Summer Squash Recipes
(courtesy of LA Times & Betts2021)
ZUCCHINI & CHILE
Saute 1 chopped onion in small amount of
olive oil*
Add 2 cloves garlic, thinly sliced or diced*
Roast and peel skin from 1 poblano chile
(discard seeds & core)*
Add 2 lbs. zucchini (sliced and diced), the
chile, and salt*
Mix well, cover and cook till squash is soft,
but tender crisp.
Pour 1/2 cup Mexican Crema over. Continue to
cook, stirring until it begins to thicken. Scrape free any browned
sauce and fold in.
Stir in 1/4 cup chopped cilantro.* Serve with
more cilantro on top.
**My note - works o.k. with canned chile and
sour cream in a pinch.
* get these fresh ingredients from Growers Ranch
MEXICAN STYLE RATTATTOUI
At least 2 each of 3 varieties of summer
squash, sliced*
3 cloves garlic minced*
1 large onion, diced*
2 fresh Anaheim chili - diced (first roast &
skin)*
1 or more jalapeno chili diced*
1 pound can of diced tomatoes*
2 or three ears corn cut off cob* or 1 lb. bag
frozen corn
Salt*
Heat small amount of oil in large pan or
dutch oven.
Saute onion and garlic lightly, add other
veggies and continue to stir fry briefly. Add tomatoes, corn, salt
and pepper and bring to a boil. Put on the lid and simmer for 15
min or so.
Serve with shredded cheese on top.*
* get these fresh ingredients from Growers Ranch
