I have a little something special for everyone. Today I have a guest post from Ready Set Eat. Sit back, relax and enjoy the post.
Everyone knows that summer is the best time of year for fresh produce, but because it goes by so quickly it’s often hard to fit everything into your cooking rotation! As summer starts to wind down, now is the time to take advantage of the best flavors of summer before they disappear.
Not sure where to start? Use this list of popular seasonal summer fruits and vegetables and simple dinner ideas from readyseteat to get cooking:
Tomatoes are at their biggest, sweetest and juiciest during the summer, and can be made into dozens of different meals. While hot paninis and melted sandwiches can warm you up in the winter, there’s nothing like a refreshing caprese salad in the summer. Other summer tomato recipes include BLTs, grilled tomatoes and cool gazpacho.
There’s nothing more summary than grilled, buttery corn on the cob. Corn at the cob is a cookout staple, and while it’s undeniably yummy, there are many other ways to enjoy this summer treat. Add corn from everything to chilled salads to tomato pies for a pop of color and lots of sweet flavor.
At the end of summer, gardens and refrigerators tend to become completely overloaded with this delicious summer veggie. Luckily, zucchini comes with tons of easy cooking options. Slice it thin and add it to chilled salads, dip it in egg wash and breadcrumbs and bake in the oven for crispy zucchini chips, or layer with cheese and tomato sauce for zucchini lasagna.
Biting into a slice of juicy watermelon is the perfect way to cool down in the heat. This fruit is all summer, so get it while it lasts! It’s delicious eaten straight from the supermarket, but it also makes a great addition to salads; try it mixed with tomatoes, red onions and feta cheese. You can also freeze watermelon into popsicles, blend it into drinks or even make it into sorbet.
Hungry yet? Get cooking with this easy recipe for Italian Sausage Stuffed Zucchini. It’s full of summer flavor and is an easy way to use up your zucchini.
- No-Stick Cooking Spray (such as PAM®)
- 2 medium zucchini, each cut in half lengthwise
- 6 ounces Italian turkey sausage
- ½ cup chopped onion
- 1 can Diced Tomatoes with Basil, Garlic and Oregano, drained (such as Hunt’s®)
- 1 cup panko bread crumbs
- ¼ cup egg substitute (such as Egg Beaters® Original)
- 2 tablespoons grated parmesan cheese
- Preheat oven to 375° F.
- Spray a 13×9-inch baking dish with cooking spray.
- Scoop the pulp from each zucchini half, leaving 1/4-inch shells and reserving the pulp.
- Place shells-cut side down on a microwave-safe plate and cover with wax paper. Microwave on high for 4 minutes or until shells begin to soften slightly (you can also stick them in the oven until they are slightly soft).
- Arrange shells in a baking dish.
- Cook sausage in a medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally.
- Remove sausage from skillet and set aside.
- Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened.
- Stir in drained tomatoes, cooked sausage and bread crumbs.
- Remove from heat and cool for 5 minutes.
- Stir in Egg Beaters.
- Spoon filling into zucchini shells and sprinkle with cheese.
- Bake for 10 minutes until cheese begins to brown and filling is hot.
Thanks for stopping by and I hope you enjoyed Meredith’s article and recipe.