Yes, one recipe, three ways.

2 cups yellow squash, shredded, well-drained
1 cups green squash, shredded well-drained
1 cup coarsely grated carrots, well-drained
1/2 cup parmesan cheese
1/4 cup GF flour, or AP
4 tablespoons small dice shallot (or 2-3 T green onion)
1-2 teaspoons salt
6 grinds black pepper
4 eggs

Olive oil or canola for frying

FOR FRITTERS: To drain the squash and carrots place the shredded mix in a colander over a bowl; coat lightly with a teaspoon of salt. Allow to sit and drain for 20 minutes. Squeeze out the water.  Blend with the remaining ingredients, except the oil. In a skillet place the oil and place over medium high heat. Scoop and flatten each serving, about 3-4 at  a time depending on size of portion; 1/4 cup is good for a nice portion. Once brown, turn to finish. place first side up on the plate because as a rule it is the nicest looking side.
Serve with yogurt flavored with fresh dill or basil.

FOR QUICHE: Make or purchase single pie crust. Place in 350F oven to blind bake. place the filling in the pie crust and bake until center is almost set.

FOR PIZZA:  In a pie plate, pur squash mixture and level out. Place in 400F oven for 20 minutes or until almost set. (still a little giggly in the middle.) Decorate top with sliced cherry tomatoes, small coin size mozzarella cheese, slice mushrooms, cooked bacon  or sausage crumbled, etc. (caution: these are embellishments and should not cover the top completely) Bake until items sizzle and base is cooked. Cut into wedges like pizza.


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