A Year-Round Guide to Franklin and Nantahala

Summer Squash Fritters Summer Vegetable Gratin Sausage-Stuffed Zucchini Boats Iced Zucchini Bars Sausage & Zucchini Stuffed Mushrooms Pickled Summer Squash Squash Casserole [caption id="attachment_101195" align="alignnone" width="1175"] Photo Credit Enabled[/caption] Summer

Madison County Championship Rodeo

Summer Squash Fritters Summer Vegetable Gratin Sausage-Stuffed Zucchini Boats Iced Zucchini Bars Sausage & Zucchini Stuffed Mushrooms Pickled Summer Squash Squash Casserole [caption id="attachment_101195" align="alignnone" width="1175"] Photo Credit Enabled[/caption] Summer

Rosemary and Goat Cheese Strata

Summer Squash Fritters Summer Vegetable Gratin Sausage-Stuffed Zucchini Boats Iced Zucchini Bars Sausage & Zucchini Stuffed Mushrooms Pickled Summer Squash Squash Casserole [caption id="attachment_101195" align="alignnone" width="1175"] Photo Credit Enabled[/caption] Summer

7 Delicious Squash & Zucchini Recipes



photograph by Matt Hulsman

Summer Squash Fritters

Recipe by Lynn Wells

Yield: 12 fritters.

4 yellow squash
1 small sweet onion
1 cup extra-sharp Cheddar cheese, shredded
2 large eggs
1 teaspoon canola oil
¼ teaspoon ground cayenne pepper
1 teaspoon salt, plus more to taste
¼ cup all-purpose flour
¼ cup yellow cornmeal
Canola oil, for frying

Using a cheese grater, grate the squash and onion into a mixing bowl. Add the cheese, eggs, oil, cayenne pepper, and salt. Mix until well blended. Add flour and cornmeal. Blend ingredients together, taking care not to overmix.

Heat oil in skillet until it reaches 350°. Drop spoonfuls of the squash mixture into the hot oil. Fry fritters for 2 to 3 minutes on each side, or until golden brown, using a spatula to turn. Remove fritters from skillet and place on paper towels. Add salt to taste.


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photograph by Matt Hulsman

Summer Vegetable Gratin

Recipe by Community Cookbook Series

Yields: 4 Servings.

1 zucchini, cut into ¼-inch-thick slices (1¼ cups)
1-2 yellow squash, cut into ¼-inch-thick slices (1¼ cups)
1 large leek* or onion, cut into ¼-inch-thick slices (about 1 cup)
2 tablespoons olive oil, divided
Salt and pepper to taste
2 tablespoons Italian-style bread crumbs
¼ cup Parmesan cheese, freshly grated
2 teaspoons fresh thyme, chopped
1 garlic clove, minced

Combine the zucchini, yellow squash, leek, 1 tablespoon olive oil, salt, and pepper in a bowl, and toss well to coat. Spoon into a 2-quart baking dish lightly coated with nonstick cooking spray. Combine 1 tablespoon olive oil, bread crumbs, cheese, thyme, and garlic in a bowl, and mix well. Sprinkle evenly over the vegetables. Bake, covered, at 425° for 10 minutes. Bake, uncovered, for 10 minutes longer or until the vegetables are tender.

*To prepare leeks, trim so that only the white and pale green parts remain. Cut lengthwise, and rinse under cold, running water to remove sand and grit.


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photograph by Matt Hulsman

Sausage-Stuffed Zucchini Boats

Recipe by Lynn Wells

Yield: 4 servings.

4 zucchini (approximately 12 ounces each)
2 tablespoons canola oil
1 pound hot ground sausage, cooked and drained
3 green onions, sliced
2 cups sharp Cheddar cheese, shredded and divided
½ cup corn
½ teaspoon garlic powder
½ cup ranch dressing
¼ cup fresh parsley, chopped

Preheat oven to 375°. Cut zucchini in half lengthwise. Using a melon baller or a teaspoon, scoop out zucchini flesh, leaving ½-inch of shells intact. Coarsely chop 1 cup of zucchini flesh and set aside; reserve remaining flesh for another use.

Place zucchini shells on baking sheet and brush insides with canola oil. Sprinkle each shell with salt. Bake zucchini for 8 to 10 minutes. Reduce temperature to 350°.

In a mixing bowl, combine zucchini flesh, sausage, green onions, 1½ cups cheese, corn, garlic powder, ranch dressing, and parsley. Mix well. Spoon mixture into each zucchini shell.

Place stuffed zucchini on a baking sheet and bake for 15 minutes. Sprinkle remaining shredded cheese on top and continue baking until cheese melts and zucchini is tender, about 10 minutes.


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photograph by Matt Hulsman

Iced Zucchini Bars

Recipe by Lynn Wells

Yields: 16 squares or 32 bars.

For the bars:
¾ cup unsalted butter
½ cup packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1¾ cups all-purpose flour
1½ teaspoons baking powder
2 cups zucchini, shredded
1 cup sweetened coconut flakes
¾ cup walnuts, chopped

For the cinnamon frosting:
1 cup powdered sugar
1½ tablespoons unsalted butter, melted
½ teaspoon cinnamon
2½ tablespoons milk
1 teaspoon vanilla
1 teaspoon fresh lemon juice

For the bars: Preheat oven to 350°. Prepare a 15 x 10 x 1½-inch-deep baking pan with shortening.

In a medium-size bowl, cream butter until light and fluffy. Beat in brown and granulated sugars gradually, then add eggs one at a time. Add vanilla and mix well. Slowly add flour and baking powder.

Stir in zucchini, coconut, and walnuts. Spread zucchini mixture evenly into prepared baking pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on cooling rack. Let sit until completely cooled. Spread frosting evenly over cake. Cut into bars or squares. Store in an airtight container in refrigerator.

For the frosting: Using an electric mixer or a food processor, mix all ingredients together until smooth. Depending on personal preference for consistency, you may add more sugar or milk.


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photograph by Elena Brent Rosemond-Hoerr

Sausage & Zucchini Stuffed Mushrooms

Recipe by Elena Brent Rosemond-Hoerr

24 cremini mushrooms
1 pound Neese’s Country Sausage
½ cup goat cheese
¼ cup minced zucchini
¼ teaspoon red pepper flakes
Pinch of salt
Olive oil

Heat oven to 350º. Clean mushrooms and use a spoon to gently scrape out the gills.

Cook and drain sausage. Mix with goat cheese, zucchini, red pepper flakes, and salt. Gently fill each mushroom cap with a spoonful of filling and place on a baking sheet.

Drizzle with olive oil and bake for 20 to 25 minutes or until the mushroom is soft.


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pickled summer squash

photograph by Matt Hulsman

Pickled Summer Squash

Recipe by Lynn Wells

Yield: 8 servings.

6 yellow squash, sliced thin
3 stalks celery, sliced
1 cup sweet onion, sliced
1 cup apple cider vinegar
¾ cup sugar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon turmeric
¾ cup vegetable oil
1 teaspoon celery seed

Place squash, celery, and sliced onion in large bowl. Set aside. In a blender or mixing bowl, mix vinegar and sugar until sugar is dissolved. Add salt, pepper, and turmeric. Slowly add oil and blend well. Add celery seed to dressing. Pour dressing over squash and toss. Refrigerate 3 hours. Serve cold.


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photograph by Matt Hulsman

Squash Casserole

Recipe by Lynn Wells

Yield: 6 servings.

3 yellow squash
1 large yellow onion
1 cup extra-sharp Cheddar cheese, shredded
5 large eggs, slightly beaten
3 tablespoons unsalted butter, melted
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon black pepper

Preheat oven to 350°. Prepare a 9-inch square baking dish with cooking spray.

Using a cheese grater or food processor, grate the squash and onion into a mixing bowl. Stir in cheese, eggs, and melted butter.

In a separate mixing bowl, whisk together flour, baking powder, salt, and pepper. Add dry ingredients to squash mixture and lightly toss until incorporated.

Pour squash mixture into baking dish and bake for 45 minutes, or until top is lightly browned. Remove from oven and allow to rest for 5 minutes before serving.


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This story was published on Jun 01, 2022

Our State Staff

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