Marla Vargas-Mundey of LAJ Foods offers ideas for this week’s summer squash.
Zoodles with Roasted Chickpeas
Vegetable noodles are all the rage right now and are probably one of the simplest and most fun ways to make dinner exciting. There are a lot of spiralizing machines out there and so I recommend you read some reviews before you purchase. This recipe is one my family gobbles up every time. I add the chickpeas for protein, fiber and to make it a little more filling.
1 large zucchini
1 jar of preferred tomato sauce
1.5 cups cooked chickpeas or 1 can drained chickpeas
2 tsp oil
¼ cup fresh chopped parsley
¼ cup fresh chopped basil
2 tablespoons fresh thyme
2 cloves garlic
1. Preheat oven to 425
2. Spiralize zucchini according to instructions. Lay on a paper towel to absorb excess moisture and
3. Cover chickpeas in 1 tsp oil, herbs, garlic, and salt.
4. Heat chickpeas in oven for 25 minutes or until desired tenderness — I like a nice crust on the
5. Heat a pan with remaining tsp of oil.
6. Add sauce and zoodles and sauté until zoodles have softened.
7. Take off heat and mix with chickpeas.
Patty Pan Soup Bowl
I have always struggled as to what to do with a patty pan squash. It is such a weird shape and so awkward to work with that I usually pass it up at the market. However, this week I chose to embrace the weird shape and make it into a bowl! The next time I entertain, I will be serving my guests in these fun and edible dishes!
*Note: I use the smaller end as my base and the wider side for the mouth of my bowl, but you can do it either way.
1. Preheat oven to 375.
2. Slice bottom of patty pan to create a level bottom.
3. Cut the top off the other end and core out seeds and flesh – careful not to core any holes in the
4. Rub with 1 tsp of oil and sprinkle in some salt.
5. Bake for 20 minutes.
6. Fill with goodness of your choice – soup, chili, dip, etc . . .