Vegetable Stuffed Summer Squash

My mom has always made this summer squash gratin that I love, which uses onions, breadcrumbs, and herbs. So this was my inspiration when making this stuffed squash. Normally I would have put some crumbled sausage in there, but wasn’t in the mood for meat, so I went with an all veggie version. I would have loved to have cooked these right on the grill, but here in NYC backyard space is hard to come across – so in the oven they went! The best part of cooking this meal was having a FaceTime date with my tiny nephew while I cooked. He’s my virtual sous chef! (insert a million hearts here)

Ingredients: (serves 2)
2 summer squash, cut in half and pulp removed
1/2  yellow onion, chopped
10 baby bella mushrooms, chopped
2 cups Swiss chard, finely chopped
2 garlic clove, minced
1/2 cup Parmesan cheese
1/2 teaspoon red pepper flakes
1/3 cup Italian bread crumbs
Salt and pepper, to taste
Olive oil

Heat oven to 350 degrees. In a large pan, sauté the garlic and onion until translucent, about 2 minutes. Add the Swiss chard and mushrooms, and cook until the greens are wilted. Next add the red pepper flakes, Parmesan cheese, and bread crumbs. Salt and pepper to taste. Fill the squash “boats” with the vegetable mixture and top with extra Parmesan cheese. Place in oven for about 30 minutes or until the squash is cooked through. Plate and serve with a simple side salad. Enjoy!


Summer Squash & Zucchini Lasagna With Sausage

The weather was getting a little cooler this week and I was craving something warm and comforting to help cope with the fact that summer is on its way out. I had some lasagna noodles on hand and decided I’d experiment with that. I couldn’t decide if I wanted a veggies or meat, so I added both! The asparagus was a last minute thing I threw in and it ended up being my favorite part of it. This was a very easy meal to make, perfect for lazy weeknights when you want something good, but not complicated!

8 lasagna noodles, cooked per instructions (a little al dente is better)
3 garlic cloves, minced
1 summer squash, grated
1 zucchini, grated
1/2 white onion, minced
Handful asparagus, chopped small
3 sweet Italian sausages, casings removed
1 15oz ricotta
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 cup marinara sauce
Olive oil
Salt and pepper, to taste

Boil some water and cook the lasagna noodles per the box instructions. I like to add a little olive oil to the water so the noodles don’t stick together. Do not cook them all the way though, leave them a little al dente as they will continue cooking in the oven.

Add some olive oil to a large skillet and cook the garlic and onion for a few minutes. Next, add the sausage and cook thoroughly, making sure to break it up into small crumbles. In a large mixing bowl, add the ricotta, squash, zucchini, asparagus, Parmesan cheese, and egg.

Preheat oven to 350 degrees. In a baking dish, pour a little marinara sauce on the bottom. Add some lasagna noodles to create a layer. Next scoop some of the ricotta mixture and spread evenly. Next add a layer of sausage and onion, followed by a light sprinkle of mozzarella cheese. Repeat layers two more times- noodles, ricotta, sausage, cheese. Top with one more noodle layer and pour the marinara sauce over the top evenly. Sprinkle with a good handful of mozzarella and Parmesan cheese. Cover with aluminum foil and cook in oven for 20 minutes or until bubbling. Remove the foil and cook for another 5 minutes. Let cook for a few minutes before serving. Enjoy!


Summer Squash Tacos With a Citrus Slaw

I stayed at my sisters house last night to help with my one year old nephew while her husband was away for work. It’s a dreamy situation whenever I stay there- I get to be smothered with smooches from my mini nephew and spoiled by my older sister! I wanted to make them dinner, so I brought all my CSA veggies and whipped us up some summery tacos. My sister is a vegetarian so these were meatless. Vander (my nephew) had his own little deconstructed taco with all the same ingredients that we had- the kid will eat anything! It was a lovely family night…

Ingredients: Serves 2
4-6 medium flour tortillas
1 large summer squash, cut into medium thick strips
1 avocado, smashed
2 medium corn, cut off the cob
1 scallion, chopped small
2 green onions (or 1/2 small onion)
1/2 grapefruit, segmented and chopped small
2 radishes, sliced thin
1/4 baby cabbage, shredded
Small handful fresh cilantro
Olive oil
Crumbled goat cheese
1 lime
Salt and pepper, to taste

Heat some olive oil and place the squash in a flat layer, cooking and turning occasionally until both sides are slightly browned and cooked through. While that is cooking, add some olive oil to another pan and cook the corn until slightly browned as well. To make the slaw, place the cabbage, cooked corn, scallion, green onion, grapefruit, and cilantro in a bowl. Drizzle with olive oil and a good squeeze of half a lime. Toss well and salt and pepper to taste. Lastly, smash the avocado and add a little squeeze of lime and some pepper.

I usually like to warm by tortillas by holding them over my gas stove until they get a light char on them. Fill the tacos with a spread of avocado, followed by some squash, cabbage slaw, goat cheese, and radishes. Serve with some sliced lime on the side. Enjoy!3