Does it count as a salad if there’s no lettuce? I think so. Combine some day old bread with fresh summer veggies, and you’ve got dinner!
Ingredients
1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
olive oil
pinch salt
pinch pepper
1 clove garlic
1 1/2 C summer squash, grated
1 carrot (1 C), grated
1 C green beans, cut into 1″ pieces
2 T red onion (opt.), chopped
1/2 C cherry tomatoes, halved
1/2 C tomato, chopped
1 C parmesan cheese, grated
Dressing: 1/2 to 1 T fresh tarragon, chopped
1 T fresh parsley, chopped
1/4 t chives, chopped
1 clove garlic, diced or minced
salt (to taste)
pepper (to taste)
2 T balsamic vinegar
1/4 C olive oil (or more – to taste)
Instructions
Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
Whisk dressing ingredients together. Toss with veggies and cheese.
Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.
1 jalape̱o, halved (seeds and ribs removed if desired Рuse gloves or scrape out with a knife)
Dressing: 1 T fresh chives, chopped
pinch cayenne
pinch red pepper flakes
1/2 smoked paprika
1/2 t sweet paprika
salt, to taste
pepper, to taste
1 T lemon juice
1/2 T dijon mustard
1/4 C mayo
3/4 C Greek yogurt
2 T olive oil
6 cloves roasted garlic, mashed
Instructions
Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
Whisk dressing ingredients together.
Toss potatoes, beans, jalapeño, and dressing together.
4 small and 1 large zucchini/summer squash, chopped
1/4 C daikon radish, minced
1 large tomato, chopped
1/4 C white wine (or 1 T white wine vinegar)
1 T lemon juice
2 C Tomato and Savory Polenta
3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
pinch cayenne
salt and pepper, to taste
1/2 t dried savory, crumbled
Instructions
Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
(Optional: If you have squash haters, you could blend the soup.)
As a kid, I remember my mom making Zucchini Bread. She called it “Zoo Bread”. I wonder if she thought that if we didn’t hear the word “zucchini” we might eat it. We did. However, I don’t remember feeling fooled… I think we might have known what was in it. We liked it because it was good.
Today I’m making Roasted Stuffed Squash. But, if it helps anyone in your home to eat them without a fuss, you are welcome to call them “Zoo Boats”.
Or maybe if someone thinks they don’t like squash, but gets to help scoop out the middle, they will be so proud of themselves that they will insist on eating some. Insist.
I used leftover rice. Quinoa would also be delicious (and would add more protein). Adding Italian sausage or ground beef would be great too.
This is kinda like a switcheroo on the classic Stuffed Pepper or Stuffed Tomato. Hey! Why not get creative and make a few different kinds of stuffed items – Peppers, Tomatoes, and Squash! Everyone could have their favorite.
Unfortunately, now I’m craving Zoo Bread. Guess that’s what I’ll be making later on today.
Happy Eating!
Roasted Stuffed Squash
Recipe Type: Main, Side, Vegetable, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Roasted squash is stuffed with rice, peppers, and onions, then it’s topped with basil. It tastes like summer.
Ingredients
1 medium or large summer squash, sliced lengthwise, center scooped out
1 T olive oil, divided
to taste salt
to taste pepper
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, diced
1 C (heaping) cooked rice
1 large tomato (about 1 C), chopped
pinch red pepper flakes
1 t fresh oregano, chopped
1 t fresh basil, chopped
1 t fresh thyme, chopped
1 t fresh sage, chopped
1 T lemon juice
1/4 parmesan cheese, grated
1/3 C gruyère, grated
fresh basil, chopped (for topping)
Instructions
Pre-heat oven to 350F.
Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to 1/4 t of each.
