Toasted Zucchini Snacks

2 c. shredded zucchini

1 tsp. salt

½ c. mayonnaise

½ c. plain yogurt

¼ c. grated Parmesan cheese

¼ c. finely chopped green pepper

4 green onions, thinly sliced

1 garlic clove, minced

1 tsp. Worcestershire sauce

¼ tsp. hot pepper sauce

36 slices snack rye bread

Place zucchini in a colander over a plate; sprinkle with salt and toss.  Let stand for 1 hr.  Rinse and drain well, pressing out excess liquid.  Add the next eight ingredients; stir until combined.  Spread a rounded teaspoonful on each slice of bread; place on a baking sheet.  Bake at 375 degrees for 10-12 min. or until bubbly.  Serve hot.  Yield: 3 dozen.

Taken from Taste of Home: The Market Fresh Cookbook.


Zucchini Bake with Feta & Thyme

4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated Parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (You can use a mandolin with the 7mm blade, or you can use a knife.)
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don’t let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.
While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, Parmesan cheese, and lemon juice. Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won’t need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.
Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.
This will keep in the fridge for a day or two. For best results, it is recommended to reheat in a toaster oven. Do not freeze.

Recipe from

Sunshine Zucchini Muffins

¾ c. flour, sifted

2 ½ tsp. baking powder

1 Tbsp. sugar

1 ¼ c. yellow cornmeal

¾ tsp. salt

1 egg

1 c. milk

2 Tbsp. salad oil

1 c. grated yellow zucchini (use crookneck instead)

1 Tbsp. finely chopped onion

Preheat the oven to 425 degrees F.  Place the flour, baking powder, sugar, cornmeal, and salt in a medium-size bowl.  Stir with a spoon.  Put egg, milk, oil, zucchini, and onion in a small bowl and mix with a spoon.  Then pour the mixture over the dry ingredients and mix lightly.  Grease muffin tins with vegetable shortening, and fill the cups half full of batter.  Bake for 20 to 25 min.  Makes 8 – 10 muffins.

Recipe from Blue Potatoes, Orange Tomatoes by Rosalind Creasy.

Raw Tabouli

Place in a bowl:

4 big bunches of flat leaf parsley processed in food processor

A few handfuls of fresh mint, also processed

4 large tomatoes diced finely (squeeze out excess liquid)

3 large cucumbers diced finely

1 zucchini diced finely

1 bunch spring onions diced finely

1 Tbsp. sea salt

Plenty of fresh black pepper

1/2 c. fresh squeezed lemon juice

½ c. extra virgin olive oil

Mix together and enjoy.

Received from a friend in Texas.

Connie’s Zucchini “Crab” Cakes

Serves 5

2 1/2 c. grated zucchini

1 egg, beaten

2 tbsp. butter, melted

1 c. bread crumbs

1/4 c. minced onion

1 tsp Old Bay Seasoning

1/4 c. all-purpose flour

1/2 c. vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Recipe from


2 # grated zucchini – fry in butter
1 # onions, plus garlic fry in butter
Brown some meat (optional)
Add 3 # cut up tomatoes
Add green chilis or hot peppers to taste
Salt and Pepper to taste
4 # grated cheese on top

Bake in casserole dish in oven at 350 F until warmed through and cheese is browning (30 min?).

Received from subscriber Annika Turba.

Quinoa Zucchini Cakes w/ Summer Herbs

1 c. quinoa, soaked in water for 5 min.

¼ c. sunflower seeds or slivered almonds

2 c. stock

Handful of fresh savory herbs (basil, parsley, cilantro, etc.), chopped

Handful of mushrooms, chopped

Sprinkles of sea salt and freshly gr. pepper

1 small tomato or pepper, chopped

1 c. zucchini, shredded

Drain and rinse quinoa to remove bitter flavors from the outer coating.  Add all the ingredients to a pot and bring to a boil.  Cover tightly, reduce heat to low and cook for 15 min.

To make the cakes:

2 eggs

¼ c. bread crumbs

Cooking oil

Stir eggs and bread crumbs into quinoa.  Form little cakes about 2 inches across and ¼ inch thick, and refrigerate for 15 min.  In a low, wide saucepan, heat a thin layer of oil over medium-high heat.  Pan-fry cakes a couple minutes per side, until outside is crispy and light golden-brown.  Serves 6-8.  Received from fellow subscriber Kelly Meerdink.