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:
- 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.
- Added to omelets: Chopped onions, chopped tomatoes and peppers and chopped squash or shredded zucchini are great additions to add to omelets.
- 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!
- 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.
- 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.
