Foodie Friday: More Summer Squash!
Farm member Peggy contacted me with a favorite recipe for Zucchini Casserole from her home. Summer squash would substitute wonderfully here. I ran into another farm member (oh dear, I’ve forgotten your name!!!) at the drop site last week who shared her idea to saute zucchini or summer squash with a bit of butter and some onions until soft. Blend this mixture up with water as needed and freeze it as a great starter for soup in the summer months. In turn, I told her about the squash “pizza” crust from last year’s cropsheet which was shared with me by the Baccus family. The recipe for that is below, as well.
Enjoy these “summer” shares, I’m feeling fall in the air!
Peggy’s Zucchini Casserole
saute in 1 T olive oil:
1 lg. onion (chopped)
2 lg. zucchini ( cut into bite size pieces)
1 T garlic (minced)
saute until onion and zucchini is tender
pour into 9 X 13 baking dish
make sauce:
in sauce pan on stove top melt:
1/4 c. butter
8 – 10 oz. sour cream ( I use fat free)
1 cup grated cheddar cheese
stir well , pour over top of zucchini
Top with croutons
Bake @ 350 degrees 30 minutes
Great served with rice.
Peggy’s kids love the left overs, even cold!
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