1 bushel zucchini
1 raincoat
1 pair of sunglasses
A moderately fast car
Directions:
Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away FAST before you are discovered!
--Darius
I have something like 8 lbs of zucchini and summer squash in my fridge (and yes, I recognize that, by comparison, that's not much). And pretty much only me to make a dent in it, since the kids won't readily eat it and Mama gets lunch at work (though, she'll see squash every night!). Friends don't eat it or don't want it. And I don't want it to go bad--it's in my crisper, frozen in my freezer, on the menu for dinner! I usually eat it baked or in soups, but I need a way to devour it faster, especially because there will be more coming out of my garden and more in my CSA box next week!
I was going to make the zucchini chocolate chip cookie recipe in Barbara Kingsolver's Animal, Vegetable, Miracle or some kind of "zapple" (that's zucchini-for-apple) crumble mentioned in my Classic Zucchini Cookbook, you know a baked good that takes 1-2 cups and hides it from the kids. But, see, I bake during the day and they would be suspicious of grated green stuff going into the mixing bowl. I guess I'm going to have to do some stealth baking!
And, if you happen to know any other great zucchini recipes, please pass them along. I'll do a post with a compilation of zucchini recipes later in the week.
So, no need to lock your doors, dear neighbors . . . .
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How to Use Three Squash Recipe
2 yellow summer squash, whatever shape you like (I like half circles or wedges)
1 zucchini, whatever shape you like
1 onion, chopped
2-3 cloves garlic, minced
1/2 cup picante sauce
olive oil
Heat olive oil in skillet, adding onion and then garlic. Saute squashes in skillet, adding picante sauce when translucent. Reduce liquid in dish to desired consistency. Serve with pinto beans, tortillas, and avocado!
Mommy Hungry
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