No ImageSummer Squash and Zucchini

  1. Elisa Gabbett

    Elise, thanks for all your wonderful recipes. I am an insecure cook and baker but I like to eat good food. I enjoy reading the stories and comments from your recipes.
    Keep the recipes coming,
    Elisa Gabbett

  2. Michael Malcolm

    Squash flowers, so yum
    stuff them with cheese and chiles,
    egg and panko fry

    Very easy to prepare; haiku pretty much says it all. I don’t remove the innards, just work around them. Hard to find squash flowers (zucchs, yellow)…, even at our local farmers markets, here in Reno. Female flowers, with mini squash attached, are usually more expensive, but males are just as delicious. I usually use jack cheese or cheddar, and jalapeño or serrano, but sometimes bleu, basil, or whatever.

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  3. Shut Up & Cook

    If you’re like me, you’re up to your eyeballs in zucchini right now.

    I have no green thumb, so am not growing any myself, but friend after friend keeps arriving at my house making delighted declarations such as, “You like to cook! Here…have 5 lbs of zucchini!”

    I’ve made zucchini bread, zucchini muffins, grilled zucchini, and quinoa with zucchini.

    I was getting sick of Zucchini.

    Fortunately an old recipe of Food and Wine had a YUMMY recipe for [b]Fried-Zucchini Spaghetti[/b]. This definitely defeats the purpose of it being healthy…but damn is it good.

    What is everyone else doing with all their zucchini??!

  4. Mary

    My Grandmother made a lasagna where she replaced the noodles with slices of zucchini. I altered that idea by cooking it in a pot with spaghetti sauce and sprinkling it with cheeses. Yum.

  5. Foodiebia

    Here is my new favorite zucchini recipe – zucchini chips!

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