Tuesday, June 16, 2009

Recipe - Lonely Squash Boogie

There is a time in the garden when summer harvests are just beginning and spring harvests are winding down when there just doesn't seem to be enough of any one thing to do much with.

Maybe there's not enough to can or dehydrate or even to make a decent sized pan of whatever your favorite dish is of any one veggie. If you're at all like me, you get terribly tired of sauteed veggie medley after a while.

This dish is a delightful surprise when you're in that bind. It is easy, fast, hearty but not heavy and with a simple flavor profile that doesn't require a lot of brain power after a hard day to enjoy.


Equal parts sliced zucchini, yellow squash and scallop squash
For each set of one each of the squashes inlude:
1 sliced carrot
1/2 chopped chicken breast without skin or bones
1 immature leek and/or early onion
Enough olive oil to coat
1/2 cup shredded cheese (I used 4 cheese blend)
1/4 cup italian bread crumbs
Fresh cracked pepper and sea salt to taste


Slice up the squash, carrots, onions (leeks) and chicken and toss with olive oil in glass oven proof pan to coat. I used approximately 1.5 tbsp of olive oil but I like it light. Then further toss it with the shredded cheese and bread crumbs. Bake in 350 deg F oven for about 30 minutes. Veggies should be nice and firm still, but cooked enough for flavor to release.


Crunchy Christian Mom said...

Yum-o! I certainly have plenty of squash to make this with. :)

Kristina said...

Looks great! This week I've been eyeing the (decadent) squash gratin 101 Cookbooks just posted... yours is a nice pared-down version.

Anonymous said...

Thank you! This is a great recipe, and perfect for those "bits and pieces" of veg that seem to make their way around the fridge. This is right on this week's "to make" list... maybe tonight even :-)