Veggin’ out

This time of the year, it seems zucchini and yellow squash are abundant. Everywhere I go, someone is trying to give it away! I’m thankful for the free produce, but sometimes I find myself with so much of it that I’m not sure if I can eat it all before it goes bad.

A lot of the time, I simply cut it up and roast it in the oven with some olive oil and salt and pepper and maybe a few more spices, but as yummy as it is, I can only eat that so many times before I need more of a variety – so I looked up a few new recipes to try.

One I always loved, but haven’t made in a long time, is yellow squash casserole, which also could be made with zucchini. It was my go-to dish when invited to a picnic and everyone seemed to really enjoy it.

Yellow squash casserole


4 cups sliced yellow squash

1/2 cup chopped onion

35 buttery crackers, crushed (or your favorite vegan cracker)

1 cup shredded cheddar cheese (or non-dairy cheese)

2 eggs, beaten (or 2 flax eggs)

3/4 cup milk (or non-dairy milk)

1/4 cup plus 2 table spoons butter (or non-dairy butter)

1 teaspoon salt

Pepper to taste

Preheat oven to 400 degrees. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.

Cover and cook until squash is tender, about five minutes. Drain and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half the cracker mixture into the cooked squash and onions.

In a small bowl, mix together eggs and milk and add to squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper.

Spread into a 9-by-13-inch baking dish and sprinkle with renaming cracker mixture. Dot with 2 tablespoons butter.

Bake for 25 minutes or until lightly browned. Serve warm.

Zucchini pizza boats are something new I found this year and are very simple to make. You can mix up the toppings to make a different pizza each time or to please a different variety of tastes that you might be trying to please at once at the dinner table.

Zucchini pizza boats


2 medium to large zucchini

Marinara or pizza sauce

Shredded mozzarella cheese, or nutritional yeast (or non-dairy cheese)

Other veggies for toppings

Basil, oregano or other spices to taste

Preheat oven to 400 degrees.

Cut ends off of the zucchini and slice in half. Scoop out the seeds from the inside of the “boat.” To help them lay flat on the pan, you can cut a strip off of the bottom of the zucchini.

Fill zucchini with marinara or pizza sauce. If you are not using shredded cheese, mix a bit of nutritional yeast with the sauce to get a cheesy flavor.

Top with your favorite veggies (I like onions, black olives, mushrooms and jalapenos). Sprinkle spices on top and bake for about 20-25 minutes, until zucchini is tender but not mushy.

Reppert is the Lifestyle and Education editor at the Sun-Gazette. Her column is published the second Wednesday of each month in the Food section. She can be reached at