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Zucchini season is here. Area gardens are producing abundantly, and boxes of the prolific vegetable are showing up, sporting a FREE sign, at many public events. Pan fried zucchini is a delectable treat for many. Sautéed in a bit of butter or olive oil along with some sliced onion and possibly garnished with a bit of crumbled cooked bacon, zucchini makes a quick and easy side dish for any meal.

Zucchini bread is a popular use for larger squash. Grated zucchini adds texture, moisture and binds the tender bread together. If skin is tender, there is no need to peel. Pineapple Zucchini Bread is a slightly tangy version of the traditional recipe.

Pineapple Zucchini Bread

• 3 eggs

• 1 cup vegetable oil

• 2 cups granulated sugar

• 2 tsp vanilla extract

• 2 cups shredded zucchini

• 1 can (8 ounces) crushed pineapple, drained

• 3 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1/2 tsp baking powder

• 2 tsp ground cinnamon

• 1 cup chopped pecans, optional

Preheat oven to 350 degrees. Grease well, two 9 x 5-inch loaf pans and line with parchment paper, set aside.

In a large bowl beat eggs until light and foamy. Stir in oil, sugar, zucchini. Pineapple and vanilla, mixing lightly but well.

Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then add to the egg mixture. Stir until just combined. Stir in pecans, if using. Do Not over mix.

Divide mixture evenly between the two pans and gently smooth surface with the back of a spoon.

Bake 1 hour, or until a toothpick inserted near the center comes out clean. Remove from oven and let stand 5 minutes. Remove from pans to continue cooling on wire racks. Yield: 2 loaves.

Yellow summer squash has very similar characteristics to their green cousins and make wonderful breads and other vegetable dishes. Most yellow squash have slightly more moisture that green zucchini. Lemon-Cranberry Summer Squash Bread is a nice change of pace, and the lemon flavoring lends a refreshing tang to the bread.

Lemon-Cranberry Summer Squash Bread

• 3 eggs

• 2 cups granulated sugar

• 1/2 cup canola oil

• 1/2 cup butter, very soft

• 1 1/2 tsp lemon extract

• 2 cups grated yellow summer squash

• 3 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp lemon zest

• 1 cup dried cranberries

Preheat oven to 325 degrees. Grease and line two loaf pans with parchment paper and set aside.

In a large mixing bowl beat eggs until fluffy. Mix in sugar, oil, butter and lemon extract. Combine flour, baking powder and baking soda in a medium bowl and gently stir into egg mixture until just combined. Pour mixture into prepared loaf pans and gently smooth surface. Bake 55 minutes or until bread is firm and slightly browned. Remove from oven and cool ten minutes. Turn out onto wire racks to cool completely. Yield: two loaves.

squash of all colors are a vitamin rich addition to any recipe. Pizza is a favorite of most folks and sautéed yellow and green squash make a great topping for a savory pizza.

Summer Squash Pizza

• Pizza dough for one 12–14-inch pizza

• 2 large plum tomatoes, sliced thin

• 3 Tbsp Italian Dressing, any style

• 1 Tbsp catsup

• 2 cups thin sliced zucchini

• 2 cups thin sliced yellow summer squash

• 1 1/2 cups mozzarella cheese

• 1/2 cup Grated Parmesan Cheese

• 2 Tbsp chopped fresh basil

• Smoked paprika

Preheat oven to 425 degrees. Shape and place pizza dough on a greased pizza pan or pizza peel if using a pizza stone. Brush with surface with 1 Tbsp Italian dressing mixed with the catsup and set aside.

Heat remaining dressing in a large skillet over medium-high heat. Add squash and cook, stirring, 4-6 minutes, until tender.

Arrange tomatoes, squash, and cheeses on crust. Place in oven and bake 18-20 minutes or until crust is golden brown and cheese is melted. Remove from oven and sprinkle with basil and paprika. Serve immediately. Yield: 4-6 servings.

Washington sweet cherry season is coming to an end soon. Though cherries from other locals are available a good part of the year, locally grown have the best flavor. We usually think of pie cherries for cooking, but German Cherry Cake calls for sweet Bing cherries. This pudding style cake is very sweet, but delicious served with a dollop of whipped cream or ice cream.

German Cherry Cake

• 1 cup Bing cherries fresh, frozen or canned

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1 egg

• 1/4 tsp salt

• 1 tsp baking soda dissolved in 1 Tbsp warm water

• 1/2 cup chopped walnuts, optional

Topping:

• 1 cup water

• 1 cup brown sugar

• 1 Tbsp butter

• 1 Tbsp all-purpose flour

• 1 tsp vanilla extract

If using fresh cherries, combine cherries and sugar in a large mixing bowl and let stand about 30 minutes until juices begin to run. If using frozen, thaw before using, and canned cherries need to be lightly drained.

Combine the prepared cherries with flour, sugar, egg and salt, adding lastly the baking soda mixed with the water. Batter will be stiff. Spread evenly in an ungreased 8- or 9-inch square baking pan. Bake in preheated 350-degree oven 35 to 40 minutes.

Meanwhile, combine topping ingredients in a medium saucepan and cook until clear over medium heat while the cake is baking. Let cool a bit. Pour over cake as soon as it comes from the oven, spooning to the edges evenly. Serve warm or cold. Yield: 9 servings.

Share your favorite summer vegetable and fruit recipes by sending them to: The Record Times, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Rhubarb leaves make good mulch around plants and are effective in deterring many bugs.