How did you like that heat wave last week?

My goodness, dog days before we enter the month of August makes me wonder what the rest of the summer weather will be like. Perhaps we’ll go the other way and have flurries?

Strange weather is everywhere; it has been raining for something like 24 days at our winter home in Hobe Sound, Fla.

Much of the growth in my gardens came to a screeching halt during those recent “wicked hot” days here and the only things that seemed to thrive were my water bill and of course, the zucchini.

I have one that is destined for a go with Peter’s chain saw: yes, a chain saw as in totem pole art! But if some of your squash do get away from you size-wise, don’t despair.

Peel the tough skin and then go ahead and use the squash in recipes that call for it to be grated. Just be sure and avoid grating into the center where the large, fibrous seeds are located.

I hope this week’s recipes help you put the much-maligned-but-ever-versatile zucchini squash (and yellow summer squash) to good use.

GINGERED ZUCCHINI NUT BREAD

Delicious toasted with a smear of whipped cream cheese and your morning cup of Joe.

3 cups all purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

3/4 tsp. salt

3/4 tsp. baking powder

1 cup firmly packed light brown sugar

1 cup granulated sugar

1 cup vegetable oil

3 large eggs

1-1/2 tsp. vanilla extract

2 cups shredded zucchini

3/4 cup chopped macadamia nuts

3 Tbsp. minced crystallized ginger

Whisk together flour, baking soda, cinnamon, salt and baking powder in a large bowl. Set aside. In a medium bowl, whisk together brown sugar and white sugar, oil, eggs and vanilla until smooth. Pour egg mixture into flour mixture, whisking to com­bine. (Do not over-mix.) Stir in zucchini, nuts, and ginger. Spoon batter evenly into two 9-1/2 inch loaf pans coated with non-stick spray and bake in a preheated 350 F oven for 55 to 60 minutes or until a tester inserted near the center comes out clean. Yield: 2 loaves.

CREAMY ZUCCHINI SOUP

Nutmeg adds a little zip to this soup.

1-1/2 cups low-salt chicken (or vegetable) stock

1-1/2 lbs. zucchini, cut into 1/2-inch pieces

1/4 cup whipping cream

1/8 tsp. ground nutmeg

1-1/2 Tbsp. grated Parmesan cheese

Salt and freshly ground black pepper

Pour stock into a medium saucepan set over medium high heat. Bring to a boil and add zucchini. Reduce heat to medi­um-low, cover and simmer 12-15 minutes or until zucchini is very tender.

Working in batches, puree soup in blender or processor until almost smooth. Return soup to same saucepan and add cream, nut­meg and Parmesan. Cook stirring often, until heated through. Season to taste with salt and freshly ground black pepper. Yield: 4 servings.

SUMMER RATATOUILLE

The balsamic vinegar adds a lovely sweetness to the vegetables.

1/3 cup extra virgin olive oil, divided use

1 yellow bell pepper, cored, seeded, and coarsely chopped

1 bunch green onions, trimmed and cut into 1/2-inch pieces

1 small eggplant, peeled and cut into 3/4-inch chunks

1 medium zucchini, thinly sliced

2 cups cherry tomatoes (about 16), quartered

1 large clove garlic, peeled and minced

1 tsp. chopped fresh thyme leaves

1 Tbsp. balsamic vinegar (add more to suit your taste)

Salt and freshly ground black pepper

Heat 2 Tbsp. of olive oil in a large skillet set over medium high heat. Add bell pepper and green onions and saute 4 minutes or until lightly browned. Add the remaining olive oil and the eggplant. Reduce heat to medium and saute the eggplant for about 4 minutes or until just barely ten­der. Add the zucchini and continue cooking, stir­ring often, for about 5 minutes or until the vegetables are tender. Stir in the tomatoes, garlic, and thyme and cook 1-2 minutes or until heated through. Remove pan from heat and sprinkle veggies with the balsamic vinegar and season to taste with the salt and freshly ground black pepper. Yield: 4 servings.

FETTUCCINE WITH ZUCCHINI AND SHRIMP

This recipe serves 2 but can easily be doubled.

10 large shrimp in shell (21-25 count), peeled and deveined

1/2 tsp. salt, divided use

1/8 tsp. freshly ground black pepper

2-1/2 Tbsp. extra-virgin olive oil, divided use

1/2 lb zucchini (about 1 medium), cut lengthwise into 2 by 1/4-inch sticks

3 cloves garlic, peeled and minced

5 oz dried fettuccine, cooked according to package directions; drained and kept warm in saucepan

1/2 tsp. finely grated fresh lemon zest

1/3 cup finely chopped fresh basil

Pat shrimp dry and season with 1/4 tsp. salt and 1/8 tsp. pepper. Heat 1 Tbsp. oil in a 12-inch skillet over medium high heat and sauté shrimp, stirring frequently, for 2-3 minutes or until lightly browned and just cooked through. Transfer to a bowl.

Heat remaining 1-1/2 Tbsp. oil in the skillet over medium high heat and saute zucchini, stirring frequently, for 2-3 minutes or until lightly browned. Add garlic and continue cooking for 2-3 minutes (stirring often) or until zucchini is tender. Season with freshly ground black pepper and remaining 1/4 tsp. salt.

Add to zucchini, shrimp, lemon zest, and basil to cooked fettuccine and cook 1-2 minutes over medium high heat, tossing several times until hot. Yield: 2 servings.

Southwestern Squash Casserole

Prepared seasoning blends are often heavy on the salt so I prefer to make my own and have included instructions for the taco seasoning in this recipe.

1 lb. yellow summer squash, sliced

1 lb. zucchini, sliced

1 cup water

1 can (10-3/4-oz.) Cheddar cheese soup

1 cup crushed tortilla chips

1 can (4.5-oz.) chopped green chiles, undrained

1/4 cup diced onion

2 Tbsp. taco seasoning blend (purchased or homemade, recipe below)

1 large egg, lightly beaten

1 cup shredded Monterey Jack and Cheddar cheese blend

Combine both squashes with water in a microwave-safe glass bowl, and cover tightly with plastic wrap; pierce plastic wrap with a fork several times to vent. Microwave on high 8 to 9 minutes or until vegetables are tender; drain. Pat squash slices dry with paper towels and return to bowl. Add cheese soup, tortilla chips, green chiles, onion, taco seasoning and beaten egg and stir until well blended. Spoon into an 11 by 7-inch baking dish coated with non-stick spray and sprinkle evenly with cheese. Bake in a preheated 450 F oven for 18-22 minutes or until lightly browned. Yield: 6-8 servings

HOMEMADE TACO SEASONING BLEND

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. dried oregano

1/2 tsp. paprika

1-1/2 tsp. ground cumin

3/4 tsp. kosher salt

1 tsp. freshly ground black pepper

Combine all ingredients in a small bowl and mix well. Transfer to an airtight container and store away from heat and light. Yield: 1 ounce.

ZUCCHINI BROWNIES

If your kids are turning up their noses at “more zucchini,” try this recipe. They’ll never know!

FOR THE BROWNIES:

1 cup unsalted butter, softened

1-1/2 cups sugar

2 large eggs

1/2 cup plain yogurt

1 tsp. vanilla extract

2-1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

2 cups shredded zucchini

FOR THE FROSTING:

2/3 cup semisweet chocolate chips

1/2 cup creamy peanut butter

To prepare the brownies: Cream butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt in another bowl and mix well; gradually add to creamed mixture. Fold in grated zucchini.

Pour into a 13 by 9 by 2-­inch baking dish coated with non-stick spray. Bake in a preheated 350 F oven for 35-40 minutes or until tester inserted near center comes out clean.

To prepare the frosting: Combine chocolate chips and peanut butter in a small saucepan set over low heat. Cook, stirring often, until mixture is smooth. Spread over warm brownies and when completely cool, cut into bars. Yield: about 1-1/2 dozen.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.