Tuesday, 12 July 2011 | 5 comments
I grew up in the kind of family who knew that, come summer, you better have an arsenal of recipes at hand for using up squash. Louise and I were packed off for a few weeks each year to my grandma and grandpa’s farm in Indiana, and I have vivid memories of heading off on August Sundays loaded down with a brown paper bag of zucchini in each arm for some unsuspecting church-goer. In retrospect, it was a brilliant idea: make little kids give it away, and no one can turn down the ‘gift’.
This frittata isn’t going to win any beauty contests—and with a hungry Louise waiting to dig in, I didn’t spend time trying to gussy it up for photos—but it’s a nice alternative to exploiting innocent children to use up your influx of squash. Grating summer squash renders it simple to incorporate into a variety of recipes, and I often stir sautéed squash into risottos and pasta sauces. The yellow squash in this frittata lends some nutty heft to one of my favorite easy meals, and goat cheese and basil dress it up for brunch or dinner.
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