'tis the season

[pantryslut]

Ah, summer squash has arrived.

And with it, the question of what to do with it, besides a) toss it with pasta in some variation or another, and b) saute it in a skillet with a bay leaf or two until it's browned, and serve as a side dish.

The above two options will keep me going for a month or two. But summer squash will be with us until September, at least.

Edit: no grill :(

Comments

[roane.livejournal.com]

I just had some squash last night that had been marinaded in Italian dressing, sprinkled with oregano and basil, then grilled. Very tasty.

[pantryslut.livejournal.com]

No grill :( But the seasoning's a possibility. Thanks!

[wordweaverlynn.livejournal.com]

Saute it with a squeeze or two of lemon and a grinding of black pepper.
Make ratatouille.
Slice it lengthwise and sprinkle with parmesan; broil.
Use it in gazpacho.
Slice lengthwise, marinate, and grill. (Lengthwise so you don't lose it between the bars.)
Thread it onto a skewer with chunks of pepper, mushroom, onion, meat, and whatever else you fancy. Grill or broil.
Hide it in other people's cars.

[abostick59.livejournal.com]

Stir-fry.

[pantryslut.livejournal.com]

With what?

[jennconspiracy.livejournal.com]

1. grill it
2. julienne it and lightly steam it with julienned carrots (cook carrots separately because they take longer) - toss with spices or herbs
3. dip it in water & egg and Dixie Fry (from Safeway) and fry the dickens out of it (we Italian girls love us some fried zukes!)
4. shred it and put it on top of salads or just eat it shredded as a salad (use the smallest part of the grater)
5. zucchini bread!
6. ratatouille - get lots of squashes, potatoes, onions and tomatoes, cut them up throw them in a dutch oven and let them simmer (or in a chef's pan on top of the stove) - lots of rosemary and bay

I can't endorse the zucchini in gazpacho - that just doesn't sound as good as cukes.

Stir fry squash and:
- tofu
- shrimp
- carrots
- onions
- bell peppers
- fennel or celery root (yum!)

How about this salad - raw shredded carrots, zukes, fennel/celery root, and minced tomatoes with a light vinaigrette

[pantryslut.livejournal.com]

You are the third person to suggest grilling. 'cept I have no grill. Alas.

ha!

[jennconspiracy.livejournal.com]

I've got one - bring'em over sometime! I have BBQs all the time. Maybe some night after work we can grill up a bunch of stuff.

[mermeydele.livejournal.com]

i know this might seems very 50s - but in a good way - and its delish - i make a squash pie/ bread/ casserole kinda dealie with diced squash, onions (other veggies additional optional - its excellent with cauliflower too), grated parmesan, salt, pepper, a bit of oil, a coupla eggs, some water, and yes, bisquick-like pancake mix. mix all the ingrediants except the veggies, then add them and toss, then throw in a baking pan and bake for 45ish minute at about 375 degrees, or until golden on top and firm in center. its very very yummy and comfort food like and warms up great over the next several days.

[genderfur.livejournal.com]

I like to do this toasting thing in a dry frying pan. I slice the zuke, dry it off, and put it into a heated cast iron pan without any butter or anything. Toast it until it's toasty and then turn it and toast the other side. It does good things to the flavor.

Also, try roasting it. I've been roasting asparagus with success & it makes it so *yummy*! For babies, you could leave them whole, otherwise slice them lengthwise in halves or quarters. Toss them in olive oil. Put on a baking sheet, 1 layer deep. Put in the oven at I forget, maybe 400?