So, your garden is in full swing, and quite possibly you have certain vegetables coming out your ears!
Around here, it’s zucchini,yellow squash, and eggplant…oh my!
Having an overabundance of certain veggies brings out the creative side, but in case you aren’t feeling all that creative and have an abundance of these particular veggies yourself, let me offer a few of the recipes we’ve made:
7 large yellow squash, peeled
2 large onions, peeled
2 red peppers, seeded
Chop ingredients in food processor or VitaMix and set aside in a bowl.
Boil: 2½ c. white vinegar, ½ c. sugar, 1 Tbsp pickling salt (any non-iodized salt will do), 1 tsp curry powder
Pour boiling liquid over veggies and stir well.
Pack into pint jars & process in water bath 15 minutes.
2 lbs hamburger
2 md onions
salt & pepper
dry bread crumbs or crackers
Cook meat. Layer zucchini (as much as you like), meat, onion, tomatoes (also as much as you like) in a 9×13″ baking dish.
Sprinkle with bread crumbs (we used Club crackers) and oregano. Top with cheese (as much as you like!)
Bake 1 hr at 350°.
Zucchini Crust Pizza
1 (12 oz) pkg corn muffin mix
1 c. flour
½ c. Parmesan cheese
2/3 c. milk
1 large egg, beaten
2 cups zucchini, shredded
In a bowl, combine muffin mix, flour, and cheese. Add milk, egg, and zucchini and mix well.
Spread onto large pizza pan and bake at 400° for 18-20 mins.
Top with favorite sauce and toppings and return to oven to bake 10 mins more.
Slice eggplant and pack into pint jars. Use your favorite brine recipe and process or refrigerate.
Really Healthy Zucchini Crust Pizza
3 c. shredded zucchini
¾ c. egg substitute
1/3 c. flour
1/2 tsp salt
In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt and stir well.
Spread onto bottom of large pizza pan.
Bake at 450° for 8 mins. Remove pizza and reduce heat to 350°. Add toppings and return to oven for 15-20 minutes.
Zucchini – Eggplant Lasagna (thanks, Ashley for this one!)
2 c. spaghetti sauce
9 dry lasagna noodles
2 zucchini, thinly sliced
10 oz mozzarella cheese, shredded
1 small eggplant, thinly sliced
Preheat oven to 400°. Spray 9×13″ baking dish with cooking spray.
Layer a little sauce on the bottom of pan. Next, layer in the following manner:
sprinkle top with remaining cheese
Cover with foil and bake for 45 mins. Remove foil and check to see if the cheese has melted. If not, continue to bake uncovered until cheese melts.
So, how does your garden grow? What are you making with your produce?