squash and zucchini

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Pan-Seared Summer Squash with Crisp Rosemary
Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme
Patty Pan Squash Stuffed with Corn

Pan-Seared Summer Squash with Crisp Rosemary

3 Tbs. extra-virgin olive oil

14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds

Kosher salt and freshly ground black pepper

1 Tbs. whole fresh rosemary leaves

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

For the onions:

2 Tbs. olive oil

2 medium onions (14 oz. total), thinly sliced

2 cloves garlic, minced

To assemble the gratin:

1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices

3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias

3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias

3 Tbs. olive oil

1/4 cup fresh thyme leaves

1 tsp. coarse salt

1-1/4 cups freshly grated parmigiano reggiano

Freshly ground black pepper to taste

To cook the onions: In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 min. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 min. Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

To assemble the gratin: Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-

thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.

Season lightly with pepper and the remaining 1/2 tsp. salt. Drizzle the remaining 1-1/2 Tbs. olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min. Let cool for at least 15 min. before serving.

Patty Pan Squash Stuffed with Corn

NY Times

2 pounds pattypan squash

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

Kernels from 2 ears corn

Salt and freshly ground pepper

1/4 cup chopped cilantro or parsley

2 ounces (1/2 cup) freshly grated Parmesan or Gruyère cheese

1 egg

1/3 cup milk

Chopped cilantro or parsley for garnish

1. Cut the pattypan squash in half along the equator. Using grapefruit spoon, scoop out the seeds in the middle and discard. Scoop out the flesh to within 1/2 inch of the outside and finely dice. Lightly salt the pattypan shells, and let sit while you prepare the filling.

2. Preheat the oven to 350 degrees. Oil a baking dish or casserole large enough to accommodate the pattypan shells.

3. Heat the olive oil over medium heat in a large, heavy skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the diced squash and cook, stirring, for four to five minutes until tender. Add the corn, and cook, stirring often, for four minutes until just tender. Remove from the heat, and stir in the Parmesan and the cilantro or parsley. Season to taste with salt and pepper.

4. Fill the pattypan shells with the corn mixture, and arrange in the baking dish. Beat together the egg and milk, season with a little salt, and carefully spoon a little over the corn mixture in each filled squash. Add a small amount of water to the dish (about 1/4 inch). Cover tightly, and place in the oven. Bake 45 to 50 minutes to an hour until the squash is tender. Remove from the heat, and transfer to a platter. Serve hot or warm, garnished with additional chopped cilantro or parsley.

Variation: Coarsely chop the corn kernels in a food processor fitted with the steel blade before cooking.

Yield: Serves four.