I woke up yesterday and put that bad boy in the slow cooker with ½ C. water.
I let the squash cook on high for about 6 hours we will talk more about this later.
Marinara
1 large yellow onion I also had a few green onions I threw in.
10oz Cherub tomatoes
5 cloves garlic
season to taste (I use a pizza seasoning blend no idea what is in it guess I better find out.)
1 can diced tomatoes petites
1Lb serloin steak or your choice of cut
2Tbsp flour
2Tbsp oil separated
1C water or liquid of choice
Slice the serloin into strips and layer the bottom of a heated skillet covered with 1Tbsp oil.
Once browned put the flour in and coat the steak then add the other Tbsp oil brown till slight crisp forms.
Add the onions, tomatoes and garlic cook till the onions are translucent then add the can of tomatoes and liquid. Bring to a simmer and lower to minimum heat and let it cook for an hour or so. I let it cook this long to soften the meat. A better cut of meat may not need as long.
Fried Zucchini
1 Zucchini I used a small mexican squash and found it to be preferable for this.
¼ C. bread crumbs
½ C. Whole wheat flour seperated in half (regular all purpose is fine also.)
1 large egg
In one bowl put the half of the flour
In another bowl one egg whisked
In the last bowl prepare a breadcrumb mix with half the flour and season it to your preference.
Peel and slice the squash into thin slices and put in the flour, egg then the breadcrumb mix in that order then put into a heated skillet with about a ¼ in of oil of your choice. Cook till brown turn brown the other side and then place on a paper towel to degrease.
Back to the squash
I took it out and cut it in half, it fell out of the skin guess it was done.☺
To plate I put the squash topped with the fried zucchini a layer of steak cheese I used an Italian blend then top with the marinara.
It was a nice change from the usual pasta and I had the leftovers today for lunch it was great reheated as well.
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