For some reason, having a lot of a single vegetable makes us panic. What will I do with all these zucchini? What will I do with all these tomatillos? Instead of just continuing with our simple preparations, we begin looking for more complicated or unusual recipes– maybe even ones that disguise the flavor so we don’t get tired of it.
The poor zucchini is the most maligned of all vegetables. August 8 is actually “Sneak Some Zucchini on Your Neighbor’s Porch Day.” Here is a list of ways to ditch those extra zucchini, including wrapping them like sub sandwiches and having children sell them to relatives as a fundraiser…
Now that the big recipe sites and magazines have gotten on board with the local and seasonal craze, you can find interesting recipes to use the squash. I found one that looked really good in August’s Bon Appetit which I made last night with a few additions. It was SO good, and quite filling. I will be making it again (especially since I made too much bread crumb/Parmesan topping). It is a skillet dish, but because it is bon appetit, it gets called a gratin, which inspired me to add Gruyere!
Squash and Tomato Gratin
Preheat oven to 350 degrees.
Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 1 Tbs olive oil and season with salt and pepper.
Heat 2 Tbs olive oil in a medium ovenproof skillet over medium-high heat. Add a layer of sliced cherry tomatoes (or one large tomato), chopped small onion, minced garlic clove and 1-2 cups sliced mushrooms (optional) and cook, tossing occasionally, about 5 minutes.
Top with 1/2 cup Gruyere (optional), then a few cups of thinly sliced summer squash and breadcrumb mixture. Bake at 350 degrees until squash is tender and breadcrumbs are golden brown, 20-25 minutes.
And you might want to guard your porch…
I’ve had my eye on this neighbor’s porch for a week…
I love this post. I often get so excited for summer squash and then when it finally arrives in full, I am overwhelmed by it. I have found that using one of these: http://www.amazon.com/kitchen-dining/dp/B0026RMEK4 is very helpful. I use these “noodles” in a green salad for added texture, or eat them cold with a peanut dressing, combine the ribbons of zuchs with other veggies (i.e. carrots) and toss into a stir fry. Also, if you want to “sneak” some zucchini into something, this is probably the best recipe I have ever tried because you would never guess that they contain any zucchini at all (I sometimes add 1 tsp cinnamon and 1/4 tsp cayenne for a Mexican Chocolate flavor): http://happyherbivore.com/recipe/chocolate-zucchini-muffins/
Thanks for this reply! I recently saw some of these “noodles” in a magazine and it looked really great. Combining them with Thai peanut sauce is a great idea. I will kick into high gear on the zucchini bread/muffins later in the season, or if I miss another one of these giant zucchini!
This spiral slicer is in my inbox to be purchased with an amazon credit I have… I like that it does two sizes (I kind of want to make thick “slices” like spaghetti). And it doesn’t look as big as some other spiral gadgets I’ve seen. Thanks so much for the recommendation!
That’s great! It’s easy to clean, too, and it doesn’t take up much drawer space. My only regret was not getting it sooner. I have used it a lot this summer. Let me know how you like it!
Wish someone would sneak some zucchini on my porch! I think that official day hasn’t been recognized in Washington yet… maybe I’ll start it up next year! Love the post and am filing the recipes 🙂
Hey, I just figured out this is Alisha (I suspected Steve’s relative who is actually Ann Kirsch). ALISHA, THANK YOU for the box of goodies you sent! And such a beautiful box. I took a photo and am going to write something about it soon… very soon!
Yes! That’s me. I’m so glad you enjoyed it. I love finding ways to find/create beauty in everyday life and sharing it wherever possible. Also, I love cooking/gardening so when Steve turned me on to your blog, I was excited to read all about your adventures. I am a loyal reader now!
It is very lucky that your neighbour have you… 🙂