Zukes and Summer Squash
Noel outdid himself with the squash plantings in this year’s garden. Barring any complications with squash bugs, squash vine borers, and other varmints that come along we should be up to our eyeballs in squash of all kinds. This includes a wide variety of winter squash as well as at least five kinds of summer types – three different zukes and two different yellow summer squash.
Last year I made pureed zucchini onion and yellow summer squash soups for the freezer. I also roasted and froze zucchini and tomatoes. This year, besides sharing the wealth, I will be drying 1/4″ slices of zucchini. They’re a great addition when added to lasagna. They don’t need to be re-hydrated – they soak up the extra liquid in the sauce.
Preparing the Slices
Noel has been grilling the squash slices basted with a vinaigrette dressing. They only take about 10-20 minutes to cook and are delicious.
Try to pick the squash when they’re smaller and more tender – around 7″-8″ long and about 1 1/2″ wide. Slice them lengthwise into 1/4″ pieces. We have a perforated metal grid to lay over the grill slats. There is too much of a chance for the sliced squash to fall through or stick to the wider slats of the grill. Noel has been using sunflower oil to grease the grid and it’s been working very well both to keep the slices from sticking and imparting some nutty flavor.
Basting With Herbed Vinaigrette
Brush squash pieces with your favorite vinaigrette or just olive oil, salt and pepper and grill until they are done the way you like them. I happen to like them a little softer.
Here’s the marinade that we use:
1-2 garlic cloves, mashed
1 tsp. stone ground mustard
2 T. white wine vinegar
4 T. olive oil
1/4 tsp. salt
a few grinds of fresh pepper
1/4 cup minced fresh parsley
Squeeze the garlic and mash with the salt. Mix in the mustard, vinegar and beat in the oil using a fork. Add the pepper and stir in the parsley.
Coat the squash pieces with the marinade and cook on grill preheated to high. Turn down to medium high if it seems too hot. Turn every 5 minutes, basting if necessary with extra marinade, until done. Obviously, thicker pieces will take a little longer. Yummy!
Garden to Table