Have You Tried This? Sweet Zucchini & Squash Recipes

Each Wednesday, CCUA delivers fresh vegetables to the Annie Fisher Food Pantry in downtown Columbia as part of the Planting for the Pantry Program. Here is a sampling of the recipes we offer with the seasonal produce delivered.

Zucchini Cookies

• 1½ cups flour

• 1 cup sugar

• ½ teaspoon Baking Soda

• ½ teaspoon salt

• ¼ teaspoon nutmeg

• ¾ teaspoon cinnamon

• ¾ cup shortening (Note, unsalted butter can be substituted for shortening.)

• 1 egg, beaten

• 1 cup grated zucchini

• 1¾ cups quick oats

1. Preheat oven to 400 degrees F.

2. Whisk the flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl.

3. Cut in shortening (or butter). Add egg and combine well. Add zucchini and oats and mix in evenly.

4. Spoon drops of cookie dough onto greased cookie sheet.

5. Bake at 400 degrees F for 8-10 minutes. Let cool.

Sweet Summer Squash

This is an excellent use for squash that are past their prime, since the dish is not meant to retain a crisp texture!

• 3 medium or 2 larger yellow squash (or zucchini)

• 4 small or 2 medium yellow or white onions

• 4 T unsalted butter

• 2 tsp salt (omit most if your butter is salted)

• 1 tsp pepper

• 3 T brown sugar

1. Slice the squash into bit sized rounds, half-rounds, and quarters, about ½” thick. About four cups of squash is the right amount. Cut the onions into slices of about the same size.

2. Melt the butter in a sauté pan over medium heat. Add the onions and cook until soft, about four minutes. Add the squash, salt, pepper, and brown sugar. Stir as the brown sugar dissolves. Cover and cook for another 20 minutes, stirring occasionally, until the squash is soft.

3. Uncover and continue to cook for about 8 minutes, letting the sauce reduce a bit to become a glaze. Adjust seasonings to taste, if needed, and serve immediately.