“Squash” comes from an American Indian word meaning “eaten raw or uncooked.” While Native Americans may have enjoyed squash this way, today we prefer ours cooked. Here are recipes featuring fast-growing summer squash, which unlike winter squash, has a tender outer rind.

From our Readers:

Easy Zucchini Patties

Jerry Ann Nichols, Winchester, Virginia

Ingredients:

	1 cup baking mix or crushed vegetable crackers
	½ cup shredded cheddar cheese
	2 eggs, beaten
	2 T minced onion
	2 cups unpeeled, coarsely grated zucchini
	2 T butter or margarine

Directions: Combine first five ingredients. Melt butter in a large skillet and add heaping spoonfuls of the mixture. Fry patties 3-5 minutes on each side or until brown, adding butter as needed. Drain on paper towels. 

From our Readers:

Zucchini Bread

Mary Lowery, Winchester, Virginia

Ingredients:

	4 eggs, beaten
	2½ cups sugar
	1¼ cups vegetable oil
	4 t vanilla
	3 cups flour
	1 T cinnamon
	1½ t baking soda & salt
	½ t baking powder
	4 cups unpeeled grated zucchini
	1 cup chopped walnuts (optional)

Directions: Preheat oven to 325 degrees. Grease and flour two 9"x5" loaf pans. Mix eggs, sugar, oil and vanilla in a large bowl. Combine dry ingredients and add to egg mixture. Stir in zucchini and nuts, if desired. Pour in prepared pans and bake 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans.

From our Readers:

Baked Zucchini Chips

Wendy Lankford, Red Oak, Virginia

Ingredients:

	½ cup Panko or other breadcrumbs
	¼ cup fresh basil leaves
	¼ t salt
	¼ cup Parmesan cheese
	½ lb. zucchini, sliced ¼" thick
	1 T olive oil

Directions: Preheat oven to 450 degrees. Blend Panko, basil leaves and salt in a food processor. Pour in medium bowl and stir in cheese. Toss zucchini slices with olive oil, then dredge in the crumb mixture, pressing gently to adhere. Place slices in a single layer on a greased cookie sheet, then bake 30 minutes or until brown and crisp. 

From our Readers:

Edna’s Squash Casserole

Edna Bratz, Unionville, Virginia

Ingredients:

	2 cups yellow squash, thinly sliced
	1 cup chopped onion
	½ cup melted butter or margarine
	2 eggs, beaten
	½ cup milk
	1 t salt
	½ t pepper
	1 cup grated cheddar cheese
	2 cups crushed saltine crackers

Directions: Place squash, onion and ½ cup water in a small saucepan. Cover and bring to a boil, then lower heat and steam for a few minutes. Drain and combine with remaining ingredients, saving a small amount of the cheese and cracker crumbs to sprinkle over the top. Pour in a greased two-quart casserole and bake at 375 degrees for 30-40 minutes. 

Send us your recipes! Your recipe contributions featuring these seasonal ingredients are welcomed for use in upcoming issues: corn, pork, winter squash and Virginia seafood/shellfish. Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340.

All published submissions will receive a $20 Walmart gift card.