the amazing Squash Plot

Whether you grow one variety or more, having a squash plot is a piece of garden that just keeps producing.

This year I planted zucchini, golden zucchini, acorn, and yellow summer squash.

Zucchini Parmesan Muffins

2 eggs

salt and pepper to taste

1 medium zucchini, grated

1 cup grated Parmesan

1 cup flour

1 teaspoon baking powder

Grease the muffin tin with butter and preheat oven to 350. In a mixing bowl, stir together the eggs, salt and pepper. Add the zucchini and Parmesan and mix to combine. Add half of the flour and mix until combined. Then mix in the remaining flour and baking powder. Spoon batter into muffin tin and bake 25 to 30 minutes or until fragrant and golden.

Lemon yellow squash and gnocchi

a 1-pound package of gnocchi prepared according to the dirrections

1 tablespoon oil oil

2 tablespoons butter

2 medium yellow squash or zucchini

2 cloves garlic, minced

2 Tablespoons lemon juice

zest of 1 lemon

1/2 cup chopped fresh basil leaves

1 cup grated Parmesan cheese

salt and pepper to taste

I a large skillet, heat oil and butter. Add squash and sauté until tender. (about 6 minutes) Stir in the garlic, lemon juice and zest and basil. Spoon cooked gnocchi into a casserole dish. Pour squash mixture over the top and top with cheese. Heat in the oven if needed.

Zucchini Gallette

for the galette dough:

1¼ cups flour



¼ teaspoon salt 


1/2 cup cold butter, cut into pieces 



¼ cup sour cream



2 teaspoon lemon juice

To make the crust

In a mixing bowl, stir together the flour and salt. Cut in the butter until the mixture resembles a coarse meal. In a small bowl, whisk together the sour cream, lemon juice, and water. Stir the wet mixture into the dough then cover with plastic and add this to the flour mixture. Mix with your fingers until large lumps form. Pat the lumps into a ball and wrap with plastic wrap and refrigerate for at least 1 hour.

for the filling:

A medium zucchini sliced into 1/4 inch thick rounds

1 Tablespoon olive oil

1 teaspoon minced garlic

1/2 cup ricotta

½ cup grated Parmesan cheese

¼ cup mozzarella

1 teaspoon minced basil


Preheat oven to 400. 

Place the cheeses in a bowl and stir to combine. Add the garlic and basil and set aside.

Cover work surface with a sheet of parchment paper. Place chilled dough on the parchment and roll out to make a thin disk. 
Spread the cheese mixture evenly over the dough, leaving a 2-inch border. Then top with the zucchini slices, by laying them in concentric circles. Drizzle zucchini with olive oil then fold the dough pleating the edges up over the filling. Bake 45 minutes or until the pastry is fragrant and golden in color.