Squash Casserole @thewildharvest


1 Tbsp olive oil
1 cup water
2 cups squash, sliced (zucchini, yellow, or both)
1 cup string beans, chopped
1 white onion, diced
2 cloves of garlic, chopped
Salt and pepper
1 cup milk (any kind)
2 eggs, beaten
2 cups bread crumbs (I shredded Ezekiel bread)
1 cup cheddar cheese (I used a dairy free brand)

1. Heat oil in a skillet.
2. Add chopped onions and garlic, cook until transparent.
3. Add sliced squash and beans, pour in water, cover, and steam for about 5 min or until squash is soft.
4. Preheat oven to 400 degrees.
5. In a medium bowl, mix bread crumb and cheese together.
6. Separate half of the bread mixture into a smaller bowl.
7. Add beaten eggs and milk to the larger bowl with bread mixture, mix well.
8. Pour the squash into a 9" by 13” baking dish, stir in egg mixture, then top with the remaining bread crumbs and cheese. Salt and pepper well.
9. Bake for 25 min.

Zucchini Fritters @thewildharvest

Serves 4

1 lb of yellow squash, unpeeled
1/2 medium onion
1 large egg
1 tsp salt
1/4 teaspoon freshly ground black pepper
1 tsp garlic powder
2 Tbsp butter (for frying)


1. Shred the squash and squeeze out the extra moisture.
2. Finely chop the onion, set aside.
3. Heat a large skillet over medium heat.
4. In a bowl beat the egg with the salt, pepper, , and garlic powder. Add in the squash and onion.
5. Add half the butter to the warmed skillet and spoon in the fritter mixture. About a 1/4 cup measurement.
6. Fry on each side for about 4-5 min.

Chocolate Zucchini Bread @thewildharvest

Serves 6-8

2 cups shredded zucchini
1 1/4 cup almond flour
1/4 cup cacao powder (cacao not cocoa)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup sugar
1 large egg
6 Tbsp butter, melted
1 tsp vanilla
1/4 cup chocolate chips

1. Preheat oven to 350 degrees
2. Grease a loaf pan
3. Grate zucchini, squeeze with a paper towel and set in a colander to drain the excess.
4. Mix together flour, cacao, baking soda, salt, and cinnamon.
5. In a separate bowl beat the egg and sugar until smooth. Add in the melted butter and vanilla, beat until smooth and well mixed.
6. Add the shredded zucchini into the wet ingredients, then pour the dry ingredients into the wet. Mix well.
7. Fold in about half of the chocolate chips.
8. Pour mixture into loaf pan then top with remaining chocolate chips.
9. Bake for 1 hour or until done. Check by inserting a skewer in the center and making sure it comes out clean.

Sauteed Squash @thewildharvest


3 Tbsp olive oil
3/4 cup sweet onion, diced
2 cloves garlic, minced
2 cups squash, cut into 1/2 inch cubes
2 cups zucchini, cut into 1/2 inch cubes
Salt and pepper to taste

Instructions: Heat oil over medium heat, add onions and cook until translucent.
Add minced garlic and sauce until fragrant.
Toss in squash, zucchini, salt, and pepper. Cover with a lid and cook for 5 min.
Uncover and stir. Cook for an additional 5-7 min.
Enjoy as a side to any meal.

Cheddar Squash Bread @thewildharvest


2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp black pepper
2 Tbsp dried herbs (your favorite blend)
2 Tbsp. green onions, diced
1 cup shredded cheddar cheese
2 eggs
1/4 cup olive oil
1/2 cup milk (goat, nut, or dairy)
1 cup squash, shredded (zucchini or yellow)

Instructions: Preheat oven to 350 degrees.
Combine all dry ingredients, herbs, green onions, and cheddar cheese, mix well.
In separate bowl, beat eggs then add oil and milk.
Squeeze excess moisture out of squash before adding to liquid mixture.
Add liquid ingredients to dry ingredients and stir until well combined.
Pour into a greased pan and bake for 45 min.
Check by sticking a knife into the middle and if it comes out clean then the bread is done

Summer lemony pasta with sugar snaps, squash and herbs

Ingredients: 1 box penne (or similar) whole wheat noodles, 2 c. sugar snap peas, 1/4 c. fresh lemon juice, 2 t. lemon zest, 1/2 t. salt, 3 T EVOO, 1/4 c. chopped fresh herbs (basil, parsley, mint, etc…), 1 summer squash, shaved parmesan.

Steps: If you have yellow summer squash, chop into matchsticks; if you have ronde de nice (green striped summer squash), cut in half and remove seeds and pulp before cutting into matchsticks. Saute squash in a little EVOO for a few minutes. Meanwhile, cook pasta according to package, adding sugar snaps during last 3 minutes of cooking. Drain and rinse with cold water then set aside. Combine lemon juice, zest and salt in a large bowl; whisk in oil then toss in the herbs and squash. Top with shaved parmesan and serve room temperature.