sQuash
As you see, I struggled to find something in the yard beginning with Q, so squash it is. The only kind and variety I’ve grown in the yard is black beauty variety zucchini. They grow quickly and are amazingly plentiful. In the hot temps you can almost see them grow before your eyes. Once they get going, it is difficult, nay, impossible to consume them all. It explains why you often find them lying in break rooms across the land with a free sign on them.
They are so versatile and may be used for main dishes, side dishes, desserts, and even jams and salsas. I’ve also read about picking blossoms, dipping in batter and deep-frying them (thanks, Irene!) I’ve used them for all of the above except the deep-fried blossoms and jam. If you have time, you can grate them, skins on, squeeze the extra water out of the pulp, and freeze them in small portions to thaw out later for zucchini bread or raspberry zucchini jam.
They are direct-sow when all danger of frost is past. I plant them on the dirt hill in the driveway, which offers loose soil, plenty of sunlight, and room to stretch out. The only drawback to them that I can find is if the leaves are left moist too much, they can develop powdery mildew. The best way to avoid it is to water them first thing in the morning, which allows the heat and sunlight to keep them safely dry.
How do you prepare your zucchini?
Tao Talk 
I really like zucchini, and like a variety of recipes. But if forced to choose, I’d pick fritters and/or bread. Your salsa looks delish, but I can certainly imagine the work it took.
You can bake squash blossoms (stuffed with ricotta is nice), or lightly sauted them, so you’re not limited to deep frying them.
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Fritters sounds interesting. My main use of them is in zucchini bread (how did I forget to mention it?) Thanks for the ideas on squash blossoms!
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I had a go at playing squash but I was hopeless :)
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LOL!
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Wait… so all zucchini are squash? I like some zucchini I’ve had but I don’t like the yellow squash. Well you taught me something today!
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Yes they are :)
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I like zucchini and we also make them Indian style vegetable bhujia.
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Would love a recipe, Sadje, of the bhujia :)
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I think this is nice;
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Thanks. Saved :)
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You’re welcome
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I either steam in with onions or add to soups.
Donna: Click for my 2025 A-Z Blog
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I haven’t tried it steamed. My mom used to saute’ it with onions and mushrooms until tender and then sprinkle with parm.
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Hubby would love that, he’s a big mushroom and parm fan.
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I’ve never really gotten into cooking with squash because my husband isn’t interested in it. I do like it when I get it in a restaurant though. @samanthabwriter from Balancing Act
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I usually cook it in a casserole with a bunch of other veggies (potato, tomato, eggplant, pepper, onion) and olives. Drizzled with olive oil. It’s a Missoni family recipe they published in the Times maybe 40 years ago. I knew the first time I made it, it was a keeper. (K)
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Yummy! Please share recipe??
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Once I find it, I’ll email it to you.
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I do like making zucchini bread, or I used to. My favorite squash is yellow and I make it into a lovely casserole. :)
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Yummy on casserole, recipe please??
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This recipe is Paula Deen’s … my daughter, Sarah, sent it.
1. Sautee 1 large onion in 1/2 stick of butter for 5 minutes. Remove from heat.
2. Mix in with onions – 3 cups cooked squash, drained, water squeezed out. + 1 cup crushed Ritz crackers. + 1/2 cup sour cream. + 1 tsp. House Seasonings (Sarah just uses salt, pepper, and garlic powder). + 1 cup grated cheese.
3. Place in greased casserole dish and sprinkle more Ritz crackers on top.
4. Bake 25 to 30 minutes at 350 preheated oven.
*I don’t use a recipe normally (though this one sounds yummy) because I’m lazy. I just throw eggs, milk, cooked yellow squash, onions into a casserole dish and mix then top it with cheese. Cheese is very important. :)
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YUM! Thank you. I’m gathering some wonderful squash recipes.
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I love your creativity of using Q as the second letter. Why not? One year, when I was having car trouble and couldn’t get to the store, my garden produced a bounty of little acorn squash. I hadn’t planted them. I think they came from my home compost. They were wonderful. Just the right size for a meal, and so tender that I could eat them skins and all. They were little miracle squashes, and I was so grateful for them.
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I would imagine the skin of any squash would be edible if young enough. I’ve started buying delicata, whose skin stay edible. I cut them into rings, remove the innards, and roast with a little salt, pepper, and maple syrup. Whenever you get edible volunteers it is a miracle and a blessing, you’re right. You just reminded me I need to buy some delicata squash seeds!
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😀
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Great workaround for Q! In our parts we batter fry the blossoms of squashes too. Just that the batter is made with chickpea flour.
Here from the A-Z all the best for the rest of the challenge.
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Thanks for the tip with chickpea flour. Thanks on the workaround.
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We’re terrible at growing them – always get eaten by slugs.
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Have you tried them on trellises? Maybe dose the ground underneath with something they don’t like (salt, borax)? Not sure how those would affect the plants though…
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Hi, Lisa! What an amazing squash patch, and clever and very informative sQuash post. Thank you so much for the mention. I should be able to start my new-to-my-garden vegetable marrow squash seed soon.
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just noticed I am not logged in, this is Irene from My Slice of Mexico (lol).
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Thanks, Irene :) You are very welcome. Marrow squash sounds most interesting. Will you say more about it? I’m trying delicata this year. It’s my new favorite for slicing into rings and roasting with a bit of olive oil and maple syrup. You can eat it with the skin on like zucchini and yellow squash.
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I don’t prepare zucchini. I prepare to eat deliciously prepared zucchini, just like in your photos. 😋
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It is very versatile and always tasty.
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Very true. My recent obsession is quinoa. 😋😋😋
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I like quinoa’s taste but haven’t used it a lot. If you have any good quinoa recipes, please send them my way :)
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I tend to use quinoa as a rice substitute, which means I prepare it simply. But what makes a welcome difference is coking it in vegetable stock instead of just water with some salt.
I’m one of those people who likes well spiced food, but also definitely appreciate the simplicity of certain foods. I.e. quinoa, sweet potato, brown rice, and other starches and vegetables. I love to enjoy the intended flavours As for animal protein, I definitely appreciate more spices and herbs.
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I’ll remember the vegetable stock next time, thanks!
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You’re super welcome. 🤓
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