In a large bowl, combine buttermilk, sour cream and egg. Add squash and zucchini. Sift flour and baking soda over top then fold in. Season.
Heat oil in a large saucepan. Working in batches, lower heaped tablespoons of mixture into hot oil. Fry for 4-5 mins, turning with a slotted spoon, until fritters are golden and cooked through. Drain on paper towels.
Serve with beet dip and mixed greens.
For the leek dressing, heat the oil in a small skillet on medium heat. Cook the leek, stirring, for about 10 mins or until tender. Remove from the heat. Stir in lemon juice, stock, vinegar and thyme. Set aside.
Meanwhile, in a medium parchment paper-lined steamer over a medium saucepan of simmering water, cook the squash and zucchini for about 5 mins or until tender.
Serve the vegetables drizzled with the leek dressing.
Preheat grill for medium heat and lightly oil the grate.
Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
Cook vegetables on the preheated grill until tender, about 30 minutes.
Boil squash and zucchini in small amount of water seasoned with onion flakes, salt and pepper.
Cook until tender-crisp. Drain thoroughly.
Melt butter; mix with cheese and sour cream. Put drained squash and zucchini in a casserole and pour butter mixture over.
Sprinkle bread crumbs all over top.
Bake at 350\u00b0 for 30 minutes.
Split squash and zucchini length wise then cut in
Grate zucchini and squash with a fine grater.
Press between paper towels to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
Shape mixture into 2 inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat.
Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
o 350 degrees.
Slice squash and zucchini into bite-sized pieces.
Cook and cube the squash and zucchini.
Cook onion in water and drain.
Add to the cooked squash.
Mix in the sour cream and mushroom soup.
Stir in the carrots, butter and stuffing mix. Bake at 350\u00b0 for 30 minutes.
Wash squash and zucchini and cut in half.
Cut each half into about 1/2 inch slices.
Heat oil in a large skillet or wok.
When oil is hot add red pepper.
Cook about 3 minutes.
Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
Add carrots and cook at least 2 minutes more until carrots are how you prefer.
Adjust seasonings and add the cilantro and toss well.
Serve immediately.
Cook spaghetti according to box directions, adding onion soup mix.
Fry hamburg with salt and pepper.
Fry squash and zucchini, onion may be added.
Chop green pepper and tomato.
Mix above together and pour into casserole.
Sprinkle cheese on top.
Bake for 25 - 30 minutes in 350 degree oven until cheese is melted.
Wash all squash and scrub clean.
Dice yellow squash and zucchini; boil in salted water until barley tender.
Drain and set aside.
Wash and cut squash and zucchini in slices.
Put in pot with butter and small amount of water.
Bring to boil, lower heat and simmer until tender.
In a large skillet, with bacon grease, cut up several yellow squash and zucchini squash, onion, green pepper, salt and pepper to taste.
Cook this until it is tender.
Add a little garlic powder.
Steam the sliced squash and zucchini; drain well.
Chop onion and green pepper.
Beat eggs, then blend in garlic powder, salt and pepper, mayonnaise and Parmesan cheese.
Blend all ingredients together and pour into ovenproof dish.
Top with bread crumbs. Bake 20 to 30 minutes at 350\u00b0 and serve.
Dice squash and zucchini. Add all ingredients together. Chill and serve.
ven to 350\u00b0F. Place squash on a foil-lined baking
b>and let it foam up and recede. Add the onion, carrot, and celery and
ver medium heat, and cook the onion and garlic until the onion
Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking
Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.