Ah, squash! First we can’t wait to see them, and then there are too many!
Some tasty ways to use yellow squash and zucchini:
Cornbread with Squash
Try adding grated yellow squash to your favorite cornbread recipe. Reduce the amount of liquid in the recipe. This recipe gives an idea of the proportions:
Jessie’s Sauteed Squash
This can use any combination of yellow squash, zucchini, and cucumber. Coarsely grate them and saute them in a pan with a little butter and tarragon (dried or chopped fresh) until they are soft. Serve hot.
Variant: Slice squash and zucchini into thin circles and cook in the same way.
Andy’s Pan-Roasted Carrots and Things
The main ingredients are carrots and walnuts — you can also add squash or zucchini, potatoes, mushrooms… The outline of the recipe is:
Preheat oven to 425 F. Coat a cookie sheet or brownie pan with olive oil. Put in thinly sliced carrots and potatoes and roll them in the olive oil. Bake at 425 for 10-15 minutes, then add zucchini, crushed walnuts and ground black pepper. Bake for another 10 minutes or so until the carrots are browning at the edges.
Mix with freshly cooked pasta.
Ingredients:
Olive oil, black pepper
Baking stage 1 — thinly sliced carrots and potatoes
Baking stage 2 — thinly sliced zucchini/squash, crushed walnuts, sliced mushrooms, frozen and thawed cubed tofu…
More Recipes from the Baltimore Sun
July 23’s Baltimore Sun has an article on zucchini: Gardeners share their zucchini recipes
