Yum, yum and YUM!
2-4 sliced bacon, sliced
2 c. diced zucchini
2 c. corn
1 onion, chopped
1 clove garlic
1/4 c. shredded cheese
pepper to taste
Fry the bacon in large skillet until cooked. Drain and set aside, reserving 1 T. of drippings.
In reserved drippings, saute zucchini, corn and onion until tender-crisp. Add garlic and saute for additional minute. Season with pepper, if desired. Top with bacon and cheese.
Summer squash is often the gift that keeps on giving in our neck of the woods. And, even though I have dozens of tried-and-true recipes on-hand, I find myself looking for new ways to prepare it. This is especially true because one of my kiddos pretty much loathes the stuff. She will eat it when it’s served, but only because she’s hungry.
Since so many things are better with bacon, we’ve added it to our summer squash this year in the hopes of finding another recipe that we can all get excited about. Even if it doesn’t pass muster with her, I look forward to having this with some fresh corn on the cob and thick-sliced heirloom tomatoes.
You can use any type of summer squash in this recipe: zucchini, yellow squash, patty pan or even 8-ball zucchini. It really doesn’t matter. This can even be served with rice or over pasta if you want to bulk it up a bit.
4-6 strips bacon, diced
2 small zucchini, thinly sliced
2 small yellow squash, thinly sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
salt & pepper to taste
1/4 c. grated Parmesan cheese, if desired
In large skillet, cook bacon over medium heat until crisp. Remove bacon and carefully drain grease, keeping 2-3 tablespoons in skillet.
In the bacon drippings, saute summer squash and onion for 6-8 minutes or until crisp-tender. Add minced garlic and stir for 1-2 more minutes until garlic is cooked.
Sprinkle with cheese if you want (and why wouldn’t you?).
6-ish c. shredded zucchini
1 T. cooking oil
1 T. minced, fresh basil
salt & pepper to taste
2 t. butter
2 T. grated Parmesan cheese
Squeeze moisture out of zucchini by wrapping in a cotton towel and twisting to remove moisture. Scrape zucchini into a bowl.
Heat oil in large skillet over medium-high heat. Add zucchini, basil, salt and pepper. Saute’, stirring often until crisp-tender–maybe 5 or so minutes.
Dot with butter and sprinkle with Parmesan cheese.
Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways. Most of my family agreed that this recipe is a keeper. Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.
4 c. grated zucchini
1/2 t. salt
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)
Preheat oven to 400.
Put grated zucchini in a colander and sprinkle with the salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into greased 3-qt. baking dish. Bake 20 minutes.
In large saucepan, cook ground meat and onion over medium heat until done. Add marinara sauce.
Spoon sauce/meat mixture over baked zucchini crust. Sprinkle with remaining cheese and top with veggies of your choice. Bake another 20 or so minutes, or until heated through.
NOTE: This casserole freezes really well.
Pie pumpkins are those cute little pumpkins you often see piled up in baskets at Farmers’ Markets. They are usually fairly dark orange and have thick stems. This variety is very thick-walled and slightly sweet in flavor, which makes them perfect for using in soups, breads and pies.
I like to wash, seed and cut up my pie pumpkins, placing them in a 22-quart roaster for cooking. You can certainly just cook one at a time, though, either in the oven or in a pot on the stove. Pumpkins are a winter squash, so you cook them just as you would butternut or acorn–cut side down in a baking dish with about 1/2″ of water, tightly covered with foil at 400 degrees or so for about thirty minutes until soft. The whole idea is to be able to scrape the pulp from the outer skin. Sometimes, I will puree the pumpkin pulp with my KitchenAid attachment or even a blender to make it super smooth. It’s totally up to you. I don’t mind the added texture in breads and muffins, but I think the smoothness that the pureeing accomplishes is nice for pies and soups. Once you have the pulp ready, you measure it into amounts that you would like to use for your favorite pumpkin recipes and put it in freezer bags, double-bagging against freezer burn. Pumpkin is very easy to preserve in this manner. My only caution is that you do not cook it in a whole lot of water; the pulp can become soggy and lose its thick texture that makes it so nice for cooking and baking.
I was somewhat shocked the first time I did this, because my pumpkin puree was not dark orange like canned pumpkin. However, the flavor and texture is greatly improved over the store-bought options–even though my breads and pies looked a bit “anemic” to me.
On a side note, if you have no interest in cooking with these early pumpkins, you can always wash the outsides with a diluted bleach solution and cure them in the sun with the hope that they will last for your fall decorations.
This is sooooooo yummy! Dave and I thought it would be even better on crusty bread or even on pizza crust. The recipe comes from “Squash: A Country Garden Cookbook” by Regina Schrambling.
2 medium zucchini, sliced in 1/4″ slices
6 ripe plum tomatoes, sliced in 1/4″ slices
6 large fresh basil leaves, stacked and cut into thin ribbons
1 large clove of garlic, halved
3 tsp. extra virgin olive oil
salt & pepper to taste
1/4 c. parmesan cheese, grated
Preheat oven to 350 degrees. (NOTE: I did this all on the stovetop in a covered skillet because I thought it was too hot to turn on the oven.)
Rub the cut side of the garlic clove over the bottom of a shallow 10″ glass or ceramic baking dish (a pie plate would work). Grease with 1 tsp. of the oil. Arrange the zucchini and tomato slices in a single layer in the dish, overlappying them slightly. Season well with salt and peper. Scattered the basil strips evenly over the top, then drizzle with the remaining 2 tsp. oil. Finally, sprinkle parmesan over the top. Bake 20 minutes or until zucchini is tender.
Zucchini is a summer squash, just as yellow squash, patty pan squash and crookneck are all summer squash. In our house, we cook them all the same.
They are yummy when grilled, roasted or sauteed. You can stuff them, grate them or use them fresh in salads.
They are good when tossed with cooking oil and sprinkled with a variety of seasonings–cajun, Italian, Jamaican Jerk or even just a little bit of salt and pepper.
They can be grated and frozen for winter use in breads, fritters, casseroles, meatloaves and whatever else sounds good.
If the skin is tough, feel free to peel. it. If the seeds are big, scoop them out and feed them to your chickens or put them in your compost pile.
Summer squash, in all of its varieties, is a fun, easy way to work healthy veggies into your summer diet.