Squarsh- Zucchini, Patty Pans and Summer Squashes

Freezing Summer Squash

Freezing the squash is super simple.  Grate a fresh, washed zucchini or patty pan on a cheese grater, pack into a freezer bag into the serving size you will eventually use, label the bag and stick in the freezer. Voila!

A yummy, simple recipe to use the grated squash contributed by my apprentice Clara, is to sautee onion and garlic in olive oil or butter, add the grated squash and cook until the water evaporates.  You can cook until mushy, or until crispy, your choice.  Serve hot.

I made some Squash and Potato Pancakes the other day that were awesome.  Use equal parts grated potato and squash, and enough egg  just to bind it together.  I added sage and thyme, salt and pepper, and a little cayenne to the mix.  Pour into pancake sized portions in a hot pan and cook until browned on both sides.  Eat with lots of ketchup!

A couple of kid-friendly squash recipes approved by my very selective two-year old Godchild Eliza contributed by her mother Sarah.

Summer Squash Bake
6-7 cups zucchini or yellow squash (shredded or chopped; remove spongy seedy part if using mature squash)
1 small onion (minced)
Combine with enough water to cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking).
Drain

1 can condensed cream soup
1 cup plain yogurt or sour cream
1 cup shredded carrot
Mix together in a separate bowl.

2 tablespoons fresh oregano (chopped; 2 teaspoons dried)
1 cup cooked chicken (optional)
1 cup cheese (optional)
Add and mix thoroughly. Stir into squash mixture.

1/4 cup butter or margarine (melted)
2-3 cups herbed croutons or herb stuffing mix
Mix together in a separate bowl.  Put half into the bottom of a 9×13 baking pan or a deep casserole dish.  Add the squash mixture and top with the reserved croutons.  Bake at 350F for 30 minutes.

Carolyn Beyer, Leola, Pennsylvania
Lois Loftin, Halstead, Kansas
Myrna Kaufman, Goshen, Indiana

Cheese and Zucchini Sausages
Delicious vegetarian sausages are quick and easy to prepare.  If you have time, you can form the mixture into sausage shape and then set aside in the fridge to firm up before frying.

3 slices bread
2 tablespoons unsalted butter
1 medium onion finely chopped
1 1/4 cups grated zucchini
1 cup grated cheddar cheese
1 egg, separated
A little salt and freshly ground black pepper (I bet minced sage would be good in this too!)
Vegetable oil for frying

Make bread crumbs by tearing the bread into pieces and blitzing it in a food processor.

Heat the butter in a frying pan and fry the onion until soft.  Add the grated zucchini and cook for 3 minutes or until softened.

Mix with the grated cheese, half the bread crumbs, the egg yolk and seasoning.  Shape into 8 sausages about 4 inches long, using floured hands.  Dip into the lightly beaten egg white and then roll in the remaining bread crumbs.

Heat some oil in a wok or frying pan and cook the sausages over medium heat, turning carefully as necessary, until lightly golden.

Annabel Karmel – Superfoods for babies and children