Zucchini is my preferred summer squash, but I also grow patty-pan and occasionally yellow crookneck. Both of these get a hard shell when oversized, and so go into the compost. I assumed we were talking about zucchini because they are the only summer squash that is edible when overgrown!
"And God said, "See, I have given you every green herb that yields seed which is on the face of the earth, and every tree whose fruit yields seed; to you it shall be for food ... Then God saw everything that He had made, and indeed, it was very good." Genesis 1:29, 31a
"Then God blessed Noah and his sons and said to them: "...Every moving thing that lives shall be food for you. I have given them to you, even as the green herbs." Genesis 9:1,3
If you can get the recipe for America's Test Kitchen Summer Vegetable Gratin, you will never, ever have "too many" summer squash, yellow or green.... I add sausage to make it a whole meal and not just a side dish. DELISH
Btw, you can also dehydrate and then pulverize summer squash to make a veggie powder you can just add to scrambled eggs or soup all winter long. I also pan fry them in a single layer in a cast iron skillet, flipping when browned on one side, and when I have enough for a "batch", I wrap it in waxed paper and freeze that in a plastic bag. You can pull it out in the winter to add to sauteed carrots and onions as a side veggie, or add it to a chili or soup and it brings a wonderful grilled taste.
My mom took a bunch of overgrown yellow crookneck squashes and peeled them and seeded them and boiled them then sauteed the usual suspects like carrots onion celery and whizzed it up in some fancy blender she's got. Tasted just like butternut squash soup. Were gonna freeze dry it for instant soup. Lol she's a gadget girl for sure.
That's my understanding as well. And eaten immature.
Winter squash would be cured, mature, harder shelled squashes.
(Though, summer squash can be fully ripened and stored quite a long time while whole! I kept zucchini through January one year, that way!)
I've been wondering about my overgrown croonecks! I keep thinking to myself, they sure look like they'd last a long time in a root cellar. I'll put then aside for some variety for the pigs this winter, glad to know even zucchini lasts that long!
Post by jerseyrose on Aug 28, 2021 13:44:56 GMT -5
Oh my . I have several ways I do summer squash ( green or yellow makes no difference) ( bumpy or smooth makes no difference).
1. Cut them in half length wise and then into 3 inch pieces. Toss them in oil, salt, pepper and italian seasoning and then roast them in the oven or on the grill.
2. Thinly slice and sautéed in butter with onion, then seasoned with salt & pepper and at the end topped with parmeasan cheese.
3. Hillbilly crab cakes. Grate 2 cups of squash add 1 cup seasoned breadcrumbs, 1 egg, 3 Tbs finely chopped onion, 1 Tbs mayo, 1 tsp mustard, 3 tsp Old Bay Seasoning . Mix and make patties and fry on both sides in oil.
Casseroles -- I have several but here are 2.
1. Thinly slice and add chopped onion, salt/ pepper to taste, 8oz can chopped green chilies, 1/4 cup flour, shredded cheddar cheese, a little chopped jalapeño. Cover and bake at 375 for 45 minutes. Uncover and top with salsa and more shred cheese and bake another 25 minutes.
2. Thinly slice and put in a pot with 1 chopped onion & 2 tsp salt. Cover with water and boil 5 minutes. Drain. Stir together 1 cup grated carrot,1 can cream of chicken soup,8oz sour cream, water chestnuts ( if you have them--I never do!). Add squash.
Mix melted butter( 1/2 cup) with 1 package stuffing mix ( any kind) and put 1/2 of the stuffing down in a baking dish. Put squash mixture on top and cover with remaining stuffing mix.
Bake 350 for 35 minutes.
Last Edit: Aug 28, 2021 13:47:10 GMT -5 by jerseyrose
Julie wife, mom to 3 wonderful ( now adult) kids :-)
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