Tuesday, May 19, 2009

Using The Garden's Bounty - Squash

It's that time! Zucchini and yellow squash are coming in by the bucket loads! Sometimes you just don't know what to do with all the bounty the garden gives, besides giving away so much people avoid you.

It wasn't long ago that I didn't know much beyond smothering it with onions on top of the stove. Still yummy, but not very creative. So before you resort to the proverbial stealth give aways at the neighbors doors and unlocked cars, try cooking them in a new way. Here are three recipes I love.
Zucchini Muffins

3 eggs
2 cups sugar
1 cup veggie oil
3 cups all purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
2 cups shredded unpeeled zucchini
1 cup chopped nuts
1 tsp pure vanilla extract

Preheat oven to 350 degrees. In large bowl cream eggs, sugar, and veggie oil until light and fluffy. Mix in flour, salt, cinnamon, baking powder, and baking soda. Add cloves, zucchini, nuts, and vanilla extract. Stir until well blended.

Fill muffin tins lined with muffin papers 1/2 full and bake until fork comes out clean. About 30 to 40 minutes.

Yellow Squash Casserole
1 lb peeled shrimp cut in halves
1/2 pack of Jimmy Dean Breakfast sausage
1 med. onion cut in thin strips
5 lg yellow squash cut in chunks
2 cups Italian bread crumbs
salt and pepper
2 tblsp olive oil
Preheat oven to 400 degrees. In large pan, fry sausage and onions in olive oil until sausage is done. Add shrimp and cook until orange. Add squash and cook a while longer. Until squash starts to soften. Turn off fire and add bread crumbs and salt and pepper to taste. Stir well. Transfer to an oven safe casserole dish and bake in oven another 30 to 45 minutes. I find this dish is even better then next day and makes a great lunch the next day. So make extra.

This next recipe is a dish my neighbor gave to me. I'm not sure if it has an official name, but I'll call it....

Summer Garden Squash and Veggie Bake (I know a little long!)
3 yellow squash cut in chunks
3 zucchini cut in chunks
1 red onion cut in lg pieces
1 Orange bell pepper cut in chunks
1 large tomato cut in chunks
olive oil
seasoning blend (We like Tony Chacerie's Cajun Blend)
Preheat oven to 400 degrees. Combine yellow squash, zucchini, orange bell pepper, onion and tomato chunks. Spread evenly on cookie sheet. Drizzle with olive oil and sprinkle with seasonings. Cook until warm yet still crunchy. Tastes great with grilled burgers.
If you have any yummy squash recipes please post them in the comment section!


JeanSkirtGirl said...

now that something new I can try

Anonymous said...

I just boil squash pieces and then drain really good and add a big dollop of sour cream and some lawrys seasoned salt. Good for zuchinni , yellow squash and also godd for brocoli.

Harry said...

I haven't tried it, but I've heard slicing the zuccini lengthwise in thick slices, with seasoning and parmesan cheese, and cooked on a grill is excellent.

neekee said...

Hey! Sprinkle Squash, Zucchini, Eggplant and such with olive oil and Montreal Steak Seasoning and then cook until tender either in the oven at 350 degrees, or on the grill. We expecially like it on the grill. Also, last year my "googling" suggested shredding zucchini and then freezing it to use in Zucchini bread or soups during the colder months. There is no need to cook prior to freezing. I shredded my zucchini in my food processor, and then used my FoodSaver to bag it and freeze it. It worked perfectly. :)

Tipper said...

Kristi-thanks for the recipes! I don't have squash yet-but hopefully it won't be too much longer.

ThrtnWmsFam said...

I don't like cooked squash so we dehydrate some to crush into a powder. I add the squash powder to other veggies powder (eggplant, onion, pepper, etc.) to make an all-vegg powder. Adds vitamins to mashed potatoes or spaghetti sauce in the winter.

I also dehydrate squash and use the dried squash rounds as chips for hummus. Yum.

Vikki at www.homesteadingbasics.blogspot.com, www.backyardgrocerygardening.blogspot.com and www.survival-cooking.com

Kristi said...

Hey everyone, thanks for all the great ideas! I'm going to try them.