Our gardens are starting to burst with the bounty of the season, and you know we're going to have bushels of squash and zucchini. We put it in stir frys, salads, soups...you name it! From zucchini bread to squash boats, there's about a billion ways to enjoy this easy-to-grow garden staple.
So, tell us...
What are your favorite ZUCCHINI & SQUASH recipes?
Share 'em all in today's Recipe Round-Up!
An Asian-inspired twist on a classic pasta salad favorite, we just can't get enough of this tasty dish from 101 Soups, Salads & Sandwiches. Feel free to use any delicious veggie from your garden, but we think the zucchini adds a great crunch and flavor!
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Asian Summer Salad
Try different pasta shapes in this sensational salad. Want it a little more spicy? Add a pinch more cayenne pepper or Sriracha hot sauce to the dressing mixture!
8-oz. pkg. thin spaghetti, uncooked and broken into fourths
3/4 c. carrot, peeled and cut into 2-inch strips
3/4 c. zucchini, cut into 2-inch strips
3/4 c. red pepper, chopped
1/3 c. green onion, sliced
3/4 lb. deli roast turkey, cut into 2-inch-long strips
Garnish: chopped peanuts, chopped fresh cilantro
Ginger Dressing:
1/4 c. canola oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. fresh ginger, grated
1/8 t. cayenne pepper
1 clove garlic, chopped
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired. Makes 6 to 8 servings.
Click here for a printable version of this recipe.
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