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Vegetable Basics
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What is Gleaning? |
Summer Squash
Zucchini, Yellow Straightneck
or Crookneck
Pattypan and Chayote |
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Choose: Squashes that are on the small side (unless you plan to stuff them), crisp and free of soft spots and wrinkle skin. One pound makes about 3 cups of slices, serving 4.
Store: Summer squash should be stored in the refrigerator and are best if used within one week.
How to use: Wash well. Do not peel, just cut off the ends. Summer squash can be eaten raw or cooked. Slice them in salads or use as part of a cold vegetable platter. To cook, steam in a small amount of water for 5 - 10 minutes or until tender.
Recipes
Cheese-Summer Squash Casserole
3 cups summer squash (any type), chopped
1 cup cracker crumbs
1 cup cheese, shredded
2 Tbsp. butter or margarine, melted
2 Tbsp. onion, chopped fine
2 eggs, beaten
1. Combine all ingredients and mix well.
2. Put in a greased baking dish, cover and bake at 350°F for 1 hour.
Serves 4.
Squash Bread
1 1/2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups zucchini or summer squash, shredded
2 eggs, well beaten
3/4 cup sugar
1/2 cup oil
2 tsp. vanilla extract
1. Preheat oven to 350°F.
2. Mix flour, cinnamon, baking powder and baking soda thoroughly.
3. Combine well beaten eggs, sugar, oil and vanilla. Beat about 3 minutes. Stir in squash.
4. Add dry ingredients. Mix just until dry ingredients are moistened.
5. Pour into well-greased loaf pan. Bake 40 minutes or until toothpick put in center of loaf comes out clean.
Zucchini-Crusted Pizza
| Crust
3-1/2 cups grated zucchini
3 eggs, beaten
1/3 cup flour
1/2 cup mozzarella, shredded
1/2 cup parmesan cheese
1/2 tsp. dried basil |
Topping
Use your favorite pizza toppings |
1. Combine all the crust ingredients, and spread into an oiled 9 x 13 inch pan.
2. Bake at 350°F for 20 - 25 minutes until the surface is dry and firm.
3. Brush the top with a little oil and broil it, under moderate heat for 5 minutes.
4. Pile all of your favorite pizza toppings on, and bake at 350 degrees for about 25 minutes. Serves 4 -
6.
Steamed Broccoli and Squash
1 pound broccoli, cut into spears
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch
slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano
- Combine the broccoli and squash in a steamer basket and place in a
saucepan over 1 inch of water.
- Bring
to a boil and reduce heat.
- Cover
and steam for 5-8 minutes or until crisp-tender.
- Combine
remaining ingredients.
- Remove
vegetables from steamer; drizzle with oil mixture and toss to coat.
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