Summer Squash

– Posted in: Recipes, Vegetables

I decided to join the Food Fest hosted jointly by Dinner Tonight and A Way to Garden. So, for the first time ever (well, not quite, there are some pesto recipes here), recipes at Cold Climate Gardening.

Image of three different kinds of summer squash on a cutting board

Clockwise from top left: White Bush Lebanese, Benning’s Green Tint Patty Pan, more White Bush Lebanese (I think), and Black Zucchini. All from Fedco.

My Opinions about summer squash, and a few facts

  • Zucchini is the most famous summer squash, but there are lots of different kinds. Since the plants are so prolific, you should try at least one new variety every year, at least until you establish some favorites.
  • But you don’t have to have any favorites. You don’t even have to grow summer squash. Compared to winter squash, or broccoli, summer squash is fairly low in nutrients. Don’t eat it because it’s good for you. Eat it because it tastes good.
  • It tastes best when picked small, smaller than what you see in the photo above. The flavor is delicious, but subtle. Do not boil—it’s already got enough water—but you can cook it just about any other way.
  • The very best way to eat summer squash is to dust slices in flour and fry in olive oil. It is not practical to prepare squash this way for a crowd. When I come over to your house, you can fix it for me.
  • The most practical way to serve summer squash for a crowd is in a casserole, but it does heat up the house.
  • The most successful way to get kids to eat summer squash is in baked goods: cakes, muffins, and other quick breads.

Summer Squash Recipes

I use MasterCook Deluxe 8.0 to organize my recipes and help plan menus and generate a grocery list. The nutritional information at the bottom of each recipe was provided by MasterCook.

Zucchini-Oatmeal Muffins
Everyone loves these, but I find them rather sweet, so I reduce the sugar. From Taste of Home August 1995 p.54.

2 1/2 cups flour — *see note
1 1/2 cups sugar
1/2 cup rolled oats
1 tablespoon baking powder
1 teaspoon salt — (or less)
1 teaspoon cinnamon
4 eggs — lightly beaten
3/4 cup vegetable oil
1 1/2 cups shredded zucchini (about 1/3 lb)
1/2 cup raisins — or chopped dates
1/2 cup pecans — or walnuts

Chop nuts in food processor, set aside. Mix together flour, sugar, oats, baking powder, salt, and cinnamon. Combine eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins, and nuts. Spoon into greased or paper lined muffin tins. Bake in preheated 400 degrees oven for 20-25 minutes.
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Per Serving (excluding unknown items): 267 Calories; 13g Fat (41.5% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

NOTES : I use half whole wheat pastry flour.

Beef and Zucchini Pasta Sauce
This is simple and delicious when squash is in season. Use your kids’ favorite kind of pasta; rotelli is usually a hit.

1 garlic cloves — minced
1/2 cup finely chopped onions
1 pound zucchini — sliced 1/4″ thick
6 ounces mushrooms — sliced 1/3″ thick
1 pound ground beef
1 14 1/2 ounce can canned diced tomatoes (or use diced fresh)
1/2 teaspoon salt
1 teaspoon oregano
1/4 cup Parmesan cheese
1 pound spaghetti

Cook ground beef in frying pan until browned; drain well. In same frying pan, cook onions, garlic and mushrooms and stir till vegetables are soft. Add zucchini to onion mixture. Cook and stir over medium heat 3 to 4 minutes. Return meat to the pan. Add tomatoes with their juice to the meat, along with the salt and oregano. Reheat and serve over pasta. Sprinkle with the Parmesan.
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Per Serving (excluding unknown items): 488 Calories; 11g Fat (21.0% calories from fat); 33g Protein; 63g Carbohydrate; 4g Dietary Fiber; 65mg Cholesterol; 348mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat.

NOTES : If you have large squash, halve them lengthwise first before slicing.

Chocolate Zucchini Roll

This cake is very moist and chocolaty and could be used with other fillings such as softened ice cream or sweetened whipped cream. We like to spoon cherry pie filling on the individual slices. Recipe by Victoria Zmarzley-Hahn, Northampton, PA, as found in Taste of Home June/July 1999, p. 67

3 eggs
1 teaspoon vanilla
1 cup flour
3/4 cup sugar
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup zucchini — shredded
1 8 ounce package cream cheese — softened
1/4 cup butter — softened
2 teaspoons vanilla
1 cup confectioner’s sugar

In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in zucchini. Spread into a greased and waxed paper-lined 15x10x1 baking pan. Bake at 350 degrees for 15 to 20 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off waced paper and roll up, jelly-roll style, starting with a short side. Cool on a wire rack.

To make filling: In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners’ sugar.

To assemble: Unroll cake; spread filling to within 1 inch of edges. Roll up again; dust with confectioners’ sugar. Refrigerate until serving. (Keep in freezer if using ice cream as the filling.)
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Per Serving (excluding unknown items): 308 Calories; 15g Fat (41.7% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.

Vegetable Cheese Casserole
This is the closest I ever get to fried squash. It has a similar taste.

3/4 cup olive oil — divided
1 pound onions — chopped (3 large)
6 garlic cloves
3 cups fresh bread crumbs
3/4 cup Parmesan cheese — grated, divided
3/4 cup parsley — chopped, divided
24 ounces part skim milk mozzarella cheese — shredded
3 pounds zucchini — sliced 1/4″ thick
3 pounds summer squash — sliced 1/4″ thick
2 pounds ripe tomatoes — sliced 1/4″ thick (about 6 medium)
1 tablespoon basil

In large skillet, heat half the oil and saute onion until translucent. Stir in garlic, then bread crumbs. Cook 2 minutes or until lightly browned. Remove pan from heat. Stir in half the parmesan and 3/4 of the parsley. Transfer to 2 13×9 pans. Spread mozzarella over the crumb mixture. Overlap half the zucchini slices around the edge of each dish. Make inner circle with half the summer squash. In center overlap half the tomato slices in a row. Sprinkle with half the basil and salt and pepper to taste. Repeat the layers, except before sprinkling with seasonings brush with remaining olive oil. Sprinkle with remaining basil and remaining Parmesan. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake 20 to 30 minutes more or until tender. Sprinkle with remaining parsley before serving.
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Per Serving (excluding unknown items): 266 Calories; 17g Fat (56.5% calories from fat); 15g Protein; 15g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 312mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

Yellow Squash Gingerbread
This is so good it’s actually worth freezing grated summer squash (doesn’t really have to be yellow) to make in the winter. From Cooking Light, May/June 1993, page 144

6 cups coarsely shredded yellow squash — (2 1/4 pounds)
7 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
2 tablespoons baking soda
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
2 cups molasses
1/2 cup vegetable oil
1 tablespoon vanilla extract
5 eggs — lightly beaten
Vegetable cooking spray
3 tablespoons powdered sugar

Place squash on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture; set aside. (If you use frozen grated squash, you don’t need to let it stand. Just drain it.) Combine flour and next 6 ingredients in a large bowl; stir well. Add squash; stir well, and make a well in center of mixture. Combine molasses and next 4 ingredients in a bowl; stir well. Add to dry ingredients, stirring just until moistened Pour batter into 3 9- x 5- x 3-inch loaf pans coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar. (serving size: 1 [1/2-inch] slice)
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Per Serving (excluding unknown items): 142 Calories; 3g Fat (17.2% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

Zucchini Cheese Bake
This gives the effect of a quiche without the crust. From a Cusinart newsletter, The Connoisseur’s Choice, October 1990 p.13

12 slices white bread
18 ounces Co-Jack cheese — grated, divided
3 garlic cloves
14 ounces onion — (3 onions)
6 pounds zucchini — sliced (about 12 medium)
1 1/2 tablespoons vegetable oil
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Tear bread into quarters. Use metal blade to process until finely chopped, about 30 seconds; reserve. Grate cheese in food processor using shredding disk; reserve. Peel garlic and onion; quarter onion. Process garlic until finely chopped, about 10 seconds. Add onion and pulse-chop until finely chopped, about 8 pulses; reserve. Trim squash and cut to fit feed tube vertically. Insert 4mm slicing disk. Stand squash upright in feed tube and slice with medium pressure. Heat oil in a large skillet over medium heat. Saute garlic and onion until translucent, about 5 minutes. Add squash, salt, and pepper and cook 2 minutes more, adding more oil if needed. Set aside one cup of cheese for the top. Beat egg lightly with a fork. Combine with squash mixture and remaining cheese in a mixing bowl. To assemble, layer 1/4 bread crumbs in bottom of greased 4 quart baking dish. Top with half squash mixture. Cover with 1/4 more bread crumbs, then the remaining squash. Bake uncovered until bubbling, about 15 minutes. Mix 1 cup of cheese with remaining bread crumbs. Sprinkle mixture over casserole and bake until set, about 15 minutes more.
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Per Serving (excluding unknown items): 108 Calories; 4g Fat (29.1% calories from fat); 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

Zucchini-Hamburger Surprise
A quick and easy meal for prime squash season.

1 pounds 90% lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper — chopped
3 medium zucchini — sliced
2 cups chopped tomatoes
1 10 ounce package frozen corn
1 teaspoons chili powder
salt and pepper to taste
1/8 teaspoon garlic powder

Cook beef, onion, and pepper in large skillet over high heat, breaking up meat with wooden spoon, until meat is no longer pink, 5 minutes. Drain fat from skillet. Add zucchini, tomato, corn, chili powder, salt, pepper, and garlic powder to skillet. Cover; simmer until vegetables are tender, 15 minutes.
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Per Serving (excluding unknown items): 232 Calories; 10g Fat (35.4% calories from fat); 23g Protein; 16g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 672mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Chocolate Zucchini Cake
I took out the cinnamon and added more chocolate to a traditional recipe.

1/2 cup butter — melted
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/4 cup sour milk
2 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups grated zucchini
1/2 cup chocolate chips

Combine flour cocoa, baking powder, baking soda and pinch salt in mixing bowl. In large mixing bowl beat sugar with butter and oil. Gradually add in eggs and vanilla. Preheat oven to 350 degrees. Stir dry ingredients into wet ingredients until just mixed. Stir in grated zucchini and chocolate chips. Pour into greased 13×9 pan. Bake 40 to 50 minutes in 350 degree oven.
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Per Serving (excluding unknown items): 410 Calories; 21g Fat (44.6% calories from fat); 5g Protein; 54g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 218mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat; 2 Other Carbohydrates.

Chocolate Zucchini Bundt Cake
It’s a lower fat cake, but don’t tell my kids that. It still tastes like dessert to them! From Cooking Light June 2002, p.183

Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup block-style fat-free cream cheese — (4 ounces) softened
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts
3/4 cup powdered sugar
3 tablespoons cocoa
8 teaspoons nonfat milk
2 tablespoons chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour. Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Lightly spoon 2-1/2 cups flour into dry measuring cups, and level with a knife. Combine 2-1/2 cups flour and next 5 ingredients (2-1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
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Per Serving (excluding unknown items): 289 Calories; 10g Fat (29.9% calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

NOTES : When you’re testing the cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate chip, which might make you think the cake isn’t done. This can also be baked in a 13×9 pan for 45 minutes.

Italian Zucchini Pie
I usually grate the squash because then no one tries to pick it out of the finished dish. (Bwaa-ha-ha-ha! Evil mother at work.) Ahem. I mean, that way it’s much easier to slice the pie.

2 garlic cloves — minced
1 cup chopped onion
4 cups thinly sliced zucchini or 3 rounded cups grated
1/4 to 1/2 cup butter
1/2 cup chopped parsley
1 /2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs — well beaten
8 ounces part skim milk mozzarella cheese — shredded
1 Tart Pastry (below) — *see note
2 teaspoons mustard

Make tart pastry and refrigerate. Preheat oven to 375 degrees. In 10″ skillet cook garlic, onion, and zucchini in butter until tender, about 10 minutes (I start with the smaller amount of butter and add more as needed. If you cover the pan while it’s cooking you shouldn’t need too much more). Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Remove tart crust from refrigerator. Spread crust with mustard. Pour mixture into crust. Bake for 18-20 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
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Per Serving (excluding unknown items): 484 Calories; 33g Fat (60.1% calories from fat); 18g Protein; 31g Carbohydrate; 3g Dietary Fiber; 189mg Cholesterol; 753mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 5 1/2 Fat.

NOTES : *The original recipe called for one container refrigerated crescent rolls which you lay on the pan and press together at the edges. I usually use what they call tart pastry (recipe below). It’s higher fat but tastes much better.

Tart Pastry
For the recipe above.
1 1/2 cups flour
1/4 teaspoon salt
8 tablespoons cold butter — in small pieces
1 egg yolk
3 tablespoons ice water

Process flour, salt, and butter in food processor until butter is evenly cut up. Whisk egg yolk and water together; add to flour while processor is running. Process until dough balls up around blade. Pull pieces from dough and press them over the bottom and sides of a 9 1/2″ to 10″springform pan. Wrap pan with foil and chill for at least 20 minutes before filling and baking. For unfilled shell, prick with a fork and bake 12 minutes at 425 degrees.
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Per Serving (excluding unknown items): 194 Calories; 12g Fat (57.2% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat.

White Bean and Black Olive Soup
This is a very yummy soup, but a conundrum for me. Usually when squash is at its peak it’s too hot for soup. From The Moosewood Cookbook by Mollie Katzen

3 tablespoons olive oil
8 garlic cloves
1 1/16 pounds onion — chopped (2 2/3 cups)
1 stalk celery — diced (about 1 cup)
1/3 pound carrots — diced (about 1 cup)
1/3 pound green peppers — chopped (about 1 cup)
5/8 pound zucchini — in chunks (about 2 cups)
1 tablespoon salt
pepper — to taste
2 teaspoons oregano — or marjoram
1 tablespoon basil
8 cups water (or chicken broth if you’re not vegetarian)
1 6 ounce can tomato paste
1/2 cup red wine (if you’ve got it)
2 15 ounce cans white beans, canned — (pea beans) (4 cups cooked)
2 6 ounce cans pitted black olives — sliced
2 tablespoons bottled lemon juice
1/2 cup chopped fresh parsley

Saute vegetables and seasoning in olive oil, beginning with onions and garlic. Add water through lemon juice to pot. Bring to a boil, and simmer over very low heat for about half an hour. Just before serving, add parsley. Provide grated Parmesan cheese for diners to sprinkle on at the table.
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Per Serving (excluding unknown items): 195 Calories; 7g Fat (30.9% calories from fat); 7g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 919mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Zucchini Bread
Everybody’s gotta have a zucchini bread recipe. I like this lower fat version. It makes 6 loaves, so count your loaf pans and make sure there’s room in your freezer! Or just divide ingredients by 3 and make two loaves. From Cooking Light, July 1997, p.100

2 5/8 pounds zucchini — shredded (9 cups)
12 cups flour
3 cups sugar — divided
6 tablespoons sugar
1 1/2 cups walnuts — chopped, toasted
3/4 cup packed brown sugar
15 teaspoons baking powder
3 tablespoons grated lemon rind
4 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
4 1/2 cups skim milk
18 tablespoons vegetable oil
6 teaspoons vanilla extract
6 eggs
Cooking spray

Preheat oven to 350º. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside. Combine flour, 3 cups granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 6 (8 × 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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Per Serving (excluding unknown items): 183 Calories; 6g Fat (27.2% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 162mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

About the Author

Kathy Purdy is a colchicum evangelist, converting unsuspecting gardeners into colchicophiles. She would be delighted to speak to your group about colchicums or other gardening topics. Kathy’s been writing since 4th grade, gardening since high school, and blogging since 2002.

Autumn is a second spring when every leaf is a flower.

~Albert Camus in Albert Camus quotations

Comments on this entry are closed.

Cindy August 24, 2011, 1:10 am

I planted the greenish squash you have pictured on the bottom left, and thought it was zucchini, but the flavor and color are completely different. I am glad I am not the only one that is confused about this squash variety.

drusilla July 9, 2011, 12:11 pm

anyone know how to cook white squash as a side dish?

Daisy August 5, 2008, 3:51 pm

I don’t know why I didn’t think of it, but I LOVE the idea of dusting squash in flour and frying it up. That sounds great!

The other recipes look great too – muffins and cakes… especially the chocolate ones! They get me every time…

Kathy Purdy August 6, 2008, 3:00 pm

Daisy, it surprises me that you never heard of cooking squash that way. I really can’t remember my grandma cooking it any other way, and even my MIL, an indifferent cook, cooked squash that way.

jgh August 5, 2008, 3:27 pm

Hi – I found your blog looking for other NY State garden bloggers on Blotanical!

I just saw an episode of “Iron Chef” where two of the judges were arguing about whether zuchinni has any flavor 🙂

Thanks for the great recipes. I like to make squash “meatballs” – grating them and mixing with Italian breadcrumbs, egg and parmesan. Great with marinara.

Chris August 3, 2008, 11:43 am

… man that was a typo filled comment.

Chris August 3, 2008, 11:42 am

I gotta disagree about the nutrition claim. I imagine that classification you linked to is skinless. When leaving the skin on, zucchini atleast, is very healthy. High in fiber, high in vitamin c, and very low in calories. 1 medium zucchini is half your daily value in vitamin c.

I’m not sure if it is my favorite way to cook zucchini, but the most common way I cool it is this: I carmelize some vidalia onions in olive oil with a little sault, this is cooking at medium-low heat for awhile until it gets golden brown (helps if you don’t use a teflon pan, use something metal). Then I deglaze the pan with a helping of basalmic vinegar, and toss in my zucchini. I usually use 1 very large onion and 2 small or 1 very large zucchini. The zucchini is cut into small wedges. When the zucchini is starting to brown it is ready to eat. I sometimes season it with a tablespoon or so of dijon mustard. And I often add fresh chopped basil & rosemary from the garden. Its good, very low in calories, lots of nice nutrition, and mostly all fresh from the garden.

Sue August 3, 2008, 6:02 am

Would never in a thousand years have thought of adding zucchini to cake. Can’t wait to try it – but in the autumn when the idea of using the oven becomes bearable again!

Dee/ August 1, 2008, 6:17 pm

Wow, this had to difficult to put together. You have some really great and new recipes for me to try. When I fry squash I do it my Grandma Nita’s way. I slice them lengthwise, salt & pepper & roll in flour. Easier than the little circles.~~Dee

Margaret August 1, 2008, 8:40 am

Recipes with the word ‘Surprise’ and ‘Cheese Bake’ make me think longingly of growing up, and my grandmother’s recipe cards, each lovingly hand-written in her old-fashioned script. Thanks for making the exception (other than pesto) and sharing these from your Master Cook files (a little less sentimental than Grandma’s recipe cards, perhaps, but I bet the ink doesn’t fade as it has on hers!). Nice to see you yesterday at the festival of cukes and zukes.

Fern July 31, 2008, 4:25 pm

The chocolate zucchini cake looks absolutely divine.