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Jun 29, 2006 05:09 PM

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.

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  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.