Here are ways to make use of excess yellow summer squash and zucchini. This time of year the garden always produces more than you can use and give away. I hate to wasted so I have several tasty uses listed below in addition to the tried and true zucchini bread recipes.
Dice one zucchini, one squash and one onion. Saute with a tablespoon of olive oil and a clove of minced garlic. Salt and pepper to taste, add hot pepper flakes if desired (or 2 dried hot peppers) and additional garlic powder, if needed.
At this point you can allow to cool, place in a quart freezer bag, press out air and freeze for later use. Repeat for all remaining squash and zucchini
OR continue by adding fresh tomatoes or one LARGE jar of diced tomatoes and one small can of tomato sauce.
Grill chicken breasts, cook pasta and serve.
A light, fresh and delicious summer meal. My children (ages 11 and 17) love this pasta sauce.
Cube a zucchini, saute in a tsp of olive oil with an onion if desired and a clove of minced garlic. Add fresh tomatoes (skin and seeds removed). Lightly saute. Add one jar of store bought Alfredo sauce and hot pepper flakes to taste. Serve over cheese tortellini and toss with grilled chicken or shrimp if desired. OR for a different flavor, mix in some diced ham instead.
This is a quick weeknight dinner and is loved by all the kids in the family.
This is a nice side dish and can be served over rice or pasta if desired. It is a good accompaniment to Chicken Parmesan or grilled Italian sausages.
Lastly, I slice the remaining quash, blanch in boiling salted water for 3 minutes, drain and layer in freezer containers for use in the winter. These get a bit soggy but are OK for frying in bacon grease for a taste of summer or for use in soups and casseroles.
By Diana from Prospect, KY
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