This is truly the beginning of the summer squash season. Last week there were a few, but now every day we’re picking more and more of these summer-long delights. Last night we enjoyed some grilled zucchini and patty pan squash. Even Enid, our two year old, loved it! There are many recipes we love to use squash for: raw with dip or hummus, zucchini bread, stuffed patty pan, and at the end of the season when they are growing faster than we can keep up we make Zu-canoes!
To make a zu-canoe take a zucchini, top cut off and seeds scooped out. Fill it with breadcrumbs, tomatoes, peppers, and onions. Then bake till it’s tender. The best part of this way to use summer squash is the fact that it’s alright if the squash is as long as your arm or as big as your new born baby. (A friend actually brought us one when Jaden was born and we ate it for a week!)
A friend recently reminded me of a lesson she heard upon moving to a rural area. She asked a close neighbor if she worried about locking her car at night. The neighbor answered, “Only in August.” “August? Why only then?” she wondered. “If you don’t,” her neighbor replied, “You’ll go out to your car in the morning, ready to go to work, and find it filled with zucchinis!”
We promise we won’t bring summer squash to your house in the middle of the night. But we do hope that as well as pulling out the old recipes, you will learn new ways to enjoy:
Dunja – a flavorful, smooth skinned green zucchini
Costata Romanesco – a ribbed, green and white stripped zucchini
Soleil – a yellow variation of zucchini
Yellow Scallopini – a mottled green and yellow patty-pan type
Want to try a new idea for a crabcake-like flavor? As a native Marylander, no summer is complete without Old Bay seasoning. But it is not just for crabs; we add it to soup, corn on the cob, potato salad, and french fries. (And yes, we even like it on our ice cream.) During my 10-year stint as a vegetarian, I came upon this recipe and found that not only is it easy to make, but also that everyone in my family loves it!
Zucchini “Crab Cakes”
3 cups grated zucchini, water drained if necessary
1 cup bread crumbs
1 tsp salt
1 egg (optional)
1 Tbsp Old Bay
Mix together thoroughly. Heat a skillet to medium high. Make patties and place into pan. They will not hold form so do not make more than fit in a pan at one time. Toast both sides to medium brown.