For the past month or so our Consumer Supported Agriculture pick up has included squash and zucchini. A lot of it! We’ve been on a pretty good roll of not throwing away any produce and I was determined to use the summer squash we were getting each week. Did you know there are more than 100 types and varieties of squash out there? Did you know you can eat zucchini and yellow sqaush raw?
Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. Naturally high in fiber and low in calories, fat, and sodium.
As you might imagine there are endless recipe ideas for preparing these vegetables. We tried zucchini bread and muffins, a noodleless lasagna, salads, sliced with hummus, zucchini sticks with marinara (a new family favorite), pasta sauces…the list goes on and on.
I found the original recipe at Clean and Delicious, made a few changes according to taste and came up with a great side dish that is easy to make and delicious.
A simple no hassle and no cook recipe that is perfect for summer! #glutenfree #vegetarian
- 2 cups raw zucchini
- 2 cups raw yellow squash
- 1 1/2 cups cherry tomoatoes, halved
- 2 tablespoons fresh lemon juice
- 1 tablespoons extra virgin olive oil
- 2 ounces shredded mozzarella
- 10 basil leaves sliced
- salt and pepper to taste
- Slice squash and zucchini as thin as possible.
- In a large bowl combine squash, zucchini, tomatoes, salt and pepper (to taste).
- Toss vegetables with lemon juice and olive oil.
- Gently mix in mozzarella and basil.
Be HEALTHY. Be HAPPY. Be YOU.
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