Zucchini here, there, everywhere

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. Click on the link to get the recipe for summer squash with a basil chiffonade. 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.

For more posts on real food, check out Real Food Wednesday.