Friday, August 15, 2008

Summer Squash

Since our summer squash has started producing, we've gone back to the recipe file to find interesting ways to eat it. I am preserving a lot of it by blanching and freezing the sliced squash in quart-size zip-top bags.

Blanched summer squash disks before going into the freezer.

Otherwise, we've made zucchini fritters and little Indian-style zucchini meat(less) balls. Both were delicious, but I forgot to photograph the balls. They were small and deep-fried in our friteuse and served with a spicy curry cream sauce.

Zucchini fritters frying away.

Today is a holiday in France so we don't get our normal bread delivery. I'm going to make pizza crust and we'll have eggplant (from the garden) pizza for lunch.
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6 comments:

  1. Quinn15 August, 2008 11:38

    Those fritters look soooo good! I love zucchini and summer squash so much. My crop completely died this year, figures, now that it is stupid expensive at the market thanks to the recession. I love it grilled, and also my father's zucchini and eggs for breakfast. He takes requests when we visit, and that is always what I ask for!

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  2. Anonymous15 August, 2008 14:46

    I second zucchini and eggs for breakfast- I don't know too many people who cook this so I was happy to hear about the dish from you, quinn.

    When I was younger I liked to put ketsup on them. Tomatoes would make a good side and perhaps potatoes and onions. All that food would be enough for dinner even.

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  3. susan15 August, 2008 17:25

    Zucchini and eggs? Do tell, Quinn and Evelyn! I've never heard of it, but I'll bet it's delicious.

    ...Susan

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  4. Anonymous15 August, 2008 19:07

    Eggplant Pizza...Zucchini and eggs...No wonder I'm always hungry when I visit Saint-Aignan. At least now I can go and cook. I stopped hoping that it would come down the screen, right on my plate.

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  5. Quinn16 August, 2008 01:11

    Wow Evelyn! I thought this was my dad's invention! So glad to hear that others eat it, I think it's just to die for! He slices the zucchini thinly and sautes in oil with onion. When the zucchini and onion are cooked, he beats up a bunch of eggs with a very generous amount of parmesan cheese and pours this mixture over the zucchini, then he stirs it around until the eggs are done. I make this as well though it's not nearly as good as dad's, and I often use potatoes as well.

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  6. wcs16 August, 2008 08:38

    Zucchini and eggs sounds real good to me! Maybe if I add a few lardons (smokey bacon) in with the onions...

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