Wednesday, August 25, 2010

Zucchini Madness II: Garden Strata and Basil Squash Cakes

The quest for original ideas for use of excess squash continues. We had the strata with dinner last night and the cakes were my lunch today. Honestly, I never get tired of these vegetables. They’re so light and adaptable!

Garden Strata

serves 4


4 C stale bread, cubed (we used a mix of sourdough and roasted garlic)

2 C grated zucchini and/or yellow squash

1/2 red pepper, diced

1/4 C minced red onion

1/2 C diced cooked sausage (we used andouille)

1/2 C coarsely chopped fresh basil leaves

1 C milk

2 eggs

1/2 C shredded cheese (we used cheddar jack)

salt and pepper

Salt the squash and place it in a colander to drain 15 minutes. Preheat oven to 350 degrees. Squeeze out liquid from squash and combine with remaining ingredients. Stir until combined. Pour mixture into a greased 8-in square pan. Bake for 40-45 minutes, until crispy, golden and cooked through.


Basil Squash Cakes

makes 6 cakes


2 C shredded zucchini and/or yellow squash

1 green onion, minced

1 clove garlic, minced

1/2 C panko bread crumbs

1/4 C coarsely chopped fresh basil

1/4 C fresh grated parmesan cheese

1/4  diced fresh mozzarella cheese

salt and pepper

Mix all ingredients.


Heat a skillet over medium heat, drizzle with olive oil. Cook the cakes for 7-8 minutes per side until crispy.    

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