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wow, that sounds yummy. Could you make small cakes and serve as appetizers? I think I have tried that before?
I'm sure it would work; you may have to tweak the batter a bit and make it just a bit thinner so they didn't turn into little balls hard on the outside and raw in the center.
I usually make these about 4" or so in diameter, maybe a fat half cup of batter each?
DH and I love summer squash. My favorite is to saute sliced yellow squash (yellow and zucchini), add drained, cooked, rigatoni, and toss with parmesan and black pepper. Simple and delicious!
DH and I love summer squash. My favorite is to saute sliced yellow squash (yellow and zucchini), add drained, cooked, rigatoni, and toss with parmesan and black pepper. Simple and delicious!
Just another suggestion. Yes, sauted is wonderful and simple. I wish the spoiled brat liked squash as much as I do. our garden is starting to produce some now. It has been slow coming, now that we are back into the drought pattern, we may not get a lot this year, but what we have is a great variety.
I like using a potato peeler on the zucchini and yellow squash to get ribbons of squash. Quick boil till tender and treat as nooidles. My current fave is pesto sauce from the garden herbs.
Another is the gratin recipe I posted earlier. Basically a casserole of squashes.
I like using a potato peeler on the zucchini and yellow squash to get ribbons of squash. Quick boil till tender and treat as nooidles. My current fave is pesto sauce from the garden herbs.
Another is the gratin recipe I posted earlier. Basically a casserole of squashes.
Few things are as versatile as pesto sauce. I often add it to drained pasta, then sprinkle with cheese for an easy dish. I've also been experimenting and do the same thing with other types of "pestos" such as artichoke, olive, and even bruschetta toppings.
My solution to too much zucchini is zucchini "butter". It's just grated squash cooked down with olive oil or butter, shallot and/or garlic, salt and pepper. It's a spread for toast. Because it's broken down by cooking I think it's good for freezing too as the effect of freezing/defrosting would break it down more and just make it more spreadable. I'll try freezing a batch and see...this winter!
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