Recipes provided by Farm Flavor

WOW!  This Summer I had a bountiful year in my garden, specifically with my zucchini and butternut squash.  They grew so large and so fast I could not use them up fast enough and gave them away to anyone who would take them.

But I am still stuck with a bunch of squash and I need to get creative to use them up before it’s too late.

So if you’re in the same situation as me, below are 3 ways to use up that summer squash so it doesn’t go to waste!

FRY IT:

Fried Squash Croquettes
Recipe by Farming Feeds Alabama Cookbook

Ingredients
  • 2 cups yellow squash, finely chopped
  • 1 cup onion, finely chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup plus 1 tablespoon all-purpose flour
  • vegetable oil
Instructions
  1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
  2. In a skillet, heat ½-inch oil over medium-high heat.
  3. Drop batter by tablespoonfuls into oil.
  4. Cook about 3 minutes per side or until golden brown, turning once.
  5. Drain croquettes on paper towels.

FREEZE IT

I’ve always had a freezer stocked with squash from my mom’s garden. I use it in pasta sauce, vegetable soup and general sautés, but it can be served by itself with some olive oil and garlic for an easy side dish, or use it in squash casserole or dressing. The possibilities are endless – enjoy these step-by-step instructions on how to blanch and freeze summer squash (and zucchini).

  1. Wash your squash. I had several different varieties from my mom, but the instructions are the same for any type of squash, whether it’s crookneck, zucchini or something else.
  2. Cut the squash into rounds about 1/4-inch thick. If you plan on using it for zucchini bread, you could grate it instead.
  3. Blanch the squash by steaming or boiling them for about 3 to 5 minutes (less time if grated). I use an inexpensive metal steamer, but you can also just plop it straight into boiling water. This destroys the enzymes and bacteria that would, over time, remove nutrients and flavor from the squash.
  4. Cool the squash. Once it’s done steaming or boiling (should be tender when poked with a fork), immediately throw the squash into a prepared bowl of ice water, adding additional ice if needed. Moving the squash quickly from heat to cold ensures the squash aren’t overcooked.
  5. Drain the squash. This will remove excess moisture and prepare the squash for freezing.
  6. Put it in a zip-close freezer bag (I used pint-sized bags), and get out as much air as you can. Then stick it in the freezer for use any time of the year!

Zoodle It

For a low carb option, make your zucchini or other favorite squash into noodles using a spiralizer or vegetable peeler.  You can also use a grater if you do not have a spiralizing tool.  Check out this recipe below and get creative with your next squash “pasta” dish:

Zucchini Noodle Skillet Lasagna

Ingredients

  • 1 medium onion, chopped
  • 1 pound baby bella mushrooms, halved
  • 3 cloves garlic, pressed
  • 2 tablespoons olive oil
  • 1 pound Italian sausage, browned and crumbled (optional)
  • 3 medium zucchini, thinly peeled to make 4 cups “noodles” and drained
  • 15 ounces ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 2 ½ cups marinara sauce
  • 1 cup Parmesan cheese, grated and divided

Instructions

  1. Heat oven to 375 degrees.
  2. In a large cast iron skillet, saute onion, mushrooms and garlic in olive oil until mushrooms are browned and liquid evaporates, about 10 minutes. If using sausage, stir it into the mushrooms.
  3. Layer half of the zucchini over the mushroom mixture. Layer half of the ricotta and mozzarella on top. Pour half of the marinara sauce over all. Repeat zucchini, cheeses and sauce layers. Sprinkle ½ cup Parmesan over all.
  4. Bake for 40 minutes. Serve hot with remaining Parmesan cheese