top of page
  • eatwildappalachia


summer squash can get out of control fast and lets be honest sometimes they over run the house. Enjoy this simple recipe that is kid approved and delicious for the whole family!


5 cups shredded yellow summer squash (gently press our liquid in cheese cloth)

1 egg

6 ounces shredded cheese of your choice

1 medium onion, minced ( can use half, but we are big onion people)

1 tsp garlic powder

1/2 tsp salt and pepper

1 tsp basil

1 tsp thyme

Beat egg and then mix in with all other ingredients. Form dough into ball about the size of a golf ball. If mixture is too wet, add in breadcrumbs a tablespoon at a time until you can for solid balls. Place on a baking sheet with parchment paper and bake at 450 for 25 minutes.

So the really fun part about this recipe is you can keep the bones of the recipe and change up the seasonings to make the flavor whatever your families favorite is. We enjoy italian so I chose to flavor these italian style and pair them with homemade spaghetti sauce for dipping. You can make these in bulk and flash freeze them in the freezer for 10 minutes then place in individual portions to pull out later for a quick heat and eat snack....the kind without all the yucky chemicals and preservatives. you can heat them back up in the microwave but they are extra yummy when baked or tossed in the air fryer!!

19 views0 comments

Recent Posts

See All


bottom of page