GardenSpotlight

1 c. squash (Jersey Golden Acorn, Patty Pan or summer white squash)       Peel squash if skin is tough; cut up and cook until tender crisp. 3 eggs, beaten 1/2 can sweetened condensed milk 1/2 tsp. vanilla 1/4 c. melted butter Beat 3 eggs; add 1/2 can sweetened condensed milk and vanilla. Add cooked and drained squash and melted butter. Bake at 325 degrees until knife inserted comes out clean.   Cooks.com

BATTER - DIPPED FRIED ZUCCHINI Read more about it at www.cooks.com/rec/view/0,1750,155180-224205,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1/4 c. beer 1 1/3 c. flour 2 tbsp. grated Parmesan cheese 1 tbsp. finely chopped fresh parsley pinch of freshly minced basil (optional) 1/2 tsp. salt 1/2 tsp. garlic powder 1 tbsp. oil 2 egg yolks, slightly beaten 2 egg whites, stiffly beaten oil grated Parmesan cheese Allow the beer to stand at room temperature for 45 minutes. In a large bowl, combine flour, Parmesan cheese, parsley, salt and garlic powder. Add oil, egg yolks and beer. Beat until smooth. Fold in beaten egg whites. Pour oil into a deep pan to 2 inches. Heat to 375°F. Dip zucchini slices into batter. Fry 3 to 4 at a time. Turn once and fry until golden brown and crisp. Drain on paper towels. Serve while still warm, sprinkled with Parmesan cheese. Cooks.com