Garden Fresh – June Recipes

Summer squash is so easy to grow. If you’re not careful, you will have way more than you can eat up. If you’ve got plenty or someone blessed you with some, here are some great ways to cook it up! The squash and green tomatoes are delicious. And the zucchini bread should freeze well. Happy Summer!

Scrumptious Squash Casserole
1 large yellow squash OR 4-5 cups yellow squash, diced
1 medium onion, chopped
¼ cup soy mayonnaise
¼ cup soy sour cream
1 cup cracker or bread crumbs
1 package your favorite shredded soy cheddar or cheddar/Monterey jack cheese
Your favorite seasonings to taste – salt, McKay’s Chicken Style, herbs

Bring a small amount of water to a boil in a large pan.  Add squash and onions, return to boil, then lower heat and cook until crisp tender.  Drain liquid into a heatproof container.  Add other ingredients to cooked squash mixture saving some of the cheese for the top of the casserole.  Add some of the reserved liquid back to the casserole mixture to make it smooth and easy to stir. Add your favorite seasonings and adjust to taste. Pour into a casserole dish that has been sprayed with vegetable spray.  Sprinkle the rest of the cheese on top of the casserole.  Cover casserole and bake in 350o oven until heated thoroughly and cheese is nice and bubbly.  Serves 8.

Yellow Squash & Green Tomatoes
Olive oil
4 medium yellow squash
2 small green tomato, sliced
½ medium onion, chopped
Water
Salt or McKay’s NO MSG Chicken style seasoning to taste

Place a small amount of olive oil in a cast-iron skillet.  Heat and add ½ the squash, searing.  Add rest of squash, green tomato and onion, stirring constantly.  Reduce to low heat, add a little water, cover and steam till desired tenderness.  Season to taste. Serves 4-6

Vanessa’s Summer Squash
1 medium onion, sliced
4 medium summer squash, green and yellow or all one color
1 tablespoon dried basil
2-3 tablespoons McKay’s Chicken Style Seasoning
1-2 tablespoons oil

Slice onion and separate into rings.  Salute on olive oil.  Add sliced squash and seasoning.  Cover and simmer until tender.  Will make its own broth.  Serves 4-6

Zucchini Bread
2 cups white whole wheat flour, sifted
1 teaspoon salt
1 tablespoon Featherweight Baking Powder

1/2 cup olive oil
1/2 cup your favorite non-dairy milk
1/4 cup your favorite applesauce
2 teaspoons lemon juice
1 tablespoon vanilla flavoring
1 teaspoon, heaping, ground flax seed
3/4 cup natural sugar
1 cup zucchini squash, grated
1 teaspoon coriander and 1 teaspoon Jamaican Allspice or 2 teaspoons of  your favorite spices

Sift flour into bowl.  Add salt and baking powder.  In a glass measuring cup place oil, milk, applesauce, lemon juice, flax seed, vanilla and sugar. Beat with fork or wire whip for about a minute.  Add zucchini squash and spices.  Stir.  Add to dry ingredients.  Mix till combined.  Pour into a loaf pan that has been sprayed with vegetable oil.  Bake in a 350 degree oven till golden brown.  Remove from oven and place on cooling rack.  Slice and serve.Yield:  about 12 slices