Zucchini is a home garden staple. The vegetable is easy to grow and with minimal effort, you will probably find yourself with dozens more than you can eat. While dropping a few on your neighbor’s porch and running might be a popular pastime, I’ve got another good idea. Texas summer veggie bake is a tasty way to eat zucchini.
Texas summer veggie bake
There are a lot of ways to cook zucchini. Hubby suggests that the best way to cook zucchini is to slice it, sprinkle it liberally with fajita seasoning, and grill it. Being less grill-savvy, this is my preferred method.
- 1 zucchini
- 1 yellow squash
- 1 large russet potato
- fajita seasoning
- 2-4 tablespoons butter
Wash the veggies, but do not peel them. Dice all of them into small, bite-sized pieces.
To cut a squash or zucchini, first chop off each end then slice lengthwise into quarters. Run your knife along the inside of each piece to remove the seeds and slice into smaller pieces. It doesn’t have to be perfect, but too many seeds will turn your dish to mush. Slice each seedless piece into bite-size chunks.
Place the veggies in a 9″x13″ glass dish. Season generously with fajita seasoning. Toss to combine thoroughly.
Cut butter into small pieces and sprinkle over veggies.
Bake in oven at 350 degrees until butter has melted. Stir. Continue baking until veggies are fork-tender. Total time is about 30 minutes.
As an alternative on a hot summer day when you can’t imagine turning on the oven, combine all the ingredients, wrap in aluminum foil, and toss the package on the grill outside.
Do you garden? What’s your favorite veggie to grow at home?