(8/2019) Zucchini is a summer squash which has truly fed people for over 2000 years! Although the word is that it originated in the Americas, its seeds were carried back to Europe where it became wildly popular. During and after World War II, Americans were reunited with the squash after soldiers, on duty in Europe, enjoyed the tender vegetable in countries which bordered the Mediterranean – especially Italy. So yet the next reason to thank a soldier – for bringing Zucchini back to the states!

For those of you with a garden, likely your "zukes" are producing wildly by now and you are wondering just what to do with them. Neighbors will take only so many! Zukes differ from fall squash in that their skin is tender, their seeds are tender, and their flavor is much more mellow. Their shelf-life is also not nearly so long as some of the fall squash like Acorn, Butternut and Hubbards. So enjoy your zucchini now. You can’t put them in a crate and eat them in a month!

I’ve included some of my tried and true zucchini recipes and purposely did not include just a plain old "zucchini bread" – although it truly IS one of my favorites!

Zucchini Corn Medley

Ingredients:

• ¼ c. Butter
• ½ C. Small Onion
• 3 Small Zucchini
• 3 Ears of Sweet Corn
• Salt
• Pepper

Cooking Instructions: Heat butter in a skillet and stir in onion until softened and translucent – about 10 minutes. Add zucchini and corn and season. Cook about 20 minutes or until desired softness.

I enjoy this recipe as it blends 2 of my favorite summer vegetables!

Zucchini Crab Cakes

Ingredients:

• 2 C. Grated Zucchini
• 2 Eggs
• ¼ Chopped Onion
• ½ C. Flour
• ½ C. Grated Parmesan Cheese
• ½ C. Shredded Mozzarella Cheese
• ¼ to ½ Tsp. Old Bay Seasoning
• Salt to Taste

Cooking Instructions: Combine all ingredients well. Fry until lightly browned on both sides. Serve plain on a bun. Add tartar sauce if you’d like. You’ll think you’re eating a crab cake sandwich! At much less the cost!

Squash Carrot Cake

Ingredients

• 1 C. Granulated Sugar
• ¼ C. Brown Sugar
• 1 C. Vegetable Oil
• 3 Eggs, Beaten
• ¼ Tsp. Vanilla
• 1 ½ C. Zucchini, grated
• 1 C. Carrots, finely grated
• 2 C. Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• ½ Tsp. Salt
• 1 Tsp. Cinnamon
• ½ Tsp. Allspice
• ¼ C. Orange Juice
• 1 Tsp. Grated Orange Rind
• ½ C. Chopped Nuts (Opt.)
• Shredded Coconut (Opt.)

The glaze consists of:

• 1.5 C. 10x sugar
• 1 T. butter, softened
• ½ tsp. vanilla
• 2 to 3 T. orange juice, well blended

Cooking Instructions: In a large mixing bowl, blend sugars, oil, eggs and vanilla. Stir in squash and carrots. In a separate bowl, combine dry ingredients and stir into first mixture gradually with orange juice. Stir in rind and nuts, if using. Bake in greased 13x9x2 inch pan at 350 degrees for 30 to 35 minutes. Frost with orange glaze and sprinkle with shredded coconut, if desired.

Italian Squash Casserole

Ingredients:

• 1 Lb. Ground Beef
• 1 Medium Onion, Sliced
• 3 Cans (8 oz.) Tomato Sauce OR 3 C. Diced Fresh Tomatoes
• 1 C. Dry Red Wine
• 1 Tsp. Italian Seasoning
• Black Pepper to Taste
• Garlic Salt to Taste
• 1 T. Sugar
• ½ Tsp. Salt
• Grated Parmesan Cheese
• 2 Pounds Zucchini

Cooking Instructions: In a large skillet, brown the meat and onions. Stir in tomato sauce, wine and seasonings. Cook over low heat an hour, stirring occasionally. Wash squash, trim off ends and boil in large pan of salted water, 8 to 10 minutes. Cut squash in half lengthwise when barely tender. Scoop out seeds and pulpy membrane. Place cut side up in a greased, shallow baking dish. Pour sauce over the squash and bake at 350 degrees for 45 to 50 minutes. Sprinkle with Parmesan cheese before serving.

Chicken Zucchini Casserole

Ingredients:

• 1 Package (6 Oz.) Stove Top Stuffing Mix
• ¾ C. Butter
• 3 C. Diced Zucchini
• 2 C. Cubed, Cooked Chicken Breast
• 1 Can Condensed Cream of Chicken Soup (10.75 oz.)
• 1 Medium Carrot, Shredded
• ½ C. Chopped Onion
• ½ C. Sour Cream

Cooking Instructions: In a large bowl, combine UNPREPARED Stove top stuffing mix with melted butter. Set half of this mixture aside. Add all remaining ingredients to the stove top mixture. Transfer to a greased 11x7 inch baking dish. Sprinkle with remaining stove top mixture. Bake at 350 degrees, uncovered, for 40 to 45 minutes or till nicely browned and bubbling.

Texas Squash Skillet

Ingredients:

• 4 T. Butter
• 1 Large Onion, Chopped
• 1 Small Green Pepper, Chopped
• 1 Clove Garlic, Minced
• 2 to 3 Lb. Squash, Sliced
• 4 Fresh Tomatoes, Peeled and Chopped
• 1 Tsp. Salt
• ¼ Tsp. Pepper
• ¼ C. Grated Parmesan Cheese

Cooking Instructions: In a large skillet, saute onion, green pepper and garlic. Stir in squash, tomatoes and seasoning. Cook over low heat, stirring occasionally, till squash is tender. Sprinkle cheese over top and serve.