igh.
Brush zucchini and yellow squash with 1 tablespoon oil and season with 1
Peel and mince garlic.
Wash zucchini and yellow squash and pat dry. Cut into 1/4-inch thick slices.
negar, cranberry juice, honey and salt and white pepper to taste.<
Preheat oven to 450.
Grease roasting pan with olive oil.
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Pour squash into roasting pan and spread it out until it evenly covers the pan.
Bake 15 to 20 minutes, stirring once until cooked through.
Heat oil in heavy large saucepan over medium-low heat.
Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
Add flour and stir 3 minutes.
Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
Stir in stock,heavy cream, basil and oregano.
Reduce heat and simmer 20 minutes.
Season with salt and pepper to taste and serve immediately.
Soup may be pureeed if a creamier texture is desired.
Slice squash.
Boil until tender in water that doesn't quite cover the squash.
Boil until all the water is gone (using just a little water).
Mash squash, salt and pepper.
Brown meat with onion until done (drain).
Add to squash, bread crumbs, meat, cheese and egg.
Butter a baking dish.
Bake at 350\u00b0 for 25 minutes.
Add a small amount of Cheddar cheese on top before baking.
nch baking dish or casserole and set aside.
In a
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
crushed red pepper, and ground black pepper, and saute until the onions
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
move seeds from the squash and zucchini, then coarsely grate
ven to warm.
Place yellow squash and zucchini in a colander in the
o a boil; add penne and cook, stirring occasionally, until tender
Wash the zucchini and yellow squash, cut each in half. Slice
drain on paper towels; Crumble and set aside.
Add onion
Cut zucchini and squash into small chunks and put in a ziploc bag.
Add olive oil salt and pepper to bag and shake until coated.
Dump onto baking dish and spread out into a single layer.
Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450\u00b0F.
Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.
Slice bacon into 1-inch pieces.
Fry until crisp.
Remove bacon.
Saute onion, zucchini and squash until tender.
Add salt, pepper, garlic powder and bacon.
Serve.
Thinly slice onions and bell pepper and saute in butter and 1 T Dales seasoning about 5 min or until carmel color. Add thinly sliced zucchini and yellow squash and additional 1 T Dales seasoning. Add cracked pepper to taste. Saute until tender.
oil.
Add the sliced squash and zucchini and cook until tender-crisp.