The CSA Box: Summer Squash Recipes
I do not like summer squash or zucchini. I’m talking about these beauties that show up EVERYWHERE this time of year.
We’ve been getting them week after week in our CSA box and they’ve slowly been collecting in my fridge. Since no one else in my family really eats vegetables in their natural state (I’m trying, I really am) I had to get creative.
With zucchini, I always make bread or muffins. My sons will eat them, even knowing there is a vegetable hiding among the cinnamon and oats. I think next time I’m going to try making zucchini fries and see if anyone will try those dipped in tomato sauce. This left me wondering what to do with all the yellow squash. I turned to my frenemy, Pinterest, and found these two recipes that turned out pretty well.
Summer Squash Recipes
Blueberry and Yellow Squash Bread This bread is really tasty. The lemon zest adds a nice flavor and other than a very slight almost pumpkin bread kind of flavor (it’s really not pronounced at all) you cannot taste the squash. I substituted half of the sugar for raw honey to eliminate some of the refined sugar in the recipe. The second time I made this recipe, I used mini bread pans so I could stash a few in the freezer. Great way to use blueberries which are abundant this time of year as well.
Zucchini and Cheddar Tartlets Don’t let them name fool you, you can use summer squash here too. I made these for dinner and called them muffins. My husband I thought they were pretty good, and were great reheated the next day for lunch. My kids would only nibble at them, but that’s pretty standard for them so not a good indicator of taste.
Nourish Mom also shared a good recipe a few summers ago for Cheesy Zucchini Biscuits.
Next on my list, attempt to make pickles out of the hundreds of cucumbers coming not only from my CSA but my own garden. Any good techniques or recipes to share there?