Still picking zucchini and summer squash out of your garden? Here’s one more way to serve it up and it’s super easy! The best part – it cooks in your rice cooker so you can sit on your deck and enjoy fall while it’s cooking!
The summer squash and carrots I prepared for the rice cooker intrigued one of my cats, so it should be easy to get your family interested in them too. You may think you have exhausted your usual summer squash tricks, and your family may be watching you as you go to the garden hoping to avoid another night of zucchini. But it’s so innocuous in a pilaf. Everyone loves a rice dish, right?
Another of my favorite ways to eat summer squash is to mince it and saute it up with similar taco spices and a little liquid smoke. This makes a great burrito filling and you can add minced eggplant, green papper, really whatever you get out of the garden. You can also freeze the filling by itself or stuffed in the burritos. That way you can use it up a little at a time all winter long. In fact, this pilaf would freeze nicely too.
Good luck using up all that squash!
Kathy Hester is the the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her latest book, The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.