Summer Squash is unique and comes in different shapes, sizes and colors. From the beautiful yellow & green hues, it surely will brighten up any meal. This recipe highlights zucchini, although yellow summer squash will work as well. This is a twist on the original recipe using broccoli, which can be found here
One way to preserve summer squash is to freeze it for later in the year. Wash, cut, blanch (place in boiling water for 1 min. then add to an ice bath for 1 min), drain and pat dry lightly with a towel, flash freeze-optional but highly recommend (place drained pieces on a baking sheet lined with parchment paper for 1 hour in the freezer), then place in a freezer safe bag or container. Frozen squash is perfect to add in soups, stews, or sauces later in the year.
Most of the nutrients of summer squash are found in the skin. So keep the skin on! It is best to not wash summer squash until you are ready to consume. Summer squash tends to be more delicate. Store in the refrigerator in a veggie crisper drawer.
Ingredients
- 1 cup shredded zucchini
- ½ cup almond flour
- ½ cup shredded parmesan or cheddar cheese
- 1 tablespoon flaxseed
- 1 egg
- 1 tsp oregano
- 1 handful fresh parsley finely chopped optional
- 1 tsp Sea Salt divided
- Optional seasonings: Garlic powder Italian seasoning
Instructions
- Shred Zucchini and place in colander, sprinkle ½ tsp sea salt to “sweat” the excess liquid. Let sit for 15 mins. Drain and squeeze additional liquid using a cheesecloth or tea towel.
- Preheat oven to 400°
- In a medium sized mixing bowl, combine all ingredients. Line baking sheet with parchment paper, form logs using a well round tablespoon or more of mixture. Bake for 10 mins, flip, then bake for another 3-8 mins. Top and bottom should be golden. Store in a glass food container in the refrigerator for 3-5 days. Serve cold or reheat.