Zucchini is a sentimental vegetable for me. My mom went back to school when I was in grade school to get her AA, then BA in nursing, then went on to become a nurse practitioner. She started working by the time I was in middle school, but late in elementary, before my summers were filled with endless hours of sports camps and hers with work, we ate zucchini and eggs in the mornings together. I have vivid memories of cool Spokane mornings on our back deck, which was held together by 20 or so coats of peeling forest green paint, sitting around our old glass patio table eating zucchini and eggs made from zucchini I often got to pick from our garden. (Before this gets to idyllic, I use the term garden loosely here. It was mostly summer squash, tomatoes and herbs). We'd sit outside until it was too hot, then we'd clean up and both start busy days (she's always been a project person and I've always been a social nut). But morning were calm.
There are so many ways to make zucchini and eggs, and safe for eating Baccala on Christmas Eve, neither my nor I are traditionalists, so we don't have one way to do it. But, sub shredded for thinly sliced, this is pretty close to the basic recipe we use. You gotta try it.
And since you'll still have more summer squash than you know what to do with, try this, too:
Summer Squash Pesto Pasta
Also, when I'm in a hurry I use a mandoline to cut my squash (and onion)because it makes prep faster and cooking more uniform, but there is something charming and delicious about the differing textures of sliced summer squash cooked to different consistencies. If I were to make this for guests, I'd had cut.
Time: about 30 minutes
4 T olive oil, divided (you could get by with one, but I like the taste)
1/2 onion, sliced really thin
3-4 cloves garlic, sliced thin
1/2 pound pasta (we use whole wheat with pesto; it's the only time it's actually better than white)
1 big ol' summer squash (yellow or green)
handful of fresh cherry tomatoes, chopped in half (or i can of diced tomatoes, drained)
1/2-3/4 cup pesto (if I don't have homemade, I use Trader Joe's)
Goat cheese (because my husband thinks he's not the only one who hates it)
Over medium heat, throw 2 Tablespoons of olive oil, squash, onion, garlic, salt and water in a large nonstick pan. When squash is starting to loose it's form, about 10 minutes in, throw in tomatoes. Cook for another 10-15 minutes, until the thinner pieces of squash are just starting to fall apart.
In the meantime, cook pasta until al dente.
When pasta is done, ladle about 1/4-1/2 cup of pasta water into the pan with squash. Drain pasta and put into large pan with squash. Add pesto and mix.
If you're not using goat cheese and/or a friend egg, I recommend using the full 3/4 cup of pesto. Otherwise, you only need a half a cup.
We're trying these zucchini boats, sans procuitto, tonight. We ate this panang curry, but with summer squash, a couple nights ago. It's Squash City here.