The long Summer and warm weather has made the garden a vegetable producing machine this year. We have been eating cucumbers every day, they are easy to get rid of. The squash, not so much.
At first we would cut the squash and saute it in olive oil and garlic, yummy. After a few days of that I tried frying it with added bread crumbs, again delicious. The problem is (if it is really a problem) that the garden has produced well over 20 (so far, more are growing) squash and I’m running out of ideas of how to cook it.
I saw online a trick where thin sliced squash can be put into the oven and turned into chips, the kids really like this one!
Can you guess what I’m making here with the shredded squash?
I’m making squash pancakes!
They looked a little scary while I was making them….
…but once they were cooked they tasted great (according to the Commander) with syrup.
I tried grilling squash dipped in butter and garlic salt – it too was great!
I was in the store yesterday and saw Summer squash for sale, they must have been 1/5 to 1/8 the size of the ones from my garden. We certainly have been blessed this year.
Tonight we had squash, garlic, olive oil, mushrooms, and chopped spinach sauteed style over pasta, meatballs and red sauce – again it was fantastic. I still have too much squash and have decided to slice and dice it into various sizes and shapes for consumption this Winter. I am freezing it and then sticking it into vacuum packed freezer bags, looks like we will be enjoying for some time to come.