It is officially summer and our garden is bursting with beautiful summer squash. I have been cooking up a storm to keep up with supply, but if any of you have any recipe suggestions, please send them my way! Next on the harvest list will be tomatoes- so please include recipes for that too! I would be ever so grateful! There is only so much grilled and sautéed summer squash that my family can take!
Growing up I despised squash, yet my mother still made it almost every night. I swear that woman never cooked, but when she did it was zucchini. I tried every scheme under the sun to avoid eating those things. Although I am still not a huge fan of zucchini, I have grown to love summer and zucchini squash.
As I was looking for recipes to use up our ever growing supply of summer squash, I came across this recipe for summer squash lemon bread from one of my favorite bloggers, Heather Christo. The recipe calls for over 2 cups of grated summer squash- the perfect way to use some of them up!
I made this bundt cake for my daughter’s end of the year picnic. Even after slicing it, it remained perfectly moist. The water in squash does wonders for baked goods! You couldn’t actually taste the grated squash but the little ribbons of yellow made it very pretty! The lemon of course took center stage flavor wise, which is fine in my book as I love that flavor.
This recipe is a delicious way to use up your summer squash crop!