3 Simple Low-Carb Recipes To Use Up Your Overgrown Summer Squash

Do you have a bunch of leftover zucchini or crookneck squash from your summer garden,
and are wondering how you can possibly use it all? Perhaps you uncovered some hidden overgrown squash nestled in the large green leaves that are simply too large and tough to cut up and saute?

Here are three favorite recipes of mine that use tons of summer squash in no time at all. And my kids love them too! You can hardy even tell there’s a vegetable in this first delicious, low-carb, super nutritious quiche recipe, especially if you’re using yellow squash.

Recipe 1: Crustless Low-carb, High Protein Zucchini Quiche

Ingredients:

8.5 x 11 inch greased baking dish, or equivalent
8 cups grated summer squash, green or yellow*
1 dozen eggs
1-2 cups of grated parmesan or other cheese (omit for fairy-free option)
1 teaspoon sea salt
1 teaspoon garlic powder
¼ cup dried diced onion (or 1 t. onion powder if your kids will detect the onions!)
1 teaspoon of your favorite herb, dried or 1 tablespoon chopped (such as basil or parsley)

8 Squares

*Note: You can grate the squash with a hand held cheese grater, or run it through your food processor with the grating adaptor piece. Include the peel and core. If the squash is extra large, then you’ll need to first cut it in half lengthwise and scoop out and discard the insides which often contain large seeds. Save those seeds and bake them like you would pumpkin seeds!

Instructions:

Preheat oven to 350 F.

Place grated squash in baking dish and spread out evenly. There should be enough squash to fill the baking dish approximately ¾ full.

Sprinkle grated cheese over the squash.

Beat the eggs in a bowl with the salt and herbs.

Pour egg mixture into baking dish. Use a fork to lightly mix the liquid egg mixture into the grated squash so that the egg is evenly dispersed. There should be enough liquid to coat all the squash, but it is fine if the squash is poking out all over the place. It does not need to be completely submersed. You can add more beaten eggs of desired. There is no fast rule here on the egg to squash ratio. It will turn out either way!

Bake for 1 hour or until the egg is set.

Let cool for 10 minutes and then cut into squares. Enjoy

This dish makes great leftovers! You can warm squares in a toaster oven or eat cold. They make a great school lunch item or a nourishing meal on–the-go meal or snack or for moms. Cut into even smaller bit size squares and bring this dish as an appetizer to your next potluck. In order to make the bit sized squares easier to cut, make the recipe in a larger baking dish and don’t fill it as high.

To freeze for later use, wrap each square individually in plastic wrap (or foil if you don’t like to use plastic), and place in the freezer.

You can use any variety of summer squash, as long as it can be grated. This recipe is low-carb, Paleo friendly, gluten-free, dairy-free (optional). It is loaded with vegetable servings and high in protein. Enjoy!

Recipe 2: Zucchini “Spaghetti” Alfredo, Dairy-free

Ingredients:

3 medium green zucchini
1 spiralizer
1 cup canned coconut milk
1 tablespoon minced garlic, or 1/2 teaspoon garlic powder
1/4 teaspoon black or white pepper
1/2 teaspoon sea salt
1 tablespoon coconut oil
1/2 cup shredded parmesan cheese (optional for dairy-free)
Shaved parmesan cheese for garnish (optional for dairy-free)

Instructions:

Use spiralizer to make zucchini strings; set aside*

Melt coconut oil in large frying pan

Add fresh garlic and saute for 5 minutes on medium heat

Add zucchini strings, salt, pepper and garlic powder (if using) and saute for another 5 minutes, tossing continuously

Beat coconut milk with a fork, then pour over zucchini and toss

Toss in parmesan cheese, then serve immediately with garnish

4 Servings

*Note: the zucchini can’t be too wide, otherwise it won’t fit into the spiralizer! Save the extra large zucchinis for the first quiche recipe.

Recipe 3: Diced Zucchini with
Parmesan

Ingredients:

6 cups diced summer squash of any kind
1 tablespoon butter
1/2 cup shredded parmesan cheese (optional for dairy-free)
1 tablespoon minced garlic or 1/2 teaspoon garlic powder
1/2 teaspoon sea salt

Instructions:

Dice the zucchini discarding ends

Heat the frying pan on high heat for seared effect

Add the butter and zucchini and saute for about 8 minutes until zucchini just turning soft

Turn off heat and toss in parmesan cheese, serve immediately

4 Servings

Note: The smaller summer squash will be more tender for this last recipe, but it also works with larger sizes. Save your extra large summer squash for the first quiche recipe!

Not only can you use up all your summer squash, but you will also gain some fantastic health benefits from eating zucchini: