Tired of your same three or four recipes for squash and zucchini? Here is a collection of, I think, really inventive recipes sent in by our members that make quick use of the squash and zucchini from your share.
Squash and Zucchini Casserole
CSA member Emily Cooley sent in her recipe for a Squash and Zucchini Casserole, which she first had in a restaurant and then reproduced at home for her family. “We devoured it!” Thanks, Emily.
- 2 zucchini, sliced thin (less than 1/4 inch)
- 2-3 yellow squash, also sliced thin
- mild sausage, cooked (1/2-to-1 pound, your preference)
- shredded mozzarella (one package)
Slice the zucchini and squash into thin slices less than 1/4" thick. Brown a package of mild sausage. In a 9x9-inch pan, create a layer of squash, then layer of zucchini, then a layer of sausage followed by a layer of shredded mozzarella cheese. (I used one whole bag total). Layered that over and over, ending with a cheese. Baked at 350 for about 30 minutes.
Zucchini and Squash Noodle Salad
This savory meal was suggested by member Lauren Klimetz. “I love zucchini!” she writes. “I don’t think I will ever eat enough of it.”
- bacon, cooked and chopped into bite-sized pieces
- yellow squash
- roasted cherry tomatoes
- goat cheese
- good balsamic vinegar
Cook the bacon, then set the bacon aside, reserving the fat. Shred the zucchini and yellow squash into “noodles,” then sauté them in the rendered bacon fat. Toss the sautéed noodles in a bowl with the roasted tomatoes, goat cheese, and the good balsamic.
Here’s a round-up of sweet and savory zucchini recipes suggested by our CSA members. Which is your favorite?