Have You Tried This? Savory Recipes with Squash and Cucumbers

Each Wednesday, CCUA delivers fresh vegetables to the Annie Fisher Food Pantry in downtown Columbia as part of the Planting for the Pantry Program. Here is a sampling of the recipes we offer with the seasonal produce delivered.

Baked Summer Squash ‘Boats’ with Sausage

• 1 ½ cup marinara sauce

• 4 medium summer squash (about two pounds) Straight-necked squash like zucchini are best, but crook-necked squash can also be used.

• ½ small onion, finely diced

• 3 cloves garlic, crushed

• ½ cup diced red bell pepper

• 1 pound ground Italian pork or chicken sausage

• ½ cup shredded mozzarella cheese

• 3 T grated Parmesan cheese

1. Preheat oven to 400°. Bring a large pot of water to boil.

2. Cut squash in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Finely chop the scooped out flesh and set aside.

3. Cook squash halves in boiling water 1 minute. Remove and drain.

4. Spread 1/4 cup of sauce in the bottom of a 9 x 12" baking dish. Arrange the squash halves in the dish, hollow-side up.

5. Brown the sausage in a skillet, separating it well. Ladle the sausage onto paper towels with a slotted spoon, reserving a couple of teaspoons of the oil. Add the onion and bell pepper. Cook at medium heat for about 2 minutes, until the onions are translucent. Add the garlic and cook for another thirty seconds. Add the chopped squash, season with salt and pepper and cook about 2-3 minutes. Add the cooked sausage and cook a few more minutes.

6. Using a spoon, fill each hollowed squash with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of Parmesan cheese. Cover with foil and bake for 35 minutes until cheese is melted and zucchini is cooked through.

Cucumber Raita

Use this condiment to cool spicy dishes or dress grilled meats and vegetables, or use it as a dip for fresh vegetables.

• 1 small cucumber, peeled and diced

• 1 cup plain yogurt

• 2 T chopped mint

• 1 T lime juice

• 1 small clove garlic, crushed or minced

• ½ tsp cumin

• ¼ tsp salt

• ¼ tsp pepper

Combine all ingredients in a small bowl. The raita can be served immediately, but its flavor improves if it is covered and refrigerated for at least half an hour. This condiment can be made (keep refrigerated) two days in advance.

Consider trying one of these variations:

• add ½ to 1 small apple, chopped finely

• add a few leaves of cilantro, minced (or a tsp dried cilantro)

• add a dash of cayenne pepper

• stir in grated beet to taste (both sweetens and colors the raita)