Zucchini is easy to find and even easier grow so you’ll need different recipes bring some variety to your squash dishes. By the way, zucchini is a summer squash.
Visit your local farmers markets or roadside stands to find the best of the best produce around. Although grocery stores do carry local in season vegetables and fruits, the only way to guarantee local produce is to visit your favorite farm markets. Buy local and support your local farmers.
ZUCCHINI
Long strings of zucchini, called zoodles, can actually be substituted for pasta. The strips are made by using a zoodle cutter which can be found at most grocery stores. Sometimes it come as an attachment to slicers and you can even use a julienne peeler.
The secret to using zoodles in recipes is to not let them get soggy. Spread out the zoodles on a paper towel and blot them dry.
Do not overcook them. They take only about five minutes to cook. If you are boiling them separately, put them on towels again, and blot before adding them to a recipe. This will keep your recipe from getting watery.
Try them in this recipe made for two.
ZUCCHINI ZOODLES WITH GARLIC-BUTTER PARMESAN
2 medium zucchini
2 tbsp. butter
3 large cloves garlic, minced (or to taste)
3/4 c. parmesan cheese
kosher salt, to taste
black pepper, to taste
1/4 tsp. red chili flakes
Cut zucchini into spirals or noodle strands. Set aside noodles and pat and drain on a towel.
Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent, about 30 seconds. Don’t let the garlic burn.
Add zucchini noodles and cook until tender, about 3 to 5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or “al-dente” you want the zucchini. Don’t overcook them.
Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes then serve warm.
https://bestrecipebox.com/zucchini-noodle-recipe
Blueberries are coming into season this month. Here is a recipe that is sure to make blueberry lovers happy.
LEMON BLUEBERRY CHEESECAKE CAKE
Blueberry Cheesecake:
¾ c. fresh blueberries
16 oz. cream cheese- room temperature
1/2 c. granulated sugar
2 tbsp. all-purpose flour
1 ½ tsp. vanilla
2 eggs + 1 egg yolk- room temperature
1/4 c. sour cream
1/4 c. heavy cream
Lemon Blueberry Cake:
2 c. all-purpose flour
2 tbsp. corn starch
¼ tsp. salt
2 tsp. baking powder
2/3 c. unsalted butter-room temperature
1 and 1/3 c. granulated sugar
2 eggs + 1 egg white
1 ½ tsp. vanilla extract
2 tsp. lemon zest
½ c. milk
3 tbsp. lemon juice
1 ½ c. blueberries- fresh (if use frozen do not thaw)
3–4 tsp. of flour- to toss the blueberries
Lemon Cream Cheese Frosting:
12 oz. full-fat brick style cream cheese- softened
1 c. unsalted butter-softened
¼ tsp. salt
3 ½ –4 ½ c. powdered sugar
2 tsp. vanilla extract
1 tbsp. lemon zest
For garnish:
lemon wedges
fresh blueberries
Instructions
Blueberry Cheesecake:
Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time, mixing after each addition just to combine, do not over mix.
Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40 to 45 minutes or until the center has set.
Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
Stir together milk and lemon juice and set aside to curdle.
Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
With the mixer running on low, add eggs one at a time and mix after each addition.
Add vanilla extract and lemon zest and mix to combine.
First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Cream Cheese Frosting:
Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
Add vanilla, salt and lemon zest and mix until combined.
Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake:
Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Store in the fridge. You can make the cakes beforehand. Wrap in plastic wrap and put them in the freezer. Take them out when you are ready to assemble the cake. To make frosting the cake easier, frost them before the cakes thaw. https://omgchocolatedesserts.com/lemon-blueberry-cheesecake-cake/
And why not one more blueberry recipe while we’re at it.
BISQUICK BLUEBERRY MUFFINS
2 c. Bisquick plus one tablespoon
⅓ c. sugar
⅔ c. milk
2 tbsp. butter melted
1 egg
1 tsp. vanilla extract
1 c. blueberries
Sparkling sugar optional
Preheat the oven to 400 degrees F. Grease a muffin tin or line it with paper liners. Melt the butter.
In a medium bowl, combine the 2 cups Bisquick and sugar and stir.
Mix the milk, melted butter, egg, and vanilla extract in a measuring cup.
Mix the wet ingredients with the dry ingredients and stir until just combined.
Combine ¾ cup of blueberries in another bowl with one tablespoon of Bisquick. Stir to coat. Stir the coated blueberries into the batter.
Fill the muffin tins about half full. Scatter the rest of the blueberries on top of the muffins. If you are using sparkling sugar, sprinkle it on top of the muffins.
Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
