[1vertical]

I might try that grated and caramelized idea.  Cheers.

+1 pinnah  We don;t grate em but slice em 1/8  inch thick rounds and carmelize those
that method requires a lot of attendance and stirring but is well worth the effort. As you see
the skillet contact area toasting brown, flip em over and over and over and over...et al...
pretty soon they get sweet and very yummy. And put some cracked black pepper in the mix...

[phillamb168]

I might try that grated and caramelized idea.  Cheers.

+1 pinnah  We don;t grate em but slice em 1/8  inch thick rounds and carmelize those
that method requires a lot of attendance and stirring but is well worth the effort. As you see
the skillet contact area toasting brown, flip em over and over and over and over...et al...
pretty soon they get sweet and very yummy. And put some cracked black pepper in the mix...

Why not confit? slice super thin, layer into a baking dish and cap with duck fat. Cook looooow and slooow. No idea if it would actually work, of course.

[tschmidlin]

As big as that one is, you could caramelize some, make some confit, and make a few loaves of zucchini bread.

[pinnah]

....and give some to the chickens   They really are a fantastic plant.

How about Delicata squash.  Anybody grow that one?  Really nice nutty flavor, supposed to be a winter squash but I am eating the first of mine right now.  Nice to go out to the garden for dinner.

[Slowbrew]

My wife slices zucchini into 1/4" rounds, breads them with egg wash and crushed crackers, fries them till the outside is a bit crisp (in lard, of course) and sprinkles brown sugar over them.  The kids will founder on it if you let them.  My littlest one called them zu-candy.

Paul

[1vertical]

Since this thread took off, Maybe the mods would agree it should be in the food section.

[weithman5]

i just had a fondue with the kids. had some zuc sliced in to 2 inch long strips.  deep fried in oil. top thing on the table

[euge]

These are the types commonly available in the store here. A far cry from Dave's yeller scrotum squash.

[tschmidlin]

I used some of the yellow squash and some zuccs in the "ratatouille" tonight.  With some tomatoes, walla walla, eggplant, fresh basil and thyme and a little dried parsley because those plants aren't looking too hot.  And of course garlic, salt, pepper, and olive oil.

It was pretty good just like that.   But it was even better with some habanero garlic pepper sprinkled on top.

We'll make it again.

[pinnah]

A far cry from Dave's yeller scrotum squash.

 , I am thinking Vert has a mess of warty crookneck there.  They don't sell with the masses.

[1vertical]

I am bettin...Them ones in Euge's pic are like hothouse maters...just not the same as heirloom garden grown...

[euge]

I am bettin...Them ones in Euge's pic are like hothouse maters...just not the same as heirloom garden grown...

Probably why I don't care for them as I think they are bland, though squash will pick up flavor if stewed in/with something else. Never had home-grown squash. Maybe I'll grown some next year just for the challenge. What ya'll are describing sounds good.

[phillamb168]

I used some of the yellow squash and some zuccs in the "ratatouille" tonight.  With some tomatoes, walla walla, eggplant, fresh basil and thyme and a little dried parsley because those plants aren't looking too hot.  And of course garlic, salt, pepper, and olive oil.

It was pretty good just like that.   But it was even better with some habanero garlic pepper sprinkled on top.

We'll make it again.

see? easy! no fancy techniques needed.

[tschmidlin]

Yeah, but how can you go wrong sauteing fresh veggies in olive oil with herbs added?  That doesn't mean it was anything that a French person would recognize as ratatouille.

[euge]

According to wikipedia it's more like a technique with tomatoes as "a key ingredient".