My zucchini and squash plants are growing like gangbusters! I was a little worried when I transplanted them as seedlings, because they had grown into tangled messes in the growing pots. I was as gentle as I could be, but a couple almost broke in half because the stems were so fragile. I ended up planting all of them, despite what they looked like, just hoping they’d grow. The ones that seemed barely connected by threads of stems, I laid carefully in the dirt and covered up the damaged spots. Luckily, the weather cooperated and the little plants were actually able to become established. Never toss a plant that you think is too far gone to plant, nature has a way of making these things survive
I have them in the garden growing in front of, and on the Cucumber trellises that I got from Gardeners Supply Company. These were great purchases for me since I could lean them against the house and expand my garden space. Squash and zucchini plants aren’t really climbers, but they will prop themselves up a little bit and save some space by spreading up, rather than just out.
I have already harvested 1 summer squash and see at least 2 little zucchinis growing. Lots of flowers still blooming meaning lots more vegetables to come. Something I’ve learned is that it’s important when reaching around in the plant to be gentle, the new little squashes can be knocked off easily and some of the plants dislodged entirely. Also, don’t wait too long to harvest the summer squashes especially, they can get very seedy and tough. Best to pick early and they will be far more tender.
| Zucchini and Squash Au Gratin | Print |
- 2 small zucchini, sliced ¼ in thick
- 2 small summer squash, sliced ¼ in thick
- 3 Tbs. olive oil (split)
- ¼ cup fresh thyme leaves
- ½ cup grated parmesan or asiago cheese
- ½ cup panko bread crumbs
- Preheat oven to 375º
- Toss sliced zucchini and squash in 2 Tbs olive oil. Arrange in a single layer of overlapping rows in a shallow baking dish.
- In a separate bowl, with a fork, combine remaining 1 Tbs olive oil, thyme, cheese and bread crumbs.
- Sprinkle cheese mixture on top of vegetables.
- Cook 45-60 min until squash is sift and topping is browned. Cover loosely with foil if topping is getting too browned.
- Tomato variation: Slice fresh tomatoes and layer in overlapping rows in a shallow baking pan. Brush with olive oil. Sprinkle cheese mixture on top. Cook for 20-30 min until desired doneness.