Archive for the ‘Squash / Zucchini Recipes’ Category

Garden Recipes – Roasted Squash Seeds (Snack)

Wednesday, February 15th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Did you know that you can roast squash seeds, just like pumpkin seeds?  We think they’re even more flavorful than the roasted pumpkin seeds.  The only trouble is that it takes a number of squash to make the quantity worthwhile.

Halve the squash (I prefer butternut), and scoop out the seeds.  Separate the seeds from the strings.  Toss the stringy stuff, and rinse the seeds in a colander & let dry.

Preheat the oven to 425 degrees (F).
Coat a cookie sheet with high-heat approved cooking oil (like refined canola).
Spread the seeds on the cookie sheet, and toss to coat the seeds.
Sprinkle with sea salt (and spices, if desired).

Roast for 14 minutes.  Then remove from oven, toss the seeds with a spatula, and then place back in the oven for another 10 mintues.  (They should be lightly browned).  Remove, cool and enjoy!

 

 

Garden Recipe – Roasted Squash

Thursday, January 26th, 2012

We have so many butternut squash left to eat this winter still!  So, happened across this squash recipe that turned out quite tasty.  (A thank you to http://www.mariasfarmcountrykitchen.com/spiced-roasted-squash/)

Preheat the oven to 400 degrees (F)

Halve the butternut (or other winter squash) and remove seeds (save them though).

Cut the squash into bite-sized pieces.
Place on a cookie sheet that’s been lightly coated with safflower oil.  Toss the squash in the oil until lightly coated.  Salt.  Roast in oven for 45 minutes, stirring occasionally.

Remove the seeds from the membrane.  Place the seeds on the same cookie sheet and toss in the oil in the pan, and cook for the last 15 minutes that you’re roasting the squash.

Remove the pan from the oven.  The squash and seeds should be lightly browned.

Add a slight splash of lemon juice to the squash, and grated Parmesan cheese.  Garnish with the roasted squash seeds.

I have to say, I thought the Parmesan would be a little odd on the squash, but it really was delicious.  And the squash seeds added a nice crunch texture.  This also might be interesting as a sweeter version, eliminating the cheese and instead using cinnamon and raisins or dried cranberries.

Garden Recipes: Vintage Zucchini Desert Recipe

Friday, August 5th, 2011

A Garden Recipe Idea from HowToGardenAdvice.com

This recipe comes to us from Louise Carrillo as an idea for using zucchini from the garden. Thank you Louise – for both the recipe & for sharing the delightful memory with us!

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From Louise… My grandma used to use up the zucchini in our garden by cooking it as a dessert!
- Boil cut up zucchini in water with a pinch of salt & stick of cinnamon.
- Once zucchini is soft, add a can of corn (or fresh cut corn off the cob), brown sugar to taste, and a l/2 can of evaporated milk.
- Cook slightly longer till all flavors combined & serve – hot OR cold.

She never measured anything – so 2 medium zucchini in about l qt. of water sounds about right. You can add the evap. milk to suit your taste – thin: l/2 can – thick: add the whole can.

I have never seen this recipe anywhere – it was probably a really OLD TIME recipe from the “OLD” country!

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Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Zucchini

Garden Recipes: Grilled Zucchini Recipe – Super Easy!!

Friday, August 5th, 2011

 

 

 

A Garden Recipe Idea from HowToGardenAdvice.com

Grilled Zucchini Recipe
This recipe is so easy & delicious!! I highly recommend it.  And it’s perfect for those garden zucchini’s that have overgrown… just a bit!

1. Heat up your grill.
2. Slice off the ends of the zucchini / squash.
3. Slice the zucchini lengthwise so that you have “steaks” that are about 1/2″ thick.
4. Lightly oil each side of the “steak.”
5. Dust with seasoning to your taste (garlic powder, lemon pepper, rosemary, thyme, sea salt, oregano, etc.)
6. Place on the grill & cook as you would a steak.  Turn once and finish cooking.

You can serve it as a side dish, or as a main dish.  Also try them on panini sandwiches.  Also tasty mixed in with pasta.  Enjoy!

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Zucchini

Garden Recipes: Easy harvest meal – Butternut Squash, Apples & Porkloin

Sunday, October 31st, 2010

A Garden Recipe Idea from HowToGardenAdvice.com
Made this last night – so easy & turned out very tasty!  (Butternut squash is pretty easy to grow and very prolific.)

Butternut Squash, Apples & Pork Loin Recipe

Preheat oven to 350 degrees (F).

Prepare (raw) butternut squash – cut in half, scoop out seeds and discard.  Cut the squash into bite-sized pieces.  Place in bottom of very lightly oiled roasting pan.

Core apples (I used ratio of 2 apples to 1 squash).  Chop into chunks about 1/2 the size of the squash.  Place on top of the squash in the pan.

Chop one sweet onion (like vidalia) finely.  Spread out over layer of apples.

Place pork loin on top.  Season pork loin to taste (ex.  lemon pepper, parsley, thyme, sea salt).

Cover and bake until pork loin measures an internal temperature of 160 degrees (F).  (time to cook varies depending upon the size of the loin.)

Slice meat & serve over the vegetable mixture.  Nice with side of cranberry sauce, and fresh rolls.

 

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

 

Also, home grown & fresh is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

 

How to Grow Butternut Squash


Garden Recipes: Raw zucchini as a snack

Saturday, September 26th, 2009

A Garden Recipe Idea from HowToGardenAdvice.com

I’d never actually tried raw zucchini or summer squash before.  Only eaten them cooked.  So,  it was time… and I actually like them better than some of the more common other raw vegetables.   Use smaller ones, they’re more tender.  Bigger squash can be a little bitter.

Wash squash, and slice into “sticks.”  Munch away!  Try seasoning with pepper, lemon pepper, or other favorite seasonings.  Or dip in your favorite vegetable dip or salad dressing.

 

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

 

Also, home grown & fresh is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

 

How to Grow Zucchini

Garden Recipes: Fast & Easy Zucchini Side Dish Recipe

Sunday, August 9th, 2009

A Garden Recipe Idea from HowToGardenAdvice.com

I just cooked this recipe tonight for an extra side-dish, fast, tasty and easy for supper.  Wash zucchini squash.  Cut off the ends.  Slice lengthwise in half (and if a big zucchini, slice it again into quarters).  Then slice across into bite sized pieces about 1/8″ thick.

Heat skillet over medium high heat, with a little butter and olive oil, until butter’s melted.  Spread it around the pan to coat.  Add the zucchini slices and season with lemon pepper.  Toss in the melted butter/oil mixture.  Cook until they’re at the tenderness you like, stirring periodically.

That’s it!  Doesn’t get much easier than that!  Enjoy!!

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Zucchini

Zucchini in Dill Sauce Recipe

Thursday, July 16th, 2009

This recipe makes a nice summery, Mediterranean side dish.

6 small zucchini, washed and cut in half lengthwise
1 clove garlic, crushed and minced
2 tablespoons olive oil
1 tablespoon butter
1 small onion, halved and thinly sliced.  Separate the slices
1/2 tsp salt
1/2 cup plain yogurt
3 tablespoons fresh dill (or 1 tsp dried dill)

slice zucchini into 1/4″ thick slices.  Saute zucchini and garlic in a skillet over medium heat until light brown.  Stir in onion.  Saute for just another 3 minutes.  Season.  Remove from heat.  Stir in yogurt and dill.  Serve.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:  info@howtogardenadvice.com

Stuffed Zucchini Recipe #1

Wednesday, July 15th, 2009

Looking for clever ways to use the bounty of zucchini from your garden?  This recipe’s interesting, variable (which I love!) and filling.

3 Zucchini
2 tablespoons minced onion
3 tablespoons butter
1 cup soft bread crumbs
1/2 cup diced cooked tomatoes
Romano (or Parmesan or both!) cheese, shredded
Salt & pepper to taste

Bring a large pot of water to boil.  boil the zucchini (whole) for 8 minutes.  (Save the water and use it to water your indoor plants… it gives them a nutritional boost… way better than wasting it!)

Cut into halves lengthwise and scoop out the centers (so they look like little boats!)

Mix the pulp in with the remaining ingredients  (saving the cheese to sprinkle on top).  Fill the zucchini boats.  Sprinkle with the cheese.  Bake in a 350 degree (F) oven for 15 minutes.

Of course, you’re encouraged to play with the ingredients (and seasonings) to your tastes!  (Have a combination you particularly enjoy? – then share it with us!)

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:  info@howtogardenadvice.com

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company.  It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation.  This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced.  I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese.  Add parsley and oregano, and salt/pepper to taste.  Turn heat to low and stir until melted and blended.  Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan.   Top with shredded motzerella.

Bake for 45 minutes at 350 degrees.  Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms!  Or, broccoli and carrots.  Or sun dried tomatoes, peppers and black olives.  Or Spinach/Other Greens and mushrooms.  Use your imagination for a creative, beautiful, and tasty meal option!  :)

*** Remember, while there’s nothing like freshly made italian food…  the flavors only get even better after they sit for a day.  The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!