If you have, like we do, an abundance of zucchini and summer squash right now, you are probably picking it from your garden or buying it at your greenmarket or grocery store and likely do not know exactly what to do with it all. Even in New York City, at our fancy neighborhood grocery store, the squash was priced at 79 cents a pound yesterday. I am not sure that anything else ever in the produce department there has dropped to that price.
With the happy abundance of the vegetable, it seemed like I might focus for a moment on creating a simple recipe that would please the tiniest people in our lives, something that could be made as a soup, side, or a baby puree.
Our babies always ate fresh food, and I credit that to learning how to throw things together that would suit my husband and me as well. It does not take much extra time to feed a baby like this, and when you buy fruits and vegetables in season, you can stretch your money a long way or, in the case of zucchini and summer squash right now, a very long way.
My tiny niece Kaylin has to grow up just a bit before we can ply her with homemade goodies. Till then, she is getting ready, opening her mouth wide and inspiring me to think about her and her little friends.
Zucchini and Summer Squash with Basil
*1 lb. summer squash
*1 lb. zucchini
* a big slosh or two of olive oil
*two pinches of salt and a grind of black pepper
*1 t. fresh basil, chopped
Preheat the oven to 350 degrees F. Prepare the summer squash and zucchini with your mini-chef by scrubbing them down with a vegetable brush.
Big Person: Slice the vegetables into 1/4-inch thick circles. Discard the woody stems.
Together Again: Line a couple of rimmed baking sheets with parchment paper.
Place the squashes in a medium bowl, pour the olive oil over the top and sprinkle with salt and pepper. (note: If you’re making this for a side or a soup, add a couple of unpeeled cloves of garlic and a small squeeze of lemon juice at this point.) Toss everything together and pour it onto the two prepared baking sheets.
Big Person: Bake for about 40 minutes, or until the zucchini and squash just begin to turn golden on top. (For a soup: Discard the garlic peels.) Using a food processor or immersion blender, add the basil and puree everything till completely smooth. Serve at a safe temperature for baby, testing the mixture first to make sure.
To make a soup: Add vegetable or chicken stock till you find your desired consistency. To serve as a side, skip the pureeing. Both the soup and the side are delicious served with a drizzle of plain yogurt spiked with a little lemon juice.
