Have you tried Aunt Ruth's Squash Fritters? They are delicious made with yellow squash or zucchini.
In the past week, I've picked 2 - 5 gallon buckets of green beans (thanks to my dear friends, Anna & Fred for growing the garden and letting me pick!), snapped (thanks to Helen J. for helping snap - or break beans as they say in NC) and canned 31 quarts (thanks to my sweet neighbor, Mary, who loaned me her pressure canner and patiently answered 100 questions while I re-learned how to can!). It truly takes a village sometimes! I am very blessed to live in a "village" filled with loving and generous folks! And, next winter, we will have plenty of beans!!!
Don't you love summer veggies??? I do!! I could easily be a vegetarian in summer.
Baked Ziti and Summer Veggies4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil or 1/2 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cook pasta according to package directions, omitting salt and fat; drain.
Preheat oven to 400°.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.