AUBURN UNIVERSITY, Ala.—Summer heat means summer squash and zucchini are now in season. Whether the garden bounty is plentiful or the Farmer’s Market pickings are out of this world, these vegetables can make for some great recipes.
Try dehydrated zucchini to put a fresh twist on this staple summer vegetable. However, there is always room for a classic recipe. Summer squash is perfect for a casserole, which is an all time favorite at many Southern dinner tables or family gatherings.
- Extra virgin olive oil
- Seasoned salt
- Garlic salt
- Dried basil
Slice zucchini in ¼-inch slices. Put in plastic bag and add just enough olive oil to cover the slices. Place on dehydrator trays, and sprinkle with seasonings to taste. Dehydrate at 140 degrees F for at least 18 hours so they will be crispy. Great healthy snack.
Preparation time: 20 minutes
Cooking time: 25 minutes
- 6 cups raw summer squash, sliced
- Two medium onions, chopped
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- 1 cup mayonnaise
- Three eggs, beaten
- 12 saltine crackers, crushed
- 1-ounce package of dry ranch style dressing mix
- 2 cups dry bread stuffing mix
- 1⁄2 cup melted butter
Preheat oven to 350°F. Melt 2 tablespoons butter in a large saucepan over medium heat. Cook squash and onion until tender. Remove from heat and stir in cheese, mayonnaise, eggs and crackers. Season with ranch mix. Spread squash mixture into a medium baking dish. Mix stuffing and melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes until firm and lightly browned. Makes about 12 servings.
The recipe for dehydrated zucchini was shared by Arlene Peters of Chilton County. The squash casserole recipe was shared by Lee Ethel Childs of Greene County. These recipe are an excerpt from Fresh from the Farm Alabama Recipes, FCS-2112. Find these recipes and others by visiting Alabama Extension online. Find these and other fresh ingredients at your local farmers market.