Gifts from the Zucchini Fairy

Did you plant a garden this summer?
 If you did, it most likely contains items such as tomatoes,
peppers, string beans and squash. 
Did you plant a garden this summer? If you did, it most likely contains items such as tomatoes, peppers, string beans and squash. These are only a few of the things many members of my family grow every year. Sometimes, things can get a little out of hand. This is especially true with the squash.

It is always nice to have a variety of squash in the garden. Different varieties mean an array of shapes, colors and a slight difference in flavor. Unfortunately for the gardener, a variety of squash can mean an overabundance of squash. Fortunately for other family members, friends and neighbors, this can mean pleasant surprises on the doorstep.

Every year, my Aunt Pat has a garden such as the one I described. She has a variety of zucchini, which include some yellow and green long varieties and a round gray variety. It is always nice to take a little stroll and see how the various crops are doing. The only requirement of exploring the garden: stepping carefully and filling the bag she gives you with a bounty of string beans, squash, peppers and eggplant. If you are lucky, she becomes the “zucchini fairy” and a delivery may be found at your front door.

My family usually does not have a garden. The last time we had a full garden was about seven years ago. That year, my family grew yellow, green and gray Patty Pan squash. It is a round variety that is slightly flat and has pretty scalloped edges. We had only three plants, but there was a generous amount of squash. Our Aunt Pat also provided us with a few squash of her own. It got a little tiresome to have squash every day. We usually had them steamed or sauteed with olive oil and garlic. This might sound very tasty right about now, but it can be a challenge to eat it for the 15th day in a row. Luckily one day, a happy idea came to my mom when she decided to experiment with squash on the grill.

We never had grilled squash before and were not sure how it would turn out. I grew up with a variety of Italian peppers on the grill, but somehow, grilled squash seemed awfully strange at the time. Since we did not know how to grill it the first time, the squash were overcooked and too dark. With some slight modifications of a thicker slice and not quite as long of a grilling time, the results were fantastic. 

Grilling squash not only gave them the characteristic grilled flavor, but also caramelized some of the natural sugars. This was something that did not happen when quash was steamed and did not happen quite as much with sauteeing. My family had a new way to enjoy one of summer’s most fantastic vegetables. It was also a great way to get out of the kitchen and prepare a side dish through Multitask Grilling.

Grilled squash is a fantastic Multitask Grilling item. Extra squash can be added to the grill for the next evening’s meal as part of the main course. Allow the squash for the next day to caramelize and remove them before they are finished cooking. When re-warming the grilled squash the next day, they will finish cooking and will not be mushy. The squash can either be warmed in the microwave or in a skillet. With the simple addition of olive oil and a few shakes of a dried Italian seasoning mix, you have a complete summer meal that is ready in just minutes.

A tossed green salad is a very nice accompaniment to the pasta. This is a great meal for those hot summer days where you want something lighter, and it’s vegetarian friendly too.

Take advantage of the abundance of squash at this time of year. If you do not have a garden, you will be able to find some good product at your grocery store. A larger variety is available at the farmers market or your local farm stand. And then again, you may be fortunate to have a package delivered at your doorstep, courtesy of the Zucchini Fairy.

Grilled Squash 

From the Mariani Family

Serves 4 

1 pound of summer squash such as zucchini or patty pan, washed

3 Tbs. olive oil

1 Tbs. dried oregano

1/2 tsp. salt

Step 1: Slice the squash 1/2 to 3/4 inch thick.

Step 2: In a large bowl, toss the squash with the olive oil, dried oregano and salt.

Step 3: Over a medium fire, grill the squash for about 4 to 5 minutes on each side or until it reaches the desired tenderness.

Grilled Squash Pasta 

From Mitch Mariani

Serves 4 

1 pound of pasta, cooked and drained grilled zucchini or patty pan squash (1 pound pre-grilled weight)

1/3 cup olive oil

1 tsp. dried Italian seasoning mix

Step 1: Rough chop the grilled squash into bite size pieces and warm in a microwave or skillet until warm.

Step 2: Toss the cooked pasta with the warmed squash; olive oil and dried Italian seasoning mix until the pasta is well coated with the olive oil and mixture.

Step 3: Serve the mixed pasta on a warm platter.