Are you looking for recipes that use farm fresh zucchini and squash? If so, you are in the right place! This morning as I awoke during my visit to my parent’s home, I discovered that they had already harvested squash and zucchini before 8 a.m. My mother Judith Biondo Meeker was shredding them and mixing ingredients to prepare several recipes. Featured today on Theresa’s Reviews, I’m sharing several recipes my family enjoys that are perfect for a bountiful harvest!
Farm Fresh Zucchini and Squash Recipes
These three recipes include my Italian grandmother’s zucchini bread, a farm friend’s zucchini quiche, and my southern, Tennesseean grandmother’s squash casserole. All three recipes happen to be vegetarian too!
My Italian Grandmother’s Zucchini Bread
From Antoinette Giannosa of Sicily / Detroit, Michigan
1 tsp baking powder
3 cups flour
1 1/2 cup sugar
1 tsp cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup of vegetable oil
1 cup zucchini
Preheat oven to 350 degrees. Chop the walnuts and set aside in a medium bowl. Shred the unpeeled zucchini and add to the bowl. Mix in the baking powder, flour, sugar, cinnamon and salt.
Whisk the eggs in a small bowl. Add in the vegetable oil and stir. Combine the dry and liquid ingredients and stir well. Spread evenly into a bread pan. Bake for 1 hour and 30 minutes. Serve and enjoy!
A Farm Friend’s Zucchini Quiche
From Carolyn Dodge of Long Island
3 cups zucchini
1 cup Bisquick mix
1/2 cup vegetable oil
1/2 cup Romano cheese
1 tsp parsley
1/4 cup of onion
Salt and pepper
Preheat the oven to 350 degrees. Shred the zucchini and place in a large bowl. Add in freshly grated Romano cheese, and set aside.
Rinse and chop the parsley, chop the onion, and put in the bowl. Add the Bisquick and stir.
In a separate small bowl, whisk together the eggs. Add in the vegetable oil and stir. Mix the liquid ingredients with the dry ingredients.
Spread evenly in a pan or ramekin, and bake for 30 minutes.
My Southern Tennessee Grandmother’s Squash Casserole
From Frances Meeker of Nashville, Tennessee
6 cups yellow squash
1 cup onion
2 1/2 sleeves of Ritz crackers
2 cup cheddar
4 eggs, beaten
1 1/2 cup of milk
1/2 cup of butter
2 tsp salt
4 tablespoons butter
Preheat oven to 400 degrees. Slice six cups of yellow squash, and chop the onion. Cook the squash and onion with a small amount of water in a covered pan for about 5 minutes or until tender. Drain well and place in a large mixing bowl. Freshly grate the cheddar cheese and add to the mixing bowl with half the crackers.
In a separate small bowl, mix the eggs and milk, and add to the squash mixture. Stir in the butter, salt and pepper. Spread evenly into a 9X13 pan or ramekins. Sprinkle with remaining crackers and some butter.