Summer Squash

I am the only one in my house that will eat summer squash sauteed or grilled so I am on the hunt to find a recipe to use the squash that comes in our produce box.  These two looked interesting:
Fried Squash Puffs (because everything is good fried, right?): http://southernfood.about.com/od/summersquash/r/bl90814j.htm

Ingredients:

• 3/4 pound yellow squash, about 2 medium, cubed
• 1 egg, beaten
• 1/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 medium onion, grated
• vegetable oil

Preparation:

Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.
Makes about 2 dozen.

I liked these, as did several of the people at the party I made them for.  However, the kids and Mark did not.  I think they'd like them if they were dipped in ketsup or maybe  applesauce?

Summer Squash Bread: http://allrecipes.com/recipe/summer-squash-bread/detail.aspx

Ingredients

• 3 eggs, beaten
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 cups shredded summer squash

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.