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Welcome to WFAEats — a fun adventure where we explore all things tasty and interesting in the Charlotte food scene. We want to share stories, recipes and culinary escapades and hear about yours!

Summer Squash And Zucchini Galore!


If your garden has supplied you with a whole boatload of zucchini and squash like mine has, you may be wondering what to do with all of it. You’ve pawned it off on your neighbors and co-workers but you’re still flush with squash. Well, we have a few suggestions.

  • Roast or grill it with other vegetables. Just a touch of olive oil and your favorite spices and herbs. Great with steak or chicken and couscous. I like roasting or grilling it because it helps eliminate some of the sliminess you can get when cooking zucchini or squash.
  • Zucchini bread. It’s sweet, light, moist and has a serving of vegetables! (I’ve even heard you can pass it off on children – they won’t know the difference.) Add walnuts for a little crunch.
  • Oven-fried squash and zucchini. I love fried zucchini and squash (who doesn’t) but if you’re trying to watch the fat, try this. It’s much better for you and fairly passable if you’re craving the deep-fried stuff.
  • Zucchini or squash Parmesan. We’ve also eaten it as a meat-substitute on meatless Mondays. Cook good-sized chunks of it on the stove and toss with sun-dried tomato pesto, pasta and Parmesan for a faux Chicken Parmesan. You could even do this with the oven-fried zucchini if you want to get really crazy.
  • Zucchini Lasagna. Throw in some diced zucchini or squash to add more vegetables to your regular lasagna recipe. Or to make it super low-carb, try replacing the noodles with long slices of zucchini. Yes, I’m skeptical too, but willing to give it a shot.

A lot more recipe ideas from Health Magazine and Food.com.