the summer squash glut begins


I can't believe it's only been two weeks since my first zucchini harvest and already I'm starting to have that panicky "I can't find enough ways to cook squash" feeling. After so many years of growing summer squash, I don't know why I'm still amazed at how fast and furiously those plants produce. By fall I will have run through a crazy number of recipes for them (including a surprisingly wonderful chocolate zucchini cake) until I can't even look at another squash. But for now I'm still happily enjoying the typical savory dishes.

Last night I made a delicious zucchini and potato gratin (with the Yukon Golds I harvested at the end of last month). The recipe is from one of the food blogs I read regularly, 101 Cookbooks. Besides being a great way to showcase my freshly picked squash, the recipe also includes a tasty and versatile parsley-oregano sauce. I made a double portion of just the sauce so I could have more on hand. Today I drizzled it over an open faced tuna sandwich for lunch and then also added some to a white bean and red pepper "hummus" that I made this evening.

Any other favorite summer squash recipes out there?

One thought on “the summer squash glut begins”

  1. Ever tried cooking with the blossoms? I also wanted to share this recipe as it was the *only* way us kids would eat squash besides fried…. Named from old fine dining place in Memphis popular around 35 years ago…
    Justine Squash
    2 lbs. your fave summer sqaush
    2 large onions
    2 – 3 cups shredded cheese, 1/3 reserved (we like cheddar)
    1/2 to 1 stick butter or spray oil (you determine use)
    salt and pepper to taste
    Slice onions and summer squash thinly. Buttter/spray covered baking dish. Layer squash, onions, butter/spray, cheese, salt/pepper and repeat.
    Cover and bake at 350F for 30 minutes or until veggies are tender. Once tender, add final cheese layer & return to oven until cheese is melted & bubbly/browned (10 – 15 min)…
    Enjoy!

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