It’s hard to believe we’re already halfway through our season of CSA baskets this week! And I think this week’s basket was the most photogenic of all of them so far. I mean, aren’t the colors gorgeous?
Before I get to any of those lovely veggies, though, I have a super simple and utterly delicious vegetarian crockpot recipe for you. One of the things I miss most since I stopped eating meat is the vast array of crockpot recipes — there’s just something so lovely about prepping dinner really quickly in the morning, then coming home after a long day to a home that smells amazing, with dinner already cooked!
One of the really fun things about this recipe, too, is that you can substitute pretty much any vegetable you have extra of or you think would taste delicious. I used up my pattypan squash and collard greens, plus a bit of my surplus zucchini, but you really have a lot of leeway here.
This was really, really tasty, and I always find it seriously impressive when uncooked noodles get dumped into a crockpot and come out perfectly cooked. Try this one out, you won’t regret it.
Crockpot Pattypan Squash & Collard Greens Lasagna
I’ve been traveling all around New England for the past couple of weeks on an audition tour of sorts, so there hasn’t been much time for cooking. As a result, I’ve got quite the backlog of produce piling up in my fridge. No complaints here, as I actually found myself craving veggies and missing my CSA produce while I was on the road, but it means that I’ve got some catching up to do!
My husband and I toured Greece five years ago on our honeymoon, and both of us have been in love with Greek food ever since. Greek food can be a bit seafood-focused, given its island culture, but there is a lot of delicious Greek flavor to be had if you’re a vegetarian, too.
I’ve made zucchini fritters in the past as a way of making my veggie-averse, feta-worshipping husband happy, but we had half summer squash and half zucchini in our CSA baskets for the past three weeks. I’m not a huge fan of summer squash on its own, but I wondered if it would work as well in these Greek-style fritters. And it totally did!
Mine were about 2/3 summer squash and 1/3 zucchini because I had some summer squash that really needed to be used first, and these were absolutely delicious. Throw in a young onion from my week five basket and a big bunch of fresh dill from this week’s basket, and you not only have a great way to use up a ton of veggies at once, but an incredibly tasty dinner. OPA!
Greek Zucchini & Squash Fritters
- 4 cups packed grated zucchini & squash (6-7 very small zucchini & squash, shredded together in whatever ratio you choose)
- 1/2 bunch dill, chopped
- 1 young onion including greens, diced
- 1/2 teaspoon nutmeg
- 1 cup feta
- 3 eggs, beaten
- 1 1/4 cup flour
- Salt & pepper to taste
- 4 TB olive oil for frying