I was scrambling to put some dinner together. I had leftover brown rice. I had zucchini, squash and tomatoes. I decided to put it all together and see what happened. It was pretty fab!

2 tbsp olive oil

1/8 cup chopped onion

1/2 small zucchini, sliced thin

1/2 small yellow squash, sliced thin

salt and pepper to taste

1 1/4 cups cherry tomatoes

1 1/4 cups cooked brown rice

4 fresh basil leaves, chopped

1/4 cup grated Parmesan cheese

Heat the oil in a skillet and add the onion. Cook until translucent. Add the squashes and season with salt and pepper to taste. Cook until they begin to soften. Stir in tomatoes, basil, and rice. Cover and cook over medium for about 10 minutes, stirring frequently, until tomatoes break open. Sprinkle cheese on top and stir until it is incorporated and melted.

You can change this up adding some garlic or other herbs. It would also be good with goat cheese instead of Parmesan. The leftovers made a great lunch!

I was scrambling to put some dinner together. I had leftover brown rice. I had zucchini, squash and tomatoes. I decided to put it all together and see what happened. It was pretty fab! 2 tbsp olive oil 1/8 cup chopped onion 1/2 small zucchini, sliced thin 1/2 small yellow squash, sliced thin salt and … Read more →

I must confess, I am not a big fan of squash. I try really hard to like it and make it all sorts of ways. I don’t mind zucchini in a stir fry, but I tend to find that a dish that is all squash doesn’t usually cut it for me. We got 4 small squash in our CSA bag this week – 2 yellow and 2 green. I stumbled upon this recipe for squash gratin in July/Aug Food Network Magazine and it was just what I needed! I adapted the recipe as follows:

Toss 4 thinly sliced small yellow and green squash with 1 tbsp kosher salt and let sit about 20-30 minutes. Then drain and rinse and pat dry. Chop 1/4 large onion, 1 tbsp fresh thyme and 1 tbsp fresh parsley. Add to squash with 1 tbsp lemon juice and 1/2 cup shredded Swiss cheese and some pepper to taste.  Arrange in a baking dish and sprinkle 1/4 cup grated Swiss on top. Bake for 25 minutes at 400 or until browned and squash is cooked through.

I really enjoyed this a lot. The lemon juice gave it some brightness and the cheese, well what doesn’t cheese make better?  It didn’t taste like plain ole squash and I liked it so much I ate leftovers for lunch for two days!

I must confess, I am not a big fan of squash. I try really hard to like it and make it all sorts of ways. I don’t mind zucchini in a stir fry, but I tend to find that a dish that is all squash doesn’t usually cut it for me. We got 4 small … Read more →