Are you swimming in summer squash like we are? While you can leave the excess on unsuspecting, non-gardeners’ porches, I’ve found the following one-pot recipe makes eating lots and lots of zucchini and other summer squashes so delicious the bounty ends up in your own belly instead.
- 1 medium summer squash of any type (as long as it’s straight enough to spiralize)
- 7 or more roma tomatoes
- salt, pepper, and oregano to taste
- a pre-cooked protein (ground beef is the traditional choice, but use your imagination!)
- parmesan cheese
Cut the tomatoes in half and squeeze each one to release starter juices. Spiralize the squash and add it to a skillet along with the tomatoes. Cut through the mass of “noodles” a few times to shorten them. Add the salt, pepper, and oregano and cook on high heat, stirring occasionally, until the tomatoes have turned into a sauce and the squash noodles are al dente. Stir in the pre-cooked protein then garnish with parmesan and chow down!
How about you? Do you have favorite summer squash recipes that let you use up everything your garden produces?