Zucchini and squash - they're the two vegetables that you end up having the most of when you grow them yourself. You might say they "breed like rabbits" or they "grow like weeds." In other words, you always have a ton of them, and before you know it, they've grown into logs* instead of cute, sweet little veggies. And that's okay if you're baking or frying it, but you really do want them small for salads - they're much more tender that way.
Wait. Did I say fried? Oh, yum. That's how I grew up eating them both, but there are so many other ways to use them. In casseroles (OK, I grew up on this one, too.) Sauteed with onions. Served raw in salads. Used in breads and cookies (yes, really!) They're so versatile, they can be used interchangably (in my opinion), and are very tasty. So many people I come across say "no thanks, I'm just not that into squash," but how can this be? What isn't there to like about it? Tell me, if you're in this camp, because I just don't get it.
The best part of taking part in blog events is all the great recipes you run across in the round-up. Heart of the Matter is no different - and when I saw these lovely zucchini sticks my brain went, "Hello, lunch!" In fact, I ate leftover sauteed squash and onions (with cheese), these baked zucchini sticks, and an egg for lunch yesterday. (Along with a glass of milk for refreshment.) And it was a lovely, light meal. So, thanks much to Susan of The Well-Seasoned Cook - this was a great afternoon meal, and I can see myself serving them as appetizers with a nice spicy horseradish dip soon, too.
Recipe here: Baseball Bats in the Backyard - Squash Fries * No clue who this kid is, but isn't she a cutie?