or lightly oil pizza pan. Toss crust or roll with a rolling pin. Place on pan and prebake for 3-4 minutes.
  8. Add to the zucchini mixture half of the feta cheese, ricotta, basil, and pepper to taste.
  9. Spread the zucchini mixture on the crust to about 1/2 in. from the edge. Top with the sliced zucchini. Sprinkle on the remaining feta.
  10. Bake for about 15- 20 minutes or longer if desired.

Squash, Summer – Yellow Squash and Corn Baked in Custard

Posted by on 03 Aug 2010 | Tagged as: Recipes

  • 6 medium yellow squash
  • salt and pepper to taste
  • 1/4 c. butter, melted
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 small green pepper, seeded and diced
  • 1/2 t. oregano
  • 1 1/2 c. cooked and drained hole kernel corn*
  • 1/2 c. graded Cheddar cheese
  • 5 eggs, well beaten
  • 1/2 c. lite cream or half and half (or half milk, half cream)

Preheat oven to 325F. Slice squash into 1/2-inch slices. Steam for 5 minutes. Drain and sprinkle with salt and pepper.

Melt half the butter in a skillet. Saute onion, garlic, and green pepper until soft. Add more salt and pepper, and the oregano. Let cool.

Add squash, corn, and cheese to onion mixture. Add well-beaten eggs, cream, and remaining melted butter. Mix. Pour into greased casserole. Place casserole in a pan of hot water** and bake for 40 minutes or until custard is set.  Serves 6-8.

*Steaming corn on the cob and slicing off the kernels is nice; 2 1/2 cobs yields about 1 1/2 c. corn kernels.

**Skipping the pan of hot water seems to work OK, the bottom of the custard just gets a little brown.

From: A Midwest Gardener’s Cookbook by Marian K. Towne