Summer Squash is in Season! by Dagmar Voracek

With the abundance of Summer produce available today we wanted to feature two of Dagmar’s delicious squash recipes that are sure to tantalize your tastebuds! If you are planning on having friends over for the weekend or a quiet dinner with the family, these summer delights will not disappoint.

Fried Squash Appetizer

*Feeds about 6

2 Medium Size Green Zucchini Squash

Salt & Pepper

Tempura Mix

Coconut Oil for Frying

Variety of bell peppers (or any other veggies you prefer for garnish & base)

Ranch Dressing or Your Favorite dip

Wash the squash, cut off the ends and cut into pickle like slices. Prepare your tempura mix following the instructions on the package. Season the squash pieces with just a pinch of salt and pepper and dunk each piece in the tempura batter. Fry in a coconut oil. Because the squash is “slippery”, it may not hold the batter evenly; however, even a little coating will add the crunch we want. Cut and arrange the veggies on a plate. The more colorful the mix, the better! Place individual squash slices on top. You can garnish with parsley or cilantro, or if you’d like for it to be more picante, you can drizzle a wasabi sauce on top. Serve hot, with your favorite dip or with Ranch dressing. When you host your next party, try this light and fast appetizer. It is vegetarian and vegan friendly!

Summer Squash & Turkey Lasagna

*Feeds 6 people

2 Medium Sized Green and Yellow Squash (or 4 Small Ones)

1 Pound Ground Turkey Meat

1 Cup Grated Parmesan Cheese

1 Jar Tomato Sauce

1 Package of Ricotta Cheese

1 White Onion (Finely Chopped)

2 Garlic Cloves (Crushed & Minced)

3 Tomatoes (Chopped)

Italian Parsley

Olive Oil

Salt, Pepper, Thyme, Oregano

Drizzle a small amount of olive oil into a cast iron pot. Sauté the finely chopped onion and add ground turkey. Season with salt and pepper and stir until evenly brown. Add tomatoes and garlic. Stir in tomato sauce and add remaining spices to your liking. Add finely chopped parsley at the end.

Preheat the oven to 350°F. Cut the squash into thin long slices, which will replace the pasta strips from the original lasagna recipe. Drizzle some olive oil on the bottom of the baking dish. Alternating yellow and green squash slices, cover the bottom. Add the meat and tomato mixture, sprinkle with shredded cheese and cover with ricotta. Repeat, covering the top layer of squash with cheese and bake for about 30 minutes. Do not fill the dish all the way as the squash will release liquid during baking. Garnish with parsley.