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In a large mixing bowl, combine zucchini, breadcrumbs, eggs, mayonnaise, Old Bay seasoning, diced parsley and onion. Mix well. Roll the mixture into 1 1/2 inch balls. Put oil in a large frying pan to a depth of 1 inch. Heat oil to 375 degrees. Place balls in hot oil and fry until golden brown. Remove and drain on paper towels. Garnish a dish with fresh parsley and zucchini cutouts. Serve with tartar sauce, if desired. Yields 18 to 20 bites entered by Belinda Myers, Dallastown
Place squash and onions in 1" to 2" water. Bring to a boil and simmer 10 minutes. Drain. Place stuffing crumbs and seasoning packet contents in a small bowl. Add melted butter and mix thoroughly. In a large bowl combine squash, onions, carrots, sour cream and soup plus all but 1/2 c stuffing. Stir well. Place in a greased 2 to 3 qt. casserole (or 13" x 9" pan). Top with reserved stuffing. Bake at 350ºF for 30 to 40 minutes. Serves 8 to 12 entered by Alé Heller, Biglerville
Cut squash in half. Remove seeds. Place on greased 15" x 10" baking pan. Bake at 375ºF for 35 to 40 minutes. Cool slightly. Carefully scoop out squash into a bowl and mash. In a skillet, sauté onion and garlic in butter until tender. Add peppers and sauté until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt and pepper. Pour into a greased 11" x 7" baking dish. Sprinkle with sunflower kernels. Bake covered at 375ºF for 25 minutes. Bake an additional 25 to 30 minutes uncovered. Serves 6 to 8 entered by Debra Martin, Conestoga
Preheat oven 375 F. Halve the 3 zucchinis lengthwise. Hollow out the center of zucchini halves making a space for vegetable/meat filling. (Do not. hollow out too much of the center of the zucchini or the filling will not stay in the zucchini boat). Place zucchini halves in large baking pan with sides which has been sprayed with olive oil. In a large skillet, prepare filling by sautéing sausage on medium high heat until thoroughly cooked. Add onions, peppers, mushrooms, salt. pepper and gar1ic. Cook until tender, approximately 5 to 7 minutes. Add jar of Ragu pizza sauce, mixing well and heating through. Divide the filling into the 6 zucchini boats. Top with sliced tomatoes. Spray tops of tomatoes with olive oil spray. Cover with foil. Place in preheated oven and bake 25 to 30 minutes or until zucchinis are fork tender. The last five minutes, top with mozzarella cheese. Bake until melted. Serves 6 entered by Kathy Rohrbach, Shrewsbury Alicia's Zucchini Crescent Pie
Preheat oven to 375ºF. Melt the butter in a skillet over medium-low heat and sauté the zucchini, onion and eggplant for about 10 minutes or until tender-crisp. Add the tomatoes. Simmer covered for 20 minutes or until the mixture is soft. Remove from the heat. Stir in the parsley, salt, garlic powder, basil and oregano. Mix well. Combine the eggs and mozzarella cheese in a bowl. Mix well. Stir in the zucchini mixture. Separate the crescent roll dough in triangles. Arrange the triangles in an ungreased pie plate, pressing over the bottom and sides to form shell. Spread lightly with a small amount of mustard. Pour the zucchini mixture into the shell. Bake for 18 to 20 minutes or until center is set, covering with foil for the last 10 minutes of the baking time. Let stand for 10 minutes before serving. Serves 6 to 8 entered by Alicia Knab, Hollidaysburg
Preheat oven to 400 ºF. Lightly grease a 10-inch pie pan. Sprinkle zucchini, tomatoes, onion and cheese into prepared pan. In a medium bowl, beat milk, Bisquick mix and eggs by hand 1 minute. Pour over vegetables. Season with salt and pepper. Bake at 400 ºF for 30 minutes or when knife comes out clean when inserted. Let stand 5 minutes before cutting. Decorate top with zucchini and tomatoes if desired. Serves 6 to 8 Belinda Myers, Dallastown
Mix together all the ingredients except the zucchini, sauce and cheese for topping. Set aside in the refrigerator covered. Wash the zucchini. Cut in half lengthwise and hollow out seeds. Place in a baking dish and sprinkle with salt and pepper. Fill with the meat filling. Bake at 350 ºF for 40 minutes or until meat is golden and zucchini is almost done. Take out of the oven and top with your favorite pizza or spaghetti sauce. Then top with shredded Italian cheese. Serves 6 Angela Gennaria, Bloomsburg Summer Risotto – Pennsylvania Style
Bring the water to a boil in a 2 qt. saucepan over high heat. Add green beans. Return to a boil. Reduce heat, cover and simmer 6 minutes. Add zucchini and yellow squash. Simmer for 2 to 3 minutes or until vegetables are crisp tender. Drain and set aside. Meanwhile, bring broth to a boil in medium saucepan over medium high heat until hot. Reduce heat to low to keep broth simmering. Heat oil in a 3 qt. saucepan over medium high heat until hot. Add rice and spring onions. Cook and stir 2 minutes. Carefully stir in 1 c. hot broth and Mrs. Dash. Bring to a boil. Reduce heat to medium low. Cook and stir until almost all of the liquid is absorbed. Continue adding broth, 1/2 c. at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in the center. Add cooked vegetables, tomato and basil. Cook and stir 2 to 3 minutes or until thoroughly heated. Stir in cheese. Serves 4 Kathy Rohrbaugh, Shrewsbury
Preheat oven to 450 ºF. Mix zucchini and salt together and let stand for 15 minutes. Drain well. Spray 1/2 sheet baking tray with PAM cooking spray. Lay two tortillas on sheet. Spread each tortilla with zucchini, carrots, onions, chili peppers, pimentos, Italian seasoning, cheese and bacon bits. Top each with another tortilla and spray with PAM cooking spray. Bake at 450 ºF for about 7 to 8 minutes. Remove from the oven. Cut each into 6 pieces. Put on a tray and garnish with parsley, zucchini stars and cherry tomatoes. Serve with salsa and sour cream. Can also use an electric quesadilla maker. Preheat for 5 minutes. Place tortilla sandwich in the machine. Cook 4 minutes or until lightly brown. Serves 12 Connie Shuff, York
In a skillet, heat oil on medium heat. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about 7 minutes. Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast. Serves 4 Sushma Gaur, Sayre
Preheat oven to 375ºF. Combine zucchini, squash, onion, cheeses, bacon, sausage, and garlic. Mix all ingredients well and pour mixture into pie shell. Bake for 30 to 40 minutes or until bubbly and golden brown on top. Serves 8 Submitted by Brenda Lee Venturo, Harrisburg.
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Pennsylvania Vegetable Marketing and Research Program
