Experiments gone right

We’ve been getting a lot of squash from our CSA, so the other day we tried a couple of experiments. The first was good, simple and basic – a giant zucchini halved and sliced thin, then baked with spaghetti sauce, cheese and bread crumbs (note: this also works with yellow squash, and should freeze well) – but the second was very interesting.

We got zucchini, yellow and patty pan squash; we also bought a pound of seasoned breakfast sausage from one of their local “protein partners”. My wife gutted the squash, diced up the extra flesh (minus the seeds) and mixed it in with ½ pound of the sausage, some Italian bread crumbs, parmesan cheese, spinach (frozen – squeezed and blotted to get rid of the extra water), garlic powder, minced onion, an egg, black pepper, salt, savory and thyme – then stuffed the squash shells and baked them at 350 for an hour.

Additionally, the CSA sent us this recipe for squash blossom frittatas (could probably be made without the blossoms as well, perhaps with whole-leaf spinach?). We made it in the large cast iron skillet, so it was nice and thin. The best part, though, was actually the next day – we each had a quarter of it for dinner, and stored the other half in the fridge wrapped in parchment paper. The next morning I cut it into three wedges and made “frittata McMuffins” (minus the Canadian bacon). I topped it with cheddar because that’s what I had on hand, but I’m thinking Gruyère or a good goat cheese would make it even better.

Squash Blossom Frittata

3-4 blossoms
1-2 baby squash
4 eggs
Dash of milk
2 green onions
Asiago cheese
Chopped parsley and snipped chives (optional – but really good!)
Salt and pepper to taste


1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.

3. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly sauté the blossoms for about 30 seconds and remove from pan.

4. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.

Note: we used a shallot instead of green onions, Romano cheese instead of Asiago and dried parsley instead of fresh because that’s what we had on hand.


6 thoughts on “Experiments gone right

  1. Nettle

    yum! sounds wonderful. I’ll have to try the stuffed squash thing – I’ve only ever done winter squash like that, I didn’t think of using summer squash that way. A nice patty pan would be perfect for it.

    My favorite thing to do with young squash at this time of year is very simple:
    slice up the squash and fry in a little bit of olive oil until it’s just a tiny bit browned. Add chopped fresh tomatoes and fresh basil, cook until the tomatoes start to fall apart, then add a generous amount of feta or chevre. Stir around a little bit more until the cheese gets melty and all the juices run together. Eat and make exaggerated yum noises as you do. It all has to be really fresh – as in, picked from the garden ten minutes before hitting the pan – but as a simple summer meal and a way to use up summer squash, it’s my favorite.

  2. neina

    Thank You! Both Exacutivepagan, and Nettle, for great tips! This is especially helpful since for our Lughnassadh celebration, we usually go to a farm nearby and pick vegetables for our feast in the evening – and we usually end up with mostly squash!

  3. Feral Boy

    I got this one from a mushroom bulletin board I’m on. Did it with a few changes (chicken noodle soup instead of vege broth, chanterelles instead of portabello, and a cap of balsamic)
    and it was real good. I might have gone a bit heavy on the balsamic…

    — Feral Boy

    Mushroom Stroganoff — This is a rich and meaty vegetarian
    stroganoff made with Portobello mushrooms and served over egg
    noodles. It is quick to make and tastes delicious.
    —Jinx Campbell
    3 tbls butter
    1 large onion, chopped
    3/4 lb portobello mushrooms, sliced
    1 ½ cups vegetable broth
    1 ½ cups sour cream
    3 tbls all-purpose flour
    ¼ cup chopped fresh parsley (Basil)
    8 oz dried egg noodles
    1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat,
    drain, and set aside.
    2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat
    up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set
    3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and
    cook until the mixture has reduced by one third. Reduce heat to low, and return the mushrooms and onion to the skillet.
    4. Remove pan from heat, stir together the sour cream and flour; add the cooked mushrooms and stir. Return skillet to the heat,
    and continue cooking over low heat, just until the sauce thickens. Stir in the parsley and season to taste with salt and pepper.
    Serve over cooked egg noodles.
    Prep Time: 10 Minutes
    Cook Time: 20 Minutes
    Ready In: 30 Minutes
    Yields: 4 servings

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