For more info about summer squash, including care and storage tips, click here.

Recipes on this page:

Zucchini Fritters     Easy Ratatouille     Pickled Baby Squash     Summer Squash Bread and Butter Pickles     Crispy Squash Coins     Pattypan Squash New Orleans     Oven-Roasted Squash     Italian-Style Nutty Zucchini     Zucchini with Chopped Tomatoes     Zucchini Bread     Zucchini and Tomatoes with Pasta     Sauteed Zucchini     Potato-Zucchini Pancakes     Dave’s Famous Zucchini     Two-Squash Bake     Corny Tomato Salad     Vegetable Medley     Garden-Fresh Kabobs     Vegetable Grill     Vegetable Mixed Grill     Summer Vegetable Chili     Italian Tortellini Soup     Pennsylvania Garden Soup

Recipes from around the web:

Southern Squash Casserole     Five Zucchini Recipes for Summer     Zucchini Spaghetti     Easy Zucchini Coin Soup     Corn and Zucchini Galette     Sauteed Zucchini with Mint Basil and Walnuts     20 Ways to Use Zucchini     Parmesan Zucchini and Corn     11 Zucchini Recipes     8 Magnificent Zucchini Noodle Recipes     Zucchini Fritters with Chili Lime Mayo     Baked Summer Squash    Greek Zucchini Noodles   Creamy Zucchini Soup

Zucchini Fritters (return to top)
(from CSA Member Susan M.)
Makes about 12-18

• 2 cups shredded zucchini (or other summer squash)
• ½ cup shredded leek or onion
• 3 TBS grated parmesan or romano cheese, or mixture
• 1 slice toast, crumbled
• ¼ cup chopped fresh parsley
• 2 TBS chopped fresh mint (don’t substitute – this is the “secret” ingredient!)
• 1 egg
• Salt and pepper to taste
• Olive oil for frying

Mix all ingredients together in a bowl.  Can be made earlier in the day and stored in the refrigerator.  Drop by rounded teaspoonfuls into a hot frying pan with a little olive oil.  Lightly brown on one side (about 3-4 minutes), flip and brown the other side.  Drain on paper towels.  Serve hot or lukewarm . . . also good room temperature if they don’t sit too long. (Note: if you double the recipe, you can keep the earlier batches warm in a low oven while frying the later batches).  THESE ARE GREAT – EVEN KIDS AND SQUASH-HATERS LOVE THEM!!

Easy Ratatouille (return to top)
(from CSA Member Susan M.)

• 1 Tbs. olive oil
• 1 large onion, coarsely chopped
• 1 clove garlic, minced
• 2 zucchini or yellow squash, sliced
• 1 large or 2 small cans Italian style stewed tomatoes (or any canned tomato)
• 1 can chickpeas, drained
• Few leaves fresh basil, snipped
• Salt and pepper to taste
• OPTIONAL:  Parmesan or Romano (grated or shredded)

In saucepan, sauté onion and garlic in olive oil.  Add zucchini slices and sauté a few minutes.  Salt and pepper to taste.  Add tomatoes (with juice), chickpeas and basil.  Mix and cook on medium on stovetop with lid half off to allow some evaporation.  Cook for 1 ½ – 2 hours.  Tastes even better the second day!  Serve with Parmesan or Romano if desired.  Serve hot or at room temperature.
Alternatives:
1.Double or triple the recipe.  Place in a casserole dish and bake, covered, for 1-2 hours at 350 degrees.  During the last 15 minutes, remove lid, cover with grated mozzarella and parmesan/romano cheese and continue baking until the top is golden brown.
2.Use as a topping for pasta, grilled meat or portabella mushroom caps.

Pickled Baby Squash (return to top)
Makes about 6 cups
30 minutes to prepare
Allow 3 days for flavors to develop

• 2 1/2 pounds baby summer squash (or larger squash cut into 1/2-inch rounds)
• 1 medium onion, cut crosswise into 1/4-inch-thick rings
• 2 cups cider vinegar
• 1 cup water
• 1/2 cup pure maple syrup
• 1 teaspoon mustard seeds
• 8 whole allspice, slightly crushed
• 1/4 teaspoon hot red pepper flakes

Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
Cool, then chill (with weight) at least 3 days for flavors to develop.
Keeps for 2 weeks, refrigerated

Summer Squash Bread and Butter Pickles (return to top)
Makes 6 (1-pint) jars

• 4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
• 2 large onions, cut crosswise into 1/4-inch-thick slices
• 1/4 cup plus 1 1/2 teaspoons canning salt
• 1 quart crushed ice
• 2 1/4 cups cider vinegar
• 1 cup pure maple syrup
• 3/4 cup water
• 1 tablespoon mustard seeds
• 1 teaspoon whole allspice
• 1/2 teaspoon celery seeds
• 6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers

Special equipment: 6 (1-pint) canning jars with lids and screw bands
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
Sterilize jars and lids .
Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
Cut a lengthwise slit in each chile (don’t cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
Let pickles stand in jars at least 1 week for flavors to develop.

Crispy Squash Coins (return to top)

• 1/2 cup Italian-seasoned breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon pepper
• 3 cups thinly sliced summer squash (about 1 pound)
• 2 egg whites, lightly beaten
• Cooking spray

Preheat oven to 450°.
Combine first 3 ingredients; stir well.
Dip the squash slices in egg whites; dredge in breadcrumb mixture. Place squash in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes. Turn squash over; bake an additional 15 minutes or until outside is crispy and browned. Yield: 4 servings

Pattypan Squash New Orleans (return to top)
Makes 4 servings

• 8-10 pattypan squash (about 5-inch diameter)
• 1 1/2 c water
• 1 large white onion, chopped
• 1 small bay leaf
• 1 c crushed cooked tomatoes
• 1/4 c freshly chopped parsley
• 1/4 tsp Tabasco Sauce
• Salt and pepper, to taste
• 2 c cooked brown or white rice
• 1/4 c freshly chopped parsley

Cut squash into wedges; simmer in a deep pot with water, onion, and bay leaf until tender. Drain but reserve cooking liquid. Discard bay leaf.
Mash vegetables with fork; place in microwave-safe serving dish. Mix in tomatoes, parsley, Tabasco, salt and pepper. Add rice and liquid as needed to keep moist. Stir well, reheat in
microwave, and serve garnished with parsley.

Oven-Roasted Squash (return to top)
Makes 4 servings

• 2 Tbsp olive oil
• 2-3 Tbsp lemon pepper
• 1 Tbsp dried rosemary
• 1 lb small red potatoes, scrubbed, cut into 1/2-inch dice
• 1 1/4 lbs squash: zucchini, small pattypan, summer and/or crookneck (use a combination if possible), in 1-inch dice
• 1 large red onion, cut into 1-inch chunks

Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag. Shake well to coat.
Add squash to bag; shake again to coat.
Spread vegetables on shallow baking pan. Roast at 400 degrees 30 minutes. Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes

Italian-Style Nutty Zucchini (return to top)

• 4 medium zucchini (or other summer squash!)
• 1/2 Tbsp. olive oil
• 1 Tbsp. coarsely chopped walnuts
• 2 Tbsp fresh thyme leaves
• Grated peel and juice of 1 lemon
• Black pepper, to taste
• 1/2 tsp salt

Quarter zucchini lengthwise, then cut crosswise into 1-inch pieces.
Heat oil in skillet over medium-high heat. Add zucchini. Cook and stir until almost tender.
Add walnuts and thyme. Cook 1 minute. Zucchini should still be bright green. Remove from heat.
Toss with lemon peel and juice, pepper, and salt. Serve hot.

Zucchini with Chopped Tomatoes (return to top)

• 1 tsp soft margarine
• 2 small onion, chopped
• 4 small (6-inch) zucchini, thinly sliced
• 2 tomatoes, chopped
• Black pepper, to taste

In a large nonstick skillet, melt margarine over medium-high heat. Add onions; sauté until softened.
Add zucchini; sauté 2 minutes.
Add tomatoes; cook for 3-5 minutes, or until zucchini is tender-crisp. Season with pepper, and serve.

Zucchini Bread (return to top)

• 3 eggs
• 1 cup canola oil
• 1 3/4 c sugar
• 3 c flour
• 1/4 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/4 tsp each ground ginger and mace
• 1 tsp allspice
• 1 tsp baking soda
• 2 c grated zucchini
• 2 tsp vanilla
• 1/2 cup chopped pecans

Beat eggs, oil and sugar inbowl. Add zucchini and vanilla; stir well.
In separate bowl, mix flour, baking powder, salt, cinnamon, ginger, mace, allspice and soda. Add to egg mixture; mix well. Stir in nuts.
Spoon into two greased and floured 8 1/2- by 4 1/2-inch loaf pans.
Bake at 350 degrees 50 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then remove from pan.

Zucchini and Tomatoes with Pasta (return to top)

• 16 oz medium-sized pasta
• 6 Tbsp olive oil
• 2 garlic cloves, crushed
• 2 medium zucchinis, halved lengthwise and in 1/4-inch slices
• 2 fresh tomatoes, diced
• 1/2 tsp crushed red pepper flakes
• 1/4 c chopped fresh basil
• 1 (6-oz) can sliced black olives
• Salt and black pepper, to taste

Cook pasta according to package directions. When done, drain and keep hot.
Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, 3-5 minutes.
Add tomatoes, pepper flakes, basil, and black olives; season with salt and pepper. Simmer 10
minutes.
Toss vegetables hot pasta and serve.

Sautéed Zucchini (return to top)

• 1 tsp vegetable oil
• 2 lbs zucchini, in 1/2 inch slices
• 1/2 c bread crumbs, toasted
• 1/4 c minced fresh parsley
• 2 Tbsp minced dry-roasted almonds
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp chopped fresh oregano
• 1 clove garlic, minced (optional)
• Ground black pepper to taste

In a large nonstick skillet, heat oil over medium-high heat. Add zucchini; cook and stir 5-8
minutes, or until just tender and lightly browned. Remove from heat.
Combine crumbs, parsley, almonds, Parmesan, oregano and optional garlic. Add to zucchini; toss and serve.

Potato-Zucchini Pancakes (return to top)
Makes 4 servings

• 2 medium potatoes, scrubbed
• 2 small zucchini
• 2 eggs
• 1 tsp onion powder
• 1 1/2 Tbsp olive oil, divided

Shred potatoes and zucchini. Place in bowl. Add eggs and onion powder; mix well.
Heat 1 tsp oil in a large nonstick skillet over medium heat. Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet. Leave an inch or more between pancakes.
Cook 5 minutes or light brown on bottom; turn and cook on second side 3-5 minutes or until browned. Use remaining oil for remaining batches of pancakes.
Serve with your choice of condiments: marinara sauce, ketchup, applesauce, sour cream, or a mixture of 3/4 c sour cream and 1/4 c yellow mustard.

Dave’s Famous Zucchini (return to top)
-Dave E.

• 3-4 small zucchini, sliced thin
• 3-4 small yellow summer squash, sliced thin
• 1 onion, chopped
• 3-4 chopped garlic cloves
• extra virgin olive oil
• small amount basil and/or oregano
• 4-6 Roma tomatoes, roughly chopped
• 1-2 small hot peppers, chopped (optional)
• any other desired summer vegetables
• ½ – 1 c. wine (white is prettier; red gives more flavor)
• 1-1 ½  c. cheddar cheese, shredded
• salt and pepper to taste

Heat olive oil in a large skillet on medium-high heat.  Cook onions, peppers, and garlic until clear.  Remove from pan.
Add more olive oil to pan and cook squashes.  Add salt and pepper.  Once squash is almost cooked, add onion, peppers, and garlic back in, and add tomatoes.
Once tomatoes have cooked down, add wine and herbs.  Cover and let flavors meld and cook some liquid out.  
Just before serving, top with cheese and allow to melt.  
Serve as main dish or as a side.

Two-Squash Bake (return to top)

• 1 c chopped yellow onion
• 1 clove garlic, minced
• 1 tsp oil
• 3 c shredded zucchini and yellow squash
• 1 c shredded carrots
• 1 c shredded red potatoes (skin on)
• Pinch crushed dried oregano
• Salt to taste
• 1/2 c toasted wheat germ

Sauté onion and garlic in oil until brown.
Place shredded squash, carrots, and potatoes into large bowl. Mix well. Add oregano and salt.
Oil a deep 2-quart baking dish. Press half the shredded vegetables into dish. Top with half the onions and half the wheat germ. Repeat layers.
Cover and bake at 400 degrees 30 minutes; uncover and bake 10 minutes more. (Add a bit of hot water if dry.)
Serve with crusty whole wheat bread.

Corny Tomato Salad (return to top)

• 2 Tbsp lemon juice
• 1 tsp salt
• 1/2 tsp chopped, fresh oregano
• 2 cloves garlic, minced
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 c vegetable oil
• 4 tomatoes, diced
• 2 small zucchini, diced
• 1 c thinly sliced green onions
• 2 c corn kernels
• 1 medium avocado, diced

Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl.
Add tomatoes, zucchini, onions, corn, and avocado; toss. Marinate at room temperature 1 hour or several hours in the refrigerator.

Vegetable Medley (return to top)

• 1 Tbsp margarine
• 2 medium yellow summer squash, sliced
• 1 medium zucchini, sliced
• 1 medium yellow onion, diced
• 3 medium fresh tomatoes, diced
• 1/2 c corn kernels
• 1 clove garlic, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 tsp ground black pepper

Melt margarine in a large pan over medium heat. Add squash, zucchini and onion. Cook 3-4 minutes.
Add tomatoes, corn, garlic, oregano, basil and pepper. Cook and stir 2-3 minutes, until heated through. Serve immediately.

Garden-Fresh Kabobs (return to top)
Makes 4 servings

• 1/2 c red wine vinegar
• 1/3 c peanut oil
• 2 Tbsp. soy sauce
• 2 cloves garlic, crushed
• 2 tsp sesame seeds
• 2 c mixed fresh vegetables: red or green bell pepper chunks; blanched Brussels sprouts; cucumber, jicama, zucchini, or onion chunks; large mushroom caps, cherry tomatoes

Combine vinegar, oil, soy sauce, garlic, and sesame seeds in a shallow glass dish or zipper-lock plastic bag.
Add vegetable pieces. Cover or seal, and marinate at room temperature 20 minutes or in the refrigerator several hours.
Drain and reserve marinade.
Push 5-6 vegetable pieces onto skewers. Broil, basting often with reserved marinade, 4-5 minutes on each side till golden brown.

Vegetable Grill (return to top)

• 2 zucchini, 8-10 inches long
• 1 large onion
• 10-15 whole mushrooms
• 4 Roma tomatoes
• 1 green pepper
• 1 large stalk broccoli, cut into florets
• Olive oil
• Dry fajita seasoning

Quarter zucchini lengthwise. Cut onion into 1/2-inch slices. Halve mushrooms and tomatoes. Cut green pepper into slices or chunks.
Place vegetables, including broccoli, on shallow pan small enough to fit on grill. Brush with olive oil and sprinkle with fajita seasoning. Cover pan with foil and place about 3 inches from medium coals.
Cook, stirring occasionally to assure even cooking and to avoid sticking, about 10 minutes, or until crisp-tender.
Note: Vary vegetables according to availability.

Vegetable Mixed Grill (return to top)

• 1/4 c olive oil
• 1/4 c balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Roma tomatoes, halved
• 1 zucchini, halved lengthwise
• 1 yellow or patty pan squash, halved lengthwise
• 1 large red onion, in thick slices
• 1/2 lb. shiitake or button mushrooms, stems removed
• 1 lb. asparagus, trimmed
• 1 large bell pepper, in chunks
• 2 Tbsp chopped Italian parsley

Combine oil, vinegar, salt and pepper in zipper-lock plastic bag. Add vegetable pieces. Seal, and marinate at room temperature 20 minutes or in the refrigerator several hours. Drain and reserve marinade.
Grill vegetables, stirring, in preheated, oiled slotted wok over hot coals. Remove items as they become tender. Drizzle cooked vegetables with reserved marinade. Top with parsley. Serve hot or at room temperature.

Summer Vegetable Chili (return to top)

• 1 large onion, chopped
• 1 Tbsp vegetable oil
• 4 medium tomatoes, chopped
• 2/3 c picante sauce
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried basil
• 1 (16-oz) can black beans, rinsed and drained
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large yellow squash or zucchini, cut into 1/2-inch chunks (about 2 c)

In a large pan over medium heat, cook onion in oil until tender. Add tomatoes, picante sauce, cumin, salt and basil. Cover and simmer 10 minutes.
Stir in black beans, green pepper, red pepper and squash; cover and simmer until vegetables are tender, about 15 minutes.
Serve as-is, or over hot cooked rice.

Italian Tortellini Soup (return to top)

• 4 medium carrots, sliced
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 t. dried thyme or 1 T. fresh
• 4 c. vegetable broth
• 2 medium summer squash, sliced
• 4 plum tomatoes, chopped
• 1 ½ c. frozen cheese-filled tortellini
• 15 oz. (1 can) red kidney beans, rinsed and drained
• Grated Parmesan Cheese (optional)

Put 2 c. of the broth in a large saucepan.
Add carrots, onion, celery, garlic, and thyme.  Heat to a boil, then reduce heat to low
Cover and cook 10 minutes, or until onion is tender.
Add remaining broth, squash, tomatoes, tortellini, and beans.  Heat to a boil, then reduce heat to low.
Cover and cook for 15 minutes, or until tortellini is tender.
Serve with Parmesan cheese, if desired.

Pennsylvania Garden Soup (return to top)

• 2qts. Stock or broth
• ½ t. oregano
• 1 clove garlic
• 1 large onion, chopped
• 4 carrots, scraped and sliced
• 1 large sweet pepper, skinned and cut in strips
• 2 c. fresh beans, cut
• 1 summer squash, cut into strips
• 3 ears sweet corn, kernels cut off the cob
• 3 large tomatoes, skinned and quartered
• 2 t. salt
• ½ t. celery seed
• 6 peppercorns
• ¼ c. chopped parsley

Simmer stock with salt, spices and garlic for 30 minutes.
Add onion, parsley, carrots, pepper, and beans; simmer 20 minutes.
Add squash and corn; simmer 15 minutes.
Add tomatoes; simmer 15 minutes.