Summer Squash

Zucchini/Summer Squash Pancakes

Summer Squash
  • 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. 

Vegetarian Tortilla Casserole

Summer Squash

This is just a blueprint for a yummy casserole.  You can use many other veggies in this and other meats/proteins.  You can also leave off anything you don't have and it will still be good!  I've made it with green sauce (from tomatillos) instead of the red sauce and it was also really good!

Grated Sautéed Zucchini/Summer Squash

Summer Squash
  • 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.

Summer Vegetable Strata

Summer Squash
  • 1 lb. summer squash/zuke, grated
  • 1-2 scallions, finely chopped
  • 1 bunch Swiss chard, shredded
  • 8 oz cheddar cheese, grated
  • Parsley, chopped, to taste
  • 10 eggs, beaten
  • 2.5 cups milk
  • Salt to taste
  • 13 oz bread, cubed

Mix everything together and pour into buttered 9x13” dish. Bake at 350 covered with foil for 20 min. Remove foil and bake until set, 50-60 min+.

Sauteed Summer Squash and Tomatoes

Summer Squash

This recipe was contributed by a CSA member who says that it is what got her daughters loving squash.  Try it!

Coconut Curry Summer Squash Soup

Summer Squash

Don't skip the lime juice in this!  It makes it!

Sara’s Summer Squash Pie/Frittata

Summer Squash

Our employee Sara is an innovator in the kitchen and we love her for it!  Here is yet another one of her creations that is so good that you'll wish you made two of them.  As mentioned below, use less eggs for more of a "pie" and more for a "frittata".  Either way it is so good!  Enjoy!

Chard and Summer Squash Frittata

Summer Squash

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Summer Squash, Basil, and Tomato “Slop”

Summer Squash

I make this during the glut of squash, tomatoes, and basil.  Its so easy and delicious, stores well in the fridge as leftovers and goes well with practically everything!  We like it over scrambled eggs, rice, pasta, fish, etc!

2-4 TBLS butter or oil
1 bunch scallions (or 1 onion), chopped
1-2 pounds summer squash, chopped
1-2 lg. tomatoes (depending on juiciness desired)
1 large handful basil, chopped
1-2 garlic cloves, mashed (optional)
Salt and pepper to taste

Summer Squash Frittata

Summer Squash

1-1.5 lb. summer squash, grated
1-2 garlic cloves, minced
salt and pepper to taste
8-10 eggs
2 oz goat cheese (or other soft cheese)
¼ cup green onion tops, minced (or fresh herb like dill or basil)

Sauté summer squash in oil over medium heat in oven-safe skillet.  Add garlic, salt and pepper and cook until wilted.  Whisk eggs, cheese, and herb together.  Add squash.  Cover and cook on medium low in skillet until top is set.  Broil to brown top (2-3 min) and serve cold or hot.

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