Makes: 4 servings
Keeps: 2 days
Time: 30 minutes
One large white bush scallop squash
1 TBSP olive oil
1 clove garlic
1/4 cup onion
1/2 cup grated zucchini
2 cups kale, chiffonaded
1/2 cup mozzarella or parmesan
1 TBSP basil, chiffonaded
3/4 cup cubed tomatoes
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
QUICK LINKS TO OTHER RECIPES
WHAT TO DO
Slice the squash horizontally into rounds.
In an oiled cast iron skillet, lightly fry each side, for a minute.
Add a teaspoon of wine and cover the pan with a lid for a minute
Heat a second cast iron skillet.
Caramelize garlic, add onion, kale and zucchini.
Cook and stir for 2 minutes. Season with salt and pepper to taste.
Transfer cooked slices of squash to a platter, top with cooked vegetables, add cheese, tomatoes and basil.
If you are vegan, the cheese is obviously not your thing. Marinate the tomatoes and basil together with a little rice vinegar and salt. This will give you the opposite flavor of the cheese but the much-needed perk that the cheese provides.
We often bring out the sweetness of the kale with a touch of amino acids (soy substitute).
A rosé or Hard Row to Hoe’s Barbera are perfect.