I, like most gardeners, have experienced the bittersweet
dilemma of what to do with a plethora of summer squash. Zucchini bread is
delicious with its sweet taste and little flecks of green, but that only takes
care of one or two squash.
A dish my children named “Gremlin” was a favorite at our
house. I make it by taking the summer squash and grating it fine in the food
processor. Next I stir-fry it with a little olive oil and garlic; then top it
off with grated cheese. It got the name Gremlin from a popular eighties movie
with the same name. In this movie the little monster-like gremlin gets chopped
up in the food processor where it is hiding. Watching me make this side dish
reminded the kids of that scene from the movie – hence, the name Gremlin for
zucchini smothered in cheese.
I make something else that has no name but delights my taste
buds every time I eat it. I start with an onion cut length wise into slivers
(toe nails, according to my kids, but I won’t go there), sautéed in a little
coconut oil and garlic. Once the onion is translucent and starts to brown, I add
sliced yellow and green summer squash. Next come fresh mushrooms and the whole
thing cooks just until the squash is tender and the mushrooms are soft. The
final touch is a sprinkle of fresh Parmesan cheese to top it all off.
It’s a mystery to me why every time I eat this I’m so
thrilled with my creation and why it never seems to get old or boring. I don’t
know if it’s the fact that the majority of the ingredients I have nurtured from
seed, or if I just like how it all tastes together, but I do love it.
It’s amazing how delicious simple ingredients can taste when
put together with love, humor, and fond memories.
