Zucchini and Summer Squash: Recipes for Your Garden Bounty

Summer squash like zucchini and yellow bar squash are relatively easy to grow in the garden, and before you know it, you've got a bounty of squash. If you are looking for new ways to prepare zucchini and summer squash, here are a few recipes for your garden bounty.

Mashed Baked Squash

• 3 lbs. yellow bar summer squash
• 1/2 cup diced onions
• 2 large eggs
• 8 tablespoons butter, divided
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cracker crumbs

Cut up the yellow bar squash into large pieces, and steam until softened. Mash the squash with onions, eggs, 4 tablespoons of butter, sugar, salt, and black pepper. Place in a buttered casserole baking dish.

Melt the remaining amount of butter and pour over the squash. Sprinkle with the cracker crumbs. Bake in a preheated 350 degree oven until browned on the top, about 35 to 45 minutes.

Cheesy Zucchini Cream Casserole

• 2 lbs. zucchini
• 1 medium onion
• Oil as needed, for sauteing
• 2 cups white or cream sauce (use favorite recipe or prepared product if running short on time)
• 1 cup grated sharp cheddar cheese
• 3/4 cup cracker crumbs

Slice the zucchini, and chop the onions. Saute them together in a large saute pan until lightly browned.

In a casserole baking dish, layer the zucchini and onion mixture with the cream sauce and cheese. Top the casserole with the cracker crumbs.

Bake in a preheated 350 degree oven for about 40 minutes, or until browned.

Fried Zucchini Squash

• 4 large zucchini squash, washed, dried, and sliced (don't peel)
• 1 1/2 cups flour
• 1/2 cup Italian bread crumbs
• 1/4 cup Parmesan cheese
• 3/4 to 1 cup milk
• Vegetable oil for frying
• Salt for sprinkling

Stir the flour, bread crumbs and Parmesan cheese in a wide, shallow dish. Pour the milk in a similar container. Dip each slice of zucchini in the milk then cover in the breading. Fry in hot oil until browned. Sprinkle with a little salt before serving.