Father’s Day is Sunday, and what’s a better way to celebrate than by cooking up some fresh, seasonal produce from local farmers markets! We’re finally seeing an abundance of zucchini squash as spring comes to an end. Whether you prefer to grill, roast, or sauté your zucchini, there’s no wrong way to enjoy this delicious summer veggie. Try these delicious zucchini squash recipes to celebrate the father figure in your life this weekend. You can find zucchinis from Full Sun Farm (River Arts District and North Asheville markets), Sleight Family Farm (North Asheville Tailgate Market), Windy Hollow Farm (Weaverville Tailgate Market), Tiny Bridge Farm (West Asheville Tailgate Market), and others!
This simple zucchini galette is the perfect savory breakfast to kick off Father’s Day! Start by thinly slicing one large zucchini. Arrange the slices on a paper towel, sprinkle with salt, and let sit for 30 minutes. Mix together half a cup each of ricotta cheese and grated parmesan cheese, and a quarter cup of mozzarella. In a separate bowl, whisk together a tablespoon of olive oil and a teaspoon of minced garlic. Mix a teaspoon of the olive oil mixture into the cheeses, along with a bit of salt and pepper to taste. Roll out pre-made puff pastry into a 12-to-14 inch round, then transfer onto a baking sheet lined with parchment paper. Spread the cheese mixture evenly over the dough, leaving a two inch border. Shingle the zucchini slices on top of the ricotta starting at the outside edge. Drizzle the remaining garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edges a bit to make it fit, and leaving the center open. Brush the crust with egg yolk, then bake in a 400-degree oven for about 45 minutes.
Hummus dip is easier to make than you think, and you can make your own version at home to snack on this week with just zucchini squash, garlic, and tahini paste! Start by slicing half-inch thick strips of 5 or 6 medium-sized zucchini, brush with a little olive oil, and grill on medium heat until charred and tender. Place the zucchini in foil for a few minutes after grilling to let them steam. Add the grilled zucchini into a food processor, along with two or three cloves of garlic, an eighth cup of lemon juice, a quarter cup of tahini paste (you can also use half an avocado), a quarter cup of your herbs if choice, and half a teaspoon each of salt and cracked pepper. For some extra creaminess, add a few tablespoons of greek yogurt. Puree until smooth, transfer to a bowl to serve, and garnish with a drizzle of olive oil! This hummus dip pairs wonderfully with freshly baked pita bread from Hominy Farms (North Asheville and River Arts District markets).
At farmers markets now you’ll also find cherries, strawberries, raspberries, broccoli, cauliflower, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, spinach, and bok choy. Markets are also stocked with a variety of plant starts, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.