It’s redux time again and I love the theme this month:
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
Right now is the time that the cucumbers and squash are coming in with vengeance. That means you either have too many or you can get them super cheap at the market.
These are my favorite kind of snacks. The kind that you can overeat and still feel pretty good about yourself. I’m feeling pretty good right now.
I have a feeling that most people look at summer squash and get a little baffled on what to do with it. Luckily, it’s a super versatile veggie and it can be sliced and diced a hundred different ways.
I’m definitely a fan of roasted squash with some simple extra virgin olive oil, salt and pepper. Perfect for the grill – I mean, who wants to turn on the oven with these temps outside, that’s just silly.
These are super versatile. I used a low fat cream cheese, but any spread would work – hummus, pesto, red pepper spread. I’m making myself hungry again.
I also used thinly sliced cucumbers, but you could use a green zucchini squash and have the same crunch in the middle. Really, this sandwich is a simple idea with endless possibilities.
Sorry, enough with the pictures, but geez, they look so good.
- 1 yellow summer squash
- 1 small cucumber
- 2-3 Tablespoons cream cheese, or any spread
- 1 cup lettuce leaves
- 1 Tablespoon extra virgin olive oil
- salt and pepper
- Heat a small skillet over medium heat or prepare the outdoor grill
- Slice the squash to 1/4″ thickness and slice the cucumbers thin
- In a skillet, add a teaspoon of olive oil and add the squash slices
- Heat until the start to brown and remove *only brown one side to keep their shape
- Repeat until the squash is browned
- Make sandwiches (tip: spread the cream cheese on the cucumber and place on the squash and then add the lettuce and another squash to top)
- Sprinkle with salt and pepper