Zucchini, zucchini, zucchini

Okay folks, this is getting serious.  I am pleased that the plants are still producing more zucchini and yellow summer squash, but we haven’t even eaten a fraction of the zucchini we have harvested already this year.   😉

too much zucchini

The zucchini is literally spilling of our fridge! 🙂

The vegetable crisper is full of zucchini and yellow summer squash, and so is the meat drawer!  Then I have a few more in a basket on the bottom shelf!

Don’t get me wrong – I LOVE zucchini and yellow squash!  It’s just that I wish I could get a few each week – not every day!

So far I have made zucchini muffins (see recipe here), zucchini boats (zucchini hollowed out with pizza sauce, ground hamburger then cheese, then bake at 350 degrees until cheese is bubbly), zucchini bread, zucchini lasagna (substitute 1/4 inch slices for some of the lasagna noodles, alternating noodles and zucchini) and this new yummy recipe, Sautéed Garlic and Parmesan Squash.  It has become a family favorite!  I adapted this recipe from several others that I have seen online here and there.  Here is my version:

Garlic and Parmesan Squash

Julienne two medium-sized squash. You can use either zucchini or yellow summer squash, or both!  Whatever makes you grin!  🙂

julienned squash

Melt in a saucepan about 2 tablespoons of butter and about 1 teaspoon of garlic powder or granulated garlic. About 1/2 teaspoon of fresh ground pepper once the butter and garlic are melted together.  One of the original recipes called for olive oil instead of butter.  I have tried both and I like it either way, but my son was over tonight and he likes the butter version.  Also, almost all of the original recipes called for adding salt.  I don’t.  There is enough salt in the Parmesan/Romano/Asiago cheese already, and sometimes also in the butter.  Prevent high blood pressure and skip the salt in this one.

cooking zucchini and yellow squash with garlic

Then just saute the julienned zucchini strips on medium heat until desired doneness.  I like mine to be a little al dente, if you can say that for squash.  Then take the pan off the heat and sprinkle some (however much floats your boat – I use about 1/4 cup) Parmesan, Romano or Asiago cheese on top (or live it up and use all three together!), place a lid on top for a minute or two to let the cheese melt, and there you have it!  Done!  Yummmmm………

I wanted to show a picture of what it looked like after it was all cooked, but I didn’t get it in time………..

Oops - not fast enough to get a picture!

Oops – not fast enough to get a picture!

The other thing I have been doing  with the excess zucchini is to shred and then freeze one or two cups at a time in my sucky machine (aka Food Saver)

Food Saver Frozen Zucchini

Here is two cups of shredded, frozen zucchini in the vacuum sealed freezer bag.

I decided to freeze the shredded squash in one or two cup amounts because that is perfect for making either zucchini bread or zucchini muffins!  Now I can have the goodness of summer in the winter!

Next I want to try making dehydrated zucchini chips!  I hear they are wonderful – but that’s another post to come!

If you have any more recipes using summer squash, please let me know!  While my poor plants are dying from the squash mosaic virus, they are nonetheless pumping out more and more squash!


Shared at:  The Homeacre Hop; Home and Garden Thursday; Natural Living Link-up; Creative Timeout Party; Fabulously Frugal Thursday; Share Your Cup Thursday; Transformation Thursday; Simple Lives Thursday; Frugal Days Sustainable Ways; Harvest of Friends Weekend Blog Hop; Friendship Friday; TGIF Link Party; Freedom Friday; Small Footprint Friday; A Peek Into My Paradise TGIF; From The Farm Blog Hop; Friday Free For All; Little House Friday DIY Linky; Pinworthy Projects Party

Garden Update – Good and Bad

It’s the middle of June and my garden has been in the ground for a couple of months now.

These tomatoes are growing so fast!  We had to fortify those flimsy tomato cages due to a nasty north wind, but everything looks a lot more stable now.

These tomatoes are growing so fast! We had to fortify those flimsy tomato cages due to a nasty north wind, but everything looks a lot more stable now.

We are having a north wind today, which has blown over a couple of my giant heirloom tomato plants!  I staked it up with a couple of dead branches we cut out of a tree, but the tomato plant is so top heavy it fell over again. Then I used twine to tie it to a couple of stakes, but that didn’t work well either.  Finally, Hubby Ray got home and was able to drive the stakes into the ground further, and along with some twine I think they are pretty stable for now.  It’s not pretty, but it will do.


Unfortunately, I think my squash plants are silently succumbing to the squash mosaic virus (see post here) because the plants aren’t producing squash like they used to, the leaves are all curly and frilly looking, and what squash that does grow is getting pretty gnarly looking.

The leaves of both the zucchini and yellow summer squash are looking really strange - frilly and curly - I assume due to the squash mosaic virus.

At this point, since it’s so early in the season, I’m thinking of pulling these out and getting a couple of new squash plants started.  I know they won’t produce until August, but I should get a couple of months of squash out of them anyway.  At least I think so. And maybe I will also start a cucumber plant.  I forgot to plant cucumbers this spring, but I think there is enough time to get some going. Besides, from what I hear out there in blogland, there are quite a few gardeners just now getting their vegetables planted.  Besides, there’s no harm in trying!

So that’s the bad  🙁    Now for the good!  🙂

The Black Turtle Beans are growing like crazy!  It was just an experiment to grow them this year, so see how much I will get at harvest time.  These are a dry bean and I’m hoping to get enough to make a few bowls of chili or soup!

It looks like I may get a pretty good harvest of black turtle beans!  I hope we get enough for a few bowls of soup.

The corn is all tasseled out and the cobs are forming quite well!

The cobs are filling out on the corn!  We will soon have heirloom sweet corn to eat!  Yum!

Everything I planted in the garden came from organic and heirloom seeds.  I wanted to make sure the corn was not GMO, as I hear it’s hard to find any nowadays that isn’t.  The corn that I planted is a sweet corn that should be good right off the cob.  I’m hoping to get enough to either can or freeze, but we really like to eat corn on the cob (as do a lot of our friends), so I’m not sure if there will be enough!

Take a look at the purple potato plant!

The purple potatoes have outgrown their grow bag many, many times over!  Is this normal????

This plant is absolutely humongous!  It is supposed to be this big?  The poor thing has spilled out of it’s grow bag and is starting to invade the melons!  However, it doesn’t look like the melons mind one bit.  There are quite a few starts of melons (cantaloupe type) growing and the vines are starting to grow this way and that.

The flowers are gorgeous and would make a beautiful bouquet, but I don’t have the heart to pick them.  They just look too pretty in the vegetable garden!

A beautiful pink gladiola.  I don't have the heart to cut it for inside the house because it looks so beautiful in the garden!

I will be harvesting the rest of the beets, carrots and lettuce this weekend, but I am not sure what I will put in their place.  Any suggestions?


Shared at:  Thank Goodness It’s Monday; Clever Chicks Blog Hop; Homestead Barn Hop; Make the Scene Monday; The More The Merrer Monday; How Does Your Garden Grow?; Healthy Tuesday Hop;  Living Green Tuesday; Brag About It; Garden Tuesday; Backyard Farming Connection; The Gathering Spot; Cottage Style Party

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