A few weeks ago I had a conversation with someone regarding uses for yellow squash. They inquired how I liked to cook them. My answer was not quite what they expected, as you could say that at that point our family was sick of eating both zucchini and yellow squash. I asked the question back to them saying: “How do I make them now? How are we enjoying them at this time? Well, I keep them in the CSA box, or put them in the fridge in a drawer, wait until they are rotting and them throw them out.” Told you it wasn’t quite the response they expected. ha ha ha
Well, as I was pondering my blogging this morning, I decided to go through some of my pictures I’ve taken this summer and see what might spark a fire in the part of my brain that stimulates my writing. Funny what I found…. Zucchini wraps! So, I’m going to share what we did for a lunch meal in August.
I sliced long zucchini strips through the mandolin, put them on the stove in a pain with some grapeseed oil and just cooked them ever so slightly so they would bend.
I then cut up some precooked chicken we had leftover and placed the pieces on top of one end of the zucchini slice, sprinkled with some oregano and salt.
Then I placed a dollop of seasoned ricotta cheese with a basil leaf.
Then I rolled them up, placing them in a long baking dish side by side.
Topped with some fresh shredded parmesan and some mozzarella, I baked them at 375 degrees for about 15 minutes, then I broiled them for the last 5 minutes. Watch this closely or they will burn.
I sliced up more fresh basil and tomatoes, topped the zucchini and served. It was actually quite good and the kids enjoyed them. Although, this was the last time we have eaten any squash. ha ha