🔕 🔔

My Basket ()

All questions

I have sliced zucchini and squash leftover from another dish. Can I turn this into dinner?

I have a huge bowl of squash "coins". Not sure what to do with it to make dinner. I have packaged noodles, brown rice, kale, lemon, herbs, tomatoes, cheeses, hummus, onion. Any ideas?

asked by CMTerp almost 6 years ago
5 answers 6436 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added almost 6 years ago

Sauteed the onions, mix it all with some cooked rice, and some shredded cheese, a bit of cream, herbs and put in a casserole dish and bake for 30 mins with some bread crumbs on top.

Or make a quiche or a frittata. If you go with frittata you can use the noodles.
If you have a pie crust, go with quiche. This is assuming you have eggs and cream.

You can make a side dish with kale sauteed in olive oil, garlic, and herbs.

180fcae5 0d7d 4aea 9cba fd79363b92f3  stringio
added almost 6 years ago

One idea would be to toss the veggies in with the lemon ricotta spaghetti recipe that was featured on this site not too long ago.

Another idea is to stir fry the squash and zucchini slices with slices of bitter melon (cut in half scoop out the pith and seeds, then slice), onion and ground pork, with a bit of salt. Drizzle with sesame oil right before serving. If you have fresh cilantro or Thai basil, that would be a good addition, too.

Oops-- this is my first time answering a food pickle. I didn't see the other ingredients on hand on the other screen. I agree with the other respondent-- Most of those ingredients would make a great frittata.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

Hell yes! Cook some pasta to more dente than al. Sauté the onions and herbs in a generous (very generous) amount of olive oil - it's good for you and tastes beyond heavenly. Rough chop some tomatoes and add them along with the zukes and some good sea salt. Add the kale. Sauté until a nice, thick sauce forms in the bottom of the skillet. Add a generous ladle of that lovely pasta water. Strain the pasta, toss everything together. Shave some good Parm over it, pour some wine and toast to a great invention. Save the rice and hummus for another day.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Add eggplant, green pepper and your tomatoes and you are on your way to ratatouille.

C025a004 8bf6 44df a036 1a852ee5fd5e  65427 10150138639344899 690959898 8052827 8061015 n
added almost 6 years ago

Brush them with olive oil and sprinkle with salt/pepper before throwing them on the grill. Serve over any grain or pasta with a squeeze of lemon (and a bit of zest if you really love that lemony flavor) and a dusting of parmesan. mmm.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.