Yellow Squash-Zucchini Fritters

As you can tell, I am definitely on a squash/ zucchini recipe "kick" since I have so much to use up from my CSA box. We have made these fritters several times now and they are husband and kid approved. 

Summer Squash Couscous

I have been searching the internet for squash recipes this month to try to find ways to use up all the squash I've gotten from my CSA box. Even after giving some away I find myself with an abundance and a need for new recipes. This light summer dish is really wonderful.

Chicken with Garden Vegetables

You will truly appreciate the flavors of your summer garden in this meal.

Zucchini Bread

Don't let all the ingredients below fool you - this is an easy and really delicious zucchini bread recipe you won't want to miss!

 

Stuffed Zucchini Bites

1 zucchini, halved lengthwise - remove seeds and pulp, dice about half finely and discard the rest
2 cloves garlic, finely diced
1/2 small onion, red or yellow or white, diced finely
4 ounces mushrooms (half a package), diced
3 T panko bread crumbs
2 T grated parmesan cheese
About 3 T olive oil, divided as below
About 2T parsley, divided

Preheat oven to 350 degrees and grease (with olive oil) an oven safe baking dish. Cut the zucchini "shells" in fourths or thirds - bite sizes. On the stove top, saute the onions, zucchini, and mushrooms over medium heat in the olive oil (2 T) about ten minutes. Add parsley (1T) and the garlic near the end and cook until very fragrant.

Turn off heat and add the vinegar, about 1 T olive oil, bread crumbs, and parmesan cheese. Stuff into the zucchini shells and bake for about 10 minutes. Garnish with parsley.

Comments: Easy prep, makes 6 to 8 "bites" depending on the size of your zucchini.