Trim the ends off the squash and grate using a box
In a large skillet over medium heat, melt butter.
Saute garlic and scallion until garlic is tender but not browned.
Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
nd shredded Yellow Summer Squash.
Pour the Squash mixture into the hole
Cook pasta in boiling salted water until just tender. Drain then return to pan.
Meanwhile, heat butter and oil in a large, nonstick frying pan over high heat. Cook zucchini, summer squash and garlic, stirring, for 8 mins, or until just tender. Add stock and bring to a boil. Reduce heat and stir in cream, lemon zest, spinach and chives. Warm through.
Add pasta, season and toss to combine. Serve sprinkled with Parmesan.
owl, toss the zucchini and squash slices with 1-1/2
eat. Cook and stir yellow summer squash, zucchini, and red onion in
egrees C).
Arrange yellow squash halves onto a baking sheet
Cut squash and zucchini crosswise into thick slices.
Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
Add a small amount of water to the skillet andbring to a boil.
Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
Drain.
Add remaining ingredients and onion, and toss.
br>Slice the zucchini and summer squash.
Mix the herbs, garlic
).
Once zucchini or summer squash has been shredded (I recommend
Mix fennel, coriander, pepper, cumin and garlic powder.
Brush zucchini, summer squash and onion with half of the oil and sprinkle with the coriander spice mix on both sides.
Grill vegetables until al dente.
Allow vegetables to cool and slice into 1/2\" pieces.
In saute pan, add remainder of olive oil, shallots, garlic and grilled onion until caramelized.
Add zucchini, summer squash, tomato and marinara sauce.
Simmer for 5 minutes. Salt and pepper to taste.
Use within 2 days.
3 to 5 minutes. Add summer squash; cook and stir until almost
Butter or spray a 13 x 9 x 2-inch baking dish.
Cut enough summer squash or zucchini into slices or chunks.
Fill until baking dish is heaping full.
Take squash out and put in a pan of water. Cook for 10 minutes, covered.
Drain and put squash back into casserole baking dish.
Saute small onion in butter.
Add soup and cheese.
Add evaporated milk to soup mixture.
Stir until cheese is melted.
Preheat oven to 350 degrees F (175 degrees C).
Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.
Coarsely shred assorted summer squash.
Melt butter in large skillet over medium-high heat.
Add garlic and squash; saute until squash is tender (2 to 3 minutes).
Add teriyaki sauce; toss to combine.
Sprinkle grated cheese over all.
Serves 6.
Boil 2 pounds sliced summer squash and chopped onion for 10 to 15 minutes and drain.
Mix cream of chicken soup with sour cream. Add drained squash.
Mix stuffing with 1/2 cup margarine.
Put part of stuffing on bottom of 9 x 12-inch pan.
Layer squash mixture over that and sprinkle with grated carrot.
Top with stuffing.
Bake at 350\u00b0 for 1/2 hour.
In saucepan, cook cubed squash and onion in boiling salted
ntil clear.
Add sliced summer squash and mix with bacon and
and cook the summer squash and zucchini until the squash pieces begin to
Cut the summer squash into small pieces.
Simmer,