Roasted Zucchini and Squash

I haven’t made scientific calculations about how often zucchini and yellow squash are included in CSA boxes, but if you live in the southern US, probably in about 70–80%. This can be challenging even for zucchini/squash lovers. Tonight I made roasted zucchini and squash, with a little tomato and bell pepper from my CSA box. I had leftover French bread, which was perfect for a homemade crouton finish.

Roasted Zucchini and Squash

Ingredients

vegetables
  • 4-6 zucchini and squash, sliced in medallions, 1/4 inch thickroasted zucchini and squash
  • 1 onion, sliced in thin rings
  • 1/4 c. bell pepper, sliced in thin slivers
  • 1/4 c. tomato, chopped
seasoning
  • 1/4 c. olive oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp dried herbs and spices (oregano and/or thyme with chili powder works well)
topping
  • 1-2 c. cubed bread
  • 1/4 c. Asiago cheese, grated

Process

  1. Preheat oven to 450º.
  2. Toss the vegetables in a Pyrex baking dish. Slice zucchini and squash in medallions.
  3. Blend the seasonings. I use my Cuisinart Smartstick chopper/grinder. Note: I don’t use salt in most of my recipes. If you want to use salt, the seasoning is a good place to add about 1 tsp.
  4. Drizzle about half of the seasoning on the vegetables and toss.
  5. Place in oven, uncovered, and bake 15 minutes.
  6. Place the cubed bread in a bowl.
  7. Drizzle the 2nd half of the seasonings on the bread and toss.
  8. Add the grated cheese to the bread cubes and toss.
  9. Spread on top of baked vegetables.
  10. Return vegetables to the oven and bake an additional 5-10 minutes, the croutons are golden brown and crisp.
  11. Enjoy!

roasted zucchini and squash

Variations

  • Use only zucchini or only squash.
  • Use a different pepper: ancho, jalapeño, or banana.
  • Use more tomato, or none at all.
  • Instead of topping with homemade croutons, sprinkle with just cheese.
  • For a vegan dish, finish the vegetables with nutritional yeast instead of croutons or cheese.
© Copyright Pennie Nichols. All Rights Reserved, 2016

Roasted Fig Chicken

What can you do with no time, seventeen figs, and some chicken? Roast! This Roasted Fig Chicken was a pleasant surprise on a busy night. I used very little prep time and what I had on hand: figs from our tree, CSA and garden vegetables, and chicken.


Seventeen Figs and a Chicken (Roasted Fig Chicken)

IngredientsRoasted Fig Chicken

  • 2-4 boneless, skinless chicken breasts
  • 17 figs, 13 whole, 4 chopped
  • 5-6 red potatoes, whole
  • 1 med onion, sliced
  • 1 small bell pepper, sliced (I used bell)
  • 2-3 tbsp c grated Asiago (or other hard cheese)
  • 3-5 cloves garlic. whole
  • 2-3 sprigs of fresh oregano
  • Salt/Pepper/Season to taste

ProcessRoasted Fig Chicken

  • Preheat oven to 400°.
  • Saute about ¼ c of the onion and pepper with 4 chopped figs.
  • Prepare chicken (pat dry, pound in seasoning, cut a slit to stuff).
  • Stuff chicken with sauteed onion/pepper/fig mix and Asiago cheese.
  • Arrange chicken in Pyrex dish.
  • Throw in the remaining onion, pepper, and figs, along with potatoes, garlic cloves, and seasonings.
  • Cover with foil.
  • Bake for one hour.
©Copyright Pennie Nichols. All Rights Reserved. 2016

Cabbage with Sausage

What to do with last week’s cabbage?

This week we received the biggest CSA box ever! Luckett Farms is spoiling us and I love it! Snap and wax beans; squash; zucchini; cherry and large tomatoes; cucumbers; red potatoes; white and purple eggplant; jalapeño, poblano, banana, and bell peppers; onions; basil; peaches, and blueberries! But I still had last week’s cabbage, so instead of reaching for the squash or zucchini, I cooked cabbage with sausage and made a peach and blueberry cobbler.

I tried a delicious recipe a few months ago from the New York Times, but the cooking time is 2.5 hours, and it was already 7:30 pm (I’m not a stellar meal planner). This is my tweak on that recipe. Delicious. But also flexible. If you’re in the mood for cheese, sprinkle some Romano or Asiago on top. It was too late when I thought about all the tomatoes from this week’s box. Sliced tomatoes on top would have been great.


Cabbage with Sausage (Express)

Ingredients

  • 1 small/med cabbage (or ½ a big cabbage)
  • 5 links of Italian sausage (delinked) or about 1 lb of loose Italian sausage
  • 1 small to med onion
  • 2 sweet and/or hot peppers (I used pimiento from my garden and banana from CSA)
  • 1 stick (unsalted) butter
  • ¼ c wine
  • ¼ c Panko bread crumbs

Process

  • Preheat oven 350º.
  • Cabbage
    • Slice cabbage in thin layers.
    • Bring a pot of water to boil.
    • Place cabbage in boiling water.
    • Return to boil and boil cabbage 3 minutes.
    • Strain.
  • Sausage
    • Sauté sausage, breaking up as it browns.
    • Stir in onions, peppers, wine, and 2 tbsp butter.
    • Cover and reduce heat.
    • Simmer until vegetables wilt (2-3 min).
  • Assembly
    • Melt 3 tbsp butter in 9 X 12 Pyrex dish.
    • Add 1 layer of cabbage. Toss in butter.
    • Add layer of sausage.
    • Add another layer of cabbage, then sausage.
    • Continue layering, and finish with cabbage on top.
    • Sprinkle Panko bread crumbs.
    • Drizzle with remaining 3 tbsp of butter.
    • Cover with aluminum foil.
  • Cook
    • Cook for 30 minutes at 350º.
    • Remove foil.
    • Cook an additional 10 minute to brown top.
© Copyright Pennie Nichols. All Rights Reserved. 2016

String Hash Browns

Healthier hash browns? Yes, please!

Instead of frying your hash browns in a pan, you can airfry or bake them. It’s simple. Toss grated potatoes with onion, peppers, and seasoned olive oil, then airfry or bake. Vary the seasonings and peppers to taste.

Last week my CSA box from Luckett Farms included red potatoes. I grated one potato, sauteed it with onion and pepper and used that as the base for breakfast omelettes. I liked the texture of crisp grated potatoes, so for dinner I decided to grate the rest and make hash browns. Only, I opted to use my Phillips Airfryer to cook them. If you don’t have an airfryer, you can bake them instead.

Ingredients

  • 2 lbs. potatoes grated, with or without peel
  • 1 med. onion finely chopped (I used yellow but added chopped green onion as well)
  • 1-3 peppers finely chopped (sweet or hot or both)
  • ¼ c olive oil
  • 1 clove minced garlic
  • 2 tbsp chili powder
  • 1 tbsp parsley (oregano, thyme, dill, or ??)

Processhashbrowns1

  • Soak grated potatoes in ice water for 20-30 minutes.
  • Prepare the other vegetables while the potatoes soak.
  • Mix onion and peppers.
  • Grind olive oil, garlic, and seasonings in a mini food processor or blender. I used my Cuisinart Smart Stick grinder attachment.
  • Strain the potatoes.
  • In a large bowl, toss potatoes, onions, and peppers.
  • Drizzle seasoned oil on potato mixture, mixing well.
  • Cook
    • To airfry
      • Preheat airfryer to 330°.
      • Place potatoes in basket. Do not overfill.
      • Airfry for 9-12 minutes. NOTE: Set timer for 3 minute intervals, and stir potatoes every 3 minutes.
    • To bake
      • Preheat oven to 450°.
      • Line a cookie sheet with parchment paper.
      • Spread thin layer of potatoes on cookie sheet.
      • Bake for 20-30 minutes, stirring every ten minutes. NOTE: Time will vary depending on your oven, the thickness of your layer of potatoes, and how crispy you prefer them).
  • Serve as a side, with ketchup, sour cream, or cheese.

What do you do with your CSA vegetables? It’s that time of year when I feel like I’m in a ball crawl (or ball pond) filled with squash and zucchini instead of bright plastic balls. How do you keep your nose above the abundance of the squash and zucchini? Stay tuned for more squash and zucchini recipes this season.
©Copyright Pennie Nichols. All Rights Reserved. 2016

Feta Chicken with Squash and Zucchini

During the summer, CSA boxes are filled with squash and zucchini.

I don’t mind! Squash and zucchini are versatile and tasty.

This one-pot main dish might help you find something new to do with your next batch.

This is a process, not a written-in-stone recipe. Don’t run to the grocery to buy what you don’t have for this! Use a different cheese, a different herb. Heck! Use a thick pork chop if you don’t have chicken breasts!


Feta Chicken with Squash and Zucchini

Ingredients

  • 4 boneless, skinless chicken breasts (patted dry, lightly seasoned, lightly pounded, and slit open to create a cavity)
  • 1 c. feta cheese
  • 2-4 tbsp fresh chopped oregano and/or thyme
  • 1 tbsp grated onion OR 3 tbsp chopped green onion
  • 2 tbsp chopped sweet pepper (I used pimiento)
  • 1 tbsp olive oil
  • 4 zucchini and/or squash, sliced
  • ½ c. white wine
  • 1 tbsp honey

Process

  • Prepare the chicken breasts: pat dry, season (I used herbs, no salt), pound, and split.
  • Blend the cheese with the herbs, onion, and pepper.
  • Stuff the cheese mixture in the cavity of the chicken.
  • Heat oil in pan.
  • Brown stuffed chicken on both sides (2-3 minutes each side)
  • Add squash and zucchini, saute between the chicken for about 3 minutes.
  • Add wine and stir to dissolve brown bits.
  • Drizzle honey over chicken and vegetables.
  • Cover and lower heat.
  • Simmer chicken and vegetables for about 10 minutes.

Use the juices to make a gravy or as a broth to cook rice.

You can read a little about my CSA journey here: Luckett Farms.

© Copyright Pennie Nichols. All Rights Reserved. 2016

Southern-style Smothered Squash

Smothered squash is one of my favorite sides.

Whether you just picked up some squash or zucchini from the market or your CSA box was overflowing with these versatile vegetables, a Southern-style smothered squash (or zucchini) recipe might just do the trick.


Smothered Squash (or Zucchini)

Ingredients

  • 6-8 squash and/or zucchini
  • 1 large or 2 medium onions
  • 1-2 peppers (bell or red)
  • 1 tbsp honey
  • ½ c wine
  • 1 tbsp olive oil
  • butter (optional)
  • Seasonings (salt, pepper)

Instructions

1. Prepare the vegetables

  • Slice the squash/zucchini into ¼-inch slices medallions.
  • Slice the onion into half-round slivers
  • Chop or slice the peppers

2. Saute the squash/zucchini, onions, and peppers in 1 tbsp olive oil until tender (about 5 minutes).

3. Add honey and wine. For a richer flavor, add 1-2 tbsp butter. Turn the heat up and reduce (about 5 minutes).

4. Season to taste. If you like heat, cayenne is great condiment for this dish.

Add-ons and Substitutions

  • Eggplant works nicely instead of or in addition to the squash/zucchini.
  • If you don’t have honey, use brown sugar or agave.
  • Add dried or fresh oregano or basil.
Copyright © 2015 by Pennie Nichols, All Rights Reserved.