Using Up Excess Squash and Zucchini

With summer time here, squash and zucchini are abundant.  We’ve been eating a lot of squash and zucchini lately!  In addition to canning and freezing squash, here are some ways I have been using it up:

  1. Steamed:  Squash and zucchini are great vegetables to steam.  I add some crushed garlic and sliced onions and steam it tender.  These steamed vegetables are wonderful to pair up over rice as a great side dish. 
  2. Added to omelets:  Chopped onions, chopped tomatoes and peppers and chopped squash or shredded zucchini are great additions to add to omelets. 
  3. Fried:  Ok…so maybe not the healthiest of options, but we had a great time last week making fried okra, fried green tomatoes and fried squash.  For making the squash, I sliced them, coated them in egg and dipped in a flour, cornmeal, salt mixture.  I then fried them in my iron skillet.  They were delicious! 
  4. In the skillet:  I sauteed squash and zucchini this week with a little butter and had with our breakfast.  I made grits, sausage and the sauteed veggies for a yummy southern breakfast.  Sauteed vegetables are great additions to supper meals as well. 
  5. In casseroles:  We love squash casseroles!  For a 9 X 12 pyrex glass dish, I use 4 or 5 eggs, three large dollops of mayo and about 1 cup of milk.  I pour this over chopped tomatoes, onions and sliced squash in my 9×12 pyrex glass baking dish.  You can add chopped ham, sausage or hamburger or chopped up bacon.  You can also add shredded cheese.  I like to make sure my egg mixture completely coats the squash, so sometimes I whip up another egg with some milk and mayo and add it if the dry ingredients outweigh the wet.   I then bake it at 350 for about 25 minutes.  Check the middle to make sure the egg mixture is done. 

I made two squash casseroles last week and added hamburger to the mix.  Here’s the picture before baking.  I also made two iron skillets full of corn bread to go along with the squash casseroles. 

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