Fresh Zucchini Fettuccine

Fun to say. Fun to eat.

Plus it helps to chip into that never ending stash of squash and zucchini that happens this time of year. Hehe.

Just fix one pound of whole wheat fettuccine according to package directions.
Lightly spray a medium sized frying pan and let it warm up on low heat.
Meanwhile, thinly slice one zucchini.
Heat over low to medium heat until crisp and tender. Try not to overcook.
Fix tomato pasta sauce to your liking.
To serve, top fettuccine with sauce and then with veggies. Keeping them separate keeps them from getting soggy.

Eat and enjoy!

Summer Squash and Pesto Dip

In case anyone hadn't noticed, it's that time of year again. When you can't turn around and someone is handing you a plastic grocery bag full of zucchini and yellow squash. You sneak park the car down the street, turn off all the lights, refuse to answer the door, but low and behold the bag o squash turns up hanging on the handle of your front door just the same. Not that I am opposed to them, they're just, you know, everywhere.

Well, here's a little ditty to help you use up some of that pesky squash, and it's actually quite delicious.

Mix together about a cup of flour.
Add seasoning salt, onion salt, and pepper to your taste.

Slice on summer squash into medium slices.
Dip in egg wash (an egg tossed with a dollup of milk, or fake milk).
Dredge in flour mixture.

Fry lightly in heated oil until golden brown.

For pesto dip, I sort of cheated and just mixed mayo and store bought pesto together. A few spoonfuls of each. However my two year old really liked the pesto dip with her number-shaped chicken nuggets. Hehe.

But there you go. The fried squash even came in handy reheated the next day to substitute for potato chips with a sandwich at lunch. I feel healthier already!