It’s the time of year, end of summer that zucchini and summer squash are abundant. We have a great price this week only on zucchini so stock up! $0.99 lb. or $4.49 for 5 lb.
This first recipe was shared by customer, Lori, a few years back. The next is one we have used for years adapted from an old family recipe. Both can use any type zucchini or summer squash as the main ingredient. Enjoy!
Zucchini & Rice Casserole
1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini , and/or summer squash (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups milk
3 tablespoons all-purpose flour
2 cups shredded Mexican blend cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
8 ounces Italian chicken sausage, casings removed
4 ounces organic cream cheese
1/8 cup chopped jalapeños
Preheat oven to 375°F.
Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups cheese and corn and cook, stirring, until the cheese is melted. Set aside.
Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until warmed through, about 4 minutes.
When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.
Easy Summer Latkes
We have been making these easy to assemble latkes for years. My family made something similar when I was growing up, only breaded and deep fried. I like this version because it is a lot lighter and also is easy for the little hands in my family to help prepare.
- 3 medium zucchini, shredded (about 4-1/2 cups)
- 1 teaspoon salt, divided
- 2 eggs, beaten
- 1 small onion, grated
- 1/4 cup matzo meal or dry bread crumbs
- 1/8 teaspoon pepper
- Oil for frying
- Sour cream, optional
- In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes.
- Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
- In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown.
- Serve with sour cream if desired. Yield: 16 latkes.