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?
With their scalloped edges and round shape, pattypan squash are perfect for the grill
Ingredients
2 tablespoons olive oil
3 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
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
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
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.)
read 5 comments or post your comments
