Our garden is producing well, and we are thankful. Our zucchini has been doing very well, and we were gifted a bagful of yellow summer squash today too. What to do with all that squash?
This photo is blanched squash slices that I froze this afternoon.
We also like this recipe for Zucchini Bread.
2 1/2 cups grated zucchini
2 t vanilla
1/2 cup oil
1 cup honey
2 t baking powder
1 t salt
1/4 t baking soda
3 c whole wheat flour (or white, or combo)
1c rolled oats, OR chopped nuts, or half and half
1 c raisins
Combine 1st 5 ingredients, add dry ingredients till just moistened, fold in oatmeal, nuts, and raisins. Pour into two greased loaf pans and bake at 375 for about 50 minutes. Cool 10 minutes and remove from pans.
I often dice zucchini, toss with a bit of olive oil, salt and pepper, and roast it at 400 for about 20 minutes. You can add parmesan too.
And a less healthy dish, but so yummy! Make a thick cheese sauce, add lots of diced squash, and some french fried onions. Bake till bubbly, top with more onions, and serve.