Zucchini Part I   2 comments

Zucchini season appears to be upon us!

In light of that wonderful fact I would like to share some zucchini recipes which have been a great way to use that amazing vegetable.  This year I have both zucchini and yellow squash since Baker Creek sent me the Lemon squash as a freebie, perfect for the second recipe.

These are great side dishes that use a lot of zucchini.  Both are from Crème de Colorado cookbook published in 1987 (tells you how long I have been married!).

Mexican Zucchini

2 T. olive oil

4 cups thinly sliced zucchini

3/4 cup chopped celery

1/2 large onion, chopped

1/2 cup sliced red bell pepper

1 1/2 tsp. dried basil

1/2 cup picante sauce, hot or mild to taste

1 tsp. salt

pepper to taste

1 cup shredded Monterey Jack cheese (or cheddar)

In large skillet on high heat, heat olive oil. Saute all vegetables at once for about 3 minutes, stirring constantly.  Add basil, picante,salt and pepper; stir.  Cover vegetables and cook for five more minutes.  Add jack cheese to vegetables and mix well.  When cheese is barely melted serve immediately.

Everyone likes this.  I do recommend only making as much as your family can eat in one sitting because it doesn’t keep well.


Spanish Squash

1 clove garlic minced

2 cups yellow summer squash, sliced

2 cups zucchini, sliced

1/2 cup freshly grated Parmesan cheese

1/2 cup dry bread crumbs

1/2 cup milk

1 T. parsley

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

8 oz. can diced green chilies

1/2 cup shredded Cheddar cheese

2 eggs beaten

1/2 cup soft bread crumbs

1/4 cup butter melted

1/2 cup shredded cheddar cheese

In large covered pan, cook garlic, quash and zucchini in small amount water til tender; drain.  Stir bread crumbs, Parmesan, milk, seasonings, chiles and cheddar cheese into vegetables.  Fold in eggs.  Pour into 6×10 casserole.  Toss soft bread crumbs with butter and remaining cheddar cheese.  Bake at 325 for 25-30 minutes.

I like this one even better and again it uses lots of squash.  I didn’t have chiles on hand, so I added a half of a red bell pepper to the saute at the beginning.  Also, I omitted the bread crumbs in both places as I often try to avoid wheat, and didn’t miss them at all.  I just melted the butter and poured it right over the top!  Ahhhh.

Hope you enjoy these.  More ideas to come.

Posted July 11, 2014 by swanatbagend in food

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2 responses to “Zucchini Part I

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  1. Can’t wait for our zucchini to start coming in…we were a little late this year. Like a month, lol. Your recipes look great! Here’s one we have made for years and love so much. You can use other bread crumbs etc. in place of the stuffing mix. You know it’s good cuz it’s from Taste of Home! Italina Zucchini Casserole: http://www.pinterest.com/pin/548594798332462792/ Thanks for the post…Waiting for part II 🙂

  2. Yum! Now I just need to find some neighbors around here with squash to give away!

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