Holy cow - get a load of the size of these! My neighbor has a fabulous, drool-worthy garden (unlike mine - please see yesterday’s post) and he’s been keeping my family loaded up with all types of fresh veggies for a few weeks now.
But man, oh, man - what’s a girl to do with these?
The zucchini was just as big, but the kids like zucchini bread, so I can make that in bulk and freeze it. 
But, I think if I serve the family squash sauteed with onions and olive oil one more time, I might have a revolt on my hands. Any sure-fire family friendly summer squash recipes out there? Please…If you got one, post it…I don’t want these beauties to go to waste, but the family is begging for some variety!
July 24th, 2008 at 11:39 am
Ooooh, girl. Do I ever. I love a local restaurants version of Squash Rockefeller (sp?;)
Cut the squash lengthwise-in half and scoop out some of the insides to create a boat. Combine chopped spinach (I buy the frozen box and thaw it…then squeeze out moisture) with an egg and enough grated parmesan cheese for your taste (I usually use a cup). Fill squash with mixture and bake at 350 until brown…usually about 45 minutes in our roaster. Long story–I don’t have a stove right now.
Anyhoo…
Drizzle with hollandaise sauce. You can make your own–use a blender or mixer and beat 7 egg yolks. Slowly add a stick of melted butter. Add a dash of cayenne pepper.
My kids are picky and will eat this!
July 24th, 2008 at 12:36 pm
Thanks Chelle! This sounds great and just different enough that my kids might actually enjoy trying it.
July 24th, 2008 at 4:51 pm
Hubby grew zucchini this year. (We call them courgettes here in NZ) I almost ran away when I saw the photo because there is too much of a good thing. My husband isn’t allowed to plant any next year.
I like to make rattatouie - that’s one of my favorite ways to eat zucchini - all that rich tomatoy goodness.
July 24th, 2008 at 5:25 pm
Summer squash soup (leave out the cream and you can freeze for autumn when the weather’s chilly. Then just add the cream when you heat):
Ingredients:
5 small yellow summer squash, seeded and cubed
2 green onions, cut into 3-inch pieces
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream
In a large saucepan, saute squash and onions in butter until tender. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Cool slightly. Process in batches in a blender or food processor; return all to the pan. Stir in cream and heat through. Yield: 6 servings.