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Squash Pillow

Squash Pillows

Cheryl Wixson
This recipe comes to me from Amanda Provencher of King Hill Farm in Penobscot.


  • 3 cups grated zucchini and / or summer squash about 1 pound
  • 2 teaspoons Sea salt
  • cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon freshly ground pepper
  • ½ cup onion diced, about one onion
  • 2 teaspoons finely chopped herbs (basil dill, thyme) or more to taste
  • 2 cups grated cheese cheddar works well
  • ½ cup olive oil
  • 3 eggs


  • Combine the zucchini / squash and the salt in a colander and toss to mix. Set aside and drain for about 30 minutes.
  • Preheat the oven to 350 degrees. Grease a 10 inch round or 7 x 11 baking dish.
  • In a large bowl, whisk together the baking powder and flour. Add the chopped onion, herbs, fresh pepper and grated cheese. Squeeze the excess water from the zucchini / squash and add to the mixture, combining well. Whisk together the eggs and olive oil and add to the squash. Spread evenly in the baking dish.
  • Bake for about 35 minutes, until golden. Serve at room temperature. Makes 8 servings.


Nutritional analysis per serving: 302 calories, 10 grams protein, 20 grams carbohydrates, 20 grams fat, 690 mg. sodium, 2.1 grams fiber.