Week Nine and Summer Squash

Yes, Zucchini and Summer Squash are one of those veggies that we're are delighted to see in early June but by mid-July we're thinking, "What on earth can I do with MORE of these?"

There's a story that goes like this:

Sonya: Bill, do you see someone out by the car?

Bill: Yes. I think it's Georgia, the next door neighbor.

Sonya: Yeah, but what is she doing?

Bill: It looks like she has a box that she's putting into the car.

Sonya: What?!? What kind of a box?

Bill: Something green, something shiny?

Sonya: Oh no! Not more Zucchini!!!

Well, maybe Bill and Sonya would have been more happy to receive Zucchini if they would have had a few more recipes like these from our family's kitchen. Post a few ideas if you have some tried and true ways to use up these prolific mid-summer veggies.

Zucchini "Crab" Cakes

3 cups grated Zucchini (or any summer squash)

1 cup cracker or bread crumbs

1 egg or equivalent egg replacer

1 Tbsp Old Bay

1 tsp salt

Shred squash and mix with salt. Let drain for 15 minutes. Mix with remaining ingredients. Form into loose patties and toast in a oiled skillet over low heat. Enjoy!

Chocolate Zucchini Cake Recipe

INGREDIENTS

• 2 1/2 cups regular all-purpose flour, unsifted
• 1/2 cup cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 2 cups coarsely shredded zucchini
• 1/2 cup milk
• 1 cup chopped walnuts or pecans
• Glaze (directions follow)

METHOD

Preheat the oven to 350°F.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.