Costata Romanesco

Costata Romanesco Zucchini

As the year’s of writing Stillman’s CSA box letters have added up to 13!, I find myself leaving out stories so as not to bore our returning members to tears. So hear’s the classic veggie story about hating zucchini that has been left off the past few years letters:

Every year I like to talk about foods we hated as kids. I really disliked zucchini. Naturally, it was because my Mother made an absolutely wretched recipe which called for a sesame oil -soy vinaigrette over raw zucchini. I am sure she made other things with the stuff, but that’s all I remembered, and dreaded, growing up. BUT, when I married the best farmer ever, and started cooking all the wonderful food he grew, I found I loved all summer squash. I would probably even like my Mother’s raw zucchini now, though I haven’t ventured back as I have my own small people to consider 😉 If you find yourself getting something you thought you didn’t like, just give it another try…it may have been served in a way that wasn’t for you.

I would add to the above sentiment, perhaps eating really fresh produce will make the difference with your likes and dislikes. If I only had experienced corn or tomatoes a the supermarket, I wouldn’t be such a fan either.

Chocolate Zucchini Cake – a csa favorite!

  • 2 1/2 c flour      zucchini shredded
  • 1/2 c oil           
  • 1/2 c cocoa 
  •  2 eggs, beaten
  • 1 tsp. baking soda          
  • 1 tsp. vanilla            
  • 1/2 tsp. salt (or none)
  • 1/2 c milk
  • 1/2 c butter
  • 2 c grated zucchini
  • 1 1/2 c sugar 
  • 6 oz choc chips

Combine flour, cocoa, soda, and salt.  Cream butter and sugar, beat in oil, eggs, and vanilla.  Add the milk alternating with dry ingredients to the butter mixture.  Pour into greased 13×9 pan and sprinkle chips over top.  Bake 55 minutes in 325 oven.

Zucchini Squares

  • 3-4 c grated zucchini
  • 1 c Bisquick or Jiffy mix a little grated onion(optional)
  • 4 eggs, beaten
  • 1/2 c oil
  • 3/4 c Parmesan cheese
  • 1 tsp. oregano
  • 2 Tbs. parsley
  • 1 tsp. basil
  • 1/2 tsp.garlic powder
  • 1/2 tsp. pepper
  • 1/2 tsp. salt

Mix all the ingredients together and spread in a greased 13×9 pan.  Bake at 350 for 40 minutes or until golden brown on top. *This can get salty, depending on your cheese, so back off on the salt if you are concerned.

Zucchini Soup

  • 2-3 zucchini or other summer squash                                                      
  • 2-4 cups chicken or veggie broth
  • ½ tsp curry powder (if you dislike curry, try something you like for flavor…like garlic)
  • dash cayenne
  • ½ – 1 cup cream (this makes for a rich soup…but good without if you are avoiding dairy)

Chop squash and put in large saucepan with broth or stock (add water if needed to barely cover squash). Simmer until squash is very tender. Remove from heat and puree (or have at it with your hand blender if you have one). Add cream, curry powder, cayenne, and s&p to taste. Reheat if necessary or serve cool. My measurements vary for the broth and cream so that you may adjust accordingly to how much of any given ingredient you have! If you avoid dairy, try blending in ½ cup rolled oats or cooked brown rice as a thickener. This soup is the basic recipe for so many soups such as pea, carrot, pumpkin, broccoli… sometimes I stir in a cheese sauce instead of the cream (you know, melt 2 TB butter, stir in equal flour, add 1 ½ cup milk or broth, and stir in shredded cheddar) kids love it this way.

Zucchini Fritters
I have actually included a recipe from Cook’s, instead of expecting you all to “cook with the Force” as I do. This is a mainstay here, substitute freely with any squash, seasonings, omit the cheese, etc. Awesome with corn, kohlrabi & potato, any squash…

  • 2 cups shredded/grated zucchini
  • 2 eggs beaten, 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp minced parsley
  • 1/2 cup parmesan
  • 3/4 cup flour

Place zucchini, eggs, salt, pepper, parsley, and cheese in a large bowl and mix well. Add flour to bind ingredients. Heat oil in a large skillet. Drop zucchini mixture by spoonfuls in hot oil and brown on both sides. Drain on paper towels. Serve hot or cold.

Zucchini “pizza crust”

Along the lines of the zucchini fritters or squares above, I made a foundation for pizza

zucchini crust pizza

zucchini crust pizza

toppings with shredded zucchini. My Mother is on a no carb diet and I wanted to make some pizza she could eat.

All I did was beat 4 eggs with 3 cups shredded zucchini, salt and pepper to taste, a handful of parmesan, 1/4 cup olive oil, and a 1/2 tsp yeast (optional for flavor).Line a baking sheet with foil, greased well and spread the zucchini mixture over; bake at 425 10 minutes or so, until set looking, remove from oven, flip over on another greased baking sheet, bake a few minutes more. Top with your pizza toppings and bake until cheese is melted.

It was good!

Beet-Chocolate Cake and Zucchini Cake


  1. Thanks for the recipes. My parents have a garden and the only thing that they seem to churn out is zucchini. I get sick of grilled/sauteed zucchini after a few weeks, so maybe I’ll make a chocolate zucchini cake instead…

  2. JLemmerhirt

    There is nothing better or simpler than the Zucchini Squares. My family loves them as do my friends and neighbors who ask me to bring them to any event. I like to make several batches at once and they can be heated or eaten at room temp.

  3. Beth Nowak

    I found a great recipe from an old church cookbook collection (circa 1981). I updated it a bit so I can use 2 CSA goodies.

    Zucchini Bread

    3 eggs beaten
    1 ½ c sugar
    3 tsp vanilla
    1 c oil
    2 c shredded zucchini
    3 c flour
    ¼ tsp salt
    1 tsp baking soda
    ¼ tsp cinnamon
    2 c blueberries

    Beat eggs, sugar, vanilla and oil until blended. Stir in zucchini.
    Sift flour and dry ingredients. Add to creamed mixture. Fold in blueberries, then pour into a 9×12 greased cake pans. Sprinkle with a bit extra sugar (a few Tbsp) for a crunchy top. Bake at 350 for 1 hour.

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