Oh My Squash!
- Aug 2, 2015 |
The summer harvest season is in full swing! And if your garden is like ours, you have enough squash to feed everyone in the community. So, if your garden gives you squash, you make squash everything!
Here’s a relatively quick squash recipe that uses other items coming in from the garden.
1 sweet potato, cubed
1 “regular” potato, cubed
1 head of broccoli, separated into small florets
1 crookneck squash, cubed
1 zucchini cubed
1 onion, chopped (but not finely)
2 peppers, chopped (but not finely)
Several grape/cherry tomatoes
+/- ¼ cup olive oil
Spices – garlic powder, rosemary, oregano, thyme, basil, salt (just a little), black pepper, paprika, and any other spice or herb you enjoy.
1-2 tablespoons of balsamic vinegar
1 large, overgrown zucchini squash, shredded
A little more olive oil and some water
Put your cubed vegetables in a large bowl. Whisk together the herbs, spices, vinegar, and olive oil. Pour the oil mixture over the vegetables and stir to coat them thoroughly. Put the vegetables in a large baking dish (I’ve found that it’s better for the vegetables not to be too many layers deep, so I use two dishes) and bake in a 450° oven for 30 minutes. Be sure to turn the vegetables after the first 15 minutes.
Put your shredded zucchini in a large skillet and coat with just a little olive oil. Toss it over medium high heat for about 2 minutes. Then add just a little water to steam the zucchini for another 3 minutes or so. You don’t want the squash to be mushy, just tender and hot. Drain.
To serve, make a bed of shredded zucchini squash, pour over heated marinara sauce, spoon on the roasted vegetables, and top it with a bit of parmesan cheese.
Now you’ll have a use for that zucchini that’s as big as your leg (or the ones that your neighbor keeps leaving on your front porch).