What to do with that whale in the squash patch
Jim Leach | Contributor
But it doesn't matter how carefully we search, we always miss a couple until they've grown as large as a whale.
They are too big to slice up and stir fry, too tough to eat the skin... They're fine for zucchini bread but, honestly, there's a limit to how much of that stuff I can eat.
We have our friends Jenn and Suzanne to thank for this idea, a version of which they shared with us before they left for gainful employment in New York State.
Oven-fried Vegetable SticksIngredients:
One huge zucchini or yellow squash
1 egg, beaten
¼ cup cornmeal
½ cup bread crumbs
2 tablespoons parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
½ paprika
¼ cayenne powder
Non-stick cooking sprayDirections:
1. Pre-heat oven to 425 degrees. Spray baking sheet lightly with non-stick cooking spray.2. Peel squash, then cut in half and take out the seeds. Cut squash into sticks about 4 inches long and ½ to 1 inch wide, about the size of home fries.
Janice Leach | Contributor
3. Combine cornmeal, bread crumbs, garlic powder, oregano, paprika, and cayenne powder in a pie pan or shallow bowl. Beat egg in a separate bowl.
4. Dip squash sticks in beaten egg and let excess drip off. Then roll stick in bread crumb mixture to coat. Place sticks on cooking sheet so that they are not touching.Janice Leach | Contributor
5. Bake sticks in 425-degree oven for about 20 minutes, turning sticks after 10 minutes.
Jenn and Suzanne served the vegetable sticks with Drew’s Smoked Tomato Dressing for dipping. We also like ranch dressing, onion dip or ketchup. Seasonings can be added or deleted, according to what is preferred. Seasoned bread crumbs can be used in place of bread crumbs; adjust seasonings accordingly.
And if the squash is large enough that the seeds have become mature, they can be toasted and seasoned just as well as pumpkin seeds.
I prefer the tiny squash, the ones we catch in time, but this recipe really works for the ones that get away. How do you deal with the whales in your squash patch?
Janice and Jim Leach garden a backyard plot in downtown Ann Arbor and tend the web site 20 Minute Garden.
Comments
Jim and Janice Leach
Mon, Sep 20, 2010 : 7:41 p.m.
@ A2K-- That sounds like an excellent way to deal with a XL zucchini. Have you also stuffed and baked yellow squash? I wonder how that would turn out. Our zucchini did not thrive this summer. @ Edward Vielmetti-- My sister makes some very good chocolate cupcakes with shredded zucchini in them. I don't feel good about "hiding" foods in other foods, but I like her cupcakes quite a lot and appreciate knowing they are somewhat healthier than regular chocolate cupcakes. I should get her recipe, in case our zucchini do better next year or someone leaves one on my porch.
A2K
Fri, Sep 17, 2010 : 10:08 a.m.
I like to hollow out all the yukky, wooden seeds and stuff the "boat" with: ground lamb, tomato, rice (or bulgar), fresh herbs, onion, garlic. Then just pour in a box of beef or chicken stock in the pan, tent with foil, bake at 350 for 45 minutes, then uncover, top with some fontina or parmesan cheese, bake another 20 and voila! YUM.
Jim and Janice Leach
Fri, Sep 17, 2010 : 9:08 a.m.
Those are great ideas. I'd like to try the squash soup recipe with our next whale. Thanks, Sarah!
Sarah Rigg
Fri, Sep 17, 2010 : 8:10 a.m.
Zucchini slivered or in matchstick size goes well with noodles - from Italian pasta dishes to spicy peanut Asian dishes. Also, I make squash soup! Summer Squash Soup with Basil http://www.foodnetwork.com/recipes/curtis-aikens/summer-squash-soup-with-basil-recipe/index.html Even my husband, the picky eater who doesn't like squash, likes this soup.