Recipe: Oven-Baked Summer Squash Fries

While the main crop of summer squash may be done, we're still getting a fair amount each week from the garden, and after eating lots of it for the past couple of months, we're looking for new ways to prepare it.

This tasty recipe is much healthier than fried squash, but still has that delightful crunchy crust! Try this one when you're looking for a new, healthy way to use up some of that extra summer squash or zucchini.

Oven-Baked Summer Squash Fries

Ingredients: 

1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
Olive oil

Directions:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside. 
• Cut your summer squash into wedges or wide strips. Remove the seeds if they are quite large and set wedges aside. 
• Whisk the eggs in a dish and set aside. 
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. 
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. 
• Place each wedge on the greased baking sheet. Continue until all the wedges are done. 
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden color, drizzle or spray some olive oil on top of the wedges. 
• Flip half way through baking. 
•  Serve with ranch or another favorite dip.

Recipe: Summer Squash With Broccoli & Chicken Stir-Fry

Nothing says summer like summer squash - and this time of year, many gardeners are inundated with it! Here is another recipe to help you use up the bounty. This simple stir-fry abounds with healthy vegetables, and the addition of turmeric fights inflammation and is good for blood flow. (Be sure to check out Wednesday's recipe for another stir fry with zucchini!)

Summer Squash Duo With Broccoli And Chicken Stir-Fry

Ingredients:

Summer squash. (Photo credit: Wikipedia)

3 Tbsp. high heat oil (peanut, coconut, macadamia)
4 boneless-skinless chicken breasts, cubed bite size
2 medium zucchini squash, sliced thin
4 small yellow squash, sliced thin
2 medium onions, sliced into thin strips
10 oz. fresh or frozen broccoli, chopped
1 tsp. fresh minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. turmeric
1 tsp. thyme

Directions:

• In a wok or large heavy skillet, heat the oil until sizzling hot.
• Add chicken to the wok, and cook quickly, stirring constantly until the chicken is almost cooked through.
• Add the vegetables and cook quickly, stirring constantly, until just starting to soften, then sprinkle with the seasonings, stir and cook until chicken is done and vegetables are crisp-tender. 
• Serve immediately.

Recipe - Sweet and Sour Summer Squash Slaw

Here is a tasty summer salad recipe to help you use up some of those extra zucchini or yellow summer squash. As mentioned in Monday's article, be sure to pick the small ones for salads, as these are the most tender and easy to handle, and they won't be seedy or tough. This fresh summery version packed with fresh veggies will never let you think of slaw the same way!

Sweet and Sour Summer Squash Slaw

Ingredients:
4 tiny yellow summer squash
4 tiny zucchini
2 stalks celery, chopped
3 whole green onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup light Olive Oil
1 Tbsp fresh dill
1/2 Tbsp fresh basil
1/4 Tbsp fresh thyme
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:

1. Scrub the tiny squashes well, trim off both ends, then take a peeler and start peeling off long curls into a colander.  Sprinkle with salt and let drain over the sink for about 20 minutes.  This will help the squash sweat off some of the moisture.  Dump onto a large surface covered with paper towels and use paper towels to blot off liquid, then dump squash curls in large salad bowl.
2. Add the celery, onion, and peppers to the bowl.
3. Put the dressing ingredients in a separate bowl and whisk together until well combined. (You could also put the dressing ingredients in a jar with a good lid and shake to combine.)
4. When dressing is well mixed, immediately drizzle a little over salad, mix, taste, and add more dressing as desired, tossing to coat after each addition.
5. When the slaw has the right amount of dressing, serve immediately or chill until ready to eat.

You'll have enough for about 4 to 6 people.

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