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?