Every year we grow zucchini and summer squash and every year I ignore them when I’m rummaging through the freezer in the winter time. We even cut back the amount we grew last year because I just didn’t know what to do with frozen , thawed, soggy, wet zucchini and summer squash. Oy the guilt I felt every time I bypassed them for broccoli or green beans. It’s as if I can hear them say…”But what about me, I’m a veggie”?
I know a lot of people use zucchini when they bake, which I have done in past years. There are those creamed soup based casseroles to use summer squash in, but I don’t care to make them all the time. I’ve sauteed them in butter with onions and yes we liked that. How do I use these two vegetables and others on a consistent basis and enjoy them during the winter months? It had become a real dilemma until a couple of days ago.
The “recipe” for Vegetable Medley Italian Style is more a method than an actual recipe . The amount of vegetables and the kind of vegetables you use are up to you. You can use fresh vegetables in the summer time or frozen vegetables that are thawed from your freezer in the wintertime. You can eat the vegetables you grew in your garden to enjoy well into the winter months. We absolutely LOVED this!
To Print The Recipe, Click Here.
Vegetable Medley Italian Style
Frozen thawed vegetables of your choice, amounts are up to you.
1/4 cup Italian dressing ( you can increase or decrease the amount of Italian Dressing to your liking)
1/4 cup grated Parmesan cheese ( increase or decrease according to your liking)
For frozen vegetables:
Thaw the frozen vegetables from your freezer. You can choose a variety of vegetables or use just one specific vegetable.
Because the veggies were frozen and thawed some will be limp and somewhat wet, like zucchini and summer squash. Choose a frying pan big enough to hold the amount of vegetables you’re going to cook. Don’t put anything in the pan except thawed vegetables, no oil , no butter, just vegetables. When the pan is nice and hot put the vegetables in the pan. You’re going to see the excess water sizzling instantly on the sides of the hot pan. Cook and turn the vegetables till all the water has evaporated. This not only eliminates the water but will also help cook the vegetables slightly. When the water has evaporated, remove the pan from the heat. Measure out 1/4 cup Italian dressing and pour over the vegetables in the pan, stir to coat, sprinkle with Parmesan Cheese and serve.
DON’T MISS A RECIPE!
Get new free recipes delivered right to your inbox
What a fantastic method for enjoying beautiful and fresh looking and tasting veggies all year round; thanks for this great idea!
Thank you Dan!