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 - Theresa's Reviews

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!

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

My Italian Grandmother’s Zucchini Bread

From Antoinette Giannosa of Sicily / Detroit, Michigan

Ingredients:

  • 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

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

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!

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

A Farm Friend’s Zucchini Quiche

From Carolyn Dodge of Long Island

Ingredients

  • 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

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

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.
Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

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
  • Pepper
  • 4 tablespoons butter

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

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.

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

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.

Bake for 25 minutes, serve and enjoy!Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

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Your turn! Share zucchini and squash recipe ideas below.

Farm Fresh Zucchini and Squash Recipes - Theresa's Reviews

5 Responses

  1. kathy pease

    I love zuccchini and squash and these recipes look amazing. I will have to test a few.

    Reply

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