Summer Squash Surplus: A Collection of Recipes!!!
If you grow summer squash, than you are most likely drowning in it right now and if you are like me, there’s nothing more you hate than letting food go to waste. I have pretty much been eating zucchini every day for the past month and wanted to share some of the things I have made (click on the names for recipe links). I adapted most of these recipes quite a bit and encourage you to play with them as well based on what you have available and your flavor preferences. I have enjoyed all of these recipes, but my favorite way to eat squash is still the simplest: sauteed with butter, olive oil and garlic. It works perfectly as the base to an egg for breakfast, with other veggies, polenta and pesto or as a veggie side to any main dish. Hope this helps you work through your surplus!
Zucchini Involtini: I made this vegan by making an almond ricotta
I made this recipe straight from my favortie new cookbook by Joshua Mcfadden, called Six Seasons: A New Way with Produce, but was able to find an online version on a blog that I linked to. I highly recommend purchasing this book, though!
Zucchini Bread The actual zucchini bread recipe I used is here, which I used because I wanted to utilize some of my sourdough starter. If you don’t happen to have sourdough starter, I am sure the link I provided will be a wonderful version, as everything on the Dishing Up the Dirt Blog is fabulous.
Burst Tomato Zucchini Galette: I recently posted this one, but it was probably my favorite thing I ate all summer, so it’s worth posting again!
This recipe was told to me over the phone as I was making it by my best friend’s mom. It is a family tradition of theirs, but they make it in a casserole form on the stovetop. The closest I could find to their recipe is a stuffed squash version. The recipe is almost identical expect for that fact that one is stuffed and one is layered.