July 2026 – Zucchini

Zucchini Casserole

Lucy Martin, Ephrata

• 1 large zucchini, shredded
• 1 onion, chopped
• 2 cups sausage, lightly browned
• 3 cups shredded potatoes
• 2 or 3 tomatoes, chopped
• 1 cup shredded cheese
• salt and pepper to taste

In a large bowl, mix all of the ingredients together. Transfer the mixture to a roast pan. Bake at 350°F for 2½ hours or until soft.

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Zucchini Crepes

Lucy Martin, Ephrata

• 1 cup flour
• ¾ teaspoon baking powder
• 1 teaspoon garlic powder
• 5 eggs
• ²/₃ cup milk
• 2 cups zucchini, shredded
• 1 teaspoon salt
• olive oil for frying
• Optional filling:
• hamburger meat, cooked
• lettuce, chopped
• tomatoes, chopped
• onions, diced
• cheese

Combine the flour, baking powder, garlic powder, eggs, milk, zucchini and salt together in a mixing bowl to make a batter.

Heat the olive oil in a frying pan that is the right size for a thin 6” to 7” crepe. Scoop ½ cup of the batter into the pan for each crepe, allowing it to cook fully on one side before flipping to the other side.

After flipping the crepe over, add in the optional filling ingredients to one half of the crepe: hamburger, lettuce, tomato, onion and cheese. Fold the other half of the crepe over and enjoy.

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Zucchini Casserole

Carolyn Shirk, Ephrata

• 3 cups zucchini, grated
• 1 cup flour
• ½ lb. sausage or ground beef, browned
• ½ cup cheese, grated
• ¼ teaspoon salt
• 2 tablespoons parsley
• pepper to taste
• ½ cup vegetable oil
• 4 eggs, beaten
• ½ teaspoon oregano
• ½ teaspoon seasoned salt
• ½ cup onion, chopped

In the order given, mix all of the ingredients together into a casserole dish. Bake at 350°F for 30 minutes.

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Italian Crescent Zucchini Pie

Gloria Dougherty, Akron

• 4 cups zucchini, unpeeled and thinly sliced
• 1 cup onion, chopped
• ¼ to ½ cup butter
• 2 tablespoons parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon sweet basil
• ¼ teaspoon oregano
• 1 package crescent rolls
• 2 tablespoons mustard
• 2 eggs, beaten
• 8 oz. mozzarella cheese, shredded

Cook the zucchini and onion in the butter for 10 minutes. Stir in the parsley, salt, pepper, garlic powder, sweet basil and oregano.

In an ungreased pie pan, press the package of crescent rolls into the bottom and sides of the pan to make a crust. Spread the mustard onto the crust.

Pour the zucchini mixture into the pie pan. Add the beaten eggs on top and sprinkle with the mozzarella cheese. Bake at 375°F for 20 minutes.

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Tuna Zucchini Cakes

Marcia Spohn, Lititz

• (2) 6 oz. cans tuna
• 1½ lbs. shredded zucchini
• 1 egg
• ½ cup Parmesan cheese
• 3 tablespoons mayo
• ¾ cup bread crumbs
• oil for frying, optional

Using clean hands, mix the tuna, zucchini, egg, Parmesan cheese, mayo and bread crumbs until everything is evenly combined. Form the mixture into 8 to 10 patties and place them on a parchment paper lined tray with space between them.

Refrigerate for 15 to 20 minutes to firm. If baking, preheat the oven to 350°F.

Remove the patties from the refrigerator and lightly spray them with olive oil.

Bake the patties for 25 minutes or until golden brown. If frying, sear the patties in a frying pan with the frying oil to get a crispy exterior.

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My Extra Special Zucchini Bread

Diana Hoffert, Denver

“You will love it!”

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 8 oz. cream cheese, softened
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 2 cups walnuts, chopped
• 2 cups shredded zucchini

In a large bowl, beat the eggs, sugar, oil and vanilla until smooth (about 3 minutes). Beat in the cream cheese.

In a separate large bowl, whisk the flour, baking soda, baking powder, cinnamon, salt and nutmeg on low speed. Gradually beat the flour mixture into the egg mixture.

Fold in the walnuts and zucchini. Grease (2) 9”x5” loaf pans. Pour the batter into the loaf pans evenly. Bake at 350°F for 60 minutes.

Yield: 2 loaves.

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Zucchini Crusted Pizza

Lisa Bush, New Holland

• 2 large eggs
• 2 cups shredded zucchini, squeezed dried
• ½ cup mozzarella cheese
• ½ cup Parmesan cheese
• ¼ cup flour
• 1 tablespoon oil
• 1 tablespoon minced basil
• 1 teaspoon minced thyme

In a large bowl, combine and mix all of the ingredients together well to create a dough. Roll the dough into an 11” circle.

Place the rolled dough onto a piece of parchment paper or on a pizza pan sprayed with Pam.

Bake at 400°F for 13 to 16 minutes. Add any desired toppings such as pizza sauce, cheese, and pepperonis and bake for 10 to 12 minutes longer.

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Poor Man’s Crab Cakes

Lisa Bush, New Holland

• 2 cups zucchini, grated and drained
• 2 eggs
• 1 cup bread crumbs
• 1 tablespoon mayo
• 1 tablespoon Old Bay seasoning
• 1 tablespoon minced onion
• oil for frying
• flour for coating

In a large bowl, mix all of the ingredients together until combined well.

Shape the mixture into evenly shaped patties. Heat oil in a frying pan. Roll each patty in flour and fry in the oil until brown.

Note: An air fryer can also be used to cook the patties.

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Zucchini Pie

Stephanie Trowbridge, Stevens

“One of my favorite summertime meals.”

• 1 onion, chopped
• 1 cup Bisquick baking mix, plus a few tablespoons, divided
• ½ cup vegetable oil
• 4 eggs
• ¾ cup Parmesan cheese, shredded
• ½ cup mozzarella cheese, shredded
• ½ cup sliced pepperoni
• dash of parsley
• dash of salt
• dash of pepper
• 3 cups zucchini, sliced thin

Preheat the oven to 350°F. In a large bowl, mix together the onion, 1 cup of the Bisquick mix, vegetable oil, eggs, Parmesan, mozzarella, pepperoni, salt, pepper and parsley. Fold in the zucchini into the mixture last.

Spread the mixture into a well greased 10” deep dish pie plate. Sprinkle the reserved tablespoons of Bisquick over the top of the mixture.

Bake for 45 to 50 minutes until browned and set. Slice and serve warm.

Note: The pie can be topped with warm pasta, pizza sauce or fresh salsa. This pie reheats nicely and can be eaten cold.

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Zucchini Crab Cakes

Gloria Dougherty, Akron

“Makes a great party snack!”

• 2 cups grated zucchini
• ¼ teaspoon celery seed
• 1 tablespoon onion, grated or fresh
• 2 eggs
• ¼ teaspoon Old Bay seasoning
• 1½ cups Italian breadcrumbs, divided
• olive oil for frying

Squeeze out the excess water from the grated zucchini. In a bowl, mix together the zucchini, celery seed, onion, eggs and Old Bay seasoning. Add in 1 cup of the breadcrumbs.

Shape the mixture into evenly sized patties. On a plate, place the remaining ½ cup of breadcrumbs. Roll each of the patties in the breadcrumbs.

In a frying pan, heat the oil. Fry each patty in the oil.

Note: These can also be made into balls the size of meatballs.

Yield: 5 or 6 cakes depending on the size.

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Zippy Zucchini

Mary Ann Dell, East Earl

• 4 cups zucchini, cut into chunks
• ½ cup onion, thinly sliced
• 4 eggs, beaten
• 1½ cups cheddar cheese, shredded
• 1 jar pimientos, drained
• ½ teaspoon salt
• ¹/₈ teaspoon pepper

Place the zucchini and onion in a 10”x6”x2” dish. Cover the dish with plastic wrap, turning one edge back slightly to vent. Microwave on high for 7 minutes. Drain the excess liquid after microwaving.

In a large bowl, mix together the eggs, cheese, pimiento, salt and pepper. Add in the zucchini and onion mixture, stirring well.

Grease an 8” square baking dish or a 9”x13” baking dish. Pour the mixture into the greased dish and cover with a paper towel.

Microwave the mixture on medium high for 4 to 5 minutes. Remove the paper towel and stir the mixture. Microwave for an additional 4 to 5 minutes or until the center is set.

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Zucchini Crab Cakes

Mary Ann Dell, East Earl

• 2 cups grated zucchini
• 1 tablespoon Old Bay seasoning, more or less to taste
• 1 tablespoon mayonnaise
• 2 eggs
• 1 cup Italian breadcrumbs
• oil for frying

In a large bowl, mix the zucchini, Old Bay, mayonnaise and eggs together. Form the mixture into evenly sized patties.

Coat each of the patties in the breadcrumbs. Heat the oil in a frying pan and fry each patty.

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Zucchini Cupcakes

Pat Roth, Ephrata

• 3 eggs
• 1¹/₃ cups sugar
• ½ cup canola oil
• ½ cup orange juice
• 1 teaspoon almond extract
• 2½ cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon cloves
• 1½ cups shredded zucchini
• Caramel Frosting:
• 1 cup packed brown sugar
• ½ cup butter, cubed
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1½ to 2 cups confectioners sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and almond extract. Combine the flour, cinnamon, baking powder, baking soda, salt and cloves together. Gradually add the dry ingredients into the egg mixture and mix well. Stir in the zucchini.

Fill paper lined muffin cups ²/₃ of the way full. Bake at 350°F for 20 to 25 minutes.

Frosting Instructions:

Combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in the vanilla.

Cool the mixture to lukewarm. Gradually beat in the confectioners sugar to the desired texture. Frost the cupcakes once they are cooled.

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Zucchini Quiche

Pat Roth, Ephrata

• 4 cups thinly sliced zucchini
• 1 large onion, thinly sliced
• 3 tablespoons butter
• 2 eggs
• 2 teaspoons dried parsley flakes
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ½ teaspoon oregano
• ¼ teaspoon pepper
• 2 cups part skim shredded mozzarella cheese
• 2 teaspoons prepared mustard
• 9” pastry shell

In a large skillet, sauté the zucchini and onion in the butter until tender and drain.

In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper together. Stir in the cheese and zucchini mixture.

Spread the mustard over the pastry shell. Add in the egg mixture. Bake uncovered at 400°F for 35 to 40 minutes or until a knife is inserted in the center comes out clean and the crust is golden brown.

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Spaghetti With Zucchini Sauce

Pat Roth, Ephrata

• 1 medium onion, sliced
• ¼ cup olive oil
• 2 medium zucchini sliced, about 6 cups
• 2 cups diced tomatoes
• ½ teaspoon salt
• 1 bay leaf
• ¼ teaspoon pepper
• ¼ teaspoon basil leaves
• ¼ teaspoon oregano leaves
• 8 oz. spaghetti
• grated cheese for topping

In a large skillet or pot, sauté the onion in the oil until crisp tender. Add in the zucchini, tomatoes, salt, bay leaf, basil leaves, pepper and oregano. Simmer covered for 15 minutes. Then simmer uncovered for 10 more minutes. Discard the bay leaf.

Meanwhile, cook the spaghetti according to package instructions and drain into a colander. Serve the spaghetti, topped with the sauce and grated cheese.

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Deb’s Summer Zucchini Casserole

Deb Gress, Ephrata

“This is delicious & always a request from family members for summer gatherings.”

• 3 to 4 small to medium zucchini, chopped and peeled
• ¼ cup red onion, chopped
• 1 small green pepper, chopped
• 1 tablespoon butter, melted
• 1 cup mayonnaise
• 1 cup Parmesan cheese, grated
• 1 to 2 eggs
• 2 tablespoons breadcrumbs

In a large pot, boil the zucchini, red onion and green pepper until soft, but not mushy. Drain the water.

In a large bowl, add the butter, mayonnaise, Parmesan and eggs. Beat the ingredients well. Add the boiled veggies, stir well.

Pour the mixture into a 2 quart baking dish and sprinkle the top with breadcrumbs. Bake at 350°F for 30 to 40 minutes.

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Zucchini Bread

Nancy Diem, East Earl

• 2 teaspoons vanilla
• 1 cup oil
• 3 eggs
• 2 cups sugar
• 3½ cups flour
• 2 cups grated zucchini
• 1½ teaspoons salt
• 1 teaspoon cinnamon
• 1½ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 can crushed pineapples, drained

In a large bowl, mix together the vanilla, oil, eggs and sugar. Add in the flour, zucchini, salt, cinnamon, baking soda, baking powder and crushed pineapples.

Mix together well and pour into 2 greased loaf pans. Baked at 325°F for 1 hour.

Yield: 2 loaves.