Summer squash is one of those vegetables that are so dependable and abundant people make jokes warning you not to leave your vehicle unlocked downtown lest some crazed gardener fills it with zucchini. Well here are a few recipes that will tempt you to start leaving those car doors unlocked; especially if you?re parked near a garden.

Zucchini Pizza

2 cups grated zucchini

1/2 cup egg substitute

(such as Egg Beaters)

1/4 cup whole wheat flour

1 tsp. olive oil

1 cup shredded mozzarella,


1 cup shredded Parmesan cheese,


Pepperoni slices

1/2 tsp. basil

1/4 tsp. oregano

Preheat oven to 400 degrees. Spray a 10-inch pie pan with oil. In a large mixing bowl, stir together zucchini, egg substitute, flour, olive oil, 1/2 cup mozzarella and 1/2 cup Parmesan. Press into prepared pie plate and bake 35-40 minutes or until lightly browned.

Remove from oven. Sprinkle remaining mozzarella and Parmesan cheese on top. Spread pepperoni evenly over cheese. Sprinkle basil and oregano on top. Bake 8-10 minutes until cheese is browned and bubbly.

Zucchini Patties

4 cups shredded zucchini

1 tsp. salt, divided

2 large eggs, lightly beaten

1/3 cup all-purpose flour

1/2 tsp. baking powder

2 cloves garlic, minced

1 tsp. dried basil

2 Tbsp. extra virgin olive oil

Place zucchini and 1/2 tsp. salt in a colander. Drain for 10 minutes, pressing down with paper towels to push out all the excess water. Whisk the remaining 1/2 tsp. salt and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, basil and zucchini. Mix well.

Place the olive oil in a large frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately. For added colour you can use three cups of shredded zucchini and one cup of peeled and shredded carrots. You can even add a tablespoon of grated red pepper for some extra zing.

Zucchini patties are great with apricot jelly dipping sauce. Whisk together 1/2 cup apricot jelly, 2 Tbsp. water, 1 Tbsp. Dijon mustard and a dash of hot sauce. You can also add a teaspoon of sweet red Thai chilli sauce if you like it spicy.

Baked Zucchini Chips

3 medium zucchini, sliced into

1/4-inch chips

2 Tbsp. lemon juice

2 Tbsp. olive oil

Sea salt and fresh ground pepper

to taste

2 oz. crumbled goat cheese

Preheat oven to 450 degrees. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes. Toss with goat cheese and serve immediately.

Chocolate Zucchini Brownies

3 cups shredded zucchini

1/2 tsp. salt

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1/3 cup unsweetened cocoa

1/2 tsp. baking soda

1 large egg

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 cup canola oil

1/2 cup plain non-fat yogurt

1/2 cup dark chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray. Place zucchini in a colander. Sprinkle with salt and drain for 20 to 30 minutes. Wrap in a paper towel to wring out as much water as possible. Set aside.

Whisk together the flours, unsweetened cocoa and baking soda in a medium bowl. Set aside. In a large bowl, beat egg, sugars, yogurt and canola oil together. Add the flour mixture to the wet ingredients. Beat well. Stir in the zucchini. Pour into the prepared pan. Sprinkle the chocolate chips and walnuts evenly over the top of the batter. Bake 35 to 40 minutes until a knife inserted in the center comes out clean.