If you’re growing it in your backyard, chances are you’ve got your arms full of the tender, green summer squash that tends to multiply more than a Tweeted celebrity rumor run amok.
In fact, just the other week, a friend gifted me a zucchini that was as big as my head.
OK, maybe I exaggerate. But only a little, because it surely was as big as my forearm.
What to do with this Everest of squash?
You can only make so much zucchini bread, right? And sauteing it and roasting it as a side dish gets pretty ho-hum after awhile.
Cookbook author Monica Bhide comes to the rescue. In her newest book, “Modern Spice” (Simon & Schuster), the New Delhi-born food writer spotlights Indian dishes that are easily accessible for the home cook.
Her recipe for “Pan-Fried Zucchini and Yellow Squash with Cumin” is a vibrant answer for what to do with all that zucchini and summer squash. Cumin seeds, ground turmeric, lemon juice, and cilantro combine to create a super easy dish full of warming flavors.
Find that recipe and my review of the book at ProjectFoodie.com.