Comfort Food - What to do with Summer Squash & Zucchini

Summer in the South! For many of us, it involves having a garden!

The first two recipes are straight out of my Grandma Dot’s cookbook! The last is a healthier way I have discovered to enjoy an alternative to fried squash and zucchini.

Enjoy!

Zucchini Bread

3 eggs
2 cups sugar
2 tsp. vanilla
1 cup vegetable oil
2 cups peeled, grated zucchini
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 T. cinnamon
¼ tsp. baking powder
½ cup nuts

Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla, mixing lightly but well. Combine dry ingredients and blend with egg mixture. Add nuts. Divide batter into 2 greased loaf pans, and bake at 325 degrees for 1 hour or until done. Remove from pan at once and cool on rack.

Summer Squash Patties

1 ¼ cups self-rising flour
½ tsp. sugar
¾ tsp. salt
½ cup sour cream
1 egg
1 T. vegetable oil
3 cups coarsely grated yellow squash
1 medium onion, coarsely grated
Pepper to taste

Combine first 6 ingredients, beating until smooth. Stir in squash and onion, and pepper, if desired. Drop mixture by tablespoonfuls onto a hot, greased skillet. Cook until golden brown, turning once. Drain on paper towels.

Almost as Good as Fried Squash

Line a baking sheet with aluminum foil and spray with Pam or cooking spray with butter or olive oil. Slice squash and/or zucchini and place on the pan. Spray squash with cooking spray. Add salt, pepper, garlic salt, or I like to use McCormick Perfect Pinch salt-free Garlic & Herb flavor seasoning.
Broil on high until squash reached desired brownness. I eat them right off the pan!

I’ve also tried this with green tomatoes from the garden! Yummy!

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