5 things you can make with zucchini and summer squash
Zucchini and summer squash some of the cheapest vegetables around in the summer time. If you have a garden or a friend who does, you may have more of these green and yellow guys than you know what to do with! To help, here are 5 recipes you may not have thought of to make with your squash:
1) Zucchini bread or muffins
When you're overloaded with vegetables, it can be easy to forget this old baking standby. Also try making these in muffin tins, or a chocolate variation. If you have extra, freeze a few loaves for later!
You can make these with either green or yellow squash, or both! If you haven't tried these before, it can be a great new twist.
3) Black beans and zucchini
This is one of my go-to summer recipes. Just dice and sautee and onion and some garlic, throw in a can of rinsed black beans, diced tomatoes, and some green or yellow squash. Season with cumin, turmeric, and red pepper flakes. Nice recipe to serve with fish, if you have a good deal.
4) Black bean and zucchini burgers
If you have a food processor, this is a great recipe for your meatless summer BBQs! In place of "steak seasoning" in the recipe, use fresh herbs (dill and parsley are a good bet, but whatever you have on hand), some minced fresh garlic, and a dash of cumin, paprika, mustard, black pepper, cayenne, and a little salt.
5) Baked couscous with summer squash and herbs
1 cup water or veggie broth
3/4 cup uncooked couscous
2 cups sliced yellow squash (about 2 small)
1/2 cup sliced green or yellow onions
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shredded fontina cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano (or similar) cheese
Bring 1 cup water or veggie broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.
Heat a large nonstick skillet over medium-high heat with a little fat. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
Combine fontina and Parmigiano-Reggiano; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, eggs, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with oil. Top with remaining cheese mixture. Bake at 400° for 35 minutes or until golden. Serve warm.
Adapted from Cooking Light