Here on our 1/2 acre homestead in the middle of town, we grow tomatoes, bell pepper, herbs, and zinnias. And lots and lots of weeds. I am fortunate to have friends who have green thumbs and grow much more in the way of veggies. And in case they are reading this, I need for them to realize that I am really, really grateful when they bring me their extras.
We have been plowing through the squash this season. After eating it raw a few times on salads, my clan starts saying "no more squash."
Until I add the bread.
Here are two not-so-skinny recipes for squash (or zucchini) that get a thumbs up from my husband and kids. (I use squash and zucchini interchangeably, by the way. Either can be used in these recipes.)
Zucchini Cakes by Sandra Lee
Photo via Life's Abrosia
Squash Spoonbread by James Farmer
Photo via Bellissimo & Bella
Here are the recipes:
This recipe for Zucchini Cakes is from Sandra Lee and I found it here.
1 cup Baking Mix, (I use Bisquick)
1/2 medium onion, diced small
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons freshly chopped parsley leaves
Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste.
My family likes that recipe served with Marie's Chipotle Ranch dressing.
3 cups of shredded squash
3 cups of shredded squash
1 small Vidalia or half a big onion
2 large eggs
1 stick of melted butter
Pinch of Salt, Pinch of Black Pepper
Tablespoon of sugar
1 package of Jiffy Corn Bread mix (or 1 ¼ cup of cornmeal with tsp of sugar)
½ cup of Bisquick (this gives the spoonbread some fluff)
¾ cup of all purpose flour
- Cut off the stem of the squash and shred them.
- In a large bowl, combine flour, Bisquick, corn bread mix, salt, pepper, and sugar with the shredded squash.
- In a separate bowl, whisk the eggs together and then combine them with the above mixture.
- Slowly stir in the melted butter and pour this mixture into a greased baking dish…9x13 works just fine.
- Bake at 350 for about 20 minutes…watching it closely after 15 and cook to desired gooeyness!
- Cut into squares or wedges and serve with a pat of butter.
Both recipes are delicious.