I’ve never grown squash before, despite how easy and versatile it is, because I never think I have enough space because of my obsession with tomatoes.
This year, though, my son planted a summer squash seed in class and it grew on the window sill, so I went ahead and planted it in a little corner of my garden when the weather got warm enough. J.R. told me right up front that he would not be eating the squash. “Just so you know,” he said.
Well, I picked the first one over the weekend and sauteed it in butter with a little fresh basil and salt. John and I ate it for an afternoon snack. J.R., forced to take a bite, as always, put on his most pathetic “I-don’t-like-this” face, as always.
Now I wish I’d found a little patch for zucchini, so I could make stuff such as
SAVORY ITALIAN ZUCCHINI BREAD
3 cup flour
1/2 cup grated Parmesan
1 1/2 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup sugar
1/3 cup olive oil
1 cup shredded zucchini
1/4 cup grated onion
1 clove garlic, finely minced
2 tablespoon pepperoni, finely chopped
2 teaspoon coarse sea salt
1. Combine flour, Parmesan, Italian seasoning, salt, baking powder, baking soda in a large bowl.
2. In a second bowl, beat the eggs, buttermilk, sugar, olive oil.
3. Stir wet into dry just until moistened. Fold in zucchini, onion, garlic, pepperoni. Pour into greased loaf pan. Sprinkle top with sea salt.
4. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes. Turn bread out of pan and onto wire rack to cool completely.
5. Serve with a garlic/onion cream cheese, or other spread. (I mixed onion powder and minced green onion into my cream cheese)
6. This can be made much lower fat using egg substitute, fat-free 1/2 & 1/2 with a table spoon of vinegar, and reduced fat Parmesan.
– Recipe du Jour