I recently mentioned how my CSA box provides me so much produce that I barely eat 2/3 of it before it’s time to pick up the next load. Usually I freeze what I can, but what’s the point of all of this freshness if you don’t eat it when it’s in its peak??
The problem has been solved (at least for the squashes) thanks to my new favorite creation, the recipe for which does not need any tweaking (unlike this bad boy…)!
SUMMER SQUASH SCRAMBLE
- 1 1/2 cups summer squash or zucchini, grated (I used one large and one small squash)
- 2 eggs
- 2 strips no-nitrate-added* bacon
- 1/3 cup unsweetened shredded coconut
- 2 tbsp coconut cream (put a can of coconut milk in the fridge for a few hours or overnight, open, and the “cream” will be solid on top of the water)
- herbs and spices as desired (I used tons of parsley, garlic powder, and freshly-ground black pepper)
In a skillet, cook the bacon until crisp. Lay on paper towels and set aside.
After grating, place the grated squash on 3-4 paper towels or on some cheesecloth. Squeeze as much of the liquid out of it. Add the squash to a mixing bowl with all of the remaining ingredients, including the bacon (crumbled, of course!). Pour mixture into the skillet with the bacon grease. Spread evenly and let cook on medium heat for 5 minutes or until the bottom is golden.
Raise heat to medium-high and flip, scramble, and mix everything up! Let it sit again and sizzle for about 2 minutes, then repeat the “mix-and-sizzle” steps 2-3 more times or until the mixture is somewhat dry.
*NOTE: All cured meats naturally have nitrates, so you can’t exactly get nitrate-free bacon, sausage, hot dogs, etc.; however, it is known that the saliva we swallow daily actually has more nitrates than a truckload of hot dogs! The best you can do is to get no-nitrate-added products, and enjoy that tasty tasty stuff without fear!