Homestead Harvest Zucchini Skillet – simple swaps to enjoy the entire harvest
Impress the whole family with this harvest zucchini skillet
We are at that time of year when every surface of the kitchen is covered with all the remnants of our garden’s harvest. We are processing, preserving, and kind of past the excitement of that first tasty tomato to get salted and munched on fresh off the vine.
The harvest zucchini skillets can really include a combination of multiple varieties of vegetables out of your garden and even different meat than Italian sausage (although its so tasty)! I have added some greens to the skillet, broccoli, cauliflower, fresh tomatoes, peas, green beans, and anything else your family enjoys.
Don’t be surprised if your kids are asking for zucchini skillet!
I’m seriously not joking when I say that my kids (and husband) ask for zucchini skillet for dinner. Its an easy one to pair with a green salad and crusty bread. It seriously feels so good to have a meal that comes completely off the homestead!
For more kid friendly zucchini recipes, check out zucchini fries and grilled zucchini!
Harvest Squash Casserole
Equipment
- 1 Deep Skillet
Ingredients
- 1 tbsp Olive Oil
- 1 lbs Bulk Italian Sausage
- 5 Sm Summer squash (zucchini, yellow) Cubed or sliced
- 2 Sticks Celery Chopped
- 16 Oz Baby Carrots or 4 regular
- 1/2 Onion
- 5 Cloves Garlic
- 1 Can Fire roasted tomatoes or jar of stewed
- 1/2 Cup Rice or barely
- 1 Cup Water
- 2 Tbsp Brown Sugar
- 1 tsp Sea Salt
- 1 tsp Basil
- 1/2 tsp Parsley
- 1/2 tsp Oregano
- 2 Cups Shreaded cheddar or monterey jack cheese
Instructions
- Cube or slice squash
- Mince onion, garlic, and carrots
- Heat olive oil over medium heat in skillet
- Cook sausage until browned
- Add onion, garlic, and carrots to skillet and cook for 2 minutes
- Add tomatoes, water, brown sugar, rice and spices and stir well
- Add squash and stir
- Cover and sautee for 25 minutes
- Remove lid and cover with cheese
- Let the cheese melt and serve!
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