The quest for original ideas for use of excess squash continues. We had the strata with dinner last night and the cakes were my lunch today. Honestly, I never get tired of these vegetables. They’re so light and adaptable!
Garden Strata
serves 4
4 C stale bread, cubed (we used a mix of sourdough and roasted garlic)
2 C grated zucchini and/or yellow squash
1/2 red pepper, diced
1/4 C minced red onion
1/2 C diced cooked sausage (we used andouille)
1/2 C coarsely chopped fresh basil leaves
1 C milk
2 eggs
1/2 C shredded cheese (we used cheddar jack)
salt and pepper
Salt the squash and place it in a colander to drain 15 minutes. Preheat oven to 350 degrees. Squeeze out liquid from squash and combine with remaining ingredients. Stir until combined. Pour mixture into a greased 8-in square pan. Bake for 40-45 minutes, until crispy, golden and cooked through.
Basil Squash Cakes
makes 6 cakes
2 C shredded zucchini and/or yellow squash
1 green onion, minced
1 clove garlic, minced
1/2 C panko bread crumbs
1/4 C coarsely chopped fresh basil
1/4 C fresh grated parmesan cheese
1/4 diced fresh mozzarella cheese
salt and pepper
Mix all ingredients.
Heat a skillet over medium heat, drizzle with olive oil. Cook the cakes for 7-8 minutes per side until crispy.
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