Broccolini With Grilled Zucchini And Summer Squash Food

THE NEXT FOOD NETWORK STAR: JAG'S BROCCOLINI WITH GRILLED ZUCCHINI & SUMMER SQUASH

Steps:

• Heat a saute pan over low heat
• Add pine nuts and toast lightly
• Set aside
• Add remaining 2 ounces achiote oil to the heated saute pan
• Add the blanched broccolini and season with salt and freshly ground black pepper
• Increase to medium-high heat
• Add sliced garlic and continue to cook until slightly toasted, about 1 minute
• Add grilled zucchini, summer squash and halved cherry tomatoes
• Add butter and toss lightly until butter melts
• Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star
• Food Network has not tested this recipe and therefore, we cannot make representation as to the results
• Bring water to a boil
• Preheat grill to high heat
• Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper
• Set aside
• Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color
• Place seasoned zucchini and squash on hot grill
• Cook for 2 minutes on each side
• Set aside

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
• Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
• Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

GRILLED ZUCCHINI AND SQUASH WITH BROWN SUGAR-BOURBON PUMPKIN SEEDS

Steps:

• Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
• Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
• Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
• Preheat a grill for cooking over medium heat.
• Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
• Season with salt and pepper and gradually whisk in the olive oil.
• Slice both of the squash diagonally into 1/4" thick slices.
• Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
• Add all the squash to the remaining marinade in the large bowl and toss to coat.
• Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
• Can also be refrigerated for up to one day to marinate.
• Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
• Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
• Serve hot or at room temperature.