Summer squash and zucchini to me is a really hard ingredient to elevate to an extraordinary flavor.  But there are so many varieties in the summer that have different colors and textures you can play with. This recipe is just from having those multiple varieties like 8 ball, yellow zucchini, patty pans and blossoms.  For this recipe I wanted to have a very french approach with subtle heat and asian influence.  The result was really a great dish with unexpected heat and flavor.   This is a fantastic vegetarian dish that would make any hater of squash fall in love immediately.  There is a few steps involved but some of this can easily be made ahead of time, especially the pickled yellow zucchini.  This dish has a little bit of everything with the squash, grilled, raw, pickled, and pureed.  Here is the recipe I hope you enjoy it. 

Summer zucchini and squash

Yellow zucchini puree
4 yellow zucchini diced
1/2 onion sliced
1 tbsp butter
2 tbsp olive oil
1/2 tsp salt
1 tiny red chile cherry, or fresh cascabelle
1-2 tsp Koji to taste

3 each green and yellow pattypan shaved thin
Koji water

8 ball squash sliced grilled with olive oil
1 Serrano
Salt
4 leaves green shiso chopped fine

Pickled yellow zucchini-apricot add 2 yellow zucchini julienne to recipe (see recipe)

10 each green and yellow patty pan squash cut in half
1 tbsp butter
1 tbsp olive oil
1 tbsp koji
Salt if needed

4oz oyster mushrooms
1 tbsp butter
1/4 tsp salt

Chile flowers
Shiso leaves

For Puree 

In a small pot on medium high heat add oil, butter, onion, diced zucchini, chile and a pinch of salt.  Cover and let it cook for 10 minutes or until the zucchini are completely tender.  Then pour everything into vita mix.  Add a touch of koji and puree until smooth. Adjust seasoning with koji, set aside and keep warm.  

For Grilled Zucchini compote,  Start grill to get hot

Slice 8 ball zucchini 1/4 inch thick.  Drizzle with olive oil, salt and pepper.  Grill for 2-3 minutes on each side.  Also grill the serrano on all sides.   Take off the grill and cool.   Then diced up the zucchini very fine and place in a bowl.  De-seed the serrano and dice finely and add to the bowl. Add chop shiso and add to the bowl as well.  Mix all the ingredients and adjust seasoning if need be.  Set aside for later.

For the pickled zucchini and apricot (other fruit can easily be substituted or left out)

Simply add julienned yellow zucchini to the recipe link  for the apricot and set aside.

To finish the dish,

In a small pan add butter, oyster mushrooms, and a pinch of salt.  Let it cook for 4 minutes. Meanwhile in another small saute pan add butter, oil, and patty pan squash cut in half.  Cook for 2 minutes and then add koji and cook for another minute, keep warm.  Take the three green and yellow squash and shave thin.  Place in a bowl and lightly toss with koji water.  To plate add puree in a round circle.  Also place another streak of puree to the side of it.   Then add mushrooms and squash on top of the puree.  Add the sliced raw squash on top of the mushrooms and patty pan.  Then add a quenelle of the grilled squash compote to the side.  Add a touch of the pickled zucchini on top of the grilled quenelle.  Finish the dish with chile flowers, and shiso flowers.  Serve and enjoy!

 

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