Patty Pan Squash Egg Cups

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  • Servings: 4-8
  • Difficulty: intermediate
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Squash Egg Cup

  • 8 pattypan squash (or 1-2 squash per person depending on size)
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 tsp sea salt, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 8 large eggs (or 1 per squash, depending on your final number above)


  1. Preheat oven to 375°.
  2. Cut tops (stem ends) off squash and scoop out the seeds in the middle, leaving a shell at least 1/4 in. thick.
  3. Brush squash with olive oil.
  4. Heat oil in pan, add onio, salt and garlic and sauté until browned. Add thyme and stir until combined.
  5. Divide onion mixture evenly among the squash.
  6. Crack 1 egg into each squash, lifting out any white that doesn’t fit.
  7. Sprinkle eggs with remaining salt.
  8. Bake until eggs are set, 15 to 20 minutes.
CSA members, Recipe

Summer Quinoa Medley

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  • Servings: 2-4
  • Difficulty: moderate
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Zucchini Quinoa Medely


  • 1 cup quinoa (prepare as directed)
  • Salt and pepper to taste
  • Summer squash, cubed
  • Peas, rough chopped
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons thinly sliced scallions
  • ¼ cup fresh chopped basil
  • 2 ounces fresh mozzarella cheese, cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic


  1. Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
  2. Meanwhile, toast almonds
  3. Chop squash, peas, scallions, mozzarella and basil. Set asid
  4. To prepare dressing, whisk together vinegar, olive oil, minced garlic
  5. Mix everything together. Chill before serving, or if you’re too hungry, just eat it

Baked Squash Blossoms over Grass-Fed Beef Sofrito

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  • Servings: 3-4
  • Difficulty: intermediate
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Baked Squash Blossoms

Part 1—The Sofrito

  • 4 garlic cloves, minced
  • 1 sweet onion, diced
  • 2 TBSP olive oil
  • 1 lb ground beef
  • 2 TBSP fresh thyme, chopped
  • 2 TBSP fresh rosemary or savory, chopped
  • 2 TBSP fresh parsley, chopped
  • 8 oz chopped tomatoes or can of diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 cup red wine
  • 1/2 tsp salt

To prepare the sofrito:

  1. Saute garlic in olive oil until browned. Add ground beef, salt and pepper and cook until no longer raw. Set aside.
  2. In a pot, salute onion in olive oil until translucent. Add herbs, tomatoes, tomato paste and heat until a near boil.
  3. Turn down hit to low, add red wine and let simmer while you prepare the squash.

Part 2—The Squash Blossoms

  • 12 fresh zucchini blossoms (keep the baby squash on there if there is one!)
  • 1 cup fresh ricotta
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh parsley
  • Flour (for dusting)
  • 1 egg, lightly beaten
  • ¾ c breadcrumbs

To prepare the squash blossoms:

  1. Preheat the oven to 350F. Line a baking tray with foil or parchment and lightly coat with oil or use oil spray.
  2. Mix ricotta and herbs together, seasoning to taste after mixing.
  3. Spoon ricotta into small ziplog bag and cut the tip off (Think: DIY cake frosting bag)
  4. To stuff the blossoms, make a vertical slit from the base that is wide enough to reach inside and take the stamen out.
  5. Squeeze ricotta into blossom and fold flower over until closed
  6. Coat blossoms/squash in flour.
  7. Dip the blossom in the egg and then into breadcrumbs, covering well.
  8. Place on tray and bake for 15-25 minutes or until crispy baked and crispy

Part 3—The Assembly

  1. Add ground beef to tomato sauce and heat on med-high until hot
  2. Ladle surfeit into wide bowl or deep place
  3. Lay squash blossoms on top of the sofrito and top with parsley.
CSA members, Recipe

Zucchini Fritters

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Zucchini Fritter


  • 2-3 medium zucchini, shredded (about 4 cups)
  • 1 heirloom tomato, diced
  • 2 teaspoons salt
  • 1/4 cup flour (or coconut flour if you’re looking for a GF option)
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 shredded parmesan cheese


  1. Shred the zucchini using a box grater, food processor or juicer. If you use the grater or food processor, you will need to squeeze out all the moisture from the zucchini before you add the rest of the ingredients. If you use a juicer (as I did when making these the other night) you can skip the moisture-draining step. Note: when using the food processor, the zucchini will have more of a potato texture than a shredded texture. Both options work great!
  2. Sprinkle with the salt and toss well. Let sit for 10 minutes.
  3. Add flour, egg and pepper. Stir to combine. Once mixed gently fold in tomato and cheese.
  4. Heat a large skillet (or griddle if you’re looking for a less greasy option) on medium-low heat.
  5. Pack a 1/4 cup measuring cup with the fritter mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty.
  6. Cook on each side for 3-5 minutes or until nicely browned.
CSA members, Recipe

Stuffed Patty Pan Squash

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Stuffed Patty Pan Squash with Quinoa Filling
Stuffed Patty Pan Squash with Quinoa Filling

Recipe of the week, July 9:
Stuffed Patty Pan Squash (aka UFO squash, aka Summer Squash)


  • Patty Pan squash
  • Quinoa
  • 2 cups chicken stock
  • 3 Shallots, minced
  • 3 garlic cloves, minced
  • 1/4 raisins (or more if you want!)
  • 1/4 pine nuts
  • fresh oregano, chopped


  1. Cut a small amount off the shorter side of the squash to give your squash a good base.
  2. Cut the top off of the other side and scoop out the sides and the middle, leaving about 1/4 of the flesh. Roast in oven or on a BBQ.
  3. Bring 1 cup quinoa and 2 cups chicken stock to a boil and then turn to low heat. Cook with a lid on for 20 minutes or until all the liquid is absorbed.
  4. While the quinoa is cooking, saute the shallots, garlic, raisins and pine nuts in a pan until golden brown and set aside.
  5. Once quinoa is done, mix in the sautéed ingredients. Add fresh oregano and salt and pepper to taste.
  6. Stuff your squash with the quinoa mixture and enjoy!