This is my favorite thing to do with summer squash (well, this and the casserole thing). It tastes incredible and it’s so easy! A friend gave me some zucchini and squash this week (bless her heart – she feels sorry for me getting my garden in so late). So this is what I did:
- 3 or 4 zucchini and summer squash, thinly sliced
- 1 small onion (I used two, but mine from my garden were really small)
- 2 tbs butter (or a bit more)
- 1 tsp minced garlic
- salt & pepper
- 1/3 cup grated cheddar or colby jack cheese
Melt the butter and add the garlic and onion. Sautee these on medium heat until tender, then add the remaining ingredients. Stir together and cook until the squash is tender. Remove from heat, then add the cheese. Salt & pepper to taste. Oh my gosh … so good.
Today I made some bruschetta that is just mouth-wateringly good … here’s what I did …
2.5 cups fresh basil
1 tbs fresh oregano
1 tbs fresh cilantro
3 cloves fresh garlic
5 or 6 small, vine tomatoes
1/2 tbs minced red pepper
1 tbs extra virgin olive oil
1 tsp apple cider vinegar
1 tsp lime juice
1 tsp lemon juice
1 tsp salt
1 tsp freshly ground pepper
Some of this is approximation. But basically, I minced the basil, oregano, cilantro, red pepper & garlic together, then added the olive oil & vinegar to the food processor. Next the tomatoes and remaining ingredients. I like to have more basil to tomato ratio (because you can’t have too much basil in my book these days). Once it’s all mixed together, store in a mason jar in the fridge or put immediately on anything from eggs to baguette or fresh bread. It’s practically good enough to eat plain!
I’ll make a LOT more of this as the summer goes on, use some, store some. The flavor is just amazin’ and I can’t get enough. It’s the second time I’ve made it already!
This is basically my recipe for salsa too, only I add more cilantro, half an onion and a couple of jalapenos. mmmmm
WOW … this is going into my favorite recipes list and I’m not going to lose track of it. It tastes sort of like quiche. Just unbelievably good flavor. I really recommend using baguette or French bread of some type. Really made it delicious. I plan to make it exactly the same way as I described below when I make it next time too. I altered the recipe a bit from similar ones online. It’s a must-try dish.
So I’m in the process of making my daily zucchini dish … at least I can tell that is what it is going to turn into. I’ve eaten a couple of the smaller zucchini already, but I picked the first one of any consequential size this morning and decided to fix a casserole for dinner tonight. I picked another smaller one to round out the dish. When I picked it, I pulled off the flower (which is edible too, btw), and a little honeybee flew out. 🙂
Awww, here’s the first feller …
Here’s the recipe … pretty easy and quick too …
2 cups bread, cubed (I used some day old baguette … mmmm)
1/4 to 1/3 cup melted butter
2 cups sliced zucchini
1/2 onion, shredded
1 egg, beaten (I used egg beaters)
3 cloves freshly pressed garlic 🙂
1/2 tsp salt
2 cups shredded cheddar cheese (I used a four cheese mix)
- Preheat oven to 350 degrees F.
- Place bread cubes in a bowl and pour butter over the bread.
- Add the zucchini, onion, garlic, salt and egg; mix well.
- Transfer the mixture to an 8×8 or 9×13 baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
It looks and sounds so incredibly good, can’t wait to try it … will let you know how it turned out! I can tell that I’m going to have to come up with all sorts of creative uses for zucchini over the next few weeks. This plant is a prolific producer. And it’s my goal not to waste a single vegetable from the garden, so I might end up having to give some away.
A couple of photos now … here is the garlic I picked this afternoon:
I bundled it, stalk & all, and put it out on the front porch to cure for a couple of weeks. Apparently, during this time there is a process where additional flavor is transferred from the stalk into the cloves. After that I will give some away, use some, and freeze some. I plan to plant more this fall after tasting a clove of this today. It’s wonderful stuff.
In fact, I used two fresh cloves and made cucumber & onion salad (one of my favorites!). My first cucumber was almost six inches long this afternoon and perfectly formed, so it was time to pick. If you continue to pick younger cucumbers without allowing them to get overly large, then you’ll end up with a much larger crop. When you let them get big, the plant stops making more.
Here’s the recipe:
1 cucumber, thinly sliced
cover with mixture of white vinegar and water (2/3 vinegar to 1/3 water)
2 cloves of crushed garlic
1/2 tsp salt (maybe a bit less, according to taste)
Sprinkle with a bit of sugar (don’t overdo it)
I cut it all up in the food processor and then combined in this container, where it will marinate overnight in the fridge. I already had a taste … and wow … it’s soo soooooo good.