1 lb yellow summer squash
1/2 medium sweet onion
1 cup all-purpose flour
1/2 tsp sugar
1/2 tsp salt
Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
2 lbs cauliflower florets, cooked
1/2 cup flat-leaf parsley
8 oz regular cream cheese
1/4 cup sour cream
3/4 tsp salt
1/4 tsp white pepper
2 cups grated Cheddar cheese, divided
Preheat oven to 350°F (180°C).
In 1 qt casserole dish combine cooked cauliflower florets and parsley.
In food processor or mixer, process cream cheese, sour cream, salt and white pepper till smooth. Add 1 cup Cheddar cheese; process till smooth. Combine with cauliflower and parsley in casserole dish. Sprinkle with remaining cheese and parsley. Bake 25 minutes until hot and bubbly.
1 lb baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian sausage, sliced 1-inch thick
1 large onion, chopped
4-5 cloves garlic, smashed with the side of the knife
1/2 orange bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 tbsp fresh rosemary
2 cups zucchini, 1/2 inch thick and quartered
Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.
Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.
2 lb zucchini, cut into 1-inch dice
1 medium onion, finely chopped
2 Tbsp unsalted butter
1 Tbsp olive oil
1 1/2 cup finely crushed crackers
1 cup / 6 oz mozzarella cheese
2 eggs, beaten
1/4 cup Parmesan, grated
Preheat the oven to 350.
In a medium pan, heat butter and olive oil. Add chopped onions and cook until transparent. Then drop in zucchini dices, season everything with salt and pepper, and cook over medium heat, stirring occasionally, until vegetables are soft enough; for about 10-15 minutes. Then set aside and let them cool slightly.
In the meantime, mix together crushed crackers and mozzarella cheese. Stir half of this mixture into the vegetables. Pour in beaten eggs, season generously with salt and pepper, and mix it thoroughly.
Transfer the mixture into the baking dish and top with the remaining cheese and cracker blend. Coat with grated Parmesan and then bake for 25-30 minutes, until lightly browned and crispy on top.
Let the casserole stand for 5 minutes, then serve warm.
4 medium zucchini
1 pound ground turkey or beef
1/2 cup chopped onion
3/4 cup marinara or spaghetti sauce
1 egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.
2 pounds asparagus, trimmed
1 tablespoon chopped garlic
Salt and freshly ground black pepper
Extra-virgin olive oil
Prepare grill for direct cooking over medium heat and oil the grates.
Place the asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat.
Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.