what to do with all of that squash and zucchini!

By now the season for squash and zucchini is in full swing and you've been seeing and maybe eating lots of it. I know we've been eating it several times a week!

I'd like to share two of our favorite recipes with you
the first is found in Bon Appetit's June 2010 issue

Zucchini Cakes
Makes 24 small cakes or 12 large

We modify this one a great deal by adding more vegetables to the mix, the sky's the limit with this delicious recipe.

1 lb of zucchini and/or squash grated
1 tsp salt
1/4 cup all purpose flour
2 tbs of finely grated parmesan -
we've also used feta - in my opinion, feta makes everything betta
2 tbsp minced shallot -
we use what ever vegetable we have around the house that represents some sort of onion
1 large egg plus one large egg white, beaten to blend
1/4 tsp freshly ground black pepper
canola oil
1/3 cup sour cream
we've also used plain yogurt with mint or dill in it

Once zucchini/squash has been grated, liberally add salt and set in a colander to drain for about a half an hour.
Transfer zucchini to medium bowl, stir in flour, parmesan, and shallot then sir in beaten egg and pepper.
Coat frying pan with oil and over a medium high heat drop mixture (tablespoon size for 24) onto skillet. Flatten them by using a spatula, flip as needed.

Bon Appetit recommends accompanying the zucchini fritters with a glass of champagne, hmmmm, it's more likely to be washed down with the champagne of beers here (in a can of course)!


Zucchini Crusted Pizza is from a Moosewood cookbook

Preheat oven to 350 degrees.

The Crust:

3 1/2 cups grated zucchini or squash, coarsely grated
3 eggs beaten
1/3 cup flour
1/2 cup grated mozzarella
1/2 cup grated Parmesan
1 Tbs. fresh basil minced
salt and pepper to taste

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture.

Combine all crust ingredients, and spread into an oiled 9 by 13 inch baking pan. Bake 20-25 minutes until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes.

Top pizza with your favorite toppings, sauce, and cheese (pesto makes a wonderful sauce!) and bake for an additional 25 minutes.