Summer Squash & Zucchini

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A versatile staple of the summer kitchen, with a distinct, delicate flavor that blends well with fresh herbs and onions, tomatoes and eggplant, even fennel and peppers. Steam them with butter, saute them, even roast them; add them shredded to lasagna or soup to augment flavor and volume – or even to replace the crabmeat in a vegetarian crabcake. They loved to be hollowed out and stuffed; sliced, battered and fried; baked in a cheesy casserole or a not-too-sweet quickbread fragrant with spices. Your imagination is the limit, but do try some of the recipes below to make use of this popular, easy-to-cook and fun-to-eat vegetable.

Contents in order:

  1.  Patty Pan Squash Lasagna
  2.  Stuffed Patty Pan Squash
  3. Summer Squash Casserole
  4. Yellow Squash de Joan
  5.  Zucchini Bread
  6.  Zucchini Tapenade
  7.  Zucchini Oatmeal Cookies
  8. Poor Man’s Crabcakes
  9.  Carol’s Zucchini
  10. Oven Roasted Zucchini Pasta
  11. Zucchini Crisp
  12.  Zucchini With Walnuts
  13. Zucchini Chick Pea Curry
  14.  Calabesa Con Crema de Carmella

Patty Pan Squash lasagna

1 lg squash, patty pan — sliced
1/4 ” thick
8 oz spaghetti sauce
8 oz cottage cheese, 2% fat
1/2 c shredded mozzarella cheese
1/2 c shredded Parmesan cheese
Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to
reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 1/2 qt. square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon some spaghetti sauce on top of the squash layer. Top with cottage cheese, sprinkle of mozzarella & Parmesan cheese. Repeat 2 more times ending with cheeses. Bake at 350F for 1 hour

Stuffed Patty Pan Squash

6-8 patty pans
2 tbsp. butter
3-4 tbsp. onion, chopped
3-4 tbsp. celery, chopped
4 tbsp. tomato soup
Salt & pepper to taste
Cheese crackers, crushed
Wash and trim squash. Drop in boiling water and simmer until about half done. Drain and cool. Spoon out the centers, leaving a 1/2-inch shell. Do not cut through bottom. Chop removed centers and set aside. Sauté the onion and the celery in butter until soft. Add chopped centers, tomato soup, salt and pepper. Mix then add enough crushed cheese crackers to thicken filling.
Fill shells. Sprinkle crushed cheese crackers over tops. Bake at 350 degrees until hot and squash is done, approximately 20-30 minutes.

Summer Squash Casserole

Several squash- yellow or zucchini (4)
1 c. your favorite cheese-cheddar, Parmesan, ricotta, cottage can mix these also
Herbs- add your favorite- basil, thyme, oregano.
3 eggs beaten with 1 c. milk
3 T. butter.
Make alternating layers of squash, onion and cheese. Dot butter. Pour egg mixture over all. Cover and bake at 350 degrees for about 45 min. Cook uncovered about 10 min.

Yellow Squash de Joan

4 yellow squash cubed
1 onion
1 clove garlic
1-cup kale cooked in garlic left over from another night.
1/4 cup Feta cheese crumbled
Sauté the garlic and onion in olive oil. Add squash cook another 5 min. Add chopped kale. Last add the feta. Really pretty good.

Zucchini Bread
Don’t forget zucchini bread. It does freeze well and you will thank yourself this winter for taking the time. If you are getting tired of the cinnamon try a bit of ground coriander instead.
Zucchini, tomato and Swiss cheese pie
1 Tbsp butter
1/2 c bread crumbs
1 Tbsp olive oil
1 med onion, diced2 garlic cloves, minced
2 med tomatoes, diced
3 med zucchini, quartered lengthwise and thinly sliced
1/2 tsp fennel seed, crushed
1/4 tsp salt
fresh black pepper to taste
3 eggs
1/3 c milk
¼ pound (about 1 1/3 c) Swiss cheese, grated
3 Tbsp Parmesan cheese
Preheat oven to 375 degrees. Using ½ tsp of the butter, grease a pie plate, then sprinkle the bread crumbs over bottom and sides.
Head olive oil in large skillet over med heat. Add onion, and garlic and sauté for 10 minutes. Stir in diced tomatoes and sauté another 5 minutes. Raise heat to high. Mix in the zucchini, fennel seed, salt and pepper. Cook until zucchini is barely tender, about 5 minutes. It should begin to stick to the pan. Remove from heat and cool 5 minutes.
Beat eggs in a large bowl and stir in milk. Then mix in zucchini mixture. Pour half into the prepared pie plate, top with cheese, then our on remaining zucchini mixture. Sprinkle Parmesan cheese all over the top and dot with remaining ½ Tbsp butter.
Bake 30 minutes or until knife inserted comes out clean and the top is golden brown. Let sit 10 minutes before cutting.

Tapenade Zucchini
In a large bowl : cut up zucchini or yellow squash and an onion, add Parmesan cheese and the rest of this eggplant mixture. Toss around to coat the squash and put in an oiled casserole dish and bake for 20-30- min at 350 degrees. Amazing.

Zucchini Oatmeal Cookies from the Wickless Home
1 egg
1/2-cup oil (I have substituted up the 1/2 applesauce)
1/2-cup sugar (I have cut back on sugars by up to 1/3rd)
1/2-cup brown sugar
1-cup all-purpose flour (I often substitute up to 1/2 whole wheat pastry flour)
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 1/4 cups oatmeal
1 cup finely grated zucchini
Heat the oven to 350. Beat together the egg, oil, and both sugars until well blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Stir the flour mixture into the egg mixture. Add the oatmeal and zucchini and mix well. Drop by tspfuls onto an ungreased cookie sheet, placing them about 2 inches apart. Bake for 12 minutes or until golden brown. Makes about 2 dozen.

Poor Man’s Crabcakes
2 cups grated zucchini
1 cup seasoned breadcrumbs
1 Tbsp. mayonnaise or Miracle Whip
1 tsp. Old Bay Seasoning
2 eggs, beaten
Combine all ingredients. Shape into cakes. Coat with flour or breadcrumbs if desired. Fry in oil until brown.

Carole’s Zucchini
1 C. brown rice- uncooked
1 T. olive oil
Ground ginger to taste
1/2 c. green onions-chopped
2 large zucchini slice
3 large tomatoes
1 dash soy sauce- to taste
1 clove garlic
2 c. vegetable broth- boiling
Sauté rice until it becomes golden brown. Place in a glass greased 13*9” dish. Spread rice around in an even layer. Sprinkle with ginger. Layer onions, zucchini, and tomatoes over rice. To the hot vegetable broth, add the soy sauce and garlic, and then pour the mixture evenly over the casserole. Cover tightly and bake at 350 degrees, 1 hr. 15 min. until liquid is absorbed and vegetables tender.

Zucchini Vases
New idea for that large zucchini you don’t know what to do with. Scoop out a small scoop, add water and use as a vase!

Oven Roasted Zucchini Pasta
3 cloves garlic
Italian parsley
2 lb. zucchini – 1 1/2 inch sticks
salt and pepper
1/2 c olive oil
1 c. chicken broth
15 oz. ricotta cheese
5 t. Sweet butter
Grated Romano cheese
Slice the zucchini into matchsticks. Spray a cookie sheet and lay out the zucchini. Place in the oven at 350 for about 1/2 hour or until the moisture content of the zucchini in 1/2. Cook the pasta according to the directions. Toss the remaining ingredients into the pasta when the pasta is finished along with the zucchini. She says it is simple and delicious.
The oven roasted zucchini sounds like something we should do extra and save for those awful evening when life is a bit too busy. What about putting the zucchini on tortillas, pita pockets and goat cheese, potatoes, or alone with fresh fish?

Zucchini Crisp
Everyone swears this is made from apples.
I cup up the zucchini in bite size portions about the size of chunk pineapple.
4 cups flour
2 cups sugar
1/2-teaspoon salt
3/4 pound of butter or margarine
6 to 8 cups seeded, peeled, sliced zucchini
2/3 cup lemon juice
1-cup sugar
1/4-teaspoon nutmeg
1-1/2 teaspoons cinnamon
Preheat oven to 375 F. Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9 x 13 inch baking pan. Save the other half for later. Bake for about ten minutes, then remove from oven and set aside. In a sauce pan, cook the zucchini in lemon juice until tender, about 10 minutes. Add the sugar, nutmeg and only 1 teaspoon of the cinnamon. Simmer for about a minute then add a half cup of the saved pastry mixture. Simmer until this thickens stirring constantly. Let cool. Pour the zucchini mixture over the crust. Mix 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bowl then sprinkle it over the pie. Bake for 35 to 45 minutes, or until lightly browned.

Zucchini with Walnuts
Cut zucchini into thin slices.
1/3 cup chopped onion
2 T. butter
1/2 t salt
1/3 cup chopped toasted walnuts
4 T sweet wine. (Boordy’s Apple wine would be good.)
Saute zucchini, onions, in the butter . Cook about 5 min until the zucchini is tender. Add the wine and the salt. Toss the walnuts is just before serving.

Zucchini Chick Pea Curry
2 T oil
1 small chopped onion
1clove garlic
1 1/2 c chopped mushrooms
2 med zucchini sliced
Cook these together until the zucchini is soft. Stir in:
1 -15 oz can chickpeas
2 tsp curry powder
1 c water
1/4 tsp black pepper
Serve over pasta of your choice.

Calabasa con Crema de Carmela
2 T olive oil
5 roma tomatoes chopped fine
1 onion chopped fine.
2-3 squash chopped fine-yellow or zucchini
1 c water
Bouillon cube
1/2 tsp. oregano
2 T cilantro- chopped
Creama- (or 3 -4 T cream cheese)
Chop the tomatoes and the onion…“ En de stoba —–sauve”, translates to cook on the stove until soft. She means soft like a
Slurpy, it is really mush.
When the tomatoes and squash are soft add the squash, oregano, water and bouillon. Cook to you think it is dead. It takes a while, maybe 40 min or more.. The water will be absorbed. Just before serving add creama or the cream cheese until mixed through the entire mixture. This when all finished is a bit wet but not terribly soupy.