Gardening Articles :: Edibles :: Vegetables :: National Gardening Association

Gardening Articles: Edibles :: Vegetables

Favorite Squash and Pumpkin Recipes

by National Gardening Association Editors

Zucchini Bread

Zucchini Bread
Zucchini bread hot out of the oven

  • 2 eggs, lightly beaten
  • 1/4 cup sour cream
  • 11/4 cups sugar
  • 1 cup oil (vegetable)
  • 2 cups zucchini, grated
  • 21/2 teaspoons vanilla
  • 21/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 cup walnuts or pecans (chopped)

Mix first six ingredients together. Sift dry ingredients together in another bowl. Combine with zucchini mixture and mix well. Add nuts. Mix. Pour into two greased loaf pans. Bake at 350° F for 1 hour. Turn out onto wire racks to cool. Makes 2 loaves.

Baked Stuffed Zucchini

  • 4 6-inch-long zucchini (or 2 10- to 12-inch zucchini)
  • 1/2 cup soft bread crumbs

  • 1 egg, beaten

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/2 cup grated cheese, cheddar or Parmesan

  • 1/4 cup onion, chopped

  • 1 clove garlic, minced

  • 1 pound ground beef, turkey, or hot sausage

  • 3 tablespoons grated cheese

Wash zucchini and trim ends. Simmer in boiling, salted water until just tender -- about 10 minutes. Cut in half lengthwise. Remove seeds and stringy center. Scoop out squash and combine the flesh with bread crumbs, egg, salt, pepper and cheese. Drain zucchini shells upside down on paper towel.

Saute onion, garlic and ground meat and combine with bread mixture. Fill zucchini shells with mixture and top with extra cheese. Bake in greased baking pan in 350? F oven for 35 to 45 minutes, until brown. Serves 8.

Summer Squash Medley

This is best made with garden-fresh vegetables, but in the winter you can use stored ones.

  • 1 onion, chopped

  • 2 large cloves garlic, chopped or pressed

  • 2 tablespoons extra-virgin olive oil

  • 1/2 green pepper, chopped

  • 2 cups eggplant, peeled (cut in 1-inch cubes)

  • 2 small (4-6 inch) squashes, cut in 1-inch cubes

  • 1 cup tomatoes, cut up

  • 1/4 cup Bell's stuffing mix or herbed bread crumbs

  • 1/2 cup grated cheddar cheese
  • Saute onion and garlic in olive oil in heavy skillet until fragrant. Add vegetables and cook until tender. Add stuffing mix or bread crumbs and mix well. Sprinkle grated cheese on top, cover and heat until cheese melts. Or slide dish under broiler until cheese melts and bubbles. Serves 6 to 8.

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