Wednesday, June 29, 2011

Supper Squash

In case you're wondering about the first zucchini of the season, I harvested it last week. It was big enough for two meals.
Photo by The Blue Room
The first night I grilled it on the stove top with some salt and pepper—simple and tasty. The second night I sliced and steamed it and served it with butter and lemon pepper.
Photo by The Blue Room
The rest of the zucchinis succumbed to the heat, I think, and shriveled up, as did the fledgling crook necks. But temps have dropped a bit, so I hope that will give the squash time to get a good start.

How do you prepare zucchini?

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