Summer Squash? Sweet!

Summer squash comes in all sorts of varieties: zucchini, yellow summer squash and yellow crookneck squash, but what brings these plants together is that they all ripen at around this time of year in abundance. That, and we can’t get enough of them! Here are three recipes for you to take advantage of as the sun sets on the summer season.

Savory Summer Squash with Bacon

3 slices bacon, cut into 1/2-inch pieces 1 tablespoon olive oil 1 clove garlic, minced 1 sweet onion, chopped 2 pounds yellow squash, cut into bite-size pieces 4 pickled artichoke hearts, chopped 2 tablespoons capers with liquid, or more to taste 1/2 teaspoon crushed fresh rosemary leaves salt to taste ground white pepper to taste

Directions

Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds. Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.

Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

Cheesy Zucchini Quiche

4 cups thinly sliced zucchini 1 large onion, thinly sliced 2 eggs 2 teaspoons dried parsley flakes ½ teaspoon salt ½ teaspoon each of garlic powder, dried basil and oregano ¼ teaspoon pepper 2 cups shredded mozzarella cheese 1 teaspoons yellow mustard 1 9 inch pastry shell

Directions

In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.

Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

Baked Zucchini Fries

2 zucchini 1 egg white 1/4 cup milk 1/2 cup shredded Parmesan cheese 1/2 cup seasoned breadcrumbs Vegetable cooking spray

Directions

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Try these recipes at home and let us know how they go on Twitter (@cre8commongood) or tag us in the photos on Instagram (@cre8commongood) or Facebook!

Brian