I like zucchini in spaghetti sauce, the peppery flavor really complements the tomato and everything else you throw into sauce.

A friend once made a chocolate zucchini cake. Once we got over the green bits and occasional crunch of summer squash, it was great. Zucchini bread is wonderful.

Summer squash is ephemeral. You have to eat it in season because it doesn't freeze well, at all, although it can be reheated in things like spaghetti sauce. It's a 3 meals a day proposition until you swear you will never eat it again...until the next year's crop comes in.

BTW, are you also breading and frying the squash blossoms? They're amazing, too.

I love zucchini bread and have frozen the shredded squash in recipe sized batches for later use. It looks really watery when you thaw it, but it works just fine in the bread. I've seen recipes for chocolate zucchini cake, but I've never tried it. That might be my next adventure. They've told me to get ready for a lot of squash.

I slice them length wise and layer with the cheese and sauce

I have one of those spiral cutters but you can also use a regular peeler to make strips and use in replace of or addition to pasta. It's great with pesto and little bits of mozzerella.

lightly coat it with olive oil and bake it until it softens a little bit and then just layer it up like I would the noodles.

When my squashes start producing, I'll give it a try. My bet is that everyone will like it.


Zucchini Parmesan Crisps
Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)

1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

EVOO/butter mix. Add several cups of thinly sliced yellow squash, add a tsp. +/- garam masala or curry powder and cook until it is just tender.

One of my favorite ways of making it is to slice it in half lengthwise, crosshatch score it (like this #), rub with olive oil and slap it on the grill for just a few mins. on either side. Combine with fresh tomatoes, basil, oregano, and serve over pasta. Sprinkle with grated parm.

Also, sauteed with peppers, onions, tomatoes and basil/oregano and served as a side dish is equally delicious. I wish my family liked squash as much as I do.

of the community cookbooks. It has boiled-to-death squash, eggs, some kind of cracker crumbs and grated cheese. I think I have even seen it with canned mushroom soup. Since I had egg allergy (which has somewhat dissipated), I always avoided that dish. It never looked very appetizing.

sliced black olives would be a nice addition and maybe some grilled corn.

I would not have thought to add curry powder. I'll have to file that away for future reference.