Post your tried & true summer squash recipes here.

Your favorite Taste of Home summer squash recipes (there are over 300 recipes here!).

And links to recipes you find out on the internet!

I have no doubt you have some winners in your stash!

If you need the Challenge details - find them here....

http://community.tasteofhome.com/community_forums/f/30/p/866423/7448801.aspx#7448801

That looks really good!

Here's 2 I have tried that are delicious, I'll look around more too.

SPICY SQUASH CAKES
(Source: Nancy_NJ, TOH bb, from University of Illinois Extension, University of Illinois at Urbana-Champaign)
6 Servings

1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for sautéing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)

In a large bowl, beat the eggs. Beat in squash, corn, green onions, jalapeno, the cheeses, flour, olive oil and ground pepper.
Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one-tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes.
Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate. Place in a warm oven and continue cooking the remaining cakes.
To serve, arrange two or more cakes on individual plates. Serve with some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt if desired. Serves 6.

***************************************

SQUASH CASSEROLE
(Source: TxSue, TOH website)
 
10 oz yellow squash (I used crookneck?)
1 package chicken bouillon (I used approx 1-2 tsp of chicken granules)
1/2 tsp of garlic powder
1 Tbsp minced onion (I used dried onions)
2 oz grated cheddar cheese (I used sharp)
1 C bread crumbs

Cook squash and mash. Stir in bouillon, garlic powder and onion. In a small pan, (small loaf pan is perfect), layer squash then cheese and repeat. Top with breadcrumbs and bake at 400º for 15 minutes.
* The only comment I would make, is, make more!

Zucchini, Carrot, and Cranberry Muffins

click here to view the recipe

Squash and Potatoes Recipe

Squash and Potatoes Recipe photo by Taste of Home Squash and Potatoes Recipe

Read reviews (2)

My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!

Great recipes!  Thanks  ya all !

Jill, I think I may have made those Cakes that Nancy posted. 

I thought I see a soup recipe here !  Janie

I went on a zucchini bread making frenzy last summer, and the biggest source of my inspiration was Carol!   She comes up with so many variations I just want to try them all  :)

As you might have noticed from my last few weeks of reviews.   I have blueberries.   Lots of yummy, fresh from the patch, sweet as can be blueberries.     I also picked up a half dozen zucchini at the farm earlier in the week.   Carol has posted lots of amazing zucchini bread recipes and I've had this one on the to-try list for a while.   I did not have the lemon oil, so I omitted it.   I ended up using a full tsp of baking powder due to a reading comprehension error   :)    I also covered the top of the bread with a nice layer of turbinado sugar before baking.   

Made this on Tuesday, and didn't get to slice it til yesterday morning.    Beautiful texture, wonderful flavor.    I love the added sweet crunch of the turbinado crust.    I got two beautiful loaves, one disappearing fast and the other is wrapped and in the upright freezer.    I am looking foward to unwrapping it in the dregs of our long New England winter and enjoying a little taste of summer. 

Thank you Carol for yet another hit recipe.  I hearby crown you the Zucchini Bread Queen  :)

        


                      LEMON BLUEBERRY ZUCCHINI BREAD (Carol1229)



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- beaten
  1 1/2             c.  sugar
  3               tsp.  lemon extract
  1                 c.  oil
  2                 c.  peeled -- grated zucchini
                        Grated zest of 1 lemon
     1/2          tsp.  lemon oil (optional)-- I omitted
  3                 c.  all-purpose flour
  1               tsp.  salt
  1               tsp.  baking soda
     1/2          tsp.  baking powder (I misread and used a full tsp here)
  1               pkg.  instant lemon pudding mix -- (3 oz.)
  2 to 2 1/2  c.  fresh or frozen blueberries (if using frozen berries -- do not thaw-just toss with a little flour before folding them into the batter)

Beat eggs until light. Add sugar, lemon extract and oil; mix well. Stir in zucchini, lemon zest and lemon oil (if using).
Sift flour, salt, baking soda, baking powder and pudding mix; blend with creamed mixture. Fold in blueberries.
Divide batter between (2) 9x5-inch greased loaf pans OR (6) 5x3-inch greased mini loaf pans.
Bake @ 350 degrees for 1 hour for 9x5-inch loaves,  40-45 minutes for mini loaves, or until toothpick inserted in center comes out clean.  Let cool in pan 15-20 minutes; remove from pans to wire racks and cool completely.

Source:
  "http://community.tasteofhome.com/community_forums/f/30/p/796805/6801350.aspx#6801350"

I've become sneaky with veggies and I am not ashamed.  I've seen how my family will gobble up quick breads with zucchini or summer squash in it, especially if it is peeled.    So I have been pulling up recipes like crazy, making 2 loaves and stashing one in the deep freeze for this winter.   I've also been freezing zucchini in 2c bags, both peeled and unpeeled   :) 

This makes a moist, delicious bread that we all enjoyed.    It doesn't really scream PINEAPPLE to me, I even increased the amount that I added to make up for omitting the nuts/raisins.    I used really good quality fresh-from-Penzey's cinnamon, and that is what I get more than anything.     Next time I will back the cinnamon off more, and maybe add some pineapple extract if I can get my hands on it.      Final verdict- very good.   Not outstanding like Carol's Cherry Vanilla Zucchini bread, but it will definitely go on the favorites list to be made again.


enjoy!

                     
* Exported from MasterCook *

                         Pineapple Zucchini Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  2               cups  finely shredded zucchini- I peeled it
  1                cup  vegetable oil
  1       (8-ounce) can  crushed pineapple -- drained
  2          teaspoons  vanilla extract
  3               cups  all-purpose flour
  2               cups  sugar
  2          teaspoons  baking soda
  1 1/2      teaspoons  ground cinnamon
  1           teaspoon  salt
     3/4      teaspoon  ground nutmeg
     1/2      teaspoon  baking powder
  1                cup  chopped nuts- omitted
  1                cup  raisins or currants -- optional--omitted

In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350' for 50-60 mintues or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Source:
  "Taste of Home's Recipe Card Collection (Volume 5, 2004)"
S(Formatted by):
  "Moonchild2488"
Copyright:
  "2004 Reiman Media Group, Inc."
Yield:
  "2 loaves"

Rec, Rev & Pic: Parmesan Zucchini Bread from TOH

Another winner here.   Since I've got one confirmed veggiephobe and one recently reformed veggiephobe, I decided to go with summer squash instead of zucchini on this one, going with the "camo" factor.    I used granulated onion instead of grated.  I also added a sprinkle of the shredded parm to the top, and after it came out of the oven I brushed it with a little melted butter.   We had it as a side to ravioli and it was excellent dipped in the tomato sauce.    Next time I think I'd go one more tablespoon or so of cheese, maybe add a little Italian Herb Seasoning (Penzey's).

Wishing I'd doubled up and made 2 loaves, one to freeze!

Enjoy  :)

                         Parmesan Zucchini Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  all-purpose flour
  3        tablespoons  grated Parmesan cheese -- used 3 cheese blend
  1           teaspoon  salt
     1/2      teaspoon  baking powder
     1/2      teaspoon  baking soda
  2                     eggs
  1                cup  buttermilk
     1/3           cup  sugar
     1/3           cup  butter or margarine -- melted
  1                cup  shredded peeled zucchini -- used summer squash
  1         tablespoon  grated onion -- used pinch granulated

In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda. In another bowl, beat the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350' for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Source:
  "2003 Taste of Home Magazine"
Copyright:
  "2003 Reiman Media Group, Inc."
Yield:
  "1 loaf"

NOTES : Parmesan Zucchini Bread published in Taste of Home October/November 2003, p37

Rec, Rev & Pic~ Cherry Vanilla Zucchini Bread~~ Thank you Carol!

Starting the week off with a winner!   I saw Carol's review of this and was so excited to give it a try.    I used her changes for the baking powder/soda, and omitted the nuts.    Keeping in mind my veggiephobes, I peeled the zucchini before I shredded it and it all but disappears in the finished bread   :)   I also cheated and tossed the cherries into the food processor and gave it a few pulses.     Lastly, I sprinkled the top with coarse sugar, Tim really likes the crunch it gives baked goods and so do I.    

Couldn't locate my 8x4 pans, so had to use 9x5s.   It made 2 nice loaves    :)   Jake and Tim have already eaten half a loaf !   Thank you Carol and thanks to Susie Ann!
Enjoy  :)

                     
* Exported from MasterCook *

                      CHERRY VANILLA ZUCCHINI BREAD

Recipe By     : Carol1229, TOHbb, Susie Ann 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  1                 c.  canola or vegetable oil
  1 1/2           cups  sugar
  2               tsp.  vanilla extract
  2                 c.  grated zucchini
     1/2            c.  chopped pecans or walnuts-optional -- (omitted)
  3                 c.  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  baking soda
  1               tsp.  salt
  1                box  instant vanilla pudding mix -- (4 serving size)
  1                jar  maraschino cherries -- (10 oz.) drained, rinsed and cut into 4 pieces

Mix together in bowl eggs, oil, sugar, vanilla, zucchini, cherries and nuts, if using.

In a separate bowl, combine the dry ingredients well; add to zucchini mixture and mix together well.  Pour into 2 greased and floured loaf pans.

Bake @ 350 degrees 1 hour, or until bread tests done.

NOTE: You can bake the batter in 4-5 small loaf pans for 45 minutes. (Mine took about 35 minutes-I always test the center with a cake tester to be sure it's done.)

Rev & Pic: Grilled Zucchini Rolls

Jake is suddenly open to trying veggies in all kinds of ways.  So in the spirit of "striking while the iron is hot", I've been making veggies in all kinds of ways   LOL   Some of our last farm trip included some zucchini, and it's pretty easy to get him to eat veggies in sweet stuff like breads, so wanted to try something a little more savory.    Janie reviewed this one a few weeks ago and I snagged it right up.     :)    


The verdict?  These are a little fussy, but if you've got everything ready to go, it goes quickly.   Jake helped with the layering of the spinach and basil and the rolling.    In the end, he ate 2 and he liked them.    Woo hoo!     


Big thanks to Janie for her review and to Margaret for posting the recipe!
Enjoy  :)

http://community.tasteofhome.com/community_forums/f/30/t/793817.aspx

Thanks for sharing Jill!   Salsa, I've had those muffins in my to try for a while, I should make them up, I think Jake would love them.

Waving to all, we had a nice vacation but it's back to reality... and to the farm stand tomorrow!

Stuffed Zuchinni Boats

Zucchini boats are filled with a great mixture of onion, garlic, and cheese and topped with tomatoes and extra cheese before they are grilled to perfection.

click here to view the recipe