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2 Zucchini and Summer Squash Recipes

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Summer is full of fresh produce, and while you’re looking at juicy tomatoes and colorful fruits at your local grocery store or farmer’s market, don’t overlook the green and yellow summer squash! Zucchini and summer squash are bountiful this time of year and offer a lot of versatility, flavor, and nutrition. Continue reading for two delicious zucchini and summer squash recipes to try this season!

Zucchini and Squash Salad

We all need a simple summer side dish ready to go, and this zucchini and squash could not be easier! With toasted pine nuts, Pecorino Romano, and fresh basil, this side dish may just become a staple in your home this summer. For six servings, you will need:

  • 2 zucchini, cut into thin slices

  • 2 small squashes, cut into thin slices

  • ¼ cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • ½ teaspoon Dijon mustard

  • ½ teaspoon honey

  • ¼ cup pine nuts, toasted

  • ¼ cup Pecorino Romano, coarsely grated

  • ¼ cup fresh basil leaves

  • Salt and pepper

Sprinkle the zucchini and squash slices with salt, then let sit in a colander for 30 minutes. Rinse and pat dry and transfer to a large bowl. Next, whisk together oil, lemon juice, Dijon mustard, and honey and drizzle the mixture over zucchini and squash slices. Add the pine nuts, cheese, and basil, then toss to coat. Season with salt and pepper, and enjoy!

Summer Penne with Zucchini and Parmesan

Pasta is a great dinner any time of year, but during the summer, you may want a lighter meal full of fresh vegetables and olive oil instead of spaghetti and meatballs. For this dinner, you will need:

  • 2 medium zucchini 

  • 8 ounces penne pasta

  • 3 tablespoons extra-virgin olive oil

  • ⅓ cup grated parmesan

  • ½ teaspoon minced garlic

  • ¼ teaspoon red-pepper flakes

  • Salt and pepper

Shred the zucchini on the large holes of a box grater until you have about four cups. Toss with ½ teaspoon of salt in a colander set over a bowl and let it sit for 10 minutes. As that sits, cook your pasta according to package directions until al dente. Drain the pasta directly over the zucchini in the colander in your sink, then transfer both to the pot. Toss the pasta with olive oil, parmesan, garlic, and red pepper flakes. Season with salt and pepper, then dress with more oil and cheese for serving.

Recipes via: www.marthastewart.com 

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