Easy Squash and Zucchini Dinner for families on the go: Boyette Southern Stir-Fry
The Boyette Family has been growing varieties of squash for more than 50 years. Because of our climate, it’s a great crop for farmers to grow here in Florida or for the beginning gardener to grow at home. It’s one of the easiest and fastest (about 40 days from planting to picking), but more importantly, one of the tastiest! The best time of year to harvest is in the spring and fall, when conditions aren’t too hot or too cold, but they do need moisture. The Boyette Family Farm will likely grow squash and zucchini now until the first frost (planting new seeds every three weeks). Most people prefer to pick squash and zucchini around 5-7 inches, but the larger ones can be great to use for zucchini bread or sliced as “zoodles”. While yellow squash and zucchini can be tasty all on their own (sautéed in a little butter), the Boyette Family loves to incorporate them in main dishes too. Calvin Boyette came up with his “Southern Stir-Fry” recipe while looking for more ways to lower his cholesterol and eat more chicken. We hope you enjoy!
Boyette Southern Stir-Fry
4 yellow squash (sliced)
3 zucchini (sliced)
1 large sweet onion (chopped)
3 or 4 cloves of garlic
1 ½ pounds chicken breasts, cubed
1 bag baby spinach
In skillet, drizzle olive oil. Add garlic, chicken and onion. Sprinkle with Greek seasoning as desired. Let simmer until chicken is almost done. Then add squash and zucchini. When done, toss in spinach.
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*This article was originally published in the October 2017 issue of Tampa Bay Parenting Magazine.