Eight Ball

It’s certainly not a measure of cocaine, and definitely not a pool ball. It’s a type of zucchini that grows in a globe form rather than the traditional shape. Because the traditional green and yellow summer squash are so easy to find at the market I like to plant squash that have different forms. In addition to eight ball, I like the yellow scallop, sunburst and ones called flying saucer that are star shaped. I love super fresh summer squash. It has delicate skin and mild creamy flesh that is so full of moisture that it literally squeaks when I bite into it.




















Squash is native to South America. Columbus took the native seeds back to Spain and from there squash spread across Europe. The Italians are credited for developing zucchini. Zucchini is one of the easiest garden plants to grow. Put a few seeds in the soil, keep them watered and you will have squash. It is also one of the most prolific plants. The fruit can grow inches in one day. The largest zucchini is on record at being 5’9” long and weighing 65 pounds! I have a relative who tells me that one summer his garden produced so many zucchini that after he gave them to family, friends, and acquaintances he still had many more than he could use. Then a devious idea hit him. He put all of his extra squash in his car and drove to the nearest large parking lot. Then he patrolled the lot for unlocked cars and when he found one deposited a few zucchinis in the front seat. Imagine the poor driver’s surprise when he got back to the car after his shopping trip!

I solve the problem of having too many huge squash that are woody and filled with hard seeds by harvesting them when they are small. With eight ball they are ready when they are anywhere from golf ball size with the blossom still attached to tennis ball size. Simple preparation with fresh ingredients is the best way to enjoy summer veggies. I like to lightly steam these little zuchs and toss them with butter, salt, and pepper. Sometimes I want a zucchini dish with a little more depth of flavor so I prepare the following:





















Sautéed Zucchini

2 Tablespoons salted butter

One medium to small sweet red or white onion, sliced

One medium sized zucchini, sliced
or two to three small zucchinis, sliced
or six to eight whole baby zucchini with the blossoms attached


Four fresh large mushrooms, sliced

One medium homegrown tomato, chopped

Six fresh basil leaves, chiffonade (sliced)

About a Tablespoon fresh oregano leaves, chopped

1 teaspoon salt—more or less to your taste

1 teaspoon fresh ground pepper—more or less to your taste

Melt the butter in a large skillet over medium heat. Add the onions and sauté until they are softened slightly, about 5 minutes. Add the zucchini, mushrooms, and tomato. Sauté a few minutes then cover the pan and steam just until the zucchini are cooked to your liking. I like mine a little firm so I only steam them a minute or two. At this point you should have a lovely pink sauce in the bottom of the pan from the tomato, zucchini, and mushroom juices. Add the basil, oregano, salt, and pepper and toss to blend. I serve this with pasta, rice, or bread so you can soak up the sauce. You can add or substitute other fresh veggies like green pepper, sugar snap peas, beans, or whatever sounds good to you. This makes four generous servings.