Last Saturday, during our weekly trip to the Athens Farmers Market, we picked up some Scallopini Squash. Initially, we saw them as yellow patty pans. I have cooked with patty pans only once in the past, and these squash were so interesting we picked some up to give them a try.
I regret not paying attention to the name of farm when buying veggies at the market. I have resigned myself not to make that mistake next weekend, because all of the growers are so friendly and helpful I think they should get some recognition. They grower at the table where I picked up the squash suggested using them in a stir-fry and that was my intention. However, our schedule has been so hectic lately that I have not done my reqular menu planning and shopping. Since I am so limited to ingredients, I couldn’t find a stir-fry recipe that I felt would work. Then I remembered making 101 Cookbooks gratin recipe.
The original recipe dresses sliced squash and potatoes with oregano and parsley, mixes in Gruyere cheese, and tops it with fresh breadcrumbs for baking. This year our oregano has been going crazy, so this would be a good way to use up some of it. I substituted canned breadcrumbs for fresh and Irish Cheddar for the Gruyere, neither of which improved the recipe (I was using what I had on hand). The resulting plate was not very attractive thanks to the breadcrumbs, but the taste was good enough that I will probably reheat it for lunch today. I am also putting it on the menu for next week, because squashis abundant at the market and I think I can do better.
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