Set a 12\" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.
ish.
Boil squash and onion in a large pot 15 to
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
ream cheese and milk in large microwaveable bowl. Microwave on high
Cut squash into chunks and chop onion. Add butter to sauce pan and add the squash, onion, garlic salt, and lemon pepper. Cook for about 20-25 mins on med high heat till the squash and onions are about tender. Remove from heat and crumble the crackers on top, add the slice of cheese and cover till cheese is melted. Stir well and add milk. You can either serve as is, or put in blender to make it creamed.
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
o 400 degrees.
Cut yellow squash in half lengthwise.
With
br>Cut each zucchini and yellow squash in half lengthwise. Drag the
Combine squash, 1/2 teaspoons salt, and
ven to warm.
Place yellow squash and zucchini in a colander
he olive oil in a large skillet over medium heat, and
Chop and saute onions and bell pepper; slice zucchini, yellow squash and mushrooms.
Add to onions and bell pepper.
Mix mayonnaise, salt, garlic powder and Parmesan cheese; add to squash mixture.
Line a deep dish pie pan or casserole dish with pie crust.
Place sliced tomatoes over bottom crust.
Pour squash mixture over tomatoes; top with Mozzarella cheese.
Place top pie crust on, seal edges and make slits in top.
Bake at 350\u00b0 for 1 hour or until crust is done.
Cut yellow squash into thin slices.
In a large skillet combine olive oil and butter. Saute squash over low heat until tender. Before removing from heat add garlic powder and salt.
Sprinkle with fresh parmesan cheese.
Enjoy!
Remove seeds from the squash and zucchini, then coarsely grate
Bring a large pot of salted water to
Slice lenghtwise the squash and eggplant into 8 slices each.
In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
Grill over hot coals for 5 minutes turning half way through.
Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
Enjoy!
igh.
Brush zucchini and yellow squash with 1 tablespoon oil and
In large skillet, cook bacon on medium
In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.
and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to