SQUASH TOMATO TIMER HOW TO

4 cups sliced green zucchini 1/8-1/4″ thick.4 cups sliced patty pan squash 1/8-1/4″ thick.On vacation, I’ve been known to use napkins and canned goods when neither is available and it works just fine. I use a grinder or mortal to get fresh ground pepper all of the time. The blend seems more mild, in my opinion, which allows for some flexibility. I find the blend to be a little less pronounced in the dish than typical dark peppercorns on their own. On the peppercorns, I use the Four Corner Blend of peppercorns daily. Stay with something that is on the brighter side of the salts for this dish. So in this recipe you could also use Murray River Pink Salt, or a Fler de Sel. With a history of high-blood pressure in our family I was looking for ways to reduce salt and found that using better quality salts that actually accentuate the flavors of individual foods and cooking methods helped me reduce the quantity I was using. I know a lot of folks need to stay away from salt and this is actually how I got started on the strange discovery of so many salts and peppercorns. I’ve listed Himalayan salt but there are several that work well with summer veggies. You could use one of the sweet red varieties as well, but I prefer a sweet yellow in this recipe.Ī couple of comments on the salt and pepper. I selected a sweeter variety of onion from one of the farmers. A green or partially ripe one just won’t yield the flavor or texture for this dish. Size won’t matter here, but make sure to use a ripe tomato. You’ll need a higher acid tomato for contrast in this dish, so try to find something like a Cherokee Purple. Opt for smaller green zucchini to avoid lots of seeds near the end of the season. It gives off less water, holds the shape better, and tends to have very few seeds comparatively.

One note on variety that’s important, I find that the patty pan squash holds up better in this recipe than the crookneck squash. They also make excellent second meals right away by combining them with pasta, putting them on grilled sandwiches, or adding them to breakfast omelettes. They are wonderful added to soups or poultry stocks through the winter for some extra flavor and body. If you bake a couple of casseroles at one time you’ll have the option of some additional meals or freezing some of the leftovers. So pick up a few extra pounds this week and look for a semi-cloudy day when the temps are not going to blast you out of the kitchen. I know, it’s gross, but just ask a number of them about squash bugs and it will surprise you how many secretly enjoy the process of disposing of the greedy creepy crawlers. And the farmers are, quite frankly, tired of picking off the little buggers and squishing them with their fingers. By this point, the squash bugs have normally taken their fill of thin-skinned summer squashes and it starts to become a little more scarce at the farmers’ markets. And there’s nothing I hate more than turning on the oven when temps are still in the high 80’s at the end of the evening.

Mix together your parmesan cheese, olive oil and herbs.As August rolls in, the heat is about to melt the best of us in the South.

You can make a pattern like I did, or just toss them in there!

Then, layer zucchini + tomatoes in a pan.

First – slice your zucchini + tomatoes about 1/4 inch thick.

SQUASH TOMATO TIMER HOW TO

How to make Healthy Zucchini Tomato Bake: Truthfully this is one of the easiest dishes that you will ever make. You can find substitutions for all of these ingredients below in the green shaded substitutions box. To make this zucchini tomato bake you’ll need the following:

Squash tomato timer