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
- 3 eggs
- 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
- 4 eggs
- 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.
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.