Every year it’s the same conundrum—
what to do with the bounty of summer
squash? In addition to this month’s
recipes, here are some ideas for
making use of this prolific producer: Cut the
squash lengthwise into ¼-inch slices and
use the slices as a stand-in for noodles when
making lasagna. Or you could grill the slices.
When cool, spread them with cream cheese
and fresh herbs. Roll them up and enjoy.
Preserve the squash for later: Grate and pack
it into greased muffin tins and freeze. Once
frozen solid, remove the squash cubes and
store them in a freezer bag in the freezer. Use
these 1/3-cup blocks for soup or bread recipes

Squash Boats
This recipe is only a guide. Improvise with what you have
on hand. Crumbled bacon or bleu cheese would be a tasty
deviation.
4  zucchini or yellow squash
2 t  olive oil
Salt and pepper
¼ cup  sun-dried tomatoes, chopped
¼ cup  goat cheese
1   clove garlic, minced
½ cup   bread crumbs
1 T  fresh basil, chopped
1 T  fresh thyme, chopped

Prepare a medium fire in the grill. Slice the zucchini
lengthwise. Using a spoon scoop out a trough down
the center of each half. Reserve zucchini meat.
Brush the halves lightly with olive oil; season with
salt and pepper. Set aside. In a small bowl, combine
the reserved squash meat, sun-dried tomatoes, goat
cheese, minced garlic, bread crumbs, and herbs.
Set aside. Grill the zucchini halves, cut-side down,
about 5 minutes or until grill marks form. Turn and
grill lightly on the other side. Remove from grill.
Stuff each zucchini half with the filling. Wrap in
foil and return to the grill. Cook about 15 minutes
or until the zucchini is soft and the filling is warm.
Serve with hamburgers or other summer fare.

Olive and Zucchini Couscous
The olives in this recipe are optional because the flavor
comes from the brine. Experiment with different olive
varieties, but jarred olives will work better than canned.
1 cup   water
1 t  butter
1 t  salt
1 cup  couscous
2  zucchini, thinly sliced
1 can  chickpeas, drained
1 T  vinegar
1 T   olive oil
3 T   olive brine from jarred
Kalamata olives
2 T  fresh parsley, chopped
½   onion, diced
Kalamata olives, optional
Salt and pepper, to taste
Boil water and add butter and salt. Add couscous
and stir, then remove from heat and cover for 3
to 4 minutes. Transfer to a serving bowl and fluff
with a fork. Lightly steam zucchini. Add vinegar,
oil and olive brine to couscous and stir, then add
parsley, onion, olives, zucchini, salt and pepper. Add
more onion, parsley, brine or vinegar to taste. Serve
chilled or at room temperature.

Squash Casserole
Serve a salad with this rich casserole for a tasty meal. Save
time by cooking the squash the night before.
1 pound.   cooked summer squash,
well drained
½ cup   chopped onion
¼ cup   chopped bell pepper
1 t   sugar
1   egg, slightly beaten
½ cup   mayonnaise
¾ cup   cheddar cheese, grated, divided
½ cup  pimiento slices
½ cup   bread crumbs
¼ cup   butter
½ cup   pecans, chopped
Salt and pepper, to taste
Preheat oven to 350 degrees. Mash cooked squash
with onions and bell pepper. Stir in sugar, egg,
mayonnaise, ½ cup cheese, pimiento, salt and
pepper to taste. Pour into a greased 1½-quart casserole.
Top with bread crumbs and remaining
cheese. Dot with butter. Sprinkle nuts on top and
bake 35 to 40 minutes.

Zucchini Strata
6-8   eggs
1 cup  ricotta or cottage cheese
1 cup   Parmesan cheese, grated
½ t   hot chili sauce
1 t   salt
¼ t  black pepper
2-3  zucchini, grated
2  tomatoes, chopped
1  small onion, sliced and caramelized
½ cup   fresh basil, sliced
4  slices day-old bread, cubed
Olive oil
Preheat oven to 350 degrees. In a large bowl beat
the eggs. Add the ricotta (or cottage cheese, if using)
and beat until well combined. Mix in the grated
Parmesan cheese, chili sauce, salt and pepper. Add
the tomatoes, basil, onion and zucchini to the egg
mixture. Mix the bread cubes into the egg mixture.
Coat the bottom and sides of a 9x13-inch baking
dish generously with olive oil. Pour the egg-vegetable
mixture into the dish and spread evenly. Place in the
middle rack of the oven. Bake for 30 minutes at 350
degrees; turn up the heat to 400 degrees and cook
for 10 minutes. The casserole should puff up and
brown lightly. Remove from oven and let cool on a
rack for 10 minutes before cutting.

Chocolate Zucchini Bread
3   eggs
1 cup   vegetable oil
2 cups   sugar
1 T   vanilla
2 cups   shredded zucchini
(about 1 medium)
2½ cups   all-purpose flour
½ cup   baking cocoa
1 t   salt
1 t   baking soda
1 t   ground cinnamon
¼ t   baking powder
2 cups   chocolate chips
Preheat oven to 350 degrees. In a mixing bowl,
beat eggs, oil, sugar and vanilla. Stir in zucchini. In
a medium bowl, combine dry ingredients, add to
zucchini mixture and mix well. Fold in the chocolate
chips. Pour into two greased 8x4-inch loaf