Squash Pudding

Prep Time: 15 min | Oven: 375°F | Cook Time: 25-30 min | Serves: 4-6

Ingredients

• 2 Summer squash (about 2 lbs)
• 2 Eggs
• 2 Tbsp flour
• 2 Tbsp butter
• 2 Cups milk (or cream)
• 1/2 cup Brown sugar
• 2 Tbsp Buttered crumbs

Instructions

1. Steam squash until tender and mash
2. Mix and gently heat milk, flour, and butter to make a sauce
3. Add butter, eggs and brown sugar; season to taste.
4. Place in a greased casserole dish; top with buttered crumbs. Sprinkle with paprika and a dash of nutmeg.
5. Bake at 375°F for 25-30 minutes until browned on top

Zucchini Chocolate Cake

Prep Time: 15 min | Oven: 375°F | Cook Time: 40 min | Serves: 4-6

Ingredients

• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup milk
• 2 1/2 cups flour
• 4 Tbsp cocoa powder
• 1/2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups shredded zucchini
• 3/4 cups chocolate chips

Instructions

1. Cream together margarine, oil and sugar; add eggs, vanilla and milk.
2. Add dry ingredients and mix until smooth.
3. Mix in zucchini.
4. Spoon batter into greased and floured pan. Sprinkle chocolate chips on top.
5. Bake at 375° for 40 minutes. Cake is done when a skewer is inserted and comes out clean.

Ultimate Stuffed Zucchini

Prep Time: 15 min | Oven: N/A | Cook Time: 1 hr | Serves: 4-6

Ingredients

• 4 carrots, sliced
• 4 shallots or small onions peeled
• 2 Cups beef broth
• 2 medium zucchinis
• 1 slice of bread
• 1/4 cup milk
• 1/2 pound ground lean beef (or lamb)
• 1/2 tsp thyme
• 1 tsp salt
• 1 tsp pepper
• 1 egg, beaten
• 1/4 cup tomato paste
• Melted butter

Instructions

1. Place carrots, shallots, beef broth, and 1/2 cup water in a Dutch oven or heavy casserole dish; bring to boil. Simmer until tender.
2. While vegetables are cooking, cut each zucchini in half lengthwise, remove the seeds and hollow out the centers
3. Cut the crust off the bread and soak in milk. Then combine bread and beef in mixing bowl.
4. Add seasonings, eggs, and tomato paste and mix well.
5. Fill each zucchini half with the mixture and fit the halves together to seal the meat mixture inside. Brush the outside with melted butter and wrap each zucchini loosely in aluminum foil (we want a little liquid to get inside the zucchini).
6. Remove carrots and shallots from the broth and set aside.
7. Place the wrapped zucchini in the broth and simmer covered for 1 hour. Remove zucchini.
8. Return carrots and shallots to broth to reheat.
9. Unwrap zucchini and place the halves open-faced on a serving dish. Arrange carrots and shallots around zucchini; pour broth over and serve while hot.

Stuffed Summer Squash

Prep Time: 20 min | Oven: 375° | Cook Time: 35-50 min | Serves: 4-6

Ingredients

• 3 Tbsp oil
• 1 onion, chopped
• 1 cup chopped mushrooms
• 1 lb ground beef (or chicken or any leftover meat)
• 1 Tbsp flour
• 1 cup gravy
• 1 Tbsp Worcestershire sauce
• 1 Tbsp mixed herbs (oregano, marjoram, thyme, sage, etc.)
• ½ cup peas, beans, carrots, corn, or rice
• 1 summer squash
• 3 Tbsp bread crumbs
• Melted butter
• Parsley (for garnish)

Instructions

1. Heat oil and cook onion until golden brown.
2. Add meat and mushrooms; cook 2 minutes.
3. Sprinkle flour and mix in. Add enough gravy to moisten the mix but don’t make it too soft or runny.
4. Add Worcestershire, herbs, and vegetables. Turn off heat.
5. Cut squash in half lengthwise and remove the seeds.
6. Place in a pot of boiling water and boil 5 minutes; drain.
7. Place zucchini in a greased, oven-proof dish and fill the zucchini halves with the meat and veggie mixture.
8. Sprinkle with bread crumbs and melted butter over it. Pour the remaining gravy around squash.
9. Cook in preheated 375°F oven about 35 to 50 minutes. Test for doneness with a skewer or fork. Zucchini should be soft but still firm
10. Remove from oven and garnish with parsley before serving

Avocado-Mushroom-Zucchini Salad

Prep Time: 10 min | Oven: N/A | Cook Time: N/A | Serves: 2

Ingredients

• 1/2 lb. fresh mushrooms,
• 1 avocado
• 1/4 cup green onion
• 1 small zucchini
• 1 tomato

Instructions

1. Slice all the vegetables into uniform pieces and combine in a large bowl
2. Toss with an oil & balsamic, vinaigrette, or Italian dressing and serve

Easy Vinaigrette Dressing

• 4 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1 tsp. sugar
• 1/2 tsp. dried marjoram
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Mix all the ingredients in a small bowl and let stand for a few minutes before serving to allow the flavor to mingle

Layered Zucchini Bake

Prep Time: 20 min | Oven: 350° | Cook Time: 25-30 min | Serves: 4-6

Ingredients

• 6 cups sliced zucchini (about 1-1/2 pounds)
• 1/2 lb ground beef
• 1 clove garlic, minced
• 1 (8-ounce) can tomato sauce
• 1 tsp salt
• ½ tsp oregano
• 1 tsp basil
• 1 cup cottage cheese
• 1 egg, beaten
• 1 tsp parsley
• 1/4 cup bread crumbs
• 1 cup shredded mozzarella cheese

Instructions

1. Cook zucchini in boiling salted water in sauce-pan until tender-crisp, about 5 minutes; drain.
2. Cook beef and garlic in skillet until beef is browned. Add tomato sauce, salt, oregano, and basil.
3. In a bowl, stir together cottage cheese, egg, and parsley.
4. Place half of your zucchini in a greased baking pan and sprinkle it with half of your bread crumbs.
5. Cover zucchini and bread crumb layer with half of cottage-cheese mixture, then cover that with half of the beef mixture, and cover that with the shredded mozzarella.
6. Repeat layers but save a little mozzarella for the end.
7. Bake in 350°F oven for 25 minutes, until hot and bubbly.
8. Sprinkle reserved mozzarella on top and return to oven just long enough to allow the cheese to melt