For awhile now I’ve been making a stuffed zucchini over quinoa with roasted tomato dish that has been very popular with my customers. So when my longtime friend, Dianne, said she was coming for lunch I thought that might be a good choice. However, as I started to look through what I had just hauled home from the grocery I realized I didn’t have all the ingredients and didn’t have time to shop again. So, improvisation was in order.
The grilled zucchini version I mentioned above is stuffed with goat cheese, sautéd kale & onions served over quinoa with roasted grape tomatoes and roasted garlic oil. Although I didn’t have most of those ingredients, I was hell bent on rolling something. What I did have was yellow squash, red onions, vine ripe tomatoes, feta and leftover herb/garlic salsa. Sounded like a solid line up to me with rolling potential. I also knew I would be short on time the day of the lunch, so this was a test to see if parts/all of this dish could be made ahead of it.
Feta, Tomatoes, Red Onion, Yellow Squash, Herb/Garlic Salsa.
This recipe was me getting back to my roots. My something from nothing style. My cooking comfort zone. Basically, my typical method of inventing a recipe; see what I have, think about how to combine them with other available items, and then use only the quantities I have on hand. This is why sometimes I am delayed in sharing recipes ideas with you. Often times I get halted by having to measure ingredients and be precise so I can properly write them up in a post. Other times I think the recipe might feel like too much of a hodgepodge dish to share. But honestly, those turn out to be some of my best creations. Which is why the intention of this post is to encourage you to experiment with the ingredients available in your fridge and pantry, and use them to the best of their ability. In that spirit, the below ingredient list will be approximations.
Ingredients
1-2 Yellow Squash, sliced thinly
2-3 Tomatoes, thick slices
1-2 red onions, thick slices
Herb/Garlic salsa*
Feta
Magic 3: Olive Oil, Salt, & Pepper
*Herb/Garlic Salsa: finely mince parsley, cilantro, basil, crush garlic, salt, red pepper flakes (optional), Olive Oil
You can also use the salsa I use for my Marinated Feta
Instructions
Thinly slice and grill the yellow squash in a cast iron pan with just a tad of oil so they don’t stick. Note: Do not put too much oil because they will soak it up and get soggy instead of browned. Brown on each side then set them aside on a paper towel.
2. Cut the tomatoes and red onion into thick slices and add them to an oiled roasting pan, season with salt & pepper. Roast at 400 degrees for 15-20 minutes.
Cut nice thick slices.
I made this the day before, covered and refridgerated until the next day.
3. Meanwhile, cut chunks of feta cheese and place one piece on each end of the squash then roll it up.
The amount of feta you use is up to you. I used a healthy teaspoon for each.
I also made these the day before and stored them in a glass container. Then added them to the roasted veggies and baked together on the day of the lunch.
4. Once the onions & tomatoes are roasted on one side turn them over add the rolled squash and brush everything with the herb/garlic salsa. Roast for another 10-12 minutes
If you are making this the day of, follow the directions above. If you are making it the day before, then roast the onions and tomatoes but do not add the squash. I did grill and stuff the squash, then kept the rolled up pieces in a glass container. I added them to the pan right before I warmed up the entire dish. I added some extra salsa.
All the flavors blend so beautifully together. This is a great side dish but also can be used in several other ways.
Here are a few ideas how to serve it up.
Toss the tomatoes and onion over pasta then place the rolled squash on top. Maybe crumble more fresh feta on top.
Add fried eggs on top and serve with crusty bread for a breakfast or brunch.
Place in a shallow bowl, add more oil or herb oil, and serve it with crostini
I’m sure there are other uses. I’ll let you come up with your own, and hope that you share your ideas. This was a nice improv from my usual stuffed zucchini dish. I’m actually glad I didn’t have zucchini because I wouldn’t have been forced to think of something new. When life gives you yellow squash, stuff it and roll with it.
As I mentioned, this post was to encourage you to think of your usual recipe box. And let’s say you didn’t have on hand the above ingredients to make this recipe as is. Here are some substitutes to help get your creativity engine going.
If you don’t have red onion:
yellow onion
Shallots
Scallions
If you don’t have yellow squash:
zucchini
Eggplant
Sweet potato
Potato
If you don’t have feta:
goat cheese
Ricotta
Mozzarella
Cream cheese
Any cheese, but you may need to modify how you cut it. If you have a hard cheese, maybe grate it. If a softer cheese, then spread it over the grilled vegetable.
I hope these help jumpstart some ideas of how you can switch up the main ingredients yet still keep the basic premise in tact. Continue creating and stirring your food with love.
