Summer Squash Recipes- Breakfast?

Squash can be eaten at all meals during the day, even breakfast.  These recipes refer to zucchini as the vegetable, but the CSA squash has a similar texture and can be substituted.  Summer squash does make a good nutrient source to start the day.  It provides vitamin C and potassium.  It also has a high water content so it is low in calories and provides help from dehydration and the effects of the sun.  The World’s Healthiest Food website has more information on squash.

Here are the recipes.  Send me ways that you prepare squash for breakfast or any other meal.

Amy Hetager, CSA Blogger

Zucchini Casserole

From Simply Recipes blog

Click here for the recipe and photos

Last week this simple recipe appeared in my email box from the Simply Recipes blog.  This is one of the most beautiful food blogs and always has pictures with the recipes.  Elise is the blogger and she is always through with her research and other links to recipes with the same ingredients.

Blueberry Zucchini Bread

From the Closet Cooking blog

Click here for the recipe

Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
1/2 cup pecans (chopped)

Summer Vegetable Crepes

From Eating Well Website

Click here for the recipe

Yogurt Zucchini Spread

Maybe from Gourmet Magazine

2 lb zucchini, cut into wedges

Olive oil
2 tea salt
1/2 cup plain yogurt
4 scallions, chopped fine

Pre-heat oven to 500. In large shallow pan toss zucchini sprinkled w/olive oil and salt and roast, stirring once, until browned and falling apart. About 25 min. Cool zucchini and coarsely mash, Stir in yogurt, scallions, and salt and pepper. You can also grill the zucchini. Serve with pita toasts.

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