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Zucchini and Summer Squash Medley

From Rita:

This is a quick, easy and tasty side that anyone can enjoy all through the year.  Needless to say it would be best to have them straight out of the garden.  I think you will love the flavors that meld together in this dish.

  • 2 medium zucchini cut into 1″ chunks
  • 2 medium summer squash cut into 1″ chunks
  • 1 vidalia onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • olive oil
  • garlic powder
  • salt and pepper to taste
Put the squash pieces and the onion in a large bowl and drizzle with olive oil and add garlic powder,  salt and pepper to taste.   Lightly coat the bottom of a large fry pan with olive oil and heat till fairly hot.  Add the squash chunks and the vidalia onion and stir fry. It is a good idea to stay close by as you do not  want them too soft.  Shut off the stove and sprinkle the feta on top of veggies.  Cover and let stand until feta melts into the hot veggies.  Squash never tasted so yummy… hope you  enjoy.

Spicy Zucchini Medley

 From Natalie:

Ingredients:

  • One medium-sized zucchini
  • 1 can diced tomatoes with mild green chilis (14.5 oz. can)
  • 1 clove fresh garlic and garlic powder
  • 1/4 cup onion (either minced dried or chopped fresh)
  • 1 cup mushrooms (canned or fresh)
  • Olive Oil
  • Salt and Pepper to taste
  • Fresh grated parmesan cheese

Coat the bottom of a frying pan with olive oil.  Saute garlic clove (and a little garlic powder) and onions until light brown.  Add mushrooms and cook slightly.  Put in can of tomatoes and zucchini.  Simmer for approximately 20 minutes with the cover on, stirring occasionally. Add salt and pepper to taste.  Serve when zucchini is tender.  Top with fresh grated parmesan cheese.   Enjoy!

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