SQUASH RECIPES

Desserts
ZUCCHINI BREAD
Mix in order given:
3 beaten eggs, room temp 1 tsp. baking powder
2 c. sugar 3 tsp. cinnamon
1 c. oil 2 c. grated zucchini (peeled, if desired)
3 tsp. vanilla 3 c. flour
1 tsp. baking soda 1 1/2 c. chopped nuts, if desired
1 tsp. salt
Bake at 325 degrees for 1 hour or until toothpick comes out clean. Makes two loaves. Frost, if desired....(we do).

CHOCOLATE ZUCCHINI CAKE

Mix in order given:
3 beaten eggs, room temp. 1 tsp. salt
2 c. sugar 1/2 c. cocoa
1 c. oil 1/2 c. sour cream (can sub. 1Tbsp. lemon juice w/canned milk to
3 tsp. vanilla make 1/2c.)
1/2 tsp. baking powder 2 c. grated zucchini (peeled, if desired)
1 tsp. soda 2 1/2 c. flour
Bake in greased and floured jelly-roll pan at 350 degrees for abt. 20 minutes until toothpick comes out clean. Cool
and frost. Cream cheese icing is good on this cake.

CHOCOLATE ZUCCHINI CAKE

I also make choc. frosting to go on top, but a cream cheese frosting would be good too. It is very rich so add vanilla ice
cream!! FYI: sour milk= 1/2 tsp. vinegar to milk, or use buttermilk.
1/2 cup margarine 1 tsp. soda
1/2 cup oil 1/2 tsp cinnamon
1 3/4 cup sugar 4 Tbs. cocoa
2 eggs 2 2/3 cup flour
1/2 cup sour milk 2 cups grated zucchini
1/2 tsp. cloves 1/2 to 2/3 cup choco. chips
1/2 tsp salt 1/2 cup chopped nuts(optional)
1 tsp. vanilla
Cream margarine, oil and sugar. Add eggs, vanilla, sour milk and blend thoroughly. Sift together dry ingredients
(my kids love this part). Blend with creamed mixture. Stir in zucchini. Pour into greased 13x9 pan. Sprinkle with
chocolate chips and nuts. Bake at 350 for 35-40 min. ENJOY!!

ZUCCHINI COOKIES
Mix in order given:
2 beaten eggs, room temp. 1 tsp. almond extract
1 1/2 c. sugar 2 c. grated zucchini, peeled
1 1/2 c. shortening 4 c. flour
1 tsp. salt Can add chocolate chips, raisins, etc.
4 tsp. baking powder
Bake on greased cookie sheets at 350 degrees for abt. 7 minutes. These don't get brown on top. Frosting flavored
with almond instead of vanilla is nice on these cookies.

LEMON ZUCCHINI BREAD

3 Eggs 1 Teaspoon Lemon Extract (I use 2 Teaspoons)
1 Cup Oil 1 Teaspoon Salt
2 Cups Sugar 1 Teaspoon Baking Powder
2 Cups Zucchini, peeled & grated 3 Cups Flour
1 Teaspoon Vanilla 1/2 Cup Nuts, optional (I never use nuts)
 Beat eggs. Add oil and sugar followed by all other ingredients except zucchini. Mix well and then add zucchini
last. Pour into two greased loaf pans or a bundt pan. Bake at 350 for one hour to one hour and ten minutes.
When I make it in a bundt pan I drizzle a lemon juice/powdered sugar mix over the top.

COCONUT ZUCCHINI BARS

Blend:
3/4 C Butter or Marg. 3/4 C Brown Sugar
1/4 C White Sugar 1 tsp. vanilla
Add the following and blend well:
1 3/4 C flour 1 1/2 tsp baking powder
After blending well add the following:
2 C grated zucchini (no need to peel it) 3/4 C chopped nuts
1 C coconut
Place mixture in a 9" x 9" pan, bake approx. 40 min. @ 350 degrees.

ICING:
1 C powdered sugar 1/2 tsp. vanilla
1.5 TBSP. Milk 1/2 tsp. cinnamon
2 TBSP. melted butter
Spread over squares while still warm.

ZUCCHINI BARS
2/3 cup packed brown sugar 1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened 1/2 teaspoon ground cloves
1/2 teaspoon vanilla 1 cup shredded zucchini, drained
1 egg 1/2 cup chopped nuts
1 cup Gold Medal® all-purpose flour Spice Frosting (See Below)
1 teaspoon baking soda
Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 or 8x8x2 inches. Mix brown sugar, butter,
vanilla and egg in large bowl. Stir in flour, baking soda, cinnamon and cloves. Stir in zucchini and nuts. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with
Spice Frosting. For 24 bars, cut into 6 rows by 4 rows.
Spice Frosting
3/4 cup powdered sugar 1/8 teaspoon ground cloves
1 tablespoon butter or margarine, softened 3 to 4 teaspoons milk
Mix all ingredients until smooth and spreadable.

ZUCCHINI BREAD
3 eggs 1 tsp soda
1 c. veg oil ¼ tsp baking pwd
2 ½ c sugar 3 tsp cinnamon (I always put a lot more in)
3 tsp vanilla 2 c grated zucchini
1 tsp salt 3 c flour
Combine eggs, oil, sugar & vanilla. Beat thoroughly. Add dry ingredients and blend well. Stir in zucchini. Bake in
2 loaf pans at 325 degrees for 60 minutes or until done. Cool and can drizzle with lemon icing if desired- icing- 1 tsp
melted marg. 1 tsp. Milk, 1 tsp lemon juice & 1 c. pwd sugar.

ZUCCHINI COOKIES
½ c sugar 1 tsp grated lemon peel
½ c brown sugar 1 T. lemon juice
½ c marg. 2 tsp. Baking pwd.
2 eggs 1 tsp nutmeg
1 ½ c shredded zucchini (about the size of 1 ¼ tsp. Salt
medium one)
Mix sugars, marg & eggs. Stir in the rest of ingredients. Drop by rounded teaspoonfuls- bake until no indentation
remains when touched (8-10 minutes, 375 degree oven).
Lemon icing for cookies- 3 c pwd sugar, ½ c marg, 1 tsp grated lemon peel, 1 T lemon juice, 1 T. water.

ZUCCHINI BROWNIES
2 c shredded zucchini 2 c flour
1 tsp salt 1 ½ tsp baking soda
1/3 c cocoa ½ c veg oil
1 c sugar 2 tsp vanilla
Mix zucchini and oil. Add dry ingredients and vanilla. Spread batter into jelly roll pan (10x15 in pan). Batter is
quite thick & there are no eggs. Bake at 350 degrees for 18-20 minutes.

CHOCOLATE ZUCCHINI CAKE

4 large eggs 1 tsp. baking soda
1 ½ cups corn, vegetable or canola oil 1 ½ tsp. cinnamon
2 cups sugar 1 tsp. salt
3 cups finely grated raw zucchini 1 cup chopped nuts
3 cups flour 2 squares (2 oz.) melted unsweetened chocolate
1 ½ tsp. baking powder powdered sugar for topping
In a bowl of mixer, beat eggs until creamy and light yellow on medium-high speed. Add oil and sugar and beat
another minute. Add the zucchini, flour, baking powder, baking soda, cinnamon, nuts and melted chocolate. Beat on low
speed for 1 minute or until combined. Pour into a greased and floured 12-cup bundt pan or 9” x 13” x 3” baking pan. Bake
at 350 for 1 ½ hours for bundt cake, 1 hour for baking pan. Cool cake in pan, turn out onto serving platter and sprinkle
with powdered sugar. Serves 12.

PINEAPPLE ZUCCHINI BREAD

3 eggs 1 tsp. baking powder
2 c. sugar 1/2 c. raisins
1 c. oil 1 tsp. salt
2 tbsp. vanilla 1 tsp. baking soda
2 c. zucchini (grated and drained) 1 c. chopped nuts
3 c. flour 1 c. crushed pineapple, drained
Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt and baking soda. Stir in
pineapple, raisins, nuts and mix well.
Bake in 2 well greased 9x5x4 inch loaf pans or 4 smaller loaf pans for 1 hour at 325 F.
I often prepare and freeze zucchini in two cup portions so that when thawed I have the correct ingredient (without
draining). Bread also freezes well.

ZUCCHINI BREAD
1 c. white sugar 2 c. coarsely shredded zucchini
1 c. brown sugar 1 tsp. baking powder
3 eggs 1 tsp. soda
1 c. vegetable oil 1 tsp. salt
2 tsp. vanilla 3 tsp. cinnamon
2 1/2 c. flour 1 c. chopped nuts
Beat eggs and sugar together. Gradually add oil while beating. Sift dry ingredients and combine with egg mixture.
Use mixer to this point. Add zucchini and nuts blending well with spoon - mixture will be very thick. Pour into two
greased and floured loaf pans. Bake at 325 degrees for about 1 hour. Freezes well - nicer texture and slices better after
freezing.

ZUCCHINI BREAD
2 c. sugar 1 tsp. soda
1 c. Crisco oil 1/4 tsp. baking powder
3 eggs 3 tsp. cinnamon
3 tsp. vanilla 2 1/2 c. zucchini
1 tsp. salt 3 c. flour
 Shred zucchini like you would cabbage. If seeds are large, remove. Can use rind also. Add nuts or raisins if
desired. Bake at 350 degrees until done. Makes 2 loaves. Shredded zucchini freezes nicely. Just put in container as is, seal
and freeze.

CHOCOLATE ZUCCHINI BREAD

3 eggs 1 tsp. vanilla
2 c. sugar 1 1/2 tsp. baking powder
2 c. grated zucchini 1/4 tsp. baking soda
1 c. oil 1 tsp. salt
2 oz. unsweetened chocolate 1 c. nuts
1 tsp. cinnamon3 c. flour
Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate and stir into egg mixture with vanilla and
zucchini. Mix flour, salt, cinnamon, baking powder and soda together. Stir into zucchini mixture with nuts, mix well. Oil 2
(9 x 5 inch) loaf pans.
Divide mixture between pans and bake at 350 degrees for 50 to 60 minutes. Cool in pans 15 minutes. Turn out on
a cake rack and finish cooling. May be stored in refrigerator. Freezes well. Slice, wrap and freeze, then remove a slice at a
time. May serve at room temperature with whipped cream - cheese flavored with grated orange rind, or plain. Yield: 2
loaves.

ORANGE ZUCCHINI CAKE (Heirloom recipe)

1 c butter 1/2 tsp nutmeg
1 Tbsp orange zest 1/4 tsp cloves
1 tsp cinnamon 2 c brown sugar
Cream first 6 ingredients together until light & foamy.
Beat in 4 eggs - 1 at a time
Add:
3 Tbps baking powder 1/3 c orange juice
1/2 tsp salt 3 c flour
Mix together until well blended.
Add:
1 c shredded zucchini
Mix well and pour into a greased and floured tube pan or bundt pan. Bake 350 degrees for 55 - 65 minutes. Let cool 20
minutes and remove from pan to finish cooling on wire rack.
Glaze
1 1/2 c powdered sugar 1/2 tsp vanilla
1 Tbsp butter 3 Tbsp milk
Blend until creamy and pour over cooled cake.

LOW-FAT ZUCCHINI BREAD

Makes 16 servings
2 cups unbleached all-purpose flour 2 large eggs
1 cup whole wheat pastry flour 1 cup brown sugar
2 tsp. baking powder 1 cup skim milk, rice milk or soymilk
1 tsp. ground cinnamon 1/2 cup unsweetened applesauce
1/2 tsp. baking soda 2 tsp. vanilla extract
1/2 tsp. salt 2 cups grated zucchini (1 medium)
Combine dry and wet ingredients. Bake at 325 for 70 min.

CHOCOLATE CHIP ZUCCHINI CAKE

2 1/2 cups flour 1 tsp. vanilla
1 tsp. baking soda 3 large eggs at room temp.
1/2 tsp. baking powder 2 cups grated zucchini
1/2 tsp. salt 1 cup semisweet chocolate chips
2 sticks butter, softened 1/2 cup walnuts chopped (optional)
1 cup packed brown sugar
 Preheat to 350. Butter bundt pan well. Mix flour, b. soda, b. powder, and salt in a bowl. Beat together butter and
brown sugar with an electric mixer at high speed (I use 6 on kitchen aid) about 3 minutes, then beat in vanilla. Reduce to
medium and add eggs one at a time, beating well after each addition and scraping down side of bowl occasionally. Then
beat until smooth and fluffy, about 2 minutes more. Reduce speed to low and add all but 1/2 cup flour mixture, mixing
until just combined. Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter,
then mix. Spoon batter into bundt pan. Bake in middle of oven about 45-50 minutes.

ZUCCHINI-OATMEAL MUFFINS
2 1/2 cups flour 1 tsp. salt
1 1/2 cups sugar 1 tsp. cinnamon
1 cup chopped pecans (optional, and walnuts 4 eggs
are good, too) 1 medium zucchini, shredded (about 2 cups)
1/2 cup quick oats 3/4 cup vegetable oil
1 T. baking powder
Mix dry ingredients in one bowl, and wet in another. Stir together and spoon into 12 greased muffin cups.
Sprinkle some sugar on top if you want and bake at 400 degrees for 25 minutes.

Main Dishes

ITALIAN ZUCCHINI CRESCENT PIE

½ Cup Butter or Margarine ½ Teaspoon Salt
1 Cup Chopped Onion ½ Teaspoon Ground Black Pepper
4 Cups Thinly Sliced Unpeeled Zucchini 1 Clove Garlic, Crushed, or ¼ Teaspoon Garlic Powder
2 Eggs, Beaten Well 1 Teaspoon Freshly Chopped Basil, or ¼ Teaspoons Dried Basil
2 Cups (8 ounces) Grated Muenster or ¼ Teaspoon Dried Oregano
Mozzarella Cheese 2 Teaspoons Prepared Mustard
½ Cup Fresh Chopped Parsley or 2 1 8-Ounce can Pillsbury Refrigerated Crescent Dinner Rolls
Tablespoons Parsley Flakes
Note: You can easily turn this recipe into an appetizer by using 2 cans refrigerated rolls. Place a little bit of filling
on each crescent and roll up. Place on cookie sheets and bake according to package directions.
Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high-heat. Add onion and zucchini and
sauté' until tender; remove from hear and set aside. Combine beaten eggs, cheese, parsley, salt, pepper, garlic, basil,
oregano, and mustard in a large bowl. Stir in zucchini mixture and mix well. Use crescent rolls to make a pie crust in a 10-
inch pie plate. Pour filling into crust. Bake 18 to 20 minutes. Top of pie will be slightly golden. Makes 6 servings.

ZUCCHINI GARDEN CHOWDER

2 md zucchini, chopped 3 chicken bouillon cubes
2 md onions, chopped 1 tsp lemon juice
2 Tbsp minced fresh parsley 1 (14.5 oz) can diced tomatoes (undrained)
1 tsp dried basil 1 (12oz) can evaporated milk
1/3 C butter or margarine 1 (10oz) pkg frozen corn
1/3 C all-purpose flour 1/4 c grated Parmesan cheese
1 tsp salt 2 C (8 oz) shredded Cheddar cheese
1/4 tsp pepper Pinch of Sugar (optional)
3 C water
In a soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are
tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil.
Reduce heat; cover and simmer for 5 mintues or until corn is tender. Just before serving, stir in cheeses until melted. Add
sugar and garnish with parsley if desired. Yield: 8 to 10 servings (about 2 1/2 quarts)

BEEF AND PARMESAN PASTA (allrecipes.com)

1 1/2 pounds lean ground beef 2 cups uncooked farfalle (bow tie) pasta
1 (14 ounce) can beef broth 2 cups sliced zucchini, (1/4 inch thick)
1 (14.5 ounce) can Italian-style diced 3/4 cup grated Parmesan cheese, divided
tomatoes
 In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch
pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a
boil and reduce heat to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5
minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each
serving.

ZUCCHINI CORNBREAD CASSEROLE

4 cups shredded zucchini 1/2 teaspoon salt
1 onion, chopped 1/4 teaspoon ground black pepper
2 eggs, beaten 8 ounces Cheddar cheese, shredded
1 (8.5 ounce) pkg dry corn muffin mix
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread
this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60
minutes

CHICKEN, CHICKPEA AND ZUCCHINI STEW

1 teaspoon olive oil 1/4 cup dry white wine
1 cup chopped onion 3 tablespoons tomato paste
1 1/2 teaspoons minced fresh rosemary 1/2 teaspoon crushed red pepper
2 garlic cloves, minced 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and
3 cups chopped zucchini drained
1/4 teaspoon freshly ground black pepper 2 (14.5-ounce) cans diced tomatoes, rinsed and drained
1/8 teaspoon salt 1 bay leaf
1/2 pound ground chicken 3/4 cup (3 ounces) grated Parmesan cheese
4 cups fat-free, less-sodium chicken broth
Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini,
black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard
bay leaf. Sprinkle with cheese.
Yield: 10 servings (serving size: 1 cup stew and about 1 tablespoon cheese)

YELLOW SQUASH CASSEROLE

4 c. cooked, drained and mashed yellow 1 c. sour cream
squash 1 can (10 3/4 oz.) cream of celery soup
1 med. onion, diced fine 3 c. herb seasoned stuffing mix
1/2 green pepper, diced fine Salt and pepper, to taste
1/4 c. chopped pimiento 1/2 c. grated Parmesan cheese
1 stick butter (1/4 lb.), melted Paprika
Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and
sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly.
Serves 8-10.

BUTTERNUT SQUASH RAVIOLI

1 Bag Raviolis 3 Tbs Toasted Walnuts
8 Tbs Unsalted Butter (1 cube) ½ Cup Butternut Squash (diced and blanched)
6 each Fresh Sage Leaves 1 Pinch Salt and Pepper
½ Cup Chicken Stock 2 Tbs Parmesan Cheese (grated)
Drop the raviolis into boiling water. Three minutes after the ravioli is in the water. Place butter and sage leaves in
a large sauté' pan or skillet, on a high flame. When the butter turns brown, move the pan off of the flame and add the
chicken. Add the toasted walnuts and the blanched dice butternut squash, salt/pepper to taste and return to the flame. Test
the middle of the ravioli for doneness by touching the filling, making sure that it is soft. Pull the ravioli out of the water
and add to the pan. Remove from the flame and toss in the parmesan cheese. Plate immediately and garnish with
Parmesan.

YELLOW SQUASH AND ZUCCHINI CASSEROLE

2 med. yellow squash 1 lg. egg, beaten
1 med. zucchini squash (both kinds diced) 1 c. Minute rice
1 med. onion, chopped 1 tsp. Italian seasoning
1 c. grated Cheddar cheese 1/3 tsp. salt
2 tbsp. butter 1/2 tsp. black pepper
1 1/2 c. lowfat milk
Combine all ingredients in large bowl; mix well. Pour into greased casserole baking dish. Bake at 375 degrees for
35 minutes, or until all liquid is absorbed. Garnish with parsley. 6 servings.

POTATO PANCAKES
I like to make potato pancakes using a mixture of cooked, mashed potatoes and squash. Delicious!

ZUCCHINI HAMBURGER CASSEROLE

Minute Rice (however much your family Zucchini (however much your family eats)
eats) Ground beef or turkey
Grated cheese as desired
Cook minute rice. Add cheese to the rice after it is done. Peel and slice zucchini- put in a fry pan with nothing
else in it-not even butter. Cook until opaque. Cook some hamburger and add to zucchini mixture.
Add the two pans together and add in some tomato sauce

ZUCCHINI CASSEROLE
8 c. zucchini cubed (sometimes I use a little 1 can cream of chicken soup
yellow squash, too, but always less than 8 c. 1 8 oz. lite sour cream
total - - that's a ton of zucchini) 1 large package stove top stuffing prepared (I cut out some of the
1/2 c. onion diced butter)
1 c. carrots cubed 1 c. cheese grated
Saute vegetables 5 min., add in soup and sour cream. Mix up stuffing and spread in greased dripper pan. Layer on
vegetable mixture. Bake 30 min. at 375. Take out and top with cheese and slivered almonds (optional).

CREAMY ZUCCHINI SOUP

This is a great, low fat, low calorie soup! Yummy with cornbread.
Sautee for a few minutes:
1 yellow onion, diced 1 TB butter and 1/2c. water
1 stalk celery, diced
Add to above:
2 TB uncooked rice 1 c. chicken broth
Dash of tabasco sauce (optional)
Simmer above until the rice is tender then add:
3-4 chopped zucchini 1 c. chicken broth
Cook until the zucchini is tender then blend until smooth and add 1/2 c. milk and heat through.I put this in freezer
containers and freeze for later use.

BOUREKI (Zucchini deep-dish pie)

2 Tbl butter 4 chopped, ripe tomatoes
3 medium thinly sliced zucchini 4 Tbl olive oil
1/2 lb crumbled feta cheese Salt and pepper to taste
1/2 lb grated Swiss cheese 3/4 cup instant mashed potato flakes
3 cloves minced garlic Pie crust
Cover the bottom of a buttered casserole (use a deep dish) with a third of the zucchini. Sprinkle with a third of the
feta cheese, Swiss cheese, garlic, tomatoes, olive oil, salt and pepper, and potato flakes. Repeat the layers two more times.
Cover with the pie crust. Cut slits in the crust for venting. Bake 1 hr and 15 minutes at 350 until crust is browned.
HEARTY VEGETABLE AND BARLEY STEW
2 cups pearl barley, cooked 1 yellow summer squash, quartered and sliced in chunks
6 cups filtered water 1 bay leaf
2 tablespoons olive oil 6 sprigs fresh Italian Parsley
1 yellow onion, chopped 4 sprigs fresh rosemary
2 cloves garlic, peeled and minced 4 sprigs fresh marjoram
1 parsnip thickly sliced 4 sprigs fresh thyme
2 carrots, thickly sliced 2 tsp sea salt
½ carton white mushrooms, sliced Fresh black pepper
1-cup broccoli florets 2 tablespoons tamari (Low sodium Option)
1 zucchini, quartered and sliced in chunks
Heat stockpot and add oil, onion and garlic. Sauté 3-5 minutes until the onions are caramelized and turn
transparent. Add parsnips, carrots, mushrooms and broccoli. Toss to coat with oil and sauté a few minutes longer. Add the
herbs and finally the squash. Stir to coat all the vegetables with the oil and herbs. Add the water, cooked pearl barley, salt,
pepper, and tamari. Simmer 30 minutes uncovered or partially covered. Serve warm with flatbread or whole grain bread
for a delicious supper.

ZESTY GASPACHO SALAD

2 medium zucchini, chopped 1/2-1 cup salsa (I add more if I don't have enough tomatoes on hand)
2 medium tomatoes, chopped 2 Tblsp. parsely
2-3 avacadoes, chopped 2 Tblsp. lemon juice
1-2 cups fresh, frozen, or canned corn 3/4 tsp. garlic salt
1/2 cup thinly sliced green onions 1/4 tsp. cumin
Mix all together and you're supposed to refrigerate it for 4 hours but I never can make it that long!

HELEN’S ONE-SKILLET LASAGNA

1 1/4 cups ricotta 1 pound lean ground beef
1/4 cup water 1 medium zucchini sliced (about 1 cup)
1/2 teaspoon salt 1 26 oz jar of pasta sauce
1/4 cup grated parmesean 6 oven-ready lasagna noodles
1 1/2 cups shredded mozzarella
In a medium bowl mix ricotta, water, salt, parmesan and 1/2 cup of the mozzarella. set aside (I did this while step
2 cooked)
Brown ground beef in a large skillet over medium-high u;ntil it's no longer pink, about 5 minutes breaking up any
clumbs. Drain if needed. Add zucchini and 2 cups pasta sauce. Reduce heat to medium-low.
Top the mixture with 2 lasagna nooldes in the center, break 2 more noodles into pieces to fill the edges. Gently
spread cheese mixture over the noodles. Lay on remaining noodles. Pour the rest of the sauce into the skillet and spread
evenly. Sprinkle on remaining mozzarella.
Cover the skillet and simmer the lasanga over medium-low until the noodles are tender, about 20 minutes.
Remove from heat and let cool for at least 5 minutes.
Makes 6 servings.

TEXAS CHILI
Yield: 12 cups
2 pounds lean ground turkey or 2 one pound
packages textured vegetable protein (TVP)
2 tablespoons olive oil
2 cloves garlic, chopped fine
2 medium onions, chopped
2 medium zucchini, quartered and diced
1 green bell pepper, diced
2 28 oz. cans diced tomatoes
2 16oz. cans dark red kidney beans
Heat olive oil in a large Dutch oven over medium heat; add onions and garlic and sauté until translucent. Add
turkey or TVP and brown until cooked through.
2 tablespoons arrowroot powder or flour
3 teaspoons chili powder (start with 2 teaspoons and add as desired)
¼ teaspoon cayenne pepper (for milder version use 1/8 teaspoon)
¼ teaspoon chipotle chili powder
¼ teaspoon paprika
1 teaspoon ground cumin
1 ½ teaspoons sea salt
1 ½ teaspoons ground pepper
Add tomatoes, zucchini, bell pepper, arrowroot and seasonings, mix well. When bubbly, reduce heat to low, cover and
simmer for 1 hour.
At the end of 1 hour, add beans, adjust seasonings to taste, simmer 15 -20 minutes longer to meld flavors.
Serve with toppings of your choice; yogurt cheese, sour cream, shredded cheddar, chopped onions, etc.

FABULOUS ZUCCHINI GRINDERS (a.k.a. sub sandwiches)

1 tablespoon butter 1 cup marinara sauce
2 medium zucchini, cubed 1 1/2 cups shredded mozzarella cheese
1 pinch red pepper flakes 4 (6 inch) French or Italian sandwich rolls, split
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red
pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella.
Close the rolls, and wrap individually in aluminum foil.
Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

POCKET PIZZA (Family Fun magazine)

Don't let the idea of making your own pizza dough scare you. This is a fast, no-fail recipe that's fun to make, and any
vegetables your family enjoys are suitable as a stuffing. Pita pockets, found at your grocery store, may also be used
instead of pizza dough.
Pizza Dough:
1 pkg. dry yeast 3 cups all-purpose flour
1 cup warm water 1 tbsp. dried oregano
2 tbsp. olive oil
Filling:
2 tbsp. olive oil 2 cups tomatoes, diced
2 red peppers, seeded and thinly sliced 1 cup scallions, chopped
1 medium zucchini, halved lengthwise and 2 tbsp. dry oregano
thinly sliced 2 cups grated mozzarella cheese
1 cup small cauliflower florets
Preheat the oven to 375 degrees.
To make the dough, sprinkle the yeast in the water and then mix in the oil. Place the flour and oregano in a mixing
bowl and make a well in the center. Add the yeast mixture to the well. Using a wooden spoon or your fingers, mix until
the dough forms a ball. Place on a floured work surface and knead for 5 minutes. Place the dough in a clean bowl that has
been lightly coated with olive oil and set aside in a draft-free, warm place while preparing the vegetables.
In a large skillet, heat the oil, then sauté the peppers, zucchini, cauliflower, tomatoes, scallions and oregano for 5
minutes. Set aside.
Roll out the pizza dough into an 11-by-16-inch rectangle. Move to a cookie sheet. Sprinkle the mozzarella
lengthwise down one side of the dough. Top with the vegetables, then sprinkle on the remaining cheese. Brush the edge of
the dough with cold water. Fold the other half of the dough over and press the edges to seal. Brush the top with olive
oil before baking in a 375-degree oven for 15 minutes. Cut into pieces and serve. Makes 4 to 6 servings.

LASAGNA SOUP
1 pound ground beef ½ c chopped onion 1 can diced tomatoes, undrained
1 package lasagna dinner mix (like 1 can whole kernel corn, undrained
Hamburger Helper) 2 T grated Parmesan cheese 1 small zucchini (optional)
5 c water (we add more to make a bigger Grated Monterey Jack Cheese to garnish
batch)
In a Dutch oven or soup pan, cook beef and onion over medium heat until meat is no longer pink; drain. Add
contents of lasagna dinner mix, water, tomatoes, corn and Parmesan cheese; bring to a boil. Reduce heat; cover and
simmer for 10 minutes, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or
until noodles are tender. Serve immediately. Top each bowl with Monterey Jack cheese. We serve this soup with bread
sticks or garlic bread.

Side Dishes
ZUCCHINI SQUARES - a good filler-upper for dinner
Mix in order given:
4 beaten eggs, room temp. 1/2 c. oil
1/2 c. parmesan cheese 1/2 c. flour
1/2 c. finely chopped onion 3 c. grated zucchini, peeled if desired
1/2 tsp. seasoned salt 1 c. biscuit baking mix
1/4 tsp. garlic powder
Pour into greased 9" square pan. Bake at 375 degrees for 30 to 35 min or until golden brown. Serve warm.

ZUCCHINI TOMATO SIDE DISH

1 Sliced Zucchini
1 can Tomatoes
1 sliced onion
Fry on low heat until your zucchini & onions are lightly browned I've done this recipe with & without Tomatoes.

SQUASH CHIPS
Summer squash. Bread crumbs mixed with Parmesan
1-2 eggs Pam Spray
Slice your zucchini into discs. Dip in 1-2 eggs or egg whites. Then dip in bread crumbs mixed with parmesan
cheese. Spray cookie sheet with Pam. Place zucchini on cookie sheet and spray tops with Pam. Bake at 400 for 20
minutes. These taste best when the squash is young. We always have to make 2 sheets of these because they're so popular!

GRILLED ZUCCHINI
I cut my zucchini in half and then slice lengthwise. I slather with olive oil and lightly salt on both sides. I grill them for
about 10 minutes on low, turning frequently. We either eat them off the grill plain or dip in buttermilk ranch dip.

ZUKE TOMATO SALSA

10 - 15 cups grated unpeeled zucchini (about 8 oz. jalapenos
3 - 5 medium zucchinis) 3 - 5 cups chopped onion (about 4 medium onions)
Mix and refrigerate overnight. Use plastic gloves when handling jalapenos. Rinse and drain the next day.
5 - 10 cups chopped tomatoes 1 1/2 tsp. red pepper flakes
5 cloves garlic 1 tsp. black pepper
2 cups vinegar 1 tsp. dry mustard
1 1/2 cups brown sugar 1 TBSP chili powder
1 gallon tomato sauce 1 TBSP corn starch
1 tsp. cumin 2 TBSP cilantro (coriander)
Simmer above ingredients together with the chilled mixture for 1/2 hour. Process pints for 20 minutes or quarts for 45
minutes (water bath). Pressure canning- process pints at 10 lbs. for 15 minutes. Makes about 17 pints.

GRILLED VEGETABLES
red bell pepper, cut in large strips red onion, cut in thick slices
green bell pepper, cut in large strips olive oil
zucchini squash, cut in large strips favorite seasonings
yellow crookneck squash, cut in large strips
Prepare all vegetable and drizzle with olive oil. Heat grill on high, place veggies on grill and allow to cook till
they start to turn black in spots. Season while cooking. Serve hot off the grill. Try all kinds of vegetables, these are just
some of our favorites.

ZUCCHINI BAKE
1 large zucchini, cubed 1 large can tomato sauce
1-2 crushed garlic cloves S&P to taste
1 diced onion 1 tsp sugar
1 diced green pepper grated mozzarella cheese
 Boil zucchini for 3 min & drain. Add zucchini to a large casserole dish & set aside. Sauté garlic, onion & green
pepper and add to the zucchini with tomato sauce, salt & pepper and sugar. During last 10-15 min add grated mozzarella
cheese. Bake at 350 for 45 min. I sometimes add sautéed cubed chicken breast and serve over rice.

ZUCCHINI PARMESAN
Sliced summer or zucchini squash Salt
Olive oil Accent seasoning
Chopped onion Garlic salt or 1 garlic clove
Parmesan cheese Pepper
16 oz. can tomato paste Italian bread crumbs
Cover bottom of 6 quart kettle with olive oil. Fill with thinly sliced summer and/or zucchini squash. Add chopped
onion and cook until tender. Remove from heat and drain. Add the Parmesan cheese, tomato paste, salt, Accent, garlic,
pepper, and Italian bread crumbs. Blend lightly and thoroughly. Turn into casserole. Sprinkle with Parmesan cheese. Bake
at 350 degrees for 20-30 minutes. Or freeze in quart containers. Thaw, turn into casserole and bake. Enjoy your summer
squash all winter! Freezes well.

ZUCCHINI PATTIES (from www.allrecipes.com)

12 patties
2 cups grated zucchini 1/2 cup grated Parmesan cheese
2 eggs, beaten 1/2 cup shredded mozzarella cheese
1/4 cup chopped onion salt to taste
1/2 cup all-purpose flour (Substitute potato 2 tablespoons vegetable oil
flakes)
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir
well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook
for a few minutes on each side until golden.

ITALIAN KABOBS
We cook shish kabobs on the grill with zucchini, yellow squash cubes and Cherry tomatoes ALL marinated in zesty Italian
dressing.

GREEN & YELLOW SQUASH SAUTE

1 med. sized zucchini 1 clove garlic, minced or pressed
1 med. size yellow summer squash 1 tsp. olive oil (or more to taste)
1 med. size sweet onion 1 tsp. butter (or more to taste)
Cut veggies in 1/4 inch thick slices. Heat oil and butter in a large, non-stick skillet over medium heat. Press garlic
into pan or add minced garlic and cook, stirring, until garlic just starts to brown. Add onion, zucchini and yellow squash;
cook, stirring often, until squash is just tender. Season to taste with salt and pepper. An excellent accompaniment to pasta
dishes.

STIR FRIED YELLOW SQUASH

3 c. yellow squash, sliced Salt and pepper to taste
1 med. onion, chopped 3 or 4 tbsp. shortening
1/3 c. cornmeal
Stir fry on medium heat until tender and browned lightly. You can also use zucchini or a mixture of both.

GRILLED VEGGIE KABOBS

Marinade
1/2 cup olive oil 1 teaspoon freshly-ground black pepper
3 tablespoons fresh lemon juice 1 1/2 teaspoons dried oregano
2 teaspoons salt 2 cloves garlic, mashed
Veggies
4 medium-size red onions, quartered 2 medium-size yellow summer squash, cut into 1-inch pieces
2 medium-size green zucchini, cut into 1- 12 cremini mushrooms, stemmed
inch pieces 1 red bell pepper, seeded and cut into 1-inch pieces
1 package extra-firm tofu, cut into 1-inch 1/4 pound feta cheese, crumbled, for garnish (optional)
cubes (optional)
Mix marinade ingredients in a small bowl, stirring to blend. Place prepared vegetables, and tofu if using, in a 2-
gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the
refrigerator 1 to 4 hours.
When ready to cook, remove vegetables from marinade and thread onto kabob rods, if using rotisserie, or skewers
if using grill. Leave a little space between the vegetables for air to circulate. Grill using rotisserie or directly on grill until
all vegetables are golden and tender, 20 to 25 minutes. Remove from rods or skewers and serve warm, garnished with the
crumbled feta, if desired.
Helpful Hints: Since vegetables will grill at different rates, you may want to place all the vegetables of each type together
on the skewers--the onions on one, for example, and bell peppers on another. This makes it easy to remove the skewers
when those veggies are done.

QUINOA SQUASH PILAF (From Light & Tasty Magazine)

1 cup quinoa, rinsed 1 large tomato, chopped
1 can (14-1/2 ounces) vegetable broth 1 tablespoon minced fresh cilantro
1/4 cup water 1/2 teaspoon salt
2 medium zucchini, halved lengthwise and 1/2 teaspoon dried oregano
sliced 1/2 teaspoon ground cumin
1 medium yellow summer squash, halved 1/2 teaspoon chili powder
lengthwise and sliced 1/4 teaspoon pepper
1 cup chopped leeks (white portion only) 1/8 teaspoon crushed red pepper flakes
2 garlic cloves, minced 2 cups fresh baby spinach, chopped
1 tablespoon olive oil
In a large nonstick skillet coated with nonstick cooking spray, toast the quinoa over medium heat until lightly
browned, stirring occasionally.
In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15 minutes
or until liquid is absorbed; set aside.
In a large nonstick skillet, sauté the zucchini, yellow squash, leeks and garlic in oil until tender. Stir in the tomato,
cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted. Yield: 8 servings.