The time of year has come where everyone’s garden is overrun with zucchini and other summer squash.  Below are some of my favorite zucchini recipes.

Zucchini Brownies

½ cup vegetable oil

1 ½ cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

½ cup chopped walnuts

Icing:

6 tablespoons unsweetened cocoa powder

¼ cup margarine

2 cups confectioners’ sugar

¼ cup milk

½ teaspoon vanilla extract

1. Preheat oven to 350F (175C).  Grease and flour a 9×13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.
3. Combine the flour, ½ cup cocoa, baking soda and salt.
4. Stir flour mixture into sugar mixture.
5. Fold in zucchini and walnuts.
6. Spread evenly into prepared pan.
7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
8. To make frosting/icing, melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
9. In a medium bowl, blend together the confectioners’ sugar, milk and ½ teaspoon vanilla.  Stir in cocoa mixture.  Spread over cooled brownies before cutting into squares.

Zucchini Yogurt Multigrain Muffins

1 ½ cup all-purpose flour

1 ½ cup whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

3 eggs

½ cup vegetable oil

½ cup unsweetened applesauce

1 cup plain yogurt

1 cup white sugar

¾ cup honey

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup shredded carrots

½ cup chopped pecans (optional)

½ cup raisins (optional)

1. Preheat the oven to 400F (200C).  Lightly grease 24 muffin cups.
2. In a bowl, sift together the flours, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey and vanilla.
4. Mix the flour mixture into the egg mixture.
5. Fold in zucchini, carrots, pecans, and raisins.
6. Scoop into the prepared muffin cups.
7. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.  Cool 10 minutes before transferring to wire racks to cool completely.

Summer Squash Pizza Crust

4 cups finely shredded zucchini or yellow summer squash

¾ cup all-purpose flour

¾ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

2 eggs, beaten

½ teaspoon ground black pepper

Salt to taste

1. Preheat oven to 350F (175C).
2. Once zucchini or summer squash has been shredded, lightly salt the squash and transfer it to a strainer.  Let stand for 15 to 30 minutes and press all remaining liquid out of squash.
3. In a medium sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt.  Mix well.
4. Spread the mixture into a greased and floured jelly roll pan.  Bake for 25 minutes in the preheated oven.
5. Remove the crust from the oven and change the oven’s temperature to broil.  Brush the top of the crust with oil and then broil the crust for 3 to 5 minutes until lightly browned.
6. Allow the crust to cool slightly and slide spatula underneath all the edges and under the middle.  Place a large baking sheet over the top of the crust and flip the crust over so that the bottom of the crust is now facing upwards.  Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.  If you want to omit the flipping, that is fine but crust will not be as crunchy.
7. Brush the top of the crust with oil and broil for another 3 to 5 minutes until browned.  Cover with toppings as desired.

Creamy Zucchini with Linguine

½ cup olive oil

2 large zucchini, diced

2 cloves garlic, thinly sliced

½ teaspoon salt

1/8 teaspoon crushed red pepper flakes

1 (12 oz) package linguine pasta

1 cup whole milk

2 tablespoons chopped fresh parsley

½ cup freshly grated Parmesan cheese

1. Warm olive oil in a large skillet over medium heat.  Add zucchini and garlic to hot oil, and season with salt and red pepper flakes.  Cook, turning occasionally, until zucchini are well browned on all sides , about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil.  Add pasta and cook until al dente, about 8 to 10 minutes.  Drain and set aside.
3. Stir milk into zucchini and simmer until it is reduced by about half, about 10 minutes.  Add pasta to skillet and stir well.  Sprinkle parsley and ¼ cup Parmesan over top and toss.  Garnish with remaining Parmesan to serve.