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
Marinara sauce
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).
Enjoy!