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| Patty pan, lemon squash, golden zucchini, and scalloped squash |
Although we are not drowning in zucchini and summer squash this year — the picture is from last year — I know a lot of people have been blessed with an abundance of summer squash of all varieties, so here is what I would be doing if the borers had not visited my garden a few too many times this summer.
Stir-fried Summer Squash — quick, easy, and nutritious! I made this last year on The Morning Blend, a morning show in Milwaukee. Just slice the squash and saute in olive oil. Crush a couple cloves of garlic at the very end of cooking, and add a basil chiffonade (basil cut into thin strips). You can also create a southwest flavor by adding a dash of chili powder and a chopped habañero or jalapeño instead of the basil.
Zucchini Spice Cake — one of my favorite desserts, especially with goat cheese frosting! Click on the link for the recipe.
Zucchini Fritters — a great treat with ranch dressing! Here’s the recipe:
Shred 2 small zucchini or 1 medium or 1/2 of a baseball sized zucchini, and add to the following batter:
1 cup flour
1/2 cup milk
1 teaspoon baking powder
2 eggs
salt and pepper to taste
Drop by spoonfuls into an inch of hot oil and fry until browned on both sides.
Zucchini Pancakes — for a low-fat option, follow the above recipe, but fry in a non-stick pan with no added oil.
