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Like five pounds of it! Three baskets. Wasn't sure what to do so tonight - a pretty cool night here, I sliced it and coated it with veganaise seasoned with basil, salt pepper, garlic and nutmeg.
They also gave me tomatoes and I alternated layers. It's bubling and browning nicely in the oven now. I made this up, reworking a non vegan retro recipe that I remember my mom making. Not sure how it will turn out, but in 45 minutes I'll know.
I like to add them to skewers. Or make a squash casserole with mozzarella cheese, butter and bread crumbs (an aunt's annual Thanksgiving contribution).
You could also slice them up and freeze them for later.
Here's my favorite usage for yellow summer squash, I'm sure you could use zukes too:
Slice fairly thin, then lightly cook. (I blanch in boiling water for a minute)
Meanwhile, I melt some butter (sometimes I add a clove of garlic).
I get my serving bowl out, put the hot squash in and pour the melted butter over. Then I add several large handfuls of baby spinach and stir to coat and slightly wilt the spinach. The heat of the squash/butter mixture does the wilting for you. Salt and pepper to taste, and serve.
Since you are vegan, I'd suggest olive oil instead of butter. This is delicious and so so easy.
I've also added fresh basil and/or slivered almonds to this.
Chocolate Zucchini Bread! It's absolutely delicious and this recipe makes two loaves- one to keep and one to give to friends or take to a party Some people prefer it sliced and buttered but I just like it plain!
Ingredients:
3 Free Range Eggs or 3/4 cup Applesauce (I've done it both ways)
1 cup Vegetable Oil
2 cups Sugar
1 Tbsp Vanilla
2 cups Zucchini (grated)
2 1/2 cups All Purpose Flour
1/2 cup Baking Cocoa
1 tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Baking Powder
Directions:
1. Beat eggs (or applesauce), oil, sugar and vanilla together in large bowl
2. Stir in zucchini
3. Combine dry ingredients in separate bowl- add to wet mixture and mix well
4. Pour into two greased and floured 8"x4" loaf pans
5. Bake at 350 F for 1 hour or until a toothpick inserted comes out clean
6. Allow to cool in pan for 10-15 minutes, invert onto wire racks to continue cooling. Once cooled, slice and serve! (although it's still delish warm out of the oven with a cup of coffee!)
I made this recipe tonight and my whole family loved it.
4 cups or more of sliced summer squash
1/2 or more vidalia onion
slice and steam a bit, 5 minutes in large skillet- drain
next mix together 1 sleeve of crumbled ritz crackers and 1 cup cheddar cheese- add 1/2 to squash and onions-save rest for topping
mix 2 beaten eggs, 3/4 cup of milk, salt and pepper and add to squash.
add 1/2 stick of melted butter to squash
dump it in 9x12 pan, top with rest of crackers and cheese mixture- dot with butter
bake in preheated 400% oven about 25 minutes or until browned on top.
I made this recipe tonight and my whole family loved it.
4 cups or more of sliced summer squash
1/2 or more vidalia onion
slice and steam a bit, 5 minutes in large skillet- drain
next mix together 1 sleeve of crumbled ritz crackers and 1 cup cheddar cheese- add 1/2 to squash and onions-save rest for topping
mix 2 beaten eggs, 3/4 cup of milk, salt and pepper and add to squash.
add 1/2 stick of melted butter to squash
dump it in 9x12 pan, top with rest of crackers and cheese mixture- dot with butter
bake in preheated 400% oven about 25 minutes or until browned on top.
yummy
This is how I grew up eating squash. I don't care too much for the crackers but it's still good.
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Some people prefer it sliced and buttered but I just like it plain!
