For this week’s What I Ate Wednesday, I thought I would let you know what I ended up doing with that patty pan squash from our garden and the zucchini that my mom gave me from hers.
My mom’s garden produced big zucchinis and HUGE Armenian Cucumbers! (These are the best cucumbers, you don’t even have to peel them!)
As a recommendation from our reader friend Linda, Britton and I tossed them in a little olive oil and salt roasted them up along with some carrots, tomatoes and fresh herbs like our huge bush of sage. We sprinkled it with a little parmesan cheese and that was our dinner! It was good too.
Going in the oven
I would say the patty pan’s skin is a little thick and rough and in the future I might peel it if I use that squash again, but overall it was a success! I still want to make some chocolate zucchini bread, so we’ll see how that goes as well!
I’m glad to hear the feedback about the pattypan squash skin. I have an issue of Vegetarian Times (I think) that says that you can just cut it and cook it, but I was wondering if that would actually work. Thanks for the tip! And your roasted veggies look like they were delicious!