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!

 

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