I had a bet with a co-worker who could grow the biggest sunflower. Our janitor at work transplanted a few sunflowers, and gave us each one to grow.
Mine got mighty big!
It’s that time of year when our gardens are overflowing with Huge Tomatoes, Gigantic Sunflowers, and if were not careful, enormous zucchini. The great versatile zucchini.
Did you know the zucchini is actually a fruit?
Did you know the zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate , potassium and vitamon A? Of course you did!
But did you know the female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.
I didn’t that!
Not till I looked it up in the Wikipedia dictionary!
Very interesting!
This dish is actually made with all kinds of squash. The more varieties, the better!
Every Saturdat at our Farmer’s Market, they have a cooking demo called Chef of the Week.. A local chef (or cook) demonstrates a recipe using local produce from the farmer;s market. They have samples afterwards and a printed copy of the recipe to take home. I try to go every week that I can. You can check out all the chefs and their recipes on the Health Shasta website. That’s where I got this easy recipe. It’s delicious in it’s simplicity!
WhooHoo, check out who’s going to be demoing next Saturday!!!
And quess who had the biggest sunflower?
Savory Squash Skillet
Recipe by Lori Coker
4 cups colorful Summer squash (such as yellow crookneck or straight, zucchini, pattypan,
½ medium sized red onion, sliced
3-4 cloves of garlic, chopped
¼ cup fresh basil leaves, chopped
1 medium red tomato, wedged
1-2 teaspoons of olive oil
Place all ingredients in a large skillet except tomato and basil.
Sauté on medium heat until squash is slightly tender. Add
tomatoes and basil then place lid on skillet and steam on low
heat until squash is tender as desired and tomatoes are heated
through.
Makes 6 (¾ cup) servings.
Print This Recipe
{ 13 comments… read them below or add one }
Gorgeous squash dish! I can’t wait to see you at Blogher food! The agenda looks fantastic!
I just dia snake squash quiche. Trust me I know how they can grow. Greta recipe.
This will be on my table tonight! And congrats on your “Guest Chef” appearance! Wish I was there to attend!!!!
What a healthy, delicious dish for summer. Love the new picture of you. Have fun with the demo. Maybe you’ll be the next Food Network Star.
I love squash! Yes it’s so healthy – always looking for recipes to incorporate! Thanks for sharing
A healthy and delicious veggies skillet! Very nice with all different types of squash.
what a lovely and colorful dish!
I love zucchini! I did not know that it was a fruit, that is pretty interesting. I am from the Sunflower State and yet I rarely see any. Yours is beautiful! Thanks for checking out my site! I will definitely try my hand at puff pastries in the near future. (crossing my fingers!)
Re: Pumpik Flan ….will have a recipe for you soon….I think my next is Tequila Cream Fland and then I will make the PF
Yum! This looks delicious. I too, love squash! Thanks for sharing!
Yum, Megan. You’ve got all the good summery stuff in there. Although I didn’t think it could actually be done, somehow someway I managed to use up all my garden zucchini last week. Where were you when I needed this wonderful recipe!
Love this! I always need more squash ideas.
I love squash! Great recipe and will make it soon!