Summer SquashThis is a featured page

Zucchini (pictured below)
ZucchiniSummer squash are a subset of squashes that are harvested when immature (while the rind is still tender and edible). The name "summer squash" refers to the inability to store these squashes for long periods of time (until winter), unlike winter squashes. Though they can grow to almost monstrous proportions, the smaller vegetables are the most flavorful.

Summer squash appears in many different fruit shapes and colors:
Scallop or Patty Pan is round and flattened like a plate with scalloped edges, usually white but sometimes yellow or green. Constricted neck is thinner at the stem end than the blossom end, classified as either "crookneck" or "straightneck" depending on if the stem end is straight or bent, and is usually yellow. Cylindrical to club-shaped Italian marrows, such as zucchini, cocozelle and caserta, are usually shades of green, but may be yellow or nearly white.


Handle Summer squash with care as they are easily damaged. Look for a moist stem end and a slightly prickly, yet shiny skin as indicators of freshness. Ideally, it should have firm skin free of cuts or bruises and at least one inch of stem still attached. Store in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use immediately. Softness is a sign of deterioration.

Preparation, uses, and tips

Cooked summer squash should be covered and refrigerated up to two days. To freeze, slice into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen squash can be kept for ten to twelve months.

Slice zucchini lengthwise and roast with sliced onions, add to soups or crudités, or stew with tomatoes, garlic, and basil.

Nutritional Highlights

Zucchini is a good source of Vitamin C, which is helpful for those who bruise easily.

Zucchini (raw, chopped with skin), 1 cup (135g)
Calories: 17

Protein: 1.4g
Carbohydrate: 3.6g
Total Fat: 0.17g
Fiber: 1.5g
*Good source of: Vitamin C (11mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
(Most of the info above is quoted from

Chocolate Zucchini Bread

From Recipe Source
Yield: 2 loaves

  • 3 Eggs
  • 1 cup Vegetable oil
  • 2 cups Sugar
  • 1 tablespoon Vanilla extract
  • 2 cups Shredded & peeled zucchini (About one medium)
  • 2 1/2 cups Flour
  • 1/2 cup Cocoa
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Baking powder

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat eggs, oil, sugar and vanilla.
  3. Stir in zucchini.
  4. Combine dry ingredients
  5. Add dry ingredients to zucchini mixture and mix well.
  6. Pour into 2 greased 8 x 4 x 2 loaf pans.
  7. Bake at 350 for hour or until bread tests done.

Mom's Summer Squash Recipe

Yields 4 servings
Preparation time: 20 minutes
Scallop Squash scallop squash

  • 2 lbs squash and/or zucchini, sliced
  • 1 green bell pepper, seeds removed, sliced
  • 2 smallish tomatoes or one large tomato, peeled and cut into wedges
  • 1/2 yellow onion, peeled and sliced
  • 1 clove of garlic, chopped
  • Olive oil
  • 5 or 6 slices of cheese - jack or cheddar
  • Basil, either dry or chopped fresh
  • Salt and pepper

  1. Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
  2. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Zucchini Fritters

  • 1 lb of zucchini (about 2 medium sized), coarsely grated
  • Kosher salt
  • Ground black pepper
  • 1 large egg
  • 2 scallions, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup grape seed oil or olive oil
  • Sour cream or plain yogurt

  1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
  2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
  3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
  4. Serve immediately, with sour cream or plain yogurt on the side.

Summer Squash Tart
Recipe From: Mariam Ghani, BSFS member

Kitchen Notes:
Just invented this last week, based on what we got in the farm share, but it seemed to work out rather well. I used phyllo, aka filo, dough for the crust because I happened to have some in my freezer (and I hate making pie crust in summer). You could use frozen phyllo, or puff pastry, or a readymade pie crust, or you could be much more enterprising than me and make your own. If you’re using a readymade 9” pie crust, you probably want to halve the filling recipe; if you’re using puff pastry, you can substitute a single layer for the 20-40 sheets of phyllo. The number of zucchini/squash and carrots used should depend on their size. Many of the other ingredients can also be substituted, or the proportions can be adjusted, to your taste. For example, you could use ricotta or crème fraiche instead of mascarpone (again, that’s just what I happened to have in my fridge), scallions instead of chives, etc. etc….

Level of Difficulty: Medium

Prep time: 2-5 hours, depending on your crust choice
Active time: 1 hour

Serves: 5-6


20-40 sheets phyllo dough, thawed (this takes 2-4 hours depending on the room temp)
¼ cup butter, melted

2 zucchini
4 scallop squash
2 garlic scapes
½ clove fresh garlic
1 large or 4 small carrots
½ cup finely chopped chives
¼ cup lemon basil, chiffonade
¼ cup basil, chiffonade
zest of 1 lemon
1 tsp lemon juice
1 cup mascarpone
1 cup Fontina cheese, grated
½ cup Parmesan cheese, grated
2 eggs, beaten
4 tbsp flour
salt and cayenne pepper, to taste

1. Preheat oven to 400 degrees F. Use a pastry brush to butter a large baking dish (preferably a large tart pan, round with fluted edges). Layer the sheets of phyllo dough in the pan, adding no more than two sheets at a time, and brushing butter over the dough in between each layer. If using a round pan, after you place each sheet in the pan, rotate the pan a quarter turn before placing the next sheet in, so that the edges of the rectangular sheets overlap. Once you’ve built up enough layers (20-40 sheets depending on how thick you like your crust), fold the overhang back into the edges, brush it with butter and press it down to create a shelf. Prick the crust with a fork in several places.

2. Put a round of parchment paper inside your crust, place some beans or baking weights on top of it, and pre-bake it for 10 minutes or until firm and golden. Then remove it from the oven, remove the paper and weights and let it cool down a bit.

3. While the crust is pre-baking, run the zucchini, squash, garlic, scapes, carrots, lemon zest and lemon juice through a food processor until shredded but not pureed. Empty them into a strainer and let them drain for 5-15 minutes, then dry with a clean cloth or paper towel. (If you’re chopping by hand instead of processing, you will only need to drain the zucchini, squash and carrots.)

4. In a large bowl, mix the shredded vegetables, chopped herbs, mascarpone, eggs, cheese and flour. Add salt and cayenne pepper, to taste. Combine thoroughly,

5. Pour the filling into your pre-baked crust, and return the tart to the oven. Bake until the filling is set (when you pick up the tart, nothing wiggles), about 30-45 minutes.

Once cooked, the tart will keep, well covered, for about 1-2 days in the fridge.

The following recipes excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farmby Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at

assorted summer squashBaked Zucchini Halves Stuffed with Wild Rice and Quinoa
In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. Friend of the Farm.
Serves 4 to 6

  • 1 large zucchini, halved lengthwise
  • 1 1/2 cups cooked quinoa
  • 1/2 cup cooked wild rice
  • 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion (about 1 medium onion)
  • 1 rib celery, chopped
  • 3/4 cup fresh bread crumbs
  • 1 teaspoon salt
  • butter (optional)

1. Preheat the oven to 350° F.

2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.

3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.

4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.

5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.

6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.

7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10 to 20 minutes. Serve warm.

Sweet Zucchini Crumble
Silky smooth baked zucchini is the surprising filling in this sweet dessert. Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers. Shareholder.
Serves 6 to 8

  • 4 1/2 cups flour
  • 3 cups sugar, divided
  • 1/2 teaspoon salt
  • 1 1/2 cups shortening, softened, or butter, cold
  • 6–8 cups thinly sliced zucchini (about 4 large zucchini)
  • 2/3 cup freshly squeezed lemon juice (about 3 lemons)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground or freshly grated nutmeg

1. Preheat the oven to 350° F.

2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.

3. Pour half of the mixture into a 9x13-inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.

4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.

5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes.

Latest page update: made by mghani , Aug 8 2009, 3:31 PM EDT (about this update About This Update mghani summer squash tart recipe added 8/8/09 by mg - mghani

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