Family Recipes: Squash and Cheese Tartlets
Summer CSAs are a fantastic way to try new veggies, but sometimes it can be challenging to find ways to use up all those vegetables before they go bad. When faced with an overload of summer squash last year, Family Room blogger, Kris-Ann, turned to friends and Pinterest for some new recipes.
It turns out that one of her favorite summer squash recipes wasn’t even a squash recipe at all. While the original recipe for squash and cheese tartlets called for zucchini, Kris-Ann substituted summer squash. And the result? A delicious side dish that Kris-Ann would definitely recommend if you happen to find yourself with a full CSA box of summer squash!
Squash & Cheese Tartlets Recipe
- 1 cup of summer squash (or you can stick to zucchini, if you prefer)
- 1/4 cup of grated onion
- 1/4 cup of Italian flavored bread crumbs
- 1/4 cup of sharp cheddar cheese, shredded fine
- 1 large egg, beaten
- Basil, garlic powder, salt and pepper, to taste
- Basil leaves for garnish
1. Preheat oven to 400 degrees.
2. Spray mini muffin pans with cooking oil.
3. Combine ingredients in a bowl and drop by spoonfuls into pans. Pat down.
4. Bake for 15-18 minutes (or until golden).
5. Remove tartlets from pans with the edge of a knife.
6. Arrange on a plate, sprinkle with basil leaves and enjoy!
Looking for more recipes that make use of your CSA and Farmers Market goods? Check out Amy’s Farmers Market Sandwich.