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Summer Squash

Green Patty Pan Squash

Yellow Patty Pan Squash ('Sunburst')

Baby Squash

Crookneck and Sunburst

Cut away stems and bottom ends

[Green Patty Pan Squash, cut and in a steaming basket]

Green Cut

[Yellow Patty Pan Squash, cut and in a steaming basket]

Yellow Cut

A Dutchman's Summer Squash

To some people there's not much difference in the taste, but I like the Green Patty Pan much better than other summer squashes.
In Europe I've only seen the obviously relaled Zucchini ('courgette'), but it is too watery for this recipe.
Something in the raw Green Patty Pan Squash irritates the skin on my hands: when cutting it I always wear plastic gloves.

For Three:

4-5 Lb (2-2½ Kg) Summer Squash
1 Lb (500 g) Swiss Cheese

Wash squash carefully;
Bring 3-4 cups of water to a boil in bottom part of steaming pan (with the lid on);
Cut away stems and bottoms of squash, and cut squash up in smaller, say 6 to 8 pieces;
1-inch (2½ cm) baby squash: just cut off stems and bottoms)
Put squash in steamer basket;
When the water boils, put lid on steamer basket, and put the basket on the steaming pan; let green patty pan cook for 18 minutes, yellow patty pan and crookneck for 15 minutes;
Grate 1 pound of Swiss cheese, coarsely;
Put cooked squash on plates and cover with cheese.

I like a boiled egg on the side and a side dish of rice with tomato sauce: wash to pounds (1 kilo) tomatoes, cut up small, bring to a boil; then lower heat and let it stew at a slow bubble for an hour or so.
Prepare rice also beforehand - or microwave frozen rice.

Meal Preparation Schedule -

2 Lb (1 Kg) tomatoes (Roma)
4-5 Lb (2-2½ Kg) summer squash
7 oz (vol.) rice (Uncle Ben Parboiled)
1 Lb (500 g) Swiss cheese
eggs, a little butter

Carefully wash squash;
Wash tomatoes;
Cut up tomatoes, bring to a boil and let stew (slow bubble);
Cut up squash, put in steamer basket;
Bring water for rice to a boil (12 fl. oz. for 7 vol. oz. rice);
Put rice in boiling water, lower heat, set timer for 20 minutes;
Put 3-4 cups water in steaming pan, bring to a boil;
Start grating cheese;
Put steamer basket on steaming basket when there are 8 (or 5) minutes left;
At 2 minutes left, start baking eggs;
Check rice when timer goes off, if still wet leave it on very low heat for a few more minutes;
Set timer for 10 minutes;
After those ten minutes, put squash on plates and cover with grated cheese;
Put rice on plates, cover with stewed tomatoes;
Ad egg.

A Summer Squash Meal: Steamed Squash Covered with Swiss Cheese,
a Baked Egg, and Rice Covered with Stewed Tomatoes
[cooked baby squash with molten cheese]

A Baby Squash Meal

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Your Chef: Marco Schuffelen
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