Squash Anyone?

posted on 8/7/09 by jill

Tagged as: squash , zucchini , stuffed , feta , garden

OK OK, so I should have picked the squash a lot sooner. but it just kind of crept up on me, or the garden I should say. I had two of them the size of the one I'm holding in the photo. I cut one in half lengthwise, scooped out the pulp, sauteed it with onion, garlic, basil and tomatoes, piled it back in the zucchini "boat", topped it with feta cheese and baked it. The filling was delicious (even my kids loved it), but unfortunately the "boat" never got tender. I think once a squash gets this big, it's gone. Here are couple other recipes using squash.What good ideas do you have for a monster zuchini?

Garlicky Grilled Pattypan Squash

With their scalloped edges and round shape, pattypan squash are perfect for the grill

Ingredients

6 pattypan or zucchini squash, cut in half horizontally
2 tablespoons olive oil
3 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper

Instructions

1. Prepare grill.
2. Toss squash with olive oil, garlic, salt and pepper. Place on grill rack. Cook until browned, about 6 minutes on each side. Serves 4.

"Southern-Style Veggie Plate," July 2009.

Nutritional Information Per serving: 120 calories, 8g fat, 0mg chol., 4g prot., 11g carbs., 4g fiber, 250mg sodium.

Summer Vegetables with Olive Oil and Italian Herbs

2 large zucchini
1 large yellow squash
3 red, yellow or orange bell peppers
2 tablespoons extra-virgin olive oil
½ teaspoon red pepper flakes
1 teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
1 teaspoon kosher salt
Coarsely ground black pepper

Instructions

1. Cut zucchini and squash into large diagonal slices. Cut peppers into quarters or large strips. Place in a large bowl. Drizzle oil over top. Sprinkle with red pepper flakes, herbs, salt and pepper. Toss.
2. Prepare grill.
3. Place vegetables on grill grate over a medium-high flame; cook until vegetables are slightly browned and tender. Serves 6.

Recipe by Kristine Gasbarre ("Grilled Dinner, Italian Style," May 2009.)

Nutritional Information

Per serving: 80 calories, 5g fat, 0mg chol., 2g prot., 8g carbs., 3g fiber, 350mg sodium.

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Comments

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We found that sprinkling the two zucchini "boats" with salt and then steaming till barely tender made the base edible with the filling.

alipack
9/1/09 5:23 PM

I had zuchinni even larger than the picture shown for this article! I cut out the soft pulp and seeds and shredded about six of them. I bagged the shredded zuchinni in 2 cup sizes and froze. I have about 20 bags in the freezer for future bread and fritters!

Colts_Rock
9/2/09 7:44 AM

I've made bread and butter pickles and cinnamon pickles with my zucchini along with breads, cakes, etc. These monster zucchini, so long as the skin is still tender, really make a lot of goodies.

CathyP
9/2/09 11:14 AM

She would cut them into slices, then dip in egg wash and bread crumbs and fry. Next she layered them 3 high- putting homemade spaghetti sauce (or your favorite brand) and cheese (she used mozzarella) between each layer and on top and bake about 20 minutes in a 350 degree oven. As in the old days she never used exact measurements. I use about 2 tablespoons of sauce depending on actual size of slices and a bit of shredded cheese. These are great to eat hot out of the oven and even cold.

wags388
9/3/09 6:40 AM

So it was like eggplant parmesan but with zucchini? That's a grand idea! Can't believe I've never thought of it before......! Thanks Jill

jill
9/8/09 1:09 PM

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