Squash and zucchini

squash.jpg

It’s been a heck of a long time since I’ve last grown yellow squash. These little fellas transported me back to around 16 years ago when I lived in a gorgeous old farm house on a dairy farm in Northern NSW. I had a really good composting system set up for the household scraps and collected well composted cow poo from under the cattle grate to get the veggie patch started. The vegetables were pretty darn good from that patch. I remember having some very prolific yellow squash plants and the sweetest tomatoes I’ve ever eaten in my life. I can’t remember growing squash since then. Funny how food can trigger memories.

Squash and zucchini are pretty easy to grow and versatile. You can grate them and make zucchini slice, turn them into zoodles as a pasta substitute, cut thinly and bake into chips, add to sauces, soups or curries, and grate into cakes to make them more moist. While there are lots of different ways you can cook with them, my very favourite way to cook zucchini is to grill on the barbeque. Turns out squash is just as good on the barbie. Sounds simple but it is one of those recipes where I do a little happy dance because it tastes sooo good. This little dish tastes greater than the sum of it’s parts, and in this case the parts were pretty good already. I used a flavour packed lemon foraged from a neighbourhood tree, delicious local extra virgin olive oil pressed by my friends grandparents earlier this year and squash and zucchini picked earlier that morning from my garden. A little spoon of my homemade chimichurri on top to serve and I was in heaven. Instead of using salt you can also use porcini salt.

Recipe

Zucchini, cut in half lengthways

Squash, cut in 1 cm discs

Lemon, juice

Olive oil

salt

For the amount in photo above I used the juice of half a lemon, a few tablespoons of oil and a generous pinch of salt. I then gave it a whisk in bowl and then tossed the cut squash and zucchini through to coat it well. Then I cooked it on the barbeque give or take about 5 mins on each side. You should get nice grill marks across the surface and its ready.

 

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