BH recipes

Summer Squash

Heirloom Italian Zucchini (Costata Romanesco), Patty Pan (pictured above), Yellow Zucchini, &

Traditional Zucchini.

Storage and Preparation:

All types of summer squash are interchangeable.  They may all be stored the same way and prepared the same way.  The difference is shape and texture adds pizzazz to your meals.  Summer squash is best when it is small and tender.  However, the Costata Romanesco variety is nice even when it grows a bit bigger.

Store the squash at 50 degrees; this may be in your refrigerator or in a cool place in your kitchen.

Summer Squash can be eaten raw, steamed, grilled, or baked.

Veggie Lasagna

This great recipe is from my friend Mary.  From Ohio but now she fills happy bellies in Denmark.

-2 medium zucchini, thinly sliced

-2 small eggplant, thinly sliced

-2 carrots, grated

-1 block firm/extra firm tofu

-Fresh oregano, chopped

-Finely chopped nuts

-Salt, pepper

-About 2 cups favorite tomato sauce

Preheat oven to 325. In a mixing bowl, combine tofu, oregano, salt, and pepper. In a large lasagna pan, spread a thin layer of the tomato sauce on the bottom. Place a layer of zucchini on top. Add a layer of the tofu mixture. Add a layer of grated carrot. Add a layer of tomato sauce. Alternate in this pattern until all ingredients are used of pan is full, ending with sauce. Sprinkle nuts over the top and bake for about 30 min. Enjoy with friends and/or family.

Other Recipe Ideas:

• A member told me about how she dehydrates her zucchinis and patty pan squash. This is a great way to store them. Much better than freezing. She also mentioned dipping them in BBQ sauce before drying to create zucchini chips. I can't wait to try this.
• Shredded and frozen.
• Vegetable Fritters.
• Grilled with olive oil, salt and pepper.