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
1-2 baby squash
Dash of milk
2 green onions
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.