Zucchini Casserole with Ground Beef

Slice vegetables (the 8-ball zucchini is excellent for this recipe, but regular zucchini “coins” or lengthwise cuts are also good!)

Slice Veggies

Season and brown ground beef as desired.

Drain beef and set aside.

Layer the vegetables as you would lasagna...

... with layers of beef and ricotta cheese.

Layer more vegetables.

Continue layering for a deep dish.

Top with Parmesan cheese.

Bake at 350 for approximately 50 minutes until vegetables are cooked to your satisfaction.

In place of beef, tofu, rice or potatoes may be substituted.

In place of zucchini, yellow squash may be used.

For a delicious vegetable side dish, eliminate the ground beef, but layer as shown.

Sautéed Zucchini Vegetable Blend

A delicious way to enjoy vegetables is to blend them.

Chop up what’s in the refrigerator, add your favorite seasonings and cooking oils, and lightly cook.

6 young zucchini

2 Cubanelle (sweet) peppers julienned

1 Pablanos (semi-hot) pepper, deseeded and julienned

1 of your favorite onions, chopped in bite size

your favorite cooking seasonings

cooking oil(s) of your taste

chopped fresh herbs to add at the last minute

Heat oil in pan, add zucchini and cook one side (about 3 minutes). Turn zucchini and add other vegetables (except herbs). After 3 more minutes, add chopped herbs and seasonings, place on “warm” for about 5-10 minutes while the rest of meal finishes.

These types of dishes may also be oven-roasted, with slightly longer cooking time. To prevent vegetables from sticking to cookie sheet in oven, line baking sheet with parchment paper.

Grilled Zucchini with Olive Oil

Rich with texture and flavor, Grilled Zucchini Squash is one of our favorite ways of enjoying this light summer squash.

Slice squash lengthwise into quarters (smaller if the squash is unusually large).

Apply olive oil, dry thyme, dry oregano, garlic powder, salt and pepper, to taste.

Grill about 2 minutes per side on low heat.

Note: we especially find the use of fresh and dried herbs enjoyable - and other seasonings, too -- to taste a variety of flavors when Zucchini is abundant.

Grilled Zucchini

Grilled Zucchini

(or other summer squash)

1

Cut squash into 3/8 to 1/2 inch thick slices and then place on bamboo skewers that have been soaked in water for at least 30 minutes.

2

Brush squash with melted butter or cooking oil on both sides before placing on the grill.

3

Place squash on the grill over direct medium heat.

 

4

Cook for 4 to 5 minutes on each side. Turn when first side is browned.

5

The squash is done when it is nicely browned on each side and is tender when poked with a fork. Serve while hot.

Acorn Squash and Apples

from Swanson Vitamins

• 4 pounds squash

• 1 teaspoon Salt

• 1 teaspoon Garlic Powder

• 3 tablespoons Extra Virgin Olive Oil

• 1 teaspoon freshly ground pepper

• 1 1/2 cups skim milk

• 2 medium Granny Smith apples, cored and diced

Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or hubbard squash, or similar winter squash varieties. Put the squash in a large pot and cover by 1 inch of cold water. Bring the water to a boil over high heat and cook until the squash is tender (about 10 minutes).

Heat the skim milk in microwave or small sauce pan. When squash is done, drain the water. Add the skim milk, olive oil and garlic powder and mash. Fold in apples and season with the Himalayan crystal salt and ground peppercorns. Transfer to a serving bowl and serve.

Makes 12 servings. Serving size 1/2 cup.

Apple & Butternut Squash Side Dish

from Swanson Vitamins

• 4 pounds squash

• 1 teaspoon Salt

• 1 teaspoon Garlic Powder

• 3 tablespoons Extra Virgin Olive Oil

• 1 teaspoon freshly ground pepper

• 1 1/2 cups skim milk

• 2 medium Granny Smith apples, cored and diced

Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or hubbard squash, or similar winter squash varieties. Put the squash in a large pot and cover by 1 inch of cold water. Bring the water to a boil over high heat and cook until the squash is tender (about 10 minutes).

Heat the skim milk in microwave or small sauce pan. When squash is done, drain the water. Add the skim milk, olive oil and garlic powder and mash. Fold in apples and season with the Himalayan crystal salt and ground peppercorns. Transfer to a serving bowl and serve.

Makes 12 servings. Serving size 1/2 cup.