Summer Squash and Zucchini

The picture above shows Cucumbers, Zucchini, and Summer Squash

This year the zucchini is not in abundance as of yet. There is nothing like fresh Summer Squash and Zucchini from the garden. But when it starts to come in, you have to find ways to use it up. You can use your imagination to prepare it. Following is a few ways we have learned to use it up.

Our favorite ways to prepare are:

Sauteed Squash and Zucchini

Ingredients:     

2 Zucchini-sliced 

2 Summer Squash-sliced

2-3 Cloves fresh garlic, minced

1 Can of Italian style stewed tomatoes

1 Onion, sliced

Optional: salt and pepper to taste

1. Spray large frying pan with nonstick spray for less calories, or use 2 oz. olive oil or 3    
    Tablespoons butter for tastier dish. 

2. Sauté minced garlic in olive oil, butter or sprayed frying pan.

3. When garlic just about golden brown, add sliced onions, can of stewed tomatoes, 
    squash and zucchini. 
4. Stir and cook about 25 minutes on medium to high heat, or until squash is tender to 
    your liking. 

5. You may add cut up cooked chicken to make it a heartier meal.

Baked Squash

Simple Recipe

Ingredients:

3-4 Squash and or Zucchini-sliced

1 can stewed tomatoes

Shredded cheddar or mozzarella cheese

Bread crumbs

Salt & pepper to taste

1. Preheat oven to 375* 
2. Spray baking dish, big enough to hold all the sliced squash/zucchini
3. Layer ingredients, starting with stewed tomatoes: 
    a. tomatoes
    b. squash/zucchini
    c. bread crumbs
    d. cheese
Repeat till all ingredients gone. Maybe you will be able to do 2-3 layers. Depending on size of squash and pan. Bake uncovered in 375* oven until cheese is melted and squash is tender when fork inserted. 
For a richer recipe, you may use ritz crackers, or stuffing mix instead of bread crumbs.

Boiled Squash

Ingredients:
Sliced Squash & or Zucchini
Salt and pepper
Butter or Margarine-Optional

1. Put sliced Squash in a pot big enough to hold amount of squash you are using.

2. Fill the pot with water to just below squash. Squash is watery and will create its own 

    liquid. 

3. Optional: add salt and pepper to taste

4. Cover pot. On high heat bring to a boil, then reduce heat to medium. Cook until 

    Squash is tender to your liking.

5. Remove from heat, drain well.

6. Put back into pan, dot with butter or margarine if you like. 

    Use slotted spoon to serve, squash is watery.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I hope you enjoy eating squash/zucchini prepared in these ways.