oil and shredded Yellow Summer Squash.
Pour the Squash mixture into the hole
igh heat. Cook and stir yellow summer squash, zucchini, and red onion in
Select the small, tender, yellow summer squash, slice and parboil; drain.
Mix eggs, salt, pepper and milk to cover in casserole.
Sprinkle nutmeg over this.
Bake in oven at 325\u00b0 until set, approximately 50 minutes.
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.
175 degrees C).
Arrange yellow squash halves onto a baking sheet
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
Beat well. ( I use a hand mixer).
Stir in the Shredded Yellow Summer Squash.
Add the dry ingredients to the Squash mixture.
Stir until moistened.
Pour or spoon into a greased and floured loaf pan.
Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
Cool for about 10 to 15 minutes and remove from pan.
).
Once zucchini or summer squash has been shredded (I recommend
3 to 5 minutes. Add summer squash; cook and stir until almost
Cut into bite size pieces the squash, pepper and onion. Steam. Stir in eggs, mayonnaise and salt and pepper.
Wash and slice yellow summer squash.
Roll in corn meal.
Salt and pepper to taste.
Fry in a small amount of bacon drippings until brown.
(Could use scrambled egg mixture first and the cornmeal.)
Mix butter with stuffing.
Put half of stuffing on the bottom of casserole dish.
Mix sour cream, soup and carrots.
Put on squash and onions, then top with the rest of the stuffing.
Bake at 350\u00b0 for 45 minutes or until vegetables are tender.
Place the summer squash, zucchini, vegetable stock, half-and-
Trim the ends off the squash and grate using a box
egin to soften, add the yellow squash half moons. Stir to combine
edium-high heat. Add the squash and let them char a
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.
ater to a boil. Add squash and onion, cover, and steam
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.
nch pie pan.
Steam squash until tender;
puree until
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.