September 8th, 2007 at 6:12 pm
Posted By: gardenguru
Posted in: Growing Vegetables,Recipes

This year squash was prolific. I kept fresh-pulled dill around the plants to keep bugs away, and it worked. Most of my seeds are from Park Seed Company.

This squah is One Ball Hybrid.


It is very tasty and fun to use in different ways.The newest recipe many have enjoyed at my house is Connie’s Zucchini ‘Crab’ Cakes. They may not really taste like crab, but they are delicious. One of the reviews suggests baking the zucchini cakes. When first trying them, I baked some and fried some. The baked ones seemed crispier on the outside and perfect on the inside. When I make them just for me, I freeze some of the leftovers. That way when my son and his vegetarian friend come for a meal, there will always be something to serve. If you put the patties on a bun with lettuce, tomato and tartar sauce they are quite tasty.


Connies Zucchini Crab Cakes Recipe

Another favorite with my family, and a must for Thanksgiving, is squash casserole. Everyone seems to have a favorite, so here is mine:

2 pounds squash (yellow, zucchini, or mixed)

1 or more carrots, grated1 onion, chopped

¼ cup butter

¼ cup olive oil

1 can cream of chicken soup

1 cup sour cream

1 pint herb dressing

additional dry dressing

Steam sliced squash until tender. Sauté onion and carrots in butter and olive oil until onion is tender. Add herb dressing, then other ingredients, folding in squash last. Place in a greased casserole dish, and cover the top with dry dressing.

(May be refrigerated at this point and cooked by the next day. It will need a little longer cooking time.)

Bake at 350 degrees for 30 minutes.


If you like Mexican cooking, and have lots of squash to use, here is another recipe enjoyed by guests.

An alternate way to fix this that is easier, and less messy is:

-Layer four corn tortillas (or one big multi-grain flour tortilla), on the bottom of a greased casserole dish.

-Spread half the filling over this with more cheese sprinkled over filling. Moisten with green enchilada sauce.-

Repeat with the rest of the filling.-

Then top with four more tortillas , sprinkled cheese, and the rest of the sauce. (a 28 ounce can)

-If fresh tomatoes are available, chop some to put on top.

-Bake at 350 degrees for at least 30 minutes, cheese is melted and sauce is bubbling.

-Have a bowl of sour cream for those who want to add it to the top.