Some of you may be lucky enough to be harvesting some crops from your home gardens by now.
Namely, summer squash like straightneck yellow squash & zucchini.
Zucchini & yellow squash have a shorter growing season than a lot of other crops, so even with the Mother’s Day Freeze of 2020, if you were careful, you could be swimming in squash by now! Zucchini takes 35-55 days from planting to be ready to harvest- the fruit can grow up to 2″ per day!
If that’s the case, and we certainly hope it is, we’d like to share two *very* popular recipes from one of our very own: Ken & Sandy Burger often enjoy “Sandy’s Super Simple Squash Boats” with Zucchini Cobbler (but it tastes just like apple!) for dessert during the summer months.
Give these a try with your next harvest, and let us know what you think! If you’ve got a favorite zucchini or squash recipe, feel free to share it with us!
For some additional reading about squash & zucchini- we’ve included this link to one of our favorite resources, The Old Farmer’s Almanac.
Read more below for the recipes:
Zucchini blossoms pave the way for zucchini cobbler
Sandy’s Super Simple Squash Boats
1) Cut fresh yellow straight neck squash or 6″-7″ zucchini in half long ways
2) Scoop out seeds and pulp to make a canoe/boat; discard seeds. You can add the pulp back into the ground beef mix later if you want to, but not required.
3) Spray olive oil in the bottom of a glass baking dish, place vegetable boat in baking dish and drizzle lightly with olive oil and lightly sprinkle with salt. Bake at 350 for approximately 20 – 25 minutes. (Boat will turn soft and turn wrinkly)
4) Brown 1lb ground beef in a skillet, drain grease, and then add 1/2 cup water, 1 – 1 oz package of McCormick Original Taco seasoning and stir.
5) Microwave 1 package of Birds Eye seasoned Southwestern Style Rice with corn, peppers and onions (Cooks in the bag – Follow package instructions on cooking time)
6) Add rice mix to ground beef mix and stir together
7) Place beef/rice mixture in boat and top with shredded cheese
8) Place back in the oven for approximately 20 – 25 minutes or until boats are soft and top is golden brown
9) Serve with a little dollop of sour cream and a little salsa for a real kicker (Sandy also makes great salsa, maybe she’ll let us share that recipe a little later in the season.)
Zucchini Cobbler – courtesy of Teah English, Food.com
8 cups zucchini
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon plus some to sprinkle on top
3⁄4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)
1⁄2 – 1 cup butter, melted
1⁄2 cup nuts, chopped pecans (optional)
- PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2″ SLICES, COOK IN BOILING WATER UNTIL TENDER. (YOU CAN LEAVE SKIN ON ZUCCHINI IF YOU WANT)
- DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
- DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
- STIR WELL.
- ADD PINEAPPLE AND JUICE.
- MIX WELL
- DO NOT BEAT.
- POUR INTO A GREASED BAKING DISH (13X9″ pan).
- SPREAD DRY CAKE MIX OVER TOP AND SPRINKLE CINNAMON OVER TOP.
- DRIZZLE BUTTER OVER CAKE MIX.
- SPRINKLE NUTS ON TOP.
- BAKE AT 350F degrees FOR 60 MINUTES.
- BEST IF SERVED WARMED AND WITH WHIPPED TOPPING
Let us know what you think!
Send us a recipe and we’ll add it to the list- email@example.com