Ingredient Title Chef Category

Let's play squash

Why would the English name a perfectly good game played with a racquet, "squash?" The game couldn't have been named after the versatile Italian vegetable. Another of life's mysteries unsolved.

However, squash that comes from the vine is incredibly versatile and, fortunately, the plants are incredibly productive. Whether you find your squash in the backyard or the supermarket, the price is right and the kitchen uses are richly varied. So don't bash them about with a racquet.

Zucchini with Pecans

Serve this as a first course or as an accompaniment to pasta or meat dishes. Also, it is a good quick dish for vegetarians.

2 tablespoons butter
1/4 cup pecans, coarsely chopped
1 pound zucchini, cut into 1/4-inch matchsticks
1/2 cup parmesan or other dry, sharp cheese (shaved with a vegetable peeler from a piece)

Melt butter in a large heavy skillet over moderate heat, and then cook pecans, stirring, until golden brown and butter is browned. Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes. Serve hot topped with cheese curls. Makes 4 servings.

Zucchini-Stuffing Casserole

Sylvia Soule of Harrisburg, Neb., said that you would never know that this was a zucchini dish. She even takes it to picnics.

1 package (6 ounces) chicken stuffing mix
1/2 stick (4 tablespoons) butter
3 cups chopped or thinly sliced zucchini
1 medium onion chopped or 1 cup sliced scallions
1 can cheese soup (or make your own cheese sauce
1 can cream chicken soup
1 cup milk

Preheat oven to 350 F. Butter a casserole dish. Prepare stuffing mix according to package directions. Melt butter in large frying pan and sauté zucchini and onions over low heat for five minutes. Cover bottom of casserole dish with half of stuffing mix. Cover with sautéed zucchini and onion and then top with remaining stuffing. Bake uncovered for 45 minutes. Makes 6 to 8 servings.

Zucchini Stuffed with Lamb or Ground Beef

No need to heat the oven for this delicious and unusual dish. It probably originated in the Middle East where they would have added a bit of ground cinnamon to the stuffing. It sounds unusual but try it; you'll like it.

Zucchini
2 pounds ground or chopped lamb or beef
1 medium onion, finely chopped
2 garlic cloves, minced
1 lemon's juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice, cooked (makes about 3 cups cooked)
1 cup canned tomatoes or use chopped fresh

Cut the vine end of the zucchini off and core the zucchini. Combine ground meat, onion, garlic, lemon juice, salt, pepper and rice with enough tomatoes to bind them together. Stuff the zucchini with the rice mixture and place in a kettle to cook over low heat. The mixture will form its own juice, but add tomatoes to the kettle as needed. This is a large recipe. If you like you can cut large zucchini in half and hollow each half to stuff with meat mixture. Cook on top of range or in oven. Serves 6 to 8.

Fried Zucchini Patties

Easy little cakes that can serve as a tasty change from potatoes.
1 cup chopped sweet onion
1 tablespoon olive oil
4 young, slender 5-inch zucchini
1 egg, beaten
1 cup fresh bread crumbs
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
1 cup tablespoon flour
1/4 cup olive oil for frying

Sauté onion in olive oil until golden. While onion is cooking, grate the zucchini (you will have about four cups). Place in middle of clean towel. Gather ends and twist, holding towel over the sink, to get rid of excess water. Place zucchini in mixing bowl and stir in egg. Add bread crumbs, garlic and onion, then the cheeses and flour. Mix together well. Heat additional oil in nonstick skillet. Press mixture to make balls. Working in batches, place balls into skillet and flatten to make 2-inch cakes. Fry until golden on both sides. Add more oil as needed. Drain cakes on paper towels. Makes about 16 cakes.

Squash any thought of giving plentiful zucchini away!

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