One of our favorites this time of year.

Summer Squash Linguine

1-1/2 lbs crookneck and/or zucchini squash
2 Tbs. unsalted butter
2 Tbs. finely chopped almonds
1 tsp. kosher salt
1/2 lemon

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided saute pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it. It'll be more flavorful if you take it beyond a very light brown, but you don't want it to turn black.

Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired.

~adapted from Fine Cooking

Zucchini Crusted Pizza from Moosewood Cookbook:

3 1/2 cups grated zucchini
3 eggs (can omit any or all of the yolks)
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon fresh basil, chopped

Directions:

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.

Preheat oven to 350.

Combine all ingredients and spread into a 9x13" pan, oiled.

Bake 20-25 minutes, or until surface is dry and firm.

Brush top with olive oil and broil under moderate heat for 5 minutes.

Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.

I usually use a red sauce, onions, sausage, shredded mozzarella and parmesan cheeses.

Kathy

I really like this recipe of Sol's, they are kind of like a thick crepe, for lack of a better description, and they are nice with various fillings instead of the brie.

Zucchini Pancakes
(Sol, CF)

2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
1 cup AP flour
1 1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1 teaspoon grated nutmeg

Serve with:

6 ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives

Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 1/2 tablespoons). Mix until just combined.
For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.

*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy.

I also really enjoy this gratin from Eating Well, but it's too early for really good local tomatoes, so I'll wait:

Gratin of Zucchini & Tomatoes
From EatingWell: Summer 2003

4 servings

�3 cloves garlic, crushed
�2/3 cup fresh basil leaves
�1 teaspoon fresh thyme leaves
�2 cups fresh whole-wheat breadcrumbs, (see Tip), divided
�1/2 cup finely chopped sweet onion, such as Vidalia
�3 large ripe tomatoes, diced
�1 tablespoon red-wine vinegar
�1/4 teaspoon salt, divided
�3 tablespoons extra-virgin olive oil, divided
�3 medium zucchini, (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick
�Freshly ground pepper, to taste
�3/4 cup freshly grated Parmesan cheese
Preparation
1.Preheat oven to 400�F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.
2.Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.
3.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saut�, not stew, so don't crowd it. Saut�, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.
4.Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.
Nutrition

Per serving : 302 Calories; 15 g Fat; 3 g Sat; 9 g Mono; 7 mg Cholesterol; 31 g Carbohydrates; 12 g Protein; 7 g Fiber; 514 mg Sodium; 885 mg Potassium

Enjoy the squash!

Annie

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 vegetable, 1/2 medium-fat protein, 2 fat

I just picked enough produce this morning to make this zucchini favorite (WOO HOO!). Everything in the garden is soooo early this year, which means I'll get to enjoy my summertime favorites a little longer. I generally make a 1/2 recipe for two people and there is plenty leftover.

Although caponata is traditionally made with eggplant and used as an appetizer, this one is a great simple summertime alternative when zucchini, tomatoes and peppers are plentiful. I like to serve this recipe cold with pita bread and cheese for lunch. -Grainlady

ZUCCHINI CAPONATA

1/3 c. olive or vegetable oil (I use much less.)
1 c. chopped onions
1/2 c. sliced celery
1/4 c. chopped yellow bell pepper
1/4 c. chopped red bell pepper
3 c. cubed zucchini
2 c. seeded, chopped tomatoes
2 T. chopped fresh basil or 2 t. dried basil leaves
1 t. salt
1/4 t. pepper
2 T. lemon juice
1/2 c. small pitted ripe olives (I like them sliced.)
2 T. capers, drained (I consider these optional.)

Heat oil in heavy 2-quart saucepan over mieium-high heat. Add onions, celery and peppers. Cook and stir 5-10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium; cook 15-20 minutes or until vegetables are softened, stirring occasionally. Remove from heat; stir in remaining ingredients. Refrigerate 8-12 hours or overnight. Yield: 4 cups.