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Enjoying the modern conveniences of life in a sustainable manner through technology, resourcefulness, and Zone 8a (North Texas) Gardening.

Thursday, February 16, 2012

The Return of Squash, II

Earlier, I shared with you an Italian Stew recipe. What  I didn't share with you is why I chose to cook that recipe. Basically, I was looking for another recipe that included squash or zucchini. I still have a freezer self full of both and need to find more creative ways to eat them before my family swears them off for good. It's almost like a horror movie....will squash be on the plate.....arghhhhhhhhhhhhh....more squash.

So I have been particularly interested in recipes that 'hide' the inclusion of squash/zucchini.

I'll name this horror series: The Return of Squash.

In this segment, I bring to you a casserole dish of squash, zucchini, and polenta. You basically saute the veggies
lightly fry the polenta and use it to line a casserole dish.
Cover with the sauted veggies, sprinkle with cheese, and stick it in the oven for 30 minutes.
The dish is good, but it does a poor job of 'hiding' the squash. So if you don't want to taste the squash, then this isn't the recipe for you. But it does give a different flavor to eating squash so that it isn't the same ole, same ole. Polenta is kind of like corn meal...to give you an idea of its role/taste. I found the recipe on Allrecipes.


  1. This is a great recipe! My husband "The Italian" will love it!

    Thanks for sharing and joining in!

  2. I am not a big fan of zucchini or summer squash so don't use much of it but love polenta fried that way. It makes a good base for snacks.

  3. That looks delicious.. I will try to remember this recipe when squash season arrives here.

  4. I just LOVE your header image! Really clever and funny!

    Also, I am a huge fan of summer squash. Really developed the taste for it after volunteering on a farm and have a boom crop of about 900 pounds of yellow squash. We dried it, made soups, stir fried it, used it in salads, as an evening snack, you name it... When sauteed with garlic the flavor and texture really reminds me of mushrooms...

    Love your blog and keep up with your good work.