Tar Heel Kitchen: Summer Squash

by | Jul 23, 2015


Since 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist.

These recipes tended to be seasonal with just a handful of ingredients. We wanted to share these recipes in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week we are revisiting the July 15, 1985 issue which includes a few ways to enjoy bountiful summer squash.

“Beginning in June and all through the summer, locally grown squash is found in great supply,” wrote former home economist Barbara Minter. “Besides being low in calories (30 calories in a cup) and supplying lots of vitamins A and C to your diet, summer squash can lend itself to appetizers, soups, casseroles, breads, pickles, relishes, jams, cakes, cookies, salads and pies.”

Minter also offers a few tips selecting squash at the grocery store, produce stand or market. “When buying summer squash look for vegetables free from cuts, bruises, with a smooth skin and with a good color characteristic of the variety. Like the majority of summer vegetables, which have a high water content, squash keeps best when stored in a cool, dry place.”

Below are a few recipes to try:

Squash Casserole

  • 1 1/2 pounds cooked squash
  • 1 small jar (4 ounce) pimiento
  • 1 small onion, chopped
  • 1 package Pepperidge Farms corn bread stuffing
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 stick melted butter
  • 2 medium carrots, grated

Drain squash; add vegetables, sour cream and soup. Mix well. In serving dish, mix stuffing and butter. Line bottom with stuffing, reserving enough to sprinkle on top. Add squash mixture and top with remaining stuffing. Bake at 350 degrees from 30 minutes. Freezes well.

Baked Zucchini and Tomatoes

  • 2 medium zucchini, cleaned
  • salt and pepper
  • 1/4 cup butter or margarine
  • 3 medium tomatoes, peeled and sliced
  • 1 medium onion, sliced
  • butter or margarine
  • 1 cup buttery cracker crumbs

Cut zucchini into 1/4-inch-thick slices. Place zucchini in a 12x8x2-inch baking dish. Sprinkle with salt and pepper. Layer half each of tomato and onion over zucchini; sprinkle each layer with salt and pepper. Dot each layer with butter. Repeat procedure, using remaining vegetables. Sprinkle cracker crumbs over casserole. Bake at 350 degrees for 40 minutes or until vegetables are tender. Yield: 8 servings.

Squash Muffins

  • 1 egg
  • 1 cup milk
  • 2/3 cups grated yellow squash
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil

Beat egg in medium mixing bowl; add milk and squash. Combine dry ingredients; stir into squash mixture. Stir in oil. Grease muffin tins and heat at 350 degrees until hot. Spoon batter into tins, filling cups two-thirds full. Bake at 350 degrees about 20 minutes or until done and brown. Yield: about 1 dozen.