Squash Confetti

Okay, so I like food to sound like fun…you can call this what you want.  But it’s a great way to use those zucchinis neighbors are leaving on your porch (and just a hint people, if the zucchini is big enough to use as a weapon, don’t try to foist it on friends and family,  just compost it).

Squash Confetti

  • 1 tbsp olive oil
  • 1 zucchini, diced*
  • 1 yellow summer squash, diced*
  • 8 oz corn
  • 1 red pepper, seeded & chopped*
  • 6 green onions, chopped
  • ½ tsp crushed garlic
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • salt & pepper

skillet

In skillet, heat oil, sauté zucchini, summer squash, corn, pepper and onion until squash is tender and onion is translucent. Add garlic and sauté for 1 minute more. Mix 2 tbsp oil and 2 tbsp red wine vinegar, salt & pepper to taste and toss with vegetables.

*when chopping vegetables for confetti, it works best if you dice them to similar sizes. They don’t necessarily need to be small pieces, but uniform gives the best effect.

Advertisements

2 thoughts on “Squash Confetti

  1. That looks good. I’ll add it to my inventory.

    What I do with tons’o’squash is make a bunch of squash bread (think pumpkin bread using other squash as substitute) and freeze it. Since it’s a heavy bread the freeze/thaw cycle doesn’t ruin a delicate structure, and it still toasts nicely after thawing. Makes it a great treat for a surprise situation.

    Like

  2. Pingback: I told you… « What's 4 Dinner Solutions

Comments are closed.