our way with squash

Because of the cool, rainy streaks interspersed with stifling, drought-like conditions, our garden has suffered. We enjoyed an early spurt of lettuce and a few handfuls of the most delicious green beans (even my little veggie snubber would pick and eat them straight from the vine), but the pepper plants produced nothing, the carrots are still the size of Elliott's pinkie and not a single tomato has turned red. The squash, however, has redeemed the bed. Several times a week we have discovered a squash or two hiding under the leaves that wasn't there the day before, a true vegetal miracle.

As a result, summer squash has been a mainstay of our August diet. (Mark, I know you are so jealous.) We saute it with herbs and cook it into frittata-like quiche, but our favorite recipe has been squash-crusted pizza. The inspiration for this recipe comes from the Zucchini-Crusted Pizza recipe in Moosewood Cookbook by Mollie Katzen (one of the best cookbooks ever!). I adapted the recipe to use the yellow summer squash, which I think must have a lower water content and thus results in a less mushy, more crispy crust. I also altered the measurements of some of the ingredients to fit our tastes. It is a truly delicious entree.

Squash-Crusted Pizza
inspired by Mollie Katzen

2 small or 1 large summer squash, grated
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/4 cup grated parmesan
1/2 t. Italian seasoning or the like
1 T olive oil

Mix the ingredients together and spread into a well greased and lightly floured pie pan. Bake 35-40 minutes at 400 until golden brown. Cool 10 minutes, then slide a spatula under the crust (around the entire pan) to loosen it from the pan. Top with tomato sauce, mozzarella cheese and any toppings. (We often top with sliced tomatoes, fresh mozzarella and fresh basil.) Return to oven about 5-10 more minutes, until heated through.