Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

I like this one a lot. CUCUMBER SALAD 1 cucumber, halved, seeded and thinly sliced ½ cup thinly sliced onions 1/8 cup rice vinegar 2 cloves minced garlic 1 tablespoon mirin 1 tablespoon soy sauce ½ teaspoon wasabi Chopped fresh dill Salt and Pepper to taste Toss all ingredients together. Served chilled. I've never tried this one, but I found it a long time ago and thought that it looked good. Recipe via Meal-Master (tm) v8.02 Title: CUCUMBER & FENNEL WITH ORANGE-MINT DRESSING Categories: Salads, Appetizers, Vegetables Yield: 6 servings -----------------------------------SALAD----------------------------------- 1 Cucumber, peeled, halved, -- seeded & diced 1 sm Fennel bulb, trimmed & -- finely slivered 1 Granny Smith apple, cored, -- quartered & sliced 2 ts Lemon juice 2 tb Walnuts, chopped & toasted --------------------------------VINAIGRETTE-------------------------------- 2 tb Orange juice 2 tb Walnut oil 1 tb Fresh mint 1 tb Cilantro, chopped 1/8 ts Paprika, sweet or hot Salt & pepper SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix. VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts. Yamuna Devi, "Yamuna's Table"

Looks like Downy Mildew on the cucumber, PM on the zucchini IMO. Not much you can really do for either. There are some homebake recipes with marginal effectiveness. I have not dealt with DM but PM is a fact of life here... it happens.

We've all been there. Yes, I would've used larger containers. 5 gallon containers are ok for something like peppers plants, but squash plants get considerably larger. You need something like 24" diameter pot for those, which would probably be something like 15-20gal container. Those squash plants look pretty small right now and August 1st is a bit late to start them from seed. If you had planted a seedling on August 1st, you may have gotten away with it, but those containers just aren't big enough for them to thrive. Next year I would start them in late May or early June, depending on your last frost date, and in bigger containers. They are also heavy feeders and will need a good balanced fertilizer of NPK. Container gardening needs a lot more tending to than gardening in-ground. They need to be watered and fertilized more frequently. A good start though! You clearly did some research on vine borers and disease, which is great. You used potting soil, which is good. You would be surprised how many people make the mistake of using garden soil in their pots. Next year you'll have much better results.