Recipe: Basil Summer Squash

Summer Squash Bounty

Summer Squash can be one of those vegetables, while in season, can inundate any home.  This recipe is quick, easy to make, delicious, and about 90% of the ingredients come from our gardens, while the last few ingredients are common staples in every home. Enjoy!


Preparation time: 30 minutes
Cook Time: 20 minutes

Ingredients:
1 Scalloped White Squash (1-2 lbs)
1 Very Large Zucchini (2 lbs), or a second Scalloped Squash
3/4 lb. tomatoes (any kind will do), sliced into 1/2 inch slivers
1 large onion or 6-8 small (boiler sized) onions, sliced into 1/2 inch slivers
2 cloves of freshly minced Garlic or 1 1/2 Tbsp Garlic Powder
1 oz. fresh Basil
3 oz. Cheddar Cheese, thinly sliced (optional)
Italian Bread Crumbs (optional)
Butter
Olive Oil
Sea Salt (to taste)
Large 13x17 glass casserole dish or baking pan

Directions:
Pre-heat skillet with a small tab of butter.  Cut scallop squash in half and scoop out seeds. Slice squash into 1/4-1/2 inch thick pieces. Slice zucchini in about 1/4-1/2 inch thick slices. Brown slices in skillet, a few minutes on each side.

Place tomatoes and onions in a medium bowl, and drizzle with olive oil and some sea salt. Stir to mix well, then spread out on broiling pan. Roast at 350 for 10 minutes or so, then broil for 2 more.

During these 10 minutes, continue to pan cook the squash, and layer in a 2 qt. casserole dish. After about 2-3 layers of squash, sprinkle a layer of bread crumbs. (I layered the scallop squash first). Layer zucchini, then add some freshly slivered basil. I took a handful of basil, kitchen shears, and slowly cut thin slices over the food. Sprinkle some sea salt throughout as you layer, to taste (not too much). After about 2 layers of zucchini, sprinkle either the minced garlic (needs to be fresh garlic) or garlic powder. Keep layering squash, garlic, squash basil until you're done.

At this point, the tomatoes and onions should be cooked nicely, slightly soft, with some possible wilted/crisp edges. Lift layers of squash, and place spoonfuls of the tomato/onion mix into empty areas (you'll find most of these "holes" in the scallop squash areas), and along the sides and top of the whole dish. Do the same with the cheese slices.

Put one last touch of fresh basil on top.

The oven should still be hot, so you can place in the oven for one final bake-through, about ten minutes or so.

This dish is lovely served warm, or can be frozen for a later time and re-heated through. 


Melody and her husband Chad have been working members of Heirloom Gardens for the last two years. Both have chosen to live a lifestyle filled with joy and lots of laughter. When they are not working in the gardens, they work to bring health and wellness into every home through the products sold in their on-line store.  For more information, please visit their store here, or by contacting Melody directly.