"It's summertime, and it's time for squash!"
"Time for wha'?" your kids say.
"You mean squash the game- with the racquet?"
"Oh, you mean like squash a bug?"
"I'll give you a clue... it's green, and yellow, and oh so fresh!"
"Ya' lost me."
"Squash! The vegetable! Zucchini. Yellow crook. I got it. You want it!"
"Woh-woh-woh! I am so not eating that!"
"Oh, yes you are, and you are gonna Love It!"
Squash in the morning and squash at night... Eat your squash and you'll feel all right.
Finely grate one zucchini or yellow crook squash. (The yellow crook is good if your kids won't eat greens, otherwise either one is comparable.) Divide the squash into two bowls. Keep one out, save the other for later.
In the first bowl, crack two large eggs, and whisk the eggs and squash together until thoroughly scrambled. Pour into a small, hot, oiled skillet, and cook on medium heat until the egg is almost dry. Do not stir or scramble. Flip once, cook on second side for 30 seconds to 1 minute and serve.
Later that day...
Use same skillet to heat a small flour tortilla. Sprinkle tortilla with grated mozzarella cheese, and the remaining grated squash. Cook on medium heat until the cheese has melted. Fold tortilla in half to form a quesadilla. Serve.
You have just gotten your kid to eat a whole squash.
Why it works. Squash does not have a strong flavor. It's generally the wet slimy texture that makes kids averse to it when steamed or sautéed. When shredded and cooked with the eggs, the textures meld and become one. You need to make sure the eggs are cooked dry or this will not work.
When cooked as a quesadilla, the chewy texture of the cheese overwhelms the wetness of the squash.
Try it and enjoy!