Summer Squash

Summer Squash

Garden Veg Saute

1 Tbs oil

1 zucchini cut in 1/4" slices

1 yellow squash in 1/4" slices

1 c fresh mushrooms sliced

1 c grape tomatoes, cut in half

2 Tbs fresh chives

1/2 tsp garlic salt

Saute squash and mushrooms in oil  4-5 min. Stir in tomatoes and chives, cook 2-3 min, add salt.

 

Crustless quiche for breakfast

1 large zucchini, shredded and strined

2 large carrots, shredded

1 tsp rosemary-sage salt mix

12 eggs, beaten

1 tbs butter or coconut oil

Mix all ing, pour into a greased 9x13 baking dish. Swir the top with a fork to create a pattern. Bake at 375 for 45 min.

Summer Vegetables stewed in their own juices

3 tbs oil

2 bay leaves

2 onions, chopped

7 garlic cloves, halved

3 thyme springs

6 sage leaves

12 small (3-5”) carrots

salt and pepper

¾ pound new potatoes

½ lb yellow wax or green beans, trimmed

5 medium tomatoes, peeled, seeded, chopped, reserve juice

1 bell pepper, yellow or orange if possible

1 lb summer squash in chunks

Warm the oil and bay leaves, then add onions, 6 garlic cloves, thyme and sage. Cover and cook while you prepare the vegetables

Cut carrots into 4” lengths. Add them to the pot right away since they take longest to cook.

Cut potatoes into chunks, lay on top of onions and carrots, sprinkle with salt and pepper.

Cut beans into 3” pieces add them with rest of the vegetables and season with salt and pepper.

Strain the tomato juice over all, then cover and cook until vegetables are tender, about 40-60 min. If the pot seems dry, add a few tablespoons water or white wine.

Make the basil puree shortly before serving: chop ½ c basil leaves and 1 garlic clove in food processor with 3 Tbs olive oil and enough water to make a puree. Stir in ½ c Parmesan cheese (opt) then season with salt. Serve the vegetables in soup places and spool the basil puree over them.

Zucchini with Basil

1 lb or more Zephyr or other zucchini 6-8” long

salt and pepper

¼ c pine nuts

olive oil

Parmigiano-Reggiano cheese to grate

10 large opal basil leaves (or other kind)

Slice squash in half lengthwise, then steam or simmer in salted water until tender. Toast pine nuts in a dry skillet until golden.

When squash is done, arrange on a platter, cut side up. Drizzle olive oil over it, season with salt and pepper, grate some cheese over the squash, add the nuts and basil, and serve.

Slow-cooked Summer Squash

2 lbs mixed summer squash, sliced 1/4 “ thick

3 tbs olive oil

½ c simmering water

salt and pepper

1/3 c chopped flat-leaf parsley

2 tbs chopped marjoram, oregano, or basil leaves

Heat oil in a large skillet. Add the squash and cook over med-low flipping the squash in the pan every 3-4 min until it’s tender and golden, about 20 min. Add the water and continue cooking until none remains. Season with salt and pepper and sprinkle herbs over all.

Summer Squash Ribbons

1 lbs small summer squash, a mix of yellow and green

2 ½ tbs olive oil

1 ½ tbs fresh lemon juice

1 clove garlic minced

salt and pepper

2 handfuls of arugula

chunk of pecorino toscano, ricotta salata or other medium aged pecorino cheese for shaving

¼ c sliced almonds, toasted

Slice the squash as thinly as possible with a mandoline. Discard the first and last slice which are mostly skin. Put the ribbons in a large bowl. Whish the oil lemon juice, garlic and salt, add to the zucchini and toss. Add the arugula, shave some cheese over, transfer to a serving bowl, leaving any watery juices behind, toss with almonds and serve.

Squash Casserole
 4 c sliced yellow squash
½ c chopped onions
2 eggs, beaten
¾ c milk
¼ c butter
1 tsp salt
pepper
1 c shredded Cheddar
2 Tbs butter
Cook squash and onions in large skillet with small amount of water, about 5 minutes. Drain.
Beat eggs and milk add to squash with butter. Put in 9x13 buttered dish
Mix crumbs and cheese, sprinkle on top of squash. Dot with 2 Tbs butter. Bake at 400 for 25 min.
(The original recipe used crushed cracker crumbs as a topping, but for primal I leave them off.)