It’s Back:

Easy Summer Squash and Zucchini Bread

1/2 cup yellow squash, grated

1/2 cup zucchini, grated

1/2 cup of brown sugar

1/2 cup white  granulated sugar

1/2 cup butter, melted

2 extra-large eggs

2 teaspoons vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon allspice

1 teaspoon cinnamon

1/2 cup chopped pecans  and walnuts, plus extra for topping

Cinnamon and sugar for sprinkling

1. Heat oven to 350 F.
2. Combine yellow squash, zucchini, brown sugar, white sugar, butter, eggs and vanilla in a bowl. Mix well. Add flour, baking powder, baking soda, allspice and cinnamon. Combine until mixed and all ingredients are wet. Fold in nuts.
3. Pour into a greased 9-by-5 loaf pan. Top with extra nuts, and sprinkle with cinnamon and sugar. Bake for 45 to 50 minutes.
4. Let cool for 10 minutes before removing from the pan.

Zucchini Pesto Pasta

1 pint cherry tomatoes

Olive oil

Salt and freshly ground  black pepper

6 medium yellow squash or zucchini, or mix of both

16 ounces spaghetti

4 cloves garlic, minced

1 cup basil pesto

1/2 cup pasta cooking water

1 cup coarsely grated Parmesan cheese

1. Heat oven to 400 F.
2. Fill a large pot with salted water, and bring to a boil.
3. Toss tomatoes with olive oil, salt and pepper. Spread out in one layer on a baking sheet. Roast for 15 to 20 minutes.
4. Wash zucchini. Cut off ends, then cut in half lengthwise. Slice into half-moon pieces.
5. Cook pasta until al dente. While it is cooking, heat the olive oil in a large frying pan over medium-high heat. Use a pan that’s big enough to hold all the pasta when it’s cooked.
6. When the oil is hot, add the minced garlic. Turn down the heat to medium. Saute until you can start to smell garlic, about one minute.
7. Add the sliced zucchini. Season to taste with salt and fresh-ground black pepper. Cook until the zucchini is tender-crisp, about 5 minutes. Add the pesto to the cooked zucchini. Gently stir to combine. Add the roasted tomatoes.
8. Add the drained cooked pasta to the zucchini/pesto/tomato combination. Gently mix, adding pasta cooking water until the mixture is combined. Sprinkle with Parmesan cheese before serving.

Southern Squash Casserole

1 tablespoon olive oil

1 tablespoon butter

6 to 8 squash, sliced

1 large onion, thinly sliced

1/2 cup grated  Parmesan cheese

1 cup shredded extra-sharp cheddar cheese

1/2 cup sour cream

Salt and pepper, to taste

1 sleeve crushed  buttery crackers

1. Heat oven to 350 F. Grease a casserole dish.
2. Heat the oil and butter in a large skillet over medium-high heat. Saute the squash and onion until soft. Remove from heat. Stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
3. Scoop the mixture into the prepared casserole dish. Sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes, or until the top is golden and bubbly.

Marinated Zucchini and Summer Squash

2 tablespoons white wine vinegar

2 tablespoons fresh  lemon juice

1 tablespoon minced garlic

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally, about 1/2-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally, about 1/2-inch thick

1. Whisk the vinegar, lemon juice and garlic in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil.
2. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
3. Add the zucchini and yellow squash to the remaining marinade in the large bowl. Toss to coat.
4. Transfer the mixture to a 9-by-13 glass baking dish. Cover and marinate at room temperature for at least three hours, or cover and refrigerate for up to one day.
5. Prepare a grill for medium-high heat.
6. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
7. Transfer the vegetables to a platter. Drizzle with the reserved marinade. Serve hot or at room temperature.