Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

Summer squash soup (leave out the cream and you can freeze for autumn when the weather’s chilly. Then just add the cream when you heat):

Ingredients:
5 small yellow summer squash, seeded and cubed
2 green onions, cut into 3-inch pieces
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream

In a large saucepan, saute squash and onions in butter until tender. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Cool slightly. Process in batches in a blender or food processor; return all to the pan. Stir in cream and heat through. Yield: 6 servings.

Hubby grew zucchini this year. (We call them courgettes here in NZ) I almost ran away when I saw the photo because there is too much of a good thing. My husband isn’t allowed to plant any next year.

I like to make rattatouie – that’s one of my favorite ways to eat zucchini – all that rich tomatoy goodness.

Thanks Chelle! This sounds great and just different enough that my kids might actually enjoy trying it.

Ooooh, girl. Do I ever. I love a local restaurants version of Squash Rockefeller (sp?

Cut the squash lengthwise-in half and scoop out some of the insides to create a boat. Combine chopped spinach (I buy the frozen box and thaw it…then squeeze out moisture) with an egg and enough grated parmesan cheese for your taste (I usually use a cup). Fill squash with mixture and bake at 350 until brown…usually about 45 minutes in our roaster. Long story–I don’t have a stove right now. Anyhoo…

Drizzle with hollandaise sauce. You can make your own–use a blender or mixer and beat 7 egg yolks. Slowly add a stick of melted butter. Add a dash of cayenne pepper.

My kids are picky and will eat this!