Member since 8/2/09
Date: 7/6/12 6:28 PM
All my complaining about the heat (and I still am) - apparently, squash love it. I only have a few plants and getting yellow squash and zucchini. Any tried and loved recipes would be appreciated. I'm going to search the internet as well, but I like the family favorites! Thanks in advance!
Member since 7/1/08
Date: 7/6/12 6:34 PM
I love grilled squash or zucchini. I slice it about 3/8" thick the long way. Brush it with olive oil and grill for about 4 minutes on each side. Sometimes if the other parts of the meal are simple I will throw some steak or fish rub on it after the oil- yummy. I've even done it in my George Foreman grill when I was too lazy to go out and turn the big grill on.
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Member since 4/8/02
Date: 7/6/12 6:42 PM
I was going to suggest exactly what sharon did. Olive oil, a sprinkling of Italian seasoning... great. Better than the steak that goes with it.
Not strictly a squash recipe here. At my house, we call it dinner. I put it online some time ago, because DD kept calling home, asking me to remind her of the ingredients. It's been a favorite for...30 years? OMG... That long? Peg Bracken/Family Circle Pork Chops and Zucchini
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Member since 5/17/05
2 members like this.
Date: 7/6/12 7:09 PM
The best gratin I've had to date:
Summer Vegetable Gratin
Originally published in the July 2008 edition of Cook’s Illustrated
Serves 6-8 as a side or 4 as a light main dish
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters (substitution: 1 cup of Panko Bread Crumbs)
2 ounces Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs). Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
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Member since 4/26/03
1 member likes this.
Date: 7/6/12 7:15 PM
Lately we've been enjoying something I call "Squoodles" -- Squash noodles! I use a Mandoline to cut the squash into long, skinny ribbons, then toss them in a saute pan with some olive oil or butter. They're a delicious alternative to pasta! I've done this with both green and yellow squash. Even my squash-hating kids will eat it.
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Member since 8/2/09
Date: 7/6/12 7:40 PM
Awesome! Thanks. I found some recipes on the Food.com and some by Paula Deen. What do they have in common? CHEESE! LOL
Keep them coming in. I've printer what you gave me so far. Thank you!
Member since 12/8/07
Date: 7/6/12 8:25 PM
I like yellow squash sauteed in olive oil with onions until the onions start to brown. mmmm.....
Member since 1/12/04
Date: 7/6/12 9:41 PM
An easy recipe for squash and zucchini:
1 zucchini sliced
1 yellow squash sliced
1 onion diced
1 16 oz can of tomatoes
Butter to taste
Salt and pepper to taste
Melt butter in skillet and add the vegis. Salt and pepper to taste. Saute until done.
Makes a great side dish for 4 people.
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Member since 12/31/69
Date: 7/6/12 9:45 PM
I eat it raw, so I can't help you.
Member since 6/30/05
Date: 7/6/12 10:38 PM
I have one that I like.
I will give you the full-fat version although I generally lighten it up a lot.
Mix in large bowl:
1 can cream of Mushroom soup
1 cup sour cream or plain yogourt
2 lbs. Zucchini- cut with peel
2 or 3 shredded carrots
1 or 2 chopped onions
Mix with above mixture.
1 Box stuffing mix
Mix with 1 tbsp melted butter and water to mix
Spray a pie plate or low casserole dish with non-stick spray.
Layer sour cream and vegetable mixture and stuffing mix, ending with vegetable mixture. (Actually, I usually just mix everything in the first part except the zucchini and then layer the zucchini, some of the wet mixture, some of the stuffing mix and so forth. You top with some grated cheddar cheese on top.
Depending on how deep the dish is, you bake up to 45 minutes at 350 degrees. in lower pie plates, check at around 30 mins.
If I make this, I usually make it in quantity and then freeze in pie plates. It makes an excellent side dish. If you like stuffing, you will like this. Of course, you can make your own stuffing mix with dried bread and spice.
You will have to make zucchini bread and cake and all sorts of stuff. Isn't there zucchini relish???
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