Camper Cooking: Container Grown Squash au Gratin

In my previous blog, I mentioned having leftover homegrown zucchini and yellow squash. We’re going to eat squash dishes all week with our harvest! I ❤ growing and eating my own food. Anyone with a space for a container can grow some vegetables, such as squash, or tomatoes, or peppers, or herbs. My chamomile plant went nutball, and we had to transplant it to a larger pot. I ❤ harvesting the flowers for chamomile tea!!! Gardening is fun. Hope you’ll try it!! Plus, with organic potting soil, you can rest assured you’re not eating agrochemicals. 🙂

Shane prefers his squash cooked, so I made a squash au gratin that was so good we had no leftovers!!!

It’s a super simple, light comfort food. And delicious like you wouldn’t believe! All you need are one and a half of the summer squashes. I used the remaining halves of my zucchini and yellow squash, and sliced up another yellow squash. I chopped 1/3 of a sweet yellow onion.

To make, layer the casserole dish by alternating the zucchini and yellow squash. Top with diced onion. Add a dash of herbs. Dot it with butter (from grass fed, pasture raised cows..better for the cow, for the environment, and for you) or vegan spread (look to see if it uses palm oil and if so check if it’s sustainable on RSPO or Green Palm. Unsustainable palm oil leads to deforestation and endangerment of tigers, orangutans, rhinos, and elephants). Sprinkle on mozzarella and cheddar cheese (grassfed and pasture raised!!!). Repeat the layering until you run out of casserole space. 🙂

Bake at 400 degrees for 30-45 minutes, or until you feel the cheese is done to your liking, and the squash is a bit tender.

It serves 2. Maybe. Depends on if you’re sharing with someone like me who can’t eat a lot because having Ehlers Danlos Syndrome (EDS) means my stretchy stomach triggers the full sensor nerve too early, and I have early satiety. Shane had to finish my plate. I’d had bigger eyes. 😛

Ingredients

  • 1.5 – 2 squashes
  • 1/3 onion
  • Herbs
  • Half a stick of butter
  • 1-2 C shredded mozzarella and cheddar cheese

Camper Cooking: Container Grown Zucchini and Squash Quesadillas

Growing your own food is a very rewarding task with delicious results! 🙂 This spring I planted some yellow summer squash and zucchini in a very large container. With all the rain, the plants went crazy and bloomed up a storm.

The first sign of fruit made me feel like a proud mama!

And I eagerly watched it grow…like a water balloon. Lol

Then I harvested my first summer squash and zucchini, and made the squash and tomato quesadillas. I wanted to try uncooked version of the fruit to see if I could tell the difference between store bought and homegrown.

Raw squashes retain more of their nutrients, especially vitamin C, and provide more energy because cooking reduces protein content as well. As long as the summer squashes aren’t bitter, they’re safe and healthy to consume raw or al dente. So enjoy this high antioxidant, low carb, nutrient rich, good for your heart, brain, and digestive health meal. 🙂

You’ll need 5 ingredients: squash, tomatoes (I used Lakeside heirloom but Roma variety is good too), Italian herbs, shredded mozzarella cheese (from grass-fed, pasture raised cows), and tortillas (I use a high fiber, low carb one).

An aside…Why grass-fed? Besides that’s what cows really like to eat and it packs in the omega 3’s, this protects the environment and biodiversity. 70% of the Amazonian deforestation is caused by growing soybeans to feed factory-farmed beef and dairy cattle. So if your cheese doesn’t come from grass-fed pasture raised cows, then you’re contributing to tropical rainforest and biodiversity loss on a big scale. Most people are unaware of this fact, which is why I bring it up. So I urge you to spend more on what you eat rather than save money on products that have very high environmental costs. Jaguars, ocelots, giant otters, macaws, monkeys, etc thank you!!! ❤

To make simply heat your tortilla on a pan, flip, add the cheese, squash, herbs, and tomatoes. Cook on low until cheese melts and before you crispify the tortilla. 🙂

Shane had never eaten rawish squash nor this quesadilla. New foods are sometimes not as agreeable, so he wasrt as excited as I was to eat these. Lol I ❤ these. To me, it’s like eating a cracker thin pizza. 🙂

Ingredients

  • 1-2 small yellow squash and zucchini
  • 2 tomatoes
  • Tsp herbs
  • Shredded mozzarella–enough to cover half a tortilla (depends on size of tortilla)
  • 2 tortillas

This seves 2 people. We used two squashes, but I had half of each leftover. Those turned into dinner the next night! So check out my other blog!!!

Camper Cooking: Glaze N Blaze Veggie Kabobs (Vegan)

Warm weather at the campground means grilling, and it’s lighting up my food world! 🙂 I’m experimenting, of course, since I haven’t had a grill. But, I can say thus far grilled corn is the only way I ever want to eat it! I place the naked cob on the grill and baste in butter while it grills. Super sweet! So onward to other vegetarian grilled dinners!

I’ve been wanting to try veggie kabobs for the longest time. Finally had my chance, and wow, the results set our hearts aflame! As were the kabobs. Gloriously so. Lol

What set these veggie kabobs ablaze?

The glaze, of course. I basted the kabobs with balsamic vinaigrette.

Much to my surprise, being a newbie griller, flames burst upward as if I’d awakened a dragon. 🙂

Oops, ooooohhhh!

Turning the kabobs is both art and sport. 😛

If you can’t tell, I used zucchini, yellow squash, sweet onion, and baby bellas. I also used sustainable bamboo skewers. Just be careful not to torch the skewer in half while grilling. 🙂

Check out these sites for the health benefits of eating these veggie kabobs.

9 Reasons to Eat Zucchini

Benefits of Yellow Squash

Benefits of Baby Bella Mushrooms

Portobello Mushroom Benefits

Onions; Health Benefits

Basically these kabobs are swords, fighting inflammation and disease, guarding your health. And as low calorie, low carb food, you can slay a dragon’s worth for dinner!

We did ruin the vegan meal by adding grilled bread cheese. Feel free to keep it vegan friendly, and add marinated tofu to the kabobs for extra protein. Since I have EDS, I need more protein to repair and maintain muscles. Even with 2 vegan protein drinks daily, I don’t get the required protein. So I try to boost protein while keeping carbs low in every meal and snack. Though because breast cancer runs in my family, I limit soy. So…I don’t eat as much tofu as others can.

Ideally we all should eat for our body’s needs while balancing our ecological impact. A vegan, vegetarian, or Mediterranean diet has the lowest. Enjoy your food and world!!