HOME > Chowhound > Home Cooking >


Bumper Crop of Yellow Summer Squash (aka golden zucchini)

We've done zucchini muffins, zucchini fritters, and am about to make a russian spread (from childhood) that is a puree of roast zucchini, tomato, chopped onion and garlic, s&p and olive oil.

Any other ideas, besides giving them away (which I am also going to do)? Bonus points for coming up with ideas pleasing to a 4 year old's palate.

I'm also looking with some amount of trepidation at the 150 or so green tomatoes in my yard, and praying they don't all ripen simultaneously. I love summer.

  1. Click to Upload a photo (10 MB limit)
  1. One summer in my youth, my mom had some sort of spring zuccini fit and planted like a million six plants in our yard. I remember eating nothing but green food for months, to the point where from then on everything green was suspect, including clothing.

    It took me many years to eat a zuccini again...

    Here were some of the high spots:
    zuccini in place of pepperoni on french bread pizza
    cold zuccini soup
    roasted zuccini burritos
    zuccini bread
    zuccini pancakes

      1. Oops. I have loved this since childhood. Sometimes I add a little tarragon. My mom always cooked with Bisquick? I buy it only to make this.

        3 c. diced, unpeeled zucchini
        1 lg. onion, chopped
        1/2 c. grated Parmesan cheese
        1/2 c. grated cheddar cheese
        1/2 c. salad oil
        1 c. Bisquick
        4 eggs, beaten
        1/2 to 1 tsp. parsley
        Dash of salt and pepper

        Grease 9-inch pie plate or 9 x 9 square pan. Combine all ingredients.
        Bake at 350 degrees for 35-40 minutes or until lightly browned.

        2 Replies
        1. re: Subee

          That sounds yummy. I will experiment on my family this holiday weekend. Do you think you could sub flour in for bisquick?

          1. re: sasha1

            I would not use flour. Bisquick is it's own thing. But I did find this "homeade" recipe for you.

            8 cups Flour
            1 1/4 cup Nonfat Dry Milk
            1/4 cup Baking Powder
            1 tablespoon Salt
            2 cups Shortening


            Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.

            Use anywhere Bisquick or other biscuit baking mix is called for

            This recipe for Homemade Bisquick Mix serves/makes 11.25 cups

        2. stuffed zucchini - cut into 1.5 - 2 inch-thick rounds. Cut out centres and fill with the following mixture:

          ground beef
          diced onions, tomatoes, green peppers (use hot peppers if you like)
          bread crumbs
          pine nuts (sometimes will replace this with currents or lemon zest or all of the above)
          dried oregano and salt and pepper to taste (sometimes I will replace oregano with cumin)

          Place stuffed rounds on their flat ends and braise using a thin mixture of tomato paste, water, and salt. Serve with garlic yogurt.

          Alternatively, zucchini pancakes:

          shred zucchini in food processor, add some salt to shredded zucchini and let sit for about 5 minutes. Discard water released from zucchini, and squeeze out any remaining water in zucchini. Add crumbled feta, a couple of eggs, chopped parsley (I substitute dill sometimes), add black pepper to taste.

          heat oil in skillet. Using hands, form small round pancakes from mixture and place on skillet. Cook until golden brown, flip and cook other side until golden brown. Serve warm or cold with garlic yogurt.

          I don't have kids, but I'm thinking that none of this is particularly kid friendly. But it is delicious! :)

          1 Reply
          1. re: Juniper

            I did the p'cakes for dinner yesterday. Added onion rather than cheese, and served w/fresh tomato basil salsa. Yummy but you're right. My finicky babe wasn't impressed. I can't seem to please him w/anything these days except hot dogs and pricy cheese.

          2. I make a summer squash soup that hits the spot on these hot days.

            Saute 2 onions, 1 leek and 6 cloves garlic about 10 minutes. Add 4 yellow squash, coarsely chopped, and 4 sprigs of thyme (lemon if you can find it). Stir often as the squash softens about 5 minutes. Add 6 cups of chicken broth and bring to a boil. Reduce heat to low and simmer partially covered until squash is tender, about 15 minutes. Discard thyme and pureee 2/3 of soup. Return puree to soup pot and heat through. Season with 2T lemon juice, salt and hot pepper sauce. Ladle into soup bowls and top with parmesan cheese curls, toasted pine nuts and freshly grated lemon zest. Serve hot.

            1 Reply
            1. re: dragonfly

              I'm a 1-day old subscriber to this site. Your summer squash soup recipe sounded fantastic, so I'm going to make it for our dinner tonight. Thank you!!!! I'll let you know how it turns out.

            2. Oh, and I should add that what I posted above are homestyle Turkish recipes. The Chinese version of of the stuffed zucchinis is (and this can also be done with Chinese fuzzy squash):

              cut into 1.5 - 2 inch-thick rounds. Cut out centres and fill with the following mixture:

              ground pork
              diced onions, shiitake mushrooms, crushed garlic
              corn starch as binder
              small amounts of fermented black beans (prepared black bean sauce is okay too)
              soy sauce and black pepper to taste

              Steam in a wok with a bamboo steamer

              OR you can pan-fry, covered, in a hot skillet. But if you pan-fry them, make sure the meat filling overflows out and covers the flat-end of the slices (smoothing the overflow out so the pieces can sit without toppling).

              1. A friend of mine use to make mapo tofu using zucchini in place of the tofu. I've never tried it but it probably would work.

                I don't know if it's too late but zucchini flowers make a nice change.

                1. Last night, I made a fritto misto, and one of the components was tempura battered yellow summer squash. Cut nice rounds on the bias, batter and fry.
                  I also like zucchini pancakes. Use any latke recipe, subbing zucchini that has been shredded, salted and drained thoroughly. It takes some extra binder usually as well.
                  My latest fave has been roasted summer squash, which as you said makes a great soup, but is also a fantastic addition to pasta with parmesan cheese, or as I did last week...a panzanella.

                  1. Slice the zuccini into long thin pasta-like strands on a mandoline. Saute in butter with some madras curry powder. Yum.

                    1. cook zucchini until tender- removing excess water. mash it up a little in a pot & combine with 1T minced onion, 1T butter & 1/2 c milk. salt/pepper to taste. mix well, serve warm.

                      also good are zucchini boats- with tomatoes, basil, & feta

                      1. if your little one likes cheese, then make a gratin!

                        1. I love Chinese dumplings with zucchini instead of the usual cabbage/Chinese leeks. You need a lot of zucchini, so it should be good for your needs.

                          Grate lots and lots of zucchini. Sprinkle with salt and let sit. Drain the liquid, and squeeze out as much liquid as you can. Use the zucchini in a dumpling filling. Unfortunately, I never measure, but I would do:

                          -1 lb pork
                          -1/2 to 1 pound zucchini, depending how much vegetable you want in yours
                          -1 egg
                          -salt, soy sauce, sesame oil to taste

                          That should be more than enough for two packages of dumpling skins. I usually buy three packets just in case.

                          1. If the tomatoes do all ripen at once and you find yourself intimidated, I'd be happy to provide my shipping address...

                            1. Fried squash
                              Slice tinly lengthwise, bread in corn meal & fry until crispy. Yum

                              1. This is my first post on Home Cooking. . .

                                Last weekend I made foil packets containing a mixture of small whole yellow zucchini and pattypan squash, peeled organic baby carrots, and peeled small onions. Basically, everything that I'd bought too much of at the farmer's market. I added a couple of tablespoons of garlic-parsley butter to each packet, sealed them up, and threw them on the charcoal grill. Since I was grilling steaks and shellfish, the vegetable packets weren't on for more than 30-40 minutes. I love this cooking method because the packets of vegetables can just be left alone until everything else is done. The result is delicious, too, with some meltingly soft yet charred zucchini and onions, but just-tender carrots and pattypan squash. Vegetables cooked like this have been a hit with diners under the age of 8.

                                I’ve also been doing risotto with zucchini and zucchini flowers. Even though the flowers are no longer readily available here in Austin, the risotto’s just as good with zucchini only.

                                1. Hi there - I posted the below recipe for a polenta goat cheese tart with zucchini on my "ISO Inspiration for Vegetarian Dinner Guests" thread. The recipe calls for a combination of yellow and green zucchini, which is pretty, but you could certainly do it with mostly yellow zucchini (I'd keep a bit of the green for contrast).

                                  serves 6:

                                  Place 1 c. cornmeal, 3 tsps. olive oil, 1/2 tsp. salt, 1/8 tsp. pepper and 2 cloves minced garlic in a saucepan. While whisking, gradually add in 2-1/2 c. water and 1 c. tomato juice. Bring to a boil, reduce heat to medium and then cook for 10 minutes, uncovered, stirring frequently. Spread the mixture on the bottom of a buttered/oiled 9-inch tart pan with removable bottom.

                                  Next, place 1/3 c. cream cheese (can use non/low fat), 3-1/2 oz. of chevre and 1 egg white in a food processor and process until smooth. Spread this mixture over the polenta base. Then take 1 c. each of thinly sliced green and yellow zucchini and arrange in alternate layers over the cheese. Brush zucchini with olive oil, sprinkle with 1 tbsp. fresh thyme leaves and 1 tbsp. grated parmesan. Bake at 400 for 15 minutes and then broil for 1 minute or until slightly browned. Enjoy!