The Gourmet Touch: Supper, sides and snacks from summer veggie surplus
Sep 04, 2013 | 1334 views |  0 comments | 10 10 recommendations | email to a friend | print
Usually this time of the year, there is an abundance of summer squash, both the yellow and its green cousin, the zucchini.

I sometimes like to add leftover cooked squash to my cornbread. That with some onion and sage gives my cornbread a taste a little like cornbread dressing.

If you have extra yellow squash and are wondering what to do with it, you might try a recipe given to me by my friend, Joan Ross. For years I have made squash relish and once, when Joan and I were talking about it, she asked if I had ever made squash pickles. Her family loves them, so of course I asked for her recipe, which she gladly shared.

For those with a surplus of zucchini, I found a great recipe in a wonderful cookbook I have just added to my collection. If you are a frequent reader of my column, you might have guessed it’s a Gooseberry Patch cookbook. I am so glad my friend Carol Buchanan introduced me to these exciting cookbooks.

The Too-Much-Zucchini Stovetop Dinner, from "101 Stove Top Suppers," is given an Italian accent with the addition of Italian sausage, Italian herbs and, of course, plenty of mozzarella cheese. The ingredient list for this one is quite long but everything is readily available — nothing too unusual. It’s definitely a complete meal in a skillet.

1 1/2 cups self-rising cornmeal mix
1/3 cup self-rising flour
1/4 teaspoon sage
1/2 cup chopped onion
1/2 cup mashed, cooked yellow squash
1 egg
2/3 cup milk
2 tablespoons oil

Preheat oven to 450 F. Combine the cornmeal mix, flour, sage and onions in a bowl. Stir to mix. Add squash, egg, milk and oil. Mix well. Pour into a well-greased 10-inch iron skillet. Bake for 15 to 20 minutes or until lightly browned.

9 cups sliced squash
2 cups chopped onions
2 cups vinegar
1 teaspoon celery seed
3 cups sugar
1 teaspoon mustard seed
2 green bell peppers, chopped
2 red bell peppers, chopped

Soak squash 1 hour in about 3/4 cup of salt water (or enough to cover squash). Drain salt water.

Combine onions, vinegar, celery seed, sugar, mustard seed and peppers in a large pot. Boil 3 minutes. Add drained squash and cook 3 minutes. Pack in jars and seal.

2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 pound ground beef
1/2 pound ground Italian pork sausage
3 to 4 zucchini, quartered and sliced ½-inch thick
26-ounce jar spaghetti sauce
14 ½-ounce can crushed tomatoes
6 ounces canned tomato paste
1/2 cup water
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
8 ounces (2 cups) shredded mozzarella cheese
3 cups elbow macaroni, cooked

Add oil to a skillet over medium heat. Sauté garlic and onion until tender, about 5 minutes. Add beef and sausage and cook until browned. Drain. Add zucchini, sauce, tomatoes, tomato paste and water. Cover and simmer for 10 to 15 minutes, until zucchini is tender. Add seasonings and top with cheese. Serve over macaroni. Serves 6 to 8.
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