Farm Fresh Summer Squash

Despite the Italian name, zucchini and other squashes are native to the Americas, where they were a key component of indigenous diets. Archaeologists have found squash seeds in Mexican caves that suggest it was first cultivated about 10,000 years ago.

Ingredients

• From the Farm:

  • About 2 lbs squash (zucchini, Mexican grey squash, patty pan squash or a mix)

  • 1/2 pint cherry tomatoes

  • Fresh herbs such as basil, thyme, or sage

  • Garlic cloves (minced)

  • Salted herb butter or Olive Oil

  • Herb vinegar (or substitute with white or red wine vinegar)

• Additional Ingredients:

  • 1 lb ground sausage, ground beef, or a vegan/vegetarian protein option

  • Salt, Pepper

  • Parmesan Cheese

Instructions

1. Prepare the Squash: Slice the squash in half lengthwise. If the seeds are large, remove them. If the squash is tender, simply slice it into 1-inch half-moons.

2. Prepare the Protein: Roll the ground sausage, ground beef, or vegan protein into small meatballs, about 1 inch in diameter.

3. Combine Ingredients: In a glass baking dish, combine the sliced squash, meatballs, cherry tomatoes, minced garlic, season with Salt + Pepper and most of the fresh herbs.

4. Add Oil or Butter: Drizzle 1-2 tablespoons of olive oil over the mixture, or dot with softened salted herb butter for added flavor.

5. Bake: Bake at 375°F for 30-40 minutes, or until the squash is tender and the meatballs are cooked through. Top with remaining fresh herbs and parmesan cheese for the last 10 minutes of baking to allow the dish to brown slightly.