Zucchini, or courgette in some countries, is a type of summer squash that originated in the Americas. Unlike winter squash, summer squash is harvested prematurely so that the rind is still soft and tender. This allows for nearly the entire squash to be eaten. After squash was introduced to Italy, people helped develop some pretty amazing ways to consume it. Some of our favorite summer recipes include that delicious summer squash zucchini, and we’re here to share a few of them!
Italian Sausage Stuffed Zucchini
This recipe is always a hit with meat-lovers. It’s perfect for a summer evening spent at home, enjoying the weather. To prepare this zucchini dish, you’ll need:
- 4 large zucchini, halved lengthwise
- 2 teaspoon of extra-virgin olive oil
- 4 links of chicken sausage links, thinly sliced
- 1/2 cup of Italian breadcrumbs
- 3/4 cup of shredded mozzarella
- 1/2 cup of shredded fontina
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh basil
Begin by preheating your oven to 350° and scoring your zucchini. Once you’ve scored and scooped the excess out of the zucchini, cook your sausage in oil for about 6 minutes, or until the meat is seared. Then place the cooked meat in a bowl and add the breadcrumbs, 1/2 cup of mozzarella, fontina, garlic, and basil. Mix and spoon into the zucchini boats and be sure to use the remaining 1/4 cup of mozzarella to top it off. Bake for about 15 minutes or until the cheese is golden and enjoy!
Nothing goes better with a cheeseburger on a hot summer day than some French fries but if you’re trying to eat a little healthier, zucchini fries are the way to go. To make the perfect crispy sticks, there are a few ingredients you’ll need to have handy, such as:
- 2/3 cup of flour
- 1 large egg
- 2/3 cup of buttermilk
- 2 cups panko breadcrumbs
- 6 tablespoons of canola oil, divided
- Kosher salt
- Black pepper
- 3 small zucchini, seeded and sliced into 1/4 inch thick strips
Place the flour into one dish, the egg and buttermilk mixture into a second dish, making sure to whisk it well, and 3 tablespoons of the canola oil, panko breadcrumbs, salt, and pepper into the third and final dish. Take the zucchini strips and dip them in the flour and the egg mixture, before dipping them in the breadcrumbs. Place all of the coated strips on a baking sheet that has been brushed with the remaining canola oil and heated at 450° for five minutes. Bake the zucchini for 22-24 minutes, flipping them halfway through. We highly recommend dipping them in your favorite sauce, such as ranch or honey mustard!
Come for a Bite at the Beaumont Inn
Saving the best for last, we have a dish that we know you’ll enjoy, partially because you won’t have to prepare it yourself. Our menu boasts a delicious appetizer: pan-seared zucchini cakes. These little cakes are made with fresh zucchini and are topped with smoked salmon and our dill whipped creme fraiche.
For an amazing dinner this summer, make an outdoor reservation at the Beaumont Inn here or call (570) 675-7100.
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