If your gardens are like those in Mingo County right now … Then you must be experiencing an overload of zucchinis and yellow squash. Last year, we had a similar experience. All of our farmers, as well as our community gardeners, had their zucchini come in at the same time. We thought we were way ahead of the game this year by
I decided for this post I would share two recipes that are simple and delicious, and a great way to utilize all that extra squash.
Another option, that my mom would always do when our garden was abundant in the summer months, was to bake or fry zucchini, and then freeze it for use in the wintertime.
Yellow Squash Casserole
This yellow squash casserole only takes ten minutes to prep and 35 minutes to cook. It can be prepped ahead of time and popped in the oven just before dinner!
- 4 cups yellow squash (about 2 squash)
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves of garlic, chopped
- ¼ c water
- 1 sleeve of Ritz crackers
- 1 heaping cup cheddar cheese
- 2 eggs, beaten
- ¾ cup milk
- ¼ c butter, melted
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp butter
- preheat oven to 400 degrees
- heat olive oil over med heat in a large skillet
- saute onions and garlic for 2-3 min
- add the squash on top and then the add the water to the pan
- cover and allow to steam for about 5 min, until squash is tender
- in a medium bowl crush crackers with your hands
- add in cheese and toss
- set half of the cracker/cheese mixture aside
- stir in the milk, beaten eggs and melted butter
- add in squash mixture and season with salt and pepper
- pour into a greased baking dish
- top with the remaining cracker mixture and dab with 2 tbsp butter
- bake for 25 min until cracker topping is slightly browned.
The second is Italian roasted vegetables. Only 57 calories per serving and is SO easy to prepare!
- 1 medium zucchini, sliced 1/4-inch thick
- 1 medium yellow summer squash, sliced 1/4-inch thick
- 1 medium red onion, sliced 1/4-inch thick
- 1 tablespoon Pure Wesson® Canola Oil
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
- Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.