Complement an Evening Outdoors with the Right Recipes

For July, here are two recipes from KaTom for a delicious triple berry crisp and a baked Italian squash. These recipes pair well with any number of grilled dishes and both are ready to eat in under an hour.

Triple Berry Crisp being eatenIngredients

  • 1-1/2 cups fresh blackberries
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 4 tbsp. white sugar
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1-1/2 cups packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1-1/2 cups butter


Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

Baked Zucchini and Yellow SquashIngredients

  • 2 medium sized yellow squash
  • 2 medium sized zucchini squash
  • 2 tbsp. olive oil
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic salt
  • 1/3 cup shredded parmesan cheese
  • Salt & Pepper to taste


Preheat oven to 450 degrees F. Wash, dry, and cut squash into full-length strips. Place squash, olive oil, oregano and garlic salt in a large zip lock bag, and shake well until coated evenly. Place in a greased, large, oven-safe casserole dish. Add salt and pepper to taste. Sprinkle 1/2 of the parmesan cheese on top and place in preheated oven for 15-20 minutes. Remove from oven turning squash and sprinkle with remaining parmesan cheese. Return to oven for an additional 15-20 minutes

Squash should be lightly browned and somewhat crisp. If need be, you can place under the broiler for an additional 2-3 minutes for a browner, crisper look.

Lyndsay Gower
Lyndsay Gower

A University of Tennessee graduate with a degree in advertising, she coordinates KaTom’s marketing efforts. When she’s not doing that, she can typically be found sharing a meal with friends, cruising Knoxville’s craft beer joints, or floating down one of East Tennessee’s numerous rivers. Her life’s goal is to visit every U.S. national park and she likes giving pets opposite-gender names.

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