This is the time of year when gardens are usually in their prime. Often, the most prolific plants are yellow summer squash and zucchini. I have each of them in my garden, but this year’s crop hasn’t done very well. They have been overrun with gray bugs that are destroying the plants. I may have to break my no pesticide rule, because the bugs are working on my cucumbers, too.
For those who need ideas of what to do with all that squash, here are some recipe ideas that have served me well. Last year I had squash and zucchini until October. This year I am hoping to get enough to enjoy some of the recipes. Anyone with a super abundance of zucchini may want to try making the relish; it always turned out well the years I prepared it.
Yellow Squash Casserole
2 cups sliced yellow squash (2 medium)
1/3 cup chopped onion
25 buttery round crackers, crushed
1 cup shredded Cheddar cheese (or 4-cheese Mexican blend)
1 egg, beaten
1/4 cup milk
2 tablespoons butter, melted
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
Preheat oven to 400 degrees.
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in cup melted butter, and season with salt and pepper. Spread into a one-quart baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter (or cooking spray, if desired).
Bake in preheated oven for 25 minutes, or until lightly browned.
Skillet Squash
2 tablespoons olive oil
2 tablespoons butter or margarine
3 cups sliced zucchini
3 cups sliced yellow squash
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon dried whole tarragon
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole dillweed
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oil and butter in a large skillet; add remaining ingredients, and cook 10 to 15 minutes or until squash is crisp-tender. Yield: 6 servings.
Zucchini Crust Pizza
3 cups shredded zucchini
3 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups shredded mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese
In large bowl, combine zucchini and eggs. Stir in flour and salt. Spread onto bottom of a 12-inch pizza pan coated with cooking spray.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 20-25 minutes or until onion is tender and cheese is melted. Yield: 6 slices.
Zucchini Relish
10 cups zucchini, grated or chopped (do not peel)
4 cups chopped onion
5 tablespoons pickling salt
2-1/2 cups vinegar
6 cups sugar
1 tablespoon turmeric
1 tablespoon cornstarch
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons celery seed
2 tablespoons mustard seed
1 teaspoon black pepper
Combine zucchini, onion, and salt in large non-reactive container. Cover and let soak overnight.
In large pot, combine vinegar, sugar, and remaining ingredients. Cook 30 minutes. Drain zucchini; add to pot. Bring to a boil. Put in hot pint jars and seal. Process in boiling water canner for 10 minutes. Yield: 8 pints.