Zucchini

• 3 cups shredded zucchini/sum. squash
• 1 large onion, chopped
• ½ cup grated parmesan cheese
• ½ cup grated cheddar cheese
• ½ cup olive oil or melted butter
• 1 cup Bisquick (homemade is fine)
• 4 eggs, beaten
• ¼ cup chopped fresh herb of choice (parsley, dill, basil)
• 1 tsp salt
• ½ tsp pepper

Grease 9” pie pan. Combine all ingredients until just evenly mixed. Bake at 350 until lightly browned, about 40 min.

• 2 packed cups grated summer squash,
• squeezed of excess liquid
• ½ cup onion, finely chopped or grated
• 1 garlic clove, minced
• 2 eggs
• ¼- ½ cup parmesan cheese, grated
• 6-8 TBLS flour (your choice)
• ¾ tsp salt, or to taste
• Cooking oil

Combine all ingredients into thick batter.  Heat oil in large skillet. Flatten tablespoons of batter into skillet and cook about 2 min per side until golden brown. Serve warm. 

• 1 ½ - 2 lbs zucchini/summer squash,
• sliced into ¼” rounds
• Salt and pepper to taste
• 4 TBLS olive oil, divided
• 1 cup breadcrumbs
• 1 ¼ cup Parmesan cheese, grated
• 2-3 cups of your favorite tomato sauce

• ½ cup onion, chopped
• 1-2 cloves garlic, minced
• 1 pound zucchini, chopped
• Pinch ground nutmeg and chili flakes
• Salt and pepper to taste
• ¼ cup white wine (or replace with broth)
• 1 1/3 cup chicken broth
• 1/3 cup fresh basil, chopped
• Parmesan cheese and yogurt for serving

• 1 medium onion, diced
• 3 TBLS butter
• 3 TBLS flour
• 1 cup broth
• 2 cups milk
• 2 med. zucchini/summer squash, grated
• 2 carrots, grated
• salt and pepper to taste

Gently sauté onion in butter until tender. Add flour, cook 1 min, stirring. Add broth, milk, salt and pepper to taste. Bring to boil and add veggies. Reduce heat, simmer, while stirring, until veggies are tender. Serve warm.

• 8 cups medium summer squash/zucchini, halved and sliced into ¼” half moons
• 1 TBLS olive oil
• 1 TBLS garlic, minced
• 2 TBLS fresh herb, minced (thyme/basil)
• 2 large eggs
• 1/3 cup sour cream
• 1 cup+ feta, crumbled
• 2 TBLS parmesan, grated
• 1 TBLS lemon juice
• Salt and pepper to taste

• 6 cups summer squash, grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons minced onion/shallot/scallion
• Salt and pepper to taste

Mix grated squash with 2 tsp salt and let sit to drain in a colander for 5 mins. Squeeze out juice in clean kitchen towel. Heat olive oil and butter in skillet. Saute onion for 1 min. Add squash and cook until tender, about 4-5 min, stirring.

Optional: add garlic, basil, and tomatoes at the end or add cream and simmer until absorbed.

This can be made with any kind of summer squash! 

A easy breakfast option that can be served warm or cold.  

Assitant Farmer Andrea shared this Greek recipe with us.  You can use the topping crust or not.  You can add tomatoes to it.  Play around with it and it will still be delicious.

Equal parts zucchini/Summer squash and potatoes, cut in fine round slices
Salt and pepper, to taste
Fresh mint or parsley, minced
Feta cheese
Olive oil + sesame seeds to garnish
Optional phyllo sheets to top