Squash and Zucchini 3 ways

One of our summer favorites is the combination of summer squash and zucchini. You can grow it at home and it's super easy to cook. We recently decided we were tired of our usual ways of prepping them so we started trying some new recipes. The first one we tried was a definite keeper:

Squash and Zucchini Parmesan Crisps

• 1 medium zucchini
• 1 medium squash
• 1 TB olive oil
• 1/3 cup grated parmesan 
• 1/3 cup panko bread crumbs
• 1/8 tsp sea salt 
• 1/8 tsp garlic powder
• Cracked Pepper

1. Preheat the oven to 450 and lightly coat a baking sheet with cooking spray
2. Cut the squash and zucchini in 1/4 to 1/2" rounds. We liked our thinner so they were crunchier.
3. In a bowl mix the veggies with olive oil. 
4. In a separate dish mix the bread crumbs, spices and parmesan. 
5. Coat each round with the bread crumb mix and place on the baking sheet. 
6. Bake until browned for about 30 minutes. 

* This is our new favorite way to make it! We do 1/4 of them with no parmesan for Abby making them vegan. 

Squash Casserole

• 4-6 cups summer squash and zucchini cut to 1" pieces
• 1 medium onion, diced
• Olive Oil
• 1/2 cup sour cream
• 1 cup grated cheddar cheese
• 2 eggs beaten
• 1-2 cloves garlic, minced
• 2 cups crushed ritz crackers
• 3TB butter, melted
• 1/8 tsp salt
• black pepper

1. Preheat the oven to 350
2. Saute the squash and zucchini in olive oil at low-medium heat for about 15-20 minutes until soft. 
3. Once soft strain veggies in a colander and use paper towel or clean thin towel to collect extra moisture. 
4. In a large skillet saute the onion in olive oil for 5 minutes. Add garlic and cook another 2 -3 minutes. Add veggies back to pan and add remaining ingredients except crackers and butter. 
5. Place mixture into a buttered 13 x 9" dish and top with crackers. Drizzle with butter. 
6. Bake for 25-30 minutes. 

** This is my old favorite but hard to make this one work for Abby. 

Grilled Squash and Zucchini

• 4-6 cups summer squash and zucchini cut to 1" pieces
• 1 green and 1 red pepper, cut into 1" pieces
• 1 cup cherry tomatoes
• 1 red onion cut into chunks
• 1 pound of beef or chicken cut into 1-2" chunks. 
• 1 bottle lite italian salad dressing
• skewers soaked in water for 20 minutes
• 2 large plastic bags 

1.  In a ziploc bag place veggies with about 1/2 bottle of salad dressing
2. In second bag place meat in other 1/2 of salad dressing. Let marinate 8 hours or overnight
3. Put you veggies on separate skewers from your meat. 
4. Grill over medium high heat until veggies are charred and cooked through. 
5. Cook meat thoroughly and check to make sure your internal temperature is correct. (At least 145 for beef and 165 for chicken). 

** This is the perfect summer easy meal. Serve with a caprese salad and some bread and voila... dinner party!