Tuesday, June 12, 2012


Our garden is producing well, and we are thankful. Our zucchini has been doing very well, and we were gifted a bagful of yellow summer squash today too. What to do with all that squash?
 This photo is blanched squash slices that I froze this afternoon.

 Here I am grating zucchini to make zucchini pizza for our dinner.
 I just grate up a big pile of zucchini, squeeze out excess moisture, add a handful of bread crumbs, a handful of grated parmesan, 2 eggs, a tablespoon of olive oil, and salt, pepper, oregano, basil etc. Mix well, spread on bottom of 13x9 pan and slightly up sides, bake at 375 about 25-30 minutes until the top is dry and set. Remove from oven, top with tomato sauce, lots of grated mozzerella, and any pizza toppings you desire. Bake about 10 more minutes till melted and bubbly. This is really really good.

We also like this recipe for Zucchini Bread.
3 eggs
2 1/2 cups grated zucchini
2 t vanilla
1/2 cup oil
1 cup honey
2 t baking powder
1 t salt
1/4 t baking soda
3 c whole wheat flour (or white, or combo)
1c rolled oats, OR chopped nuts, or half and half
1 c raisins

Combine 1st 5 ingredients, add dry ingredients till just moistened, fold in oatmeal, nuts, and raisins. Pour into two greased loaf pans and bake at 375 for about 50 minutes. Cool 10 minutes and remove from pans.
 Here are the girls playing while I worked on our garden harvest.

We also picked strawberries and some beans.

I often dice zucchini, toss with a bit of olive oil, salt and pepper, and roast it at 400 for about 20 minutes. You can add parmesan too.

And a less healthy dish, but so yummy! Make a thick cheese sauce, add lots of diced squash, and some french fried onions. Bake till bubbly, top with more onions, and serve.

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