• 2 slices whole grain bread or ½ garlic bagel
  • 3 cloves garlic, squeezed
  • ¼ cup olive oil
  • 2 cucumbers
  • 1 onion
  • 1 summer squash
  • 2 basil tips
  • salt and pepper to taste
  • 2-3 lbs tomatoes
  • ½ lb. green beans
  • 1 sweet pepper

Blend bread, garlic, onion and olive oil in a blender or food processor until smooth.  If needed, add tomatoes for additional liquid.  Trim vegetables of stems and blossom ends, but you do not need to peel them.  Continue adding ingredients until all are included, emptying blender as needed.  Taste and adjust seasonings then chill.  Serve cold with garnish of hard-boiled eggs, chopped onion and croutons.

Serves 4–6.

Fried Lemon and Zucchini Salad

  • 1 lb. medium zucchini
  • Olive oil, about 1/3 cup
  • 2 large thin-skinned lemons

Slice the zucchini on a bias, about 1/3-inch thick.  Sprinkle with 1 tsp. salt and place in a colander.  Let stand for 1 hour.  Rinse well and dry thoroughly.  In a medium-sized skillet, fry small batches quickly in hot shallow oil, turning once, until golden brown.  Drain on paper towels and place in a bowl.  Slice the lemons very thin.  Add to the hot oil and fry, turning once.  The lemons will brown and the oil will thicken into a delicious sauce.  Add the cooked lemons to the zucchini and add some of the lemon oil.  Let marinate one hour at room temperature before serving (add 1 tsp. of minced garlic while marinating if desired).  Sprinkle with salt and pepper.  Delicious served with grilled fish or lamb kebabs.

From Recipes 1-2-3 by Rozanne Gold.

Dilled Zucchini

  • 3 medium zucchini, sliced 3/8″ thick
  • 1/4  cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon snipped parsley
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dried dill weed

In a covered saucepan, cook zucchini and onion in small amount of bioling light ly salted water about 5 minutes or just till tender. Drain well. Add butter or  margarine, parsley, lemon juice, and dill weed; sprinkle with a little salt and  pepper. Toss to coat.

Broiled Summer Squash with Parmesan Cheese

A great way to use these early tender summer squash is to broil them with parmesan cheese.  We’ve been doing this for our kids and they love it (of course we’ve been using the squash they grew in their own gardens, so they are more willing to eat them!)

We first slice the squash length-wise into two or three slices.  These are then steamed for only a minute or two to begin cooking them.  We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown.  They make a nice appetizer or side dish.