One of the things I most look forward to early every morning is seeing the young Sisters come back from the garden with their overflowing crates of freshly picked vegetables… an absolutely gorgeous sight! As they sort them out before taking them into the convent kitchen I look to see what has come in today- chard, beets, golden onions, tomatoes, eggplant, big bunches of basil, lots of green beans and of course as always, an abundance of zucchini and yellow squash.
Summer squash is perhaps the most prolific and versatile of all vegetables. You can count on it to faithfully keep producing all season long and there is no end to the many ways in which it can be cooked and enjoyed
Both are great sautéed, roasted or grilled. Yellow squash, when simply steamed, mashed and seasoned with a little butter, onion salt and pepper can be mouthwatering.
For something with a little more zest simmer it into a tasty ratatouille with green peppers, onions and tomatoes – always a favorite!
But there is still another way that is excellent but often overlooked and that is fritters – these crispy little patties are similar to potato latkes but much lighter – simple to make, they are perfect for a light lunch or a side dish with dinner. I think they are fantastic! Try them and see if you don’t agree.
CHANGE SERVING SIZE
- 1 cup zucchini
- 1 egg(s) beaten
- 2 tbsp. flour
- 1 tbsp. Parmesan cheese
- 2 tbsp. onion(s) chopped
- 1/2 tsp. Onion salt
- 1 pinch pepper
- 1 dash Worcestershire Sauce
- Mix together and drop by tablespoons into a fry pan of hot oil and cook until golden brown on both sides.
- If desired serve with a dollop of sour cream.