A quick bread is a great way to use up summer squash. This savory version of a zucchini bread recipe combines oregano, feta, and lots of grated squash, for a tender, moist bread.
Special equipment: You will need a 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.
Game plan: You can also use this recipe to bake savory muffins instead of bread. Just use a standard 12-well muffin pan. Coat the wells with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 5 minutes, then remove them from the pan and finish cooling on a wire rack.
This was featured as part of our Recipes For Summer Ingredients Photo Gallery.
by Jen Wheeler | While certainly not a football-specific food, queso will surely show up on lots of tables where people...