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Zucchini Pancakes
            Versions of this recipe have been suggested by two members. Michael and I ate a doubled recipe ourselves one night with a couple strips of bacon on the side. It’s a good choice for people who want low fat or who don’t like the texture of summer squash. The zucchini becomes nearly unrecognizable. Thanks to Barbara DeSousa and Mary Levin.

2C grated zucchini or yellow squash, sprinkled lightly with salt and drained in a
            colander about 20 min.
Squeeze out liquid and stir into:
3 eggs beaten
2 T fresh or frozen dill
Salt, pepper to taste
A pinch nutmeg
2 T grated parmesan cheese
Oil and or butter for frying


Zucchini/Summer squash casserole.
1 1/2 T. unsalted butter divided
2T. olive oil
1 1/2 t. salt
1 t. black pepper
1t. minced garlic,  ( I add a bit more!)
2 lbs. summer squash, sliced in thin rounds
2 lbs. zucchini, sliced in thin rounds
1 t. fresh thyme, chopped
3 eggs
1/2 c. heavy cream
1 c. crushed butter crackers
1/2 c. parmesan cheese

Virginia’s Zucchini Bread
By Paula Deen
1 ¼ C flour
1 ½ t. salt
1 t. nutmeg
2 t. baking soda
1 t. cinnamon
3 C sugar
1 C vegetable oil
4 eggs, beaten
1/3 C water
2 C Grated zucchini (squeezed dry with a towel)
1 t. lemon juice
1 C chopped walnuts or pecans
            In a large bowl combine all DRY ingredients. In a separate bowl combine all WET ingredients.
            Mix dry ingredients into wet. Fold in nuts
            Bake at 350 degrees for 1 hour. Makes 2 loaves.

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