Great Ways to Eat Summer Squash

yummy Ham and Cheese Quiche
with a crust made from refrigerator biscuits

How I wish my zucchini and yellow squash plants had done better this year!  I love summer squash and always welcome a bummer crop of it when I get it.  Unfortunately that wasn't the case this year...

Nothing beats eating summer squash when it is freshly picked right out of the garden.  I can't tell you how much better home-grown squash tastes compared to what you can buy in the grocery store.

Zucchini and other summer squashes also freeze really well and there is no need to cook them beforehand.  Just wash, pat dry and cut into slices prior to stashing them in the freezer.  The frozen product is best used in stir-frys and other recipes.

This is my favorite way to use frozen squash slices when I have them:

Ham and Cheese Biscuit Quiche

2 cups thinly sliced zucchini or yellow summer squash (2 medium)
1 cup chopped onion
1/2 cup fresh mushrooms
1/2 cup chopped bell pepper (red or green)
1 tablespoon olive oil
1 Tablespoon dried parsley
1 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
freshly ground black pepper to taste
2 eggs, beaten
1 cup diced cooked ham
1 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1 package of 8 refrigerated biscuits

Combine the zucchini or squash, onion. mushrooms, bell pepper and olive oil in a microwave safe dish.  Heat on HIGH for 6 to 8 minutes, until the vegetables are tender.  Drain excess liquid and allow to cool slightly.

Stir in the parsley, basil, oregano, garlic powder and black pepper.  Add the beaten eggs, ham and shredded cheeses.  Mix well to incorporate.

Grease a 10 inch tart pan or pie plate. Place one slightly flattened biscuit in the center of the greased pan or plate.  Arrange the remaining 7 biscuits around the edge to form a crust, allowing the biscuits to extend over the side of the pan.

Spread the filling evenly into the crust.  Bake at 375 degrees for about 25 minutes or until an knife inserted into the center comes out clean.  Cover the crust with aluminum foil during the last 5 to 10 minutes to prevent over-browning. Allow to cool for 10 minutes before slicing and serving.  Makes 6 servings.  

Adapted from the recipe Ham-and-Cheese Quiche from the Better Homes and Gardens One Dish Dinners cookbook.  Get your copy at Barnes&Noble.com

Wordless Wednesday: From Vegetables to Ratatouille

Tomato Week: Ratatouille

Ratatouille: a crock pot full of garden goodness

You got to love the French for making a humble vegetable stew sound and taste delicious.  This recipe is a great way to serve and preserve bumper crops of tomatoes, zucchini and bell pepper. I made this using the tomatoes and bell peppers growing my my garden.  This year, my zucchini didn't seem to thrive so I needed to use store-bought ones instead.

I like adding sliced green olives stuffed with pimientos at the end for an extra special and flavorful accent.


I love eating this hot or cold.  Just last night I enjoyed it with a crusty French roll and sardines on the side.  You could also top it with Parmesan or goat cheese or use it as a hearty sauce for meat, fish or poultry.  It even works well over a cheese omelet. 

This recipe freezes beautifully, so you can enjoy this summer time treat on a cold and blustery winter day.

Ratatouille

from The Best Slow Cooker Cookbook Ever

1 large eggplant, cut into 1 inch cubes (I leave the skin on for color and texture)
coarse salt
2 medium onions, chopped
3 cups chopped fresh tomatoes
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares
3 medium zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
2 garlic cloves, crushed through a press
sea salt and fresh ground pepper to taste
1 6 ounce can tomato paste
1 5 1/2 ounce can pitted ripe olives, drained and chopped coarsely


Place the eggplant in a colander and sprinkle with coarse salt.  Let drain in the sink 30 minutes to 1 hour. Press out excess moisture, then rinse with cool water and pat dry with paper towels.


Place the eggplant in crock pot. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, sea salt and pepper. Mix well.


Cover and cook on HIGH about 3 hours or until the vegetables are tender but still hold their shape.


Stir in the tomato paste and olives.


Serve hot, room temperature or chilled.  Refrigerate leftovers or freeze to enjoy later.

Buy The Best Slow Cooker Cookbook Ever at Barnes&Noble.com.