Wow! After returning home from more than a week away, my plot in the community garden looked terrific. I was shocked to lift the elephant-ear sized leaves on the zucchini and squash plants to find….zucchini and yellow squash! And when I say zucchini, I mean 4 zucchini the size of my upper arm.
What does one do with such bounty? Well, here’s a recipe that turned out incredibly delicious. Halve a zucchini and a yellow squash and roast in oven at 350 degrees for 45-60 minutes while you mow the lawn, as needed. Mince a yellow onion and saute until beginning to caramelize in butter. Add more butter and to the saute add chopped mushrooms in a generous amount. Let the zucchini and squash rest and cool somewhat then scoop out the roasted zucchini and squash and chop into bite sized pieces. Add them to the saute pan. Toss and heat all. Season with a mix of herbs and pepper. Add a few tablespoons of Italian seasoned breadcrumbs. To serve, put in a bowl and top with a few teaspoons of freshly grated parmesan. Excellent as a side dish with Ukrop’s cold fried chicken.
Dem’s some big zucchinis. We didn’t plant a garden this year, but I’ve got a huge mirlton taking over the back yard. When’s the last time you had one of those for dinner?
Are your tellin’ me Marie has a child that just got married? We are truly getting old. She looks good – tell her I said Hi.