Squash--Gimmie some recipes please.

Found this on my "smoothie" site...sounds really good!!
http://www.incrediblesmoothies.com/raw-food-diet/raw-recipes/raw-vegan-pesto-with-zucchini-noodles/

Furbalsmom wrote:This is another version of Zucchini Apple Pie. The difference is you don't use a pastry crust. The crumble is used to make the bottom crust then baked a bit then the hot zucchini pie filling and all of the liquid is poured over the hot crumble crust, put the remaining crumbles on top, and continue to bake until done.

I made some of the filling and froze it to use for zucchini pies during the winter and it turned out great.

ZUCCHINI APPLE PIE

Peel and seed one huge zucchini, cut flesh into bite sized pieces until you get

8 – 10 C zucchini

2/3 C lemon juice

1 C sugar

1 tsp cinnamon

1/2 tsp nutmeg

Place zucchini and lemon juice in large saucepan, bring to a boil, reduce the heat and cover. Cook 6 – 8 minutes, stir in sugar and spices, simmer another 5 minutes. This is a very thin mix.

While zucchini is cooking prepare crumble

4 C flour

2 C sugar

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 C cold butter or margarine

Blend above ingredients until crumbly (I buzz this in the food processor)

Set aside 3 C of crumble mixture for topping

Take remaining mixture and pat into a greased 9 X 13 pan, Bake at 375 degrees for 12 minutes.

Remove from oven and while still very hot, pour filling mixture over the baked crust. Sprinkle the remaining 3 C of crumble mixture evenly over the top, return dish to the oven and bake at 375 degrees about 45 minutes, or until topping is golden brown.

The flour in the crust and topping will thicken the juice in the zucchini pie. With all the lemon juice and spices, it tastes just like apple pie.

I made this today and I couldn't get anyone in the family to believe it was zucchini!!!!
Delicious! Now to try to freeze some for the winter

southern gardner stole mine LOL but I have to agree with them grilled squash is to die for around my house. Heck even my finikey kids will eat the. We also cut them up treat the same way and bake the in the oven.

Zucchini Casserole

3 lbs zucchini (about 6 small) - can substitute/mix & match any other summer squash (I love the colorful mix using 2 dark zukes, 2 light green pattipan, and 2 yellow crooknecks)

1 cup cottage cheese

1 cup mozzarella cheese, grated

1 egg

1 tsp dill seeds

1/2 cup seasoned bread crumbs

1 TBSP butter, cut into several little squares

Cut zukes and/or other squash into 1" chunks and parboil for 5 minutes. Meanwhile, mix the cheeses, egg, and dill seeds together. When squash is ready, drain well and pour into 2 qt. casserole dish. Add the cheese mixture and bake for 15 minutes at 350F. Sprinkle top of casserole evenly with breadcrumbs and dot with butter (I usually leave out the butter) and bake for 15 minutes more. ENJOY!

This casserole has a very delicate flavor with the mild cheeses, squash, and dill seeds. You can certainly experiment with other seasonings or stronger flavored cheeses! (Parmesan or Manchego would be good)

GG