More than Mushrooms: Eating Vegetarian - A Community Blog

After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.

Eating vegetarian with yellow squash

Written by Becky Cecala, Community blogger | Jul 11, 2013 4:43 PM
Zuccini Pizza.jpg

Photo by Becky Cecala

I've had plenty of veggies to cook with the past few weeks.  Beautiful yellow squash, cherry tomatoes, and beets can be incorporated into a variety of dishes.  Two of my favorites this week have been pizza and soup.  

I make a lot of my summer soups with a simple clear vegetable broth, red pepper flakes, garlic and onion for flavoring.  The soup I made this week had thin-sliced yellow squash, candy cane beets (red and white-striped) and carrots.  Beets add a nice sweetness to soup, and if you use the candy cane striped beets they won't make the entire soup purple, so you can see the other colors of the vegetables.

I make pizza quite often using the pizza dough recipe from my Pillsbury cookbook  and my KitchenAid mixer:  

2 1/4 to 2 3/4 cups of flour

1 teaspoon sugar

1 teaspoon salt

1 package fast-acting yeast

1 cup warm water

2 tablespoons olive oil

I make the pizzas in two 8x8 glass pans because then my husband and I can each have one and add any toppings we like.  The dough lasts for about 4 days in plastic wrap in the fridge if you don't want to use it all at once.  

On this week's pizza I added olive oil, garlic powder, feta and cheddar cheeses, basil and oregano, and fresh onions and yellow squash from the farm.  I baked it at 415 degrees for about 15 minutes, or until the crust was golden brown on the bottom.

Both the soup and the pizza have short cook times, leaving the yellow squash tender and not mushy.  That really brings out the flavor.

The veggies are growing like crazy so far this summer!  I hope everyone else is enjoying them as much as I am.  I haven't been out to eat much lately but plan to this weekend, so more restaurant reviews will be on the way.

Recipe from:

Pillsbury Complete Cookbook: Recipes from America's Most-Trusted Kitchens, by The Pillsbury Company. Clarkson Potter/Publishers, New York, 2000.

Published in More than Mushrooms: Eating Vegetarian - A community blog

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