Soak up the Summer with this delicious and easy Slow roasted Summer Squash!
This week on the farm it’s all about Zucchini! We are harvesting them by the boat load kidding but not. One of my favorite things is to slow roast it in the oven with fresh herbs and garlic. They soak up all the flavor and get so delicious. Here are some fun facts and ways to eat it all summer long.
Zucchini the ultimate summer vegetable and one of the easiest to prepare! You can enjoy them raw, roasted, grilled, stuffed, satueed the possibilities are endless…..
Try Zucchini in …
- SImply shaved into a raw salad drizzled with some olive oil, local honey and herbs
- Roasted and tossed with your favorite spices
- Grated into your favorite pancake and waffle mix
- Stuffed like a taco or make it italian like a meatball
- Toss into your favorite pasta
- Steam and freeze to use to make smoothies creamy and get more veggies in
- Use instead of noodles to make lasagna
Did you know?
- Zucchini is part of the watermelon family and a fruit with edible flowers
- Bigger is not better the best tasting are smaller to medium sized
- A Zucchini has more potassium then a banana
- The word zucchini means small gourd. The green Italian squash was once used as a reference to the small, desiccated squash used as a container for tobacco before it became an edible resource.
- Cooking tip – When grilling wait to salt until after they are cooked this way the squash doesn’t get all watery, when cooking using other techniques make sure you use high heat this will keep from getting mushy
- The best flavors that pair with Zucchini are almonds, basil, breadcrumbs, corn, cumin, dill, eggs, fennel, feta, onion, oregano, parmesan, mint, quinoa, rice, ricotta, tomato and walnuts
- Great source of good source of protein, vitamin A, thiamin, niacin, phosphorus and copper, and a very good source of dietary fiber, vitamin C, vitamin K, riboflavin, vitamin B6, folate, magnesium, potassium and manganese.
- How to select and store?
- Look for fresh bright green or yellow smooth flesh
- Choose smaller to medium sized squash as these will have the most flavor
- Store in a vegetable bag in the warmer part of the fridge
Slow Roasted Summer Squash
- 2 medium sized squash thinly sliced
- ½ head garlic
- 2 sprigs of fresh thyme
- 1 piece of lemon zest
- ½ cup cold pressed olive oil
- ½ tsp kosher salt
- ½ tsp peppercorns
- 1 tbsp white wine vinegar
- Preheat the oven to 350’F. IN a large baking dish toss the squash, garlic,lemon zest, thyme sprigs, salt and peppercorns together. Turn the garlic cut side down and cover with oil. Roast in the oven for 60 minutes tossing occasionally. Let cool and toss in vinegar. Will last 1 week in the fridge.
DO you have a favorite squash recipe? If you make this dish I would love to hear from you! Happy cooking XOXO