Summer Squash And Zucchini In The Ozark Tradition - From the Ozark Kitchen Blog at Allrecipes.com - 277171

From the Ozark Kitchen

Summer Squash and Zucchini In the Ozark Tradition 
 
Jun. 11, 2012 4:21 pm 
Updated: Jun. 12, 2012 6:48 am

One Thing that can definitely be said about summers here in the Ozarks is the Heat and Humidity. It is not something for everyone and we all seek out ways to stay cool and get the gardens in at the same time.  Canning takes priority at the house and often times we try to come up with alternatives that is not quite so heat producing. So today I give you a recipe for Summer Squash that is sure to please in the southern way, and besides breading and frying them in the complete Southern tradition.  We are going to cook them up and you can package and freeze this well if the Summer Squash season is a Bumper Crop.

 

Summer Squash

 

4 lbs of Summer Squash—Yellow or Zucchini cut into about 1-2 inch cubes

2 Med Onions Sliced into strips or curls

1 Green Tomato Chopped (I usually add 2-3 if they are available)

1 Clove Garlic Minced

1 Tsp Black Pepper

1 Tsp Salt or to taste

1 Cup of Water

 

Step One

Do not peel the Squash—add all ingredients into a large pot with one cup of water.

Bring To a boil and reduce heat and cover. Cook until the squash and other vegetables are tender.  DRAIN

In the pot add 4 Tbs of Bacon Drippings (I hope you save yours, if not fry some bacon and use the fat.)

Add the Drained Squash and cook under low heat until water begins to evaporate stirring often to ensure a good flavor throughout.

 

This is a really good dish to serve, I have substituted the bacon fat for olive or canola oil which you can do, but it will not be a true southern tradition to do so.

At this point you can serve this like this or place in 1 Quart Freezer bags and store for a winter treat with a hint of an Ozark Memory.

 

 

 

 
Comments
Jun. 12, 2012 6:48 am
This sounds delicious, I'll give it a try when my squash comes in. I don't keep bacon fat, so I might just top this dish with some crumbled bacon since I have to cook it up anyway! Heat and humidity, sounds like home to me.....
 
 
 
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

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Gardening, Fishing, Reading Books, Charity Work

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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