Thrifty Tips from New Hampshire

Thanks to The Talking Turtle who left these  wonderful recipes on one of my other posts.  I got a good laugh at her comments, so I thought I would share them with you all!  Thanks again.  I have the best readers, that are always willing to pass along their thrifty tips!


We are from New Hampshire where the joke is you don’t lock your car for fear someone will steal it, you lock it because you are afraid a farmer will leave a bushel of zucchini on the front seat.

For a state that sponsors the zucchini festival each August you can bet we know what to do with plentiful zucchini! Here are some terrific recipes for using squash New England style.

Summer Squash Casserole

  • 3 pounds summer or zucchini squash, cut up
  • ½ cup chopped onion
  • ½ cup cracker or bread crumbs
  • ½ tsp pepper
  • ½ tsp salt
  • 2 eggs
  • ½ tbs sugar
  • 4 tbs butter, melted, divided

Boil squash until tender; drain; mash. Add remaining ingredients except 2 tbs butter. Pour mixture into baking dish. Pour remaining 2 tbs butter on top of squash. Bake 1 hour or until brown, 375°.


Crispy Zucchini Coins

  • ½ cup breadcrumbs
  • 2-3 tbs grated Parmesan cheese
  • ¼ tsp pepper
  • 3 cups thinly sliced zucchini (1 pound)
  • 2 egg whites, lightly beaten

Combine breadcrumbs, cheese and pepper; stir well. Dip zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in single layer on greased baking sheet. Bake 20 minutes, 450°. Turn zucchini over; bake 15 minutes or until outside is crispy and browned. (Have also done this by sautéing in frying pan in small amount of olive oil then baking in very hot oven to finish. Yum!)


Roasted Summer Vegetables

  • 1 red pepper, seeded, cut in strips
  • 1 yellow pepper, seeded, cut in strips
  • 2 red onions, peeled, cut in wedges
  • 2 small summer squash, cut in ½” strips
  • 2 small zucchini, cut in ½” strips
  • 4 garlic cloves, peeled, thinly sliced
  • 1 tbs olive oil
  • 1 tbs chopped oregano or 1 tsp dried
  • 2 tbs chopped fresh parsley
  • 1 tbs balsamic vinegar

In large bowl, toss together peppers, onions, squashes, garlic, olive oil, oregano, salt and pepper. Spread vegetables on baking sheet or metal roasting pan and roast 20 minutes, 400°, or until tender, stirring several times. Transfer to serving bowl, let cool slightly. Add parsley and balsamic vinegar, tossing until mixed.


Zucchini Chocolate Bread (almost like cake, it’s so delicious!)

  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups sugar
  • 3 cups grated zucchini
  • 2 1/3 cups flour
  • ½ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • ¼ tsp baking powder
  • ½ cup chopped nuts
  • 1 cup chocolate chips

Mix eggs, oil, vanilla, sugar and zucchini in bowl. Whisk together flour, cocoa, soda, cinnamon, salt and baking powder in large bowl. Stir in nuts and chocolate chips. Add zucchini mixture; stir well. Pour into two 9×5 greased and floured loaf pans. Bake 45 minutes, 350°, or until wooden pick inserted near center comes out clean. Cool in pans 10 minutes, turn out, cool on rack.

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