Summer Squash/Winter Squash recipes!

Well, the summer squash is going mad in the garden, zucchini anyone?? LOL! I know it's one of those love/hate relationships in the garden. For me, if I can keep the squash bugs at bay, I celebrate. This year has been one of my best years yet. I think the landscape fabric covering the garden and just the plant poking through has helped repel the squash bugs...although they are still out there, and I try to get to them early in the morning or late in the evening and squish them! Next year I may use my buckets for growing them, as the tomatoes will most likely go in the ground next year (just wanted to try to break the cycle of blight...but it's the rain that brings it on, so I'll go back to planting them in the ground next year and just try really hard to stay on top of the signs of blight.

Anyway, here are a couple of recipes I've discovered. The first I plan on making tonight, it's a Rachel Ray recipe. The second is more for winter squash, although I'm sure summer squash would still probably work, I found it on-line a couple of years ago and I really enjoyed it, it's more "savory", and the last is a Martha Stewart recipe that arrived in my email in-box sometime this morning. Enjoy!

Baked Eggplant and Zucchini
Ingredients
• 2 cups tomato sauce
• 1 small eggplant, cut into long slabs
• 2 small zucchini, cut into long slabs
• 1 cup each shredded fontina and parmesan
• 1/3 cup torn basil
Directions
Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for 25 minutes at 400 degrees .
Rachel Ray


Baked Squash Casserole Recipe
6 cups squash, cut in small pieces
1/4 cup onion, chopped fine
1 (8oz.) package herb stuffing mix
1 cup sour cream
1 cup carrots, shredded
1/2 cup butter or margarine, melted
1(10 3/4 oz.) can cream of chicken soup
Cook salt and onion in salted water for five minutes. Drain. Combine soup and sour cream. Stir in carrots, squash and onion. Mix together stuffing mix and butter. Spread half of this mixture on bottom of casserole. Spoon vegetable mixture over it.
Spread remaining stuffing mixture over top. Bake at 350 degrees for 30-35 minutes.
*You may sub cream of celery or cream of onion soup for the cream of chicken.

Spicy Zucchini Frittata
Ingredients

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1 zucchini, thinly sliced
1 cup fresh corn kernels
Coarse salt
8 large eggs

Directions
Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.

In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.

Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.
Martha Stewart