Comments on: Summer Squash

By: Cindy

Cindy — Wed, 24 Aug 2011 05:10:08 +0000

I planted the greenish squash you have pictured on the bottom left, and thought it was zucchini, but the flavor and color are completely different. I am glad I am not the only one that is confused about this squash variety.

By: drusilla

drusilla — Sat, 09 Jul 2011 16:11:53 +0000

anyone know how to cook white squash as a side dish?

By: Kathy Purdy

Kathy Purdy — Wed, 06 Aug 2008 19:00:32 +0000

Daisy, it surprises me that you never heard of cooking squash that way. I really can’t remember my grandma cooking it any other way, and even my MIL, an indifferent cook, cooked squash that way.

By: Daisy

Daisy — Tue, 05 Aug 2008 19:51:18 +0000

I don’t know why I didn’t think of it, but I LOVE the idea of dusting squash in flour and frying it up. That sounds great!

The other recipes look great too – muffins and cakes… especially the chocolate ones! They get me every time…

By: jgh

jgh — Tue, 05 Aug 2008 19:27:47 +0000

Hi – I found your blog looking for other NY State garden bloggers on Blotanical!

I just saw an episode of “Iron Chef” where two of the judges were arguing about whether zuchinni has any flavor

Thanks for the great recipes. I like to make squash “meatballs” – grating them and mixing with Italian breadcrumbs, egg and parmesan. Great with marinara.

By: Chris

Chris — Sun, 03 Aug 2008 15:43:15 +0000

… man that was a typo filled comment.

By: Chris

Chris — Sun, 03 Aug 2008 15:42:11 +0000

I gotta disagree about the nutrition claim. I imagine that classification you linked to is skinless. When leaving the skin on, zucchini atleast, is very healthy. High in fiber, high in vitamin c, and very low in calories. 1 medium zucchini is half your daily value in vitamin c.

I’m not sure if it is my favorite way to cook zucchini, but the most common way I cool it is this: I carmelize some vidalia onions in olive oil with a little sault, this is cooking at medium-low heat for awhile until it gets golden brown (helps if you don’t use a teflon pan, use something metal). Then I deglaze the pan with a helping of basalmic vinegar, and toss in my zucchini. I usually use 1 very large onion and 2 small or 1 very large zucchini. The zucchini is cut into small wedges. When the zucchini is starting to brown it is ready to eat. I sometimes season it with a tablespoon or so of dijon mustard. And I often add fresh chopped basil & rosemary from the garden. Its good, very low in calories, lots of nice nutrition, and mostly all fresh from the garden.

By: Sue

Sue — Sun, 03 Aug 2008 10:02:06 +0000

Would never in a thousand years have thought of adding zucchini to cake. Can’t wait to try it – but in the autumn when the idea of using the oven becomes bearable again!

By: Dee/reddirtramblings.com

Dee/reddirtramblings.com — Fri, 01 Aug 2008 22:17:48 +0000

Wow, this had to difficult to put together. You have some really great and new recipes for me to try. When I fry squash I do it my Grandma Nita’s way. I slice them lengthwise, salt & pepper & roll in flour. Easier than the little circles.~~Dee

By: Margaret

Margaret — Fri, 01 Aug 2008 12:40:20 +0000

Recipes with the word ‘Surprise’ and ‘Cheese Bake’ make me think longingly of growing up, and my grandmother’s recipe cards, each lovingly hand-written in her old-fashioned script. Thanks for making the exception (other than pesto) and sharing these from your Master Cook files (a little less sentimental than Grandma’s recipe cards, perhaps, but I bet the ink doesn’t fade as it has on hers!). Nice to see you yesterday at the festival of cukes and zukes.