By the end of summer, I feel like I’ve prepared every single possible combination of vegetables, but they aren’t all used up yet. So when inspiration strikes at this point, I feel positively jubilant. Patty-pan squash is a ball-shaped summer squash with a soft, easy-to-slice skin much like zucchini (courgette). Seeds are easy to scoop out, and the flesh is light in both flavour and texture, making it ideal for stuffing or slicing into decorative rings, which is what I’ve done here. This recipe is very quick and easy to prepare, and would suit for a light lunch on one of those rare remaining warm days this month, when you want to spend the maximum amount of time enjoying the weather.
|1 medium||Patty pan squash|
|Dash||Salt and pepper|
|1 teaspoon||Dried thyme or tarragon|
|1 small||Red onion–about enough to equal the mushrooms|
|2-3 ounces||Cheese for melting, shredded (I used a very bland one this time)|
- Cut squash in half through the stem. Scoop out seeds and remove stem. DO NOT PEEL.
- Slice across halves to make an equal number of rings about 1/2 inch thick . If the peel on the end sections appears tough, pare some away.
- Sear on both sides in a little oil in a frying pan.
- Season now, and if squash is large and/or more mature, reduce heat, cover and allow to tenderize for about 10 minutes.
- Clean and finely slice mushrooms and onion. Soften in the pan with the squash.
- Increase heat to egg frying temperature. Arrange two squash stacks in frying pan, reserving closed end pieces.
- Crack an egg into each stack. Layer in shredded cheese with cooked mushrooms and onions. Cover with end squash pieces and more cheese.
- Replace lid on frying pan and cook for about 3-5 minutes for a soft egg.
- Serve as desired.
Option: Beat the eggs with the cooked mushroom and onion before adding to the stack, for a more consistent texture.