Zucchini and Eggplant Recipes

Since our visit to the Farmer's Market, recipe requests have been made so here goes! Some herbs that work really well with zucchini and squash are oregano, basil, dill, black pepper and a little salt!  Do you have any recipes to share?

Zucchini and Squash
I love zucchini and squash and the best part is that it's in season now!  Two of the easiest ways to prepare either is just to steam or saute it. You can add olive oil, crushed garlic, zucchini and squash to a pan and saute away. This is really good simply as a side or over pasta.  Here's a recipe you can try http://www.everydaycook.com/recipebox/vegetables/sauteedzucchini.htm.

Zucchini and squash are also great in a salad with tomatoes and basil.  Some like the taste of raw zucchini and squash sliced really thin. You can always saute or steam the zucchini first and then add it to a salad with a little olive oil and fresh basil.  If you like couscous, try this salad recipe: http://food52.com/recipes/483-couscous-salad-with-zucchini-lemon-and-ricotta-salata.

Making zucchini boats are a creative way of eating this summer veggie.  Some recipes call for boiling a pot of water and cooking the zucchini for a minute or two to soften it before it gets baked.  If you want to save time, you can always microwave it for 3-4 minutes.  I've made zucchini boats by slicing it lengthwise and scooping out most of the pulp. At this point you either boil or microwave the zucchini. Then, add your stuffing!  It can be browned ground turkey, beef, or chicken, with rice or not.  Saute the zucchini you scooped out with onions, garlic and seasonings to make it more of a Mexican, Italian or whatever you like dish.

Here's a recipe for taco stuffed zucchini: http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html.  For more of an Italian flavor, try: http://allrecipes.com/Recipe/Easy-Stuffed-Zucchini/Detail.aspx?prop24=RD_RelatedRecipes.

Eggplant
The first thing that comes to mind when I hear eggplant, is Eggplant Parmesan! Traditionally prepared, this dish can be loaded with extra calories because it is fried. This recipe, however, roasts the eggplant first, then it is baked.  You need to allow some extra time when preparing an eggplant dish such as this because of its high water content.  Cut, salt, and rest the eggplant in a colander before any further preparation.

Here's a light version of Eggplant Parm:  http://www.skinnytaste.com/2009/03/lighter-eggplant-parmesan-5-pts.html. I just found this recipe and I'm going to try this one real soon! Eggplant Parmesan Burgers! http://www.annies-eats.com/2014/01/13/eggplant-parmesan-burgers/.

Now, for much less labor intensive eggplant recipes, look at these two recipes. The first one is really excellent and it incorporates zucchini, peppers and tomatoes!  It's called Ratatouille: http://www.realsimple.com/food-recipes/browse-all-recipes/ratatouille-10000000524327/index.html.

Finally, try this eggplant sauce over pasta. You can always omit the capers or use green olives instead if you like the briny taste of capers. If you like more the texture of capers but not the taste, you can sub chick peas or green peas: http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-pasta-salad-10000001630028/index.html.