Summer and Zucchini


It's that time of year and no matter where you live, it's likely someone near you has a garden and if that garden includes zucchini, production is in full swing.

Zucchini is not only the "loaves and fishes" of the vegetable world, but those little squash also go from being miniature to baseball bat size seemingly overnight. The internet, blogs and every food section of every newspaper has a "what to do with too much zucchini" section this time of year. So, I'm going to chime in. We are harvesting Magda summer squash here at the Ranch - pale green, consistently reliable and delicious and the dark green Dunja zucchini, always a favorite. It's hot - it's summer - I'm lazy but busy and someone in the house is always hungry. This very quick to put together dish will assist with the zucchini problem, solve the hungry problem and encourage you to keep McEvoy bruschettas on your pantry shelf. Side note, McEvoy bruschettas can turn into a quick snack or cocktail appetizer with the addition of a baguette slice and some fresh mozzarella, a dip for a chip or a sauce for pasta. More solutions for the hungry problem.

Baked Eggs with McEvoy Ranch Cherry Pepper Bruschetta and Zucchini

Ingredients 2 Tbsp. McEvoy Ranch Traditional Blend Olive Oil 1/2 cup onion, diced 1/2 cup zucchini, small dice 1 jar McEvoy Ranch Cherry Pepper Bruschetta 3 eggs Directions Lightly salt onions and saute in olive oil until translucent. Add diced zucchini and toss to coat with olive oil. Cook 2-4 minutes. Salt lightly again. Add bruschetta and warm through. Crack eggs and add gently to the pan, one at a time. Cover pan and simmer on a medium-low flame approximately 5 minutes until egg whites are set and the yolk is still soft - or to your taste. *Grated hard cheese and fresh basil finishes this dish very nicely! Throw some corn in there while it's still in season! This could be breakfast but it makes a great quick dinner for a hot summer night as well!