We had an abundance of yellow squash and zucchini that we picked today from our garden. I sliced and blanched them so I can preserve them in the extra freezer for later use. It’s just something fulfilling about grabbing a batch of veggies out of your freezer that didn’t come from Walmart, but your very own back yard. My dh and ds12 are the gardeners around here. I am so thankful for them both for working their tails off in this Texas heat. Mackenzie checks and picks the goods each morning after tending to the goats. I’m just the chef.
Our favorite recipe that I like to prepare for our gang is….
- 1/4 cup chopped onions
- 3 tablespoons butter
- 3 hard cooked eggs, chopped
- 3 summer squash, diced, about 3 cups
- 2 eggs, beaten
- 1/3 cup half-and-half
- 1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter
In a saucepan, sauté onion in butter. In a large bowl, combine onions and butter with summer squash and chopped hard cooked eggs. Place squash mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half; pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake at 350° for 30 minutes.
We also like to stir fry in in olive oil and sprinkle salt, pepper, and Parmesan cheese on top. Easy and yummy!
What’s your favorite summer squash recipe?