Zucchini and Squash With Zydeco Chop Chop
I have recently noticed an Instagram account called Zydeco Chop Chop. Those of you who aren’t familiar with Instagram it’s an App that allows you to share photos with friends and family and it also offers businesses a place to creatively display their products.
Zydeco Chop Chop is a family owned company located in Opelousas, Louisiana and can be found at http://a.pgtb.me/p0F4RN on the internet for recipes and about how and where to purchase their product. They offer a packaged blend of dehydrated onions, garlic, bell pepper, celery, onion tops, and parsley. These ingredients are the start to lots of great dishes. It makes quicker meal preparation by having these vegetables already gathered and chopped for you right there in your pantry. Well, who can’t use that? After becoming a follower of Zydeco Chop Chop I came across one of their free offers to test their product. I quickly submitted a request for some and anticipated the arrival of it in the mail.
Once I got the Zydeco Chop Chop from my mailbox I decided to try it in a zucchini and squash dish that I like to fix and serve with or without pasta. It was so delicious and easy. The hardest part was slicing the zucchini and the squash and of course, I just had to season it with some SlapYaMama. Chop Chop and Slap go well together! I also rehydrated some of the Chop Chop in a little water and slathered it over some buttered french bread then popped it in the oven. It was so tasty! Don’t know if I’ll ever eat plain garlic bread again. They have a catchy hashtag, “HowWeChopChop,” so here’s how I Chop Chop:
Zucchini and Squash Over Pasta
2 tablespoons extra virgin olive oil
2 zucchini, sliced
2 yellow squash, sliced
2 tomatoes, cut into wedges
1 teaspoon “Slap Ya Mama” (or more)
3 tablespoons Zydeco Chop Chop
1 teaspoon dried Italian seasoning
1/2 teaspoon sea salt
Heat oil in a large skillet. Add zucchini, squash, tomatoes, Zydeco Chop Chop, and seasonings. Stir to mix and cover the pot while cooking with an occasional stir.
Cook until desired tenderness of the vegetables (I like them fork tender) then top with some salty, creamy feta cheese. Turn off heat, cover and let set until cheese melts then serve.
As the vegetables cook they make a flavorful sauce to spoon over pasta or they can be eaten by themselves. This is a great vegetarian dish and for my vegan friends, you can omit the cheese.
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