One of the other moms in my kids' playgroup years ago made a marinated summer salad of squash, red onion and carrot with a lightly sweetened oil and vinegar dressing. Super tasty and refreshing. I've lost the recipe, but I've tried several times over the years to recreate it without ever getting the proportions right on the dressing. I'm gonna try again this weekend with Mother's apple cider vinegar, good quality evoo and a tiny bit of stevia for the sweetness.
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I like yellow squash roasted with garlic, cherry tomatoes, s & p, fresh rosemary. Toss these things together with a drizzle of olive oil, spread out on pan, roast at about 400 degrees or so.
Here's a great recipe from Eating Well magazine that calls for zucchini but you could substitute yellow crookneck just as easily.
Oven Fried Zucchini Sticks
Yield: 4 servings Every bit as good as the restaurant-appetizer version--no deep fryer required.
Canola oil cooking spray 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 2 tablespoons cornmeal 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks 2 egg whites, lightly beaten
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Edited by: ANIDUCK at: 6/18/2010 (15:31)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
My favorite way to have yellow squash or zucchini is to simply sauté it in a non-stick pan with olive oil, italian seasoning, sea salt and cracked pepper. At the very end take it off the heat and sprinkle fresh grated parmesan on it. Absolutely delicious and very easy to fix.
Note: you kind of want it to be a little on the firm side, not soggy side. So a little olive oil goes a long way.
So here's my dilemma...I'm having my FIL over for lunch Sunday. I'm grilling chops and I have some yellow squash ready to come out of the garden, but I'm really tired of just seasoning and grilling it. I need something quick, easy, and interesting to do with the squash. Any ideas?
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