Ingredients

2 – 3 small zucchini, cut into 1/2 inch thick slices (if zucchini are large, cut in half or fourths lengthwise, then slice)
1 Tbsp olive oil
4 – 6 large garlic cloves, thinly sliced
pinch sea salt
2 Tbsp chopped flat parsley
2 Tbsp grated parmesan cheese
1/4 cup grated mozzarella

Directions

With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

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Ingredients

1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon chili powder
1/8 teaspoon pepper
4 pork chops, about 3/4-inch thick
1/2 cup raw rice
5 cups fresh diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup sliced ripe olives
1 tablespoon sugar
2 cups thinly sliced zucchini or summer squash
1/2 to 1 cup shredded Mozzarella cheese

Directions

Mix salt, seasoned salt, chili powder, and pepper. Trim pork chops of fat. Heat oil in skillet; brown pork chops, seasoning with 1 teaspoon of the seasoning mixture.

Drain off fat. Add rice, tomatoes, green pepper, onion, olives, and sugar. Arrange sliced zucchini around edge of skillet and sprinkle with remaining seasoning mixture.

Cover and cook, stirring occasionally, for 45 to 55 minutes, or until pork is cooked through. Top with the cheese and cover, cooking a few minutes longer, until cheese is melted.

Serves 4.

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Ingredients

4 eggs, beaten
3/4 cup milk
1 1/4 teaspoons salt
7 medium summer squash, thinly sliced
2 1/2 cups flour
oil for frying

Preparation

Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot oil, about 360°, until golden brown.

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Ingredients

6 cups large diced yellow squash and zucchini

Vegetable oil

1 large onion, chopped

4 tablespoons butter

1/2 cup sour cream

1 teaspoon House seasoning, recipe follows

1 cup grated cheddar cheese

1 cup crushed butter crackers (recommended: Ritz)

Directions

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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