Yellow Squash
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| Fried squash, yummy, only way I'll eat it, lol. Slice thinly, soak in milk and egg mixture, or water, I know people who do it both ways. Dredge in flour and cornmeal mixture, equal parts. Fry in one in of hot oil, flipping when browned on bottom. Remove from oil and lightly salt. Enjoy! I know there will be other members with more ideas, healthier too, lol. I'm not an expert at frying anything, I hate getting splattered, but this is sooooooo yummy. If anyone out there has a better method of doing it, please let me know. Squash..yum..... |
| I love yellow squash and zucchini on the grill. Just put it in some foil with a little bit of butter, salt and pepper, cook until slightly tender (but still firm), and yummy! |
My mom fries it and puts it in fried rice. Oh my gosh, I'm craving y.squash now.  |
cyakins wrote: Fried squash, yummy, only way I'll eat it, lol. Slice thinly, soak in milk and egg mixture, or water, I know people who do it both ways. Dredge in flour and cornmeal mixture, equal parts. Fry in one in of hot oil, flipping when browned on bottom. Remove from oil and lightly salt. Enjoy! I know there will be other members with more ideas, healthier too, lol. I'm not an expert at frying anything, I hate getting splattered, but this is sooooooo yummy. If anyone out there has a better method of doing it, please let me know. Squash..yum.....
This is the only way I have ever had squash. Oh the memories this brings back. We used to pick the squash right out of the garden and Mom would make it for dinner. There is nothing like veggies or fruit just picked and served. mmmmmm  |
| Take a medium size pan. Add a little bit of olive oil (like a teaspoon or so). Add half a chopped onion, 1 clove minced garlic, and 1/2 teaspoon red chili flakes. Let sautee for a few minutes until the onions get a little soft. Add the squash. Sautee for maybe 3 minutes. Add a tablespoon fresh chopped dill in the last seconds of sautee. |
Quote: Take a medium size pan. Add a little bit of olive oil (like a teaspoon or so). Add half a chopped onion, 1 clove minced garlic, and 1/2 teaspoon red chili flakes. Let sautee for a few minutes until the onions get a little soft. Add the squash. Sautee for maybe 3 minutes. Add a tablespoon fresh chopped dill in the last seconds of sautee.
Oh yum, I like the dill idea. I do something like this but without an herb. I hesitate to mention this since I'm still feeling yesterday's excesses......Lunch was at a northern NM restaurant known for it's HOT chile and last night DH took pity I got home so late and took me to our local eatery where I had..........sauteed yellow and green squash with onion and garlic.......layered between corn tortillas, smothered in the second hottest red chile I had that day and sprinkled with cheese and run under the broiler. |
| I forgot about my mother's squash:
Cook several slices of bacon, drain off most, but not all of the grease, remove bacon until end. Cook onion for a bit, add chopped green pepper, cook a bit, add squash and corn (frozen or cut from the cob). Put on lid and cook until squash and corn are done to your liking (I like them undercooked), uncover, add black pepper (salt already present from bacon, but some folks like more). Sprinkle with crumbled bacon and serve. You can add tomatoes and cheese to gild the lily. Locally, Calabacitas is a seasonal favorite and very similar to above: 1 tablespoon butter (or lard, LOL!) 1 small onion, cut into thin wedges 2 teaspoons finely chopped fresh garlic 3 medium (3 cups) zucchini and/or yellow summer squash, sliced 1/4-inch 1/4 teaspoon salt 1 cup whole kernel corn, frozen 1 (4-ounce) can chopped green chiles Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat until onion is softened (1 to 2 minutes). Reduce heat to medium. Add zucchini and salt. Cook, stirring occasionally, 4 minutes. Add corn and chiles; continue cooking until vegetables are tender (7 to 10 minutes). Oh, go ahead and add cheese over the top of this........ |
| This just came thru this a.m. of SCJohnson's "Clean House Journal"...my obvious fiction e-magazine:
Quote: Chicken & Vegetable "Ribbon Pasta" Here's a fun and colorful way to pair summer vegetables with stir-fry chicken. And if you cut the zucchini and squash just right, the curvy yellow and green strips almost look like pasta! Serve it hot right out of the skillet or refrigerate in a tightly sealed container and enjoy cold the next day. Serves 4 1 pound zucchini (2 medium), rinsed, stem ends trimmed 1 pound yellow summer squash (2 medium), rinsed, stem ends trimmed 1 teaspoon each salt and pepper 3 Tablespoons olive oil 1 garlic clove, peeled and diced 1 pound thin-sliced chicken cutlets, cut into 1-inch pieces 1/4 cup (4 Tablespoons) fresh rosemary leaves, roughly chopped, divided 1/2 cup fat-free low-sodium chicken stock Optional 1/4 cup grated Parmesan cheese Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Using a vegetable peeler, peel zucchini and yellow squash lengthwise into strips, pressing down firmly with the peeler so that the strips are almost as thick as a potato chip (see photo). Place vegetable strips in a large bowl. Add salt and pepper. Toss lightly and set aside. In a 10-inch skillet, heat olive oil over medium-high heat. Add garlic and sauté, stirring constantly until garlic has softened and is transparent, about 2 minutes. Add chicken pieces and 2 Tablespoons rosemary. Stir frequently with a wooden spoon or heat-resistant spatula until chicken is cooked through and slightly browned, about 8-10 minutes. Remove chicken pieces to a medium bowl and set aside. Add chicken stock and remaining 2 Tablespoons of rosemary to the skillet and bring to a boil, scraping brown bits from the bottom of the pan with a wooden spoon or heat-resistant spatula. Boil until chicken stock is reduced by half, about 3-5 minutes. Add zucchini and yellow squash strips to the skillet, stirring gently. Cook until vegetables are tender, about 5 minutes. Toss in the reserved cooked chicken along with any juices that have collected in the bowl. If desired, add grated Parmesan cheese on top. Serve immediately. Chef's Note: Feel free to make substitutions. Instead of chicken, use thinly sliced steak or whole medium shrimp. Substitute carrots for the zucchini or squash. Instead of rosemary, try oregano, parsley or thyme. Add more flavor by replacing half the olive oil with margarine or butter. And cut your prep time by 10 minutes by using precooked chicken or leftovers. |
| I've never made this so I can't really say how easy it is (doesn't look complicated) but I've tasted it and it was very good!
Gratin of Summer Squash 1 Tablespoon butter 1 large onion, thinly sliced 3 Tablespoons fresh thyme (divided) 2 medium tomatoes 2 small yellow squash 1 medium zucchini 2 to 3 Tablespoons olive oil 1/2 teaspoon coarse salt 8 ounces fontina chese, shredded (about 2 cups) 1/4 cup dry bread crumbs In medium skillet, melt butter over medium heat. Add onion and half of the thyme; toss to mix evenly. Cook until onions are carmelized, about 10 minutes. Meanwhile, slice tomatoes; place on plate to drain. Thinly slice squash and zucchini; toss with olive oil, salt and remaining thyme. Place caramelized onions in 2-quart shallow baking dish that has been coated with non stick cooking spray. Layer half of the squash and zucchini slices over onion; top with half of the tomatoes and half of the cheese. Repeat layers. Sprinkle bread crumbs over top. Bake at 375F until top is browned, about 50 to 60 minutes. Makes 6-8 servings |
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