Have any good recipes

[locks]

for the lovely and delicious yellow squash and zucchini fresh out of the garden?
I generally just braise then in butter or make a casserole with other fresh veggies in a cheese sauce.

[rogerashton]

1. Sea food and Zucchini Stew a la Creole

1 lb mixed seafood. I use Trader Joes' mix -- cocktail shrimp, bay scallops, and calimari rings
Onion
3 stalks celery
1-2 zucchini
Bell pepper
juice 1 lemon
bay leaf
can diced tomatos
sea salt
black pepper
bay leaf
1/2 tsp thyme
1/2 tsp crushed red pepper
crushed garlic
veg broth

chop veg.

Saute onions, garlic until onions translucent.

add celery -- saute 5 minutes

add zucchini and pepper -- saute 5 minutes

Add fluid from tomatos and sea food. Add 1/2 cup white wine and veg broth to cover. Add spices, tomato. Simmer 20 minutes.

Stir in lemon juice and sea food. Simmer about 5 min or until shrimp are opaque.

Serve over white rice.

[dem in texas]

2. Black Eyed Pea Restaurant - Baked Squash Recipe

Black Eyed Pea Restaurant – Baked Squash Recipe
I always liked this dish at the Black eyed Pea

5 lbs medium yellow squash, chopped
2 eggs, beaten
2 cups breadcrumbs
½ cup butter
½ cup sugar
2 tablespoons onion
Salt and pepper to taste
Directions
1.Preheat oven to 350 degrees.
2.Bring a large saucepan of water to boil.
3.Add Squash. Return to a boil, reduce heat and cook until tender.
4.Drain and mash.
5.Stir in eggs, crumbs, butter, sugar, salt, onion and pepper.
6.Spoon mixture into greased casserole dish.
7.Sprinkle a light layer of bread crumbs on top.
8.Bake 30 to 40 minutes or until lightly browned.

[dem in texas]

3. The sinful way to cook squash

Cut in slices, dip it egg-milk wash, then in seasoned four and fry the slices in hot oil. Drain on paper towels. Yum, Yum - Sorry to say, don't make much fried food anymore,

[locks]

4. Thanks these sound great

I still bread and fry eggplant. Nothing better.

[japple]

5. Saute a diced, sweet onion (Vidalias are good) or leek (even better) in butter.

Slice squash crosswise into very thin slices. Add to pan. Cover with lid and cook on low heat until squash is tender. Salt and pepper to taste. Yum! Yum! This is perfection to me. I also like it with garam masala or other curry spices. Cut it in half lengthwise, rub with olive oil and put on the grill for about 4-5 min. on each side. Then add salt/pepper, maybe a bit of pesto.

Cut in half lengthwise and scrape out seeds with a pointy spoon. Blanch in boiling water, then stuff with a little rice, chicken, sauteed onion, plus your favorite seasonings and bake until everything is heated through. Top with cheeses.

Squash + corn + tomatoes = a great combination. Cumin, salt, chiles are great seasonings for this.

If you need to deal with an overabundance, grate it and stick in the freezer in plastic bags

Enjoy it while you have it!! It's over too soon

[applegrove]

6. Have you ever had cheese stuffed zucchini flowers fried - they are delicious. May be late in the

season.

[csziggy]

7. I haven't named it but I have a favorite way to cook them

1 pounds carrots
1 medium onion (yellow, or sweet - if sweet it can be larger)
1 clove, garlic
1.5 pounds zucchini
1.5 pounds yellow squash
oil or butter
salt & pepper to taste

Peel and chop carrots into bite size pieces. Put carrots into chef pan with some oil or butter at medium heat. Chop onion and minced garlic; add to carrots. Chop zucchini and squash, add to carrots and onion. Cook until as done as you like - I like mine crisp/tender.

This does make a lot so I often freeze half of it to have later. I start the carrots first so they will be tender by the time the squash and zucchini are added. I used to make just squash and zucchini this way, but once time I had carrots that needed to be used so added them. I really like the sweetness the carrots add to the mixture.

Part of this could be made into Aunt Fanny's Baked Squash:

Mix cracker or bread crumbs into the cooked mixture, then mix eggs, sugar, salt and pepper, pour over squash/crumb mix, pour into casserole, sprinkle more crumbs onto, drizzle with butter and bake.

The original Aunt Fanny's Squash was mashed but I prefer the way it is served at Ted's Montana Grill and use their recipe: http://www.myrecipes.com/recipe/aunt-fannies-squash-casserole-teds-montana. They call for boiling the squash but I like it pan sauteed so it's not so water logged.

[Nac Mac Feegle]

8. From the Southwest

Calabacitas:

2 1/2 cups fresh corn kernels
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
1/4 cup crumbled cotija cheese

Directions

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

From Allrecipes.com

[Phentex]

9. Zucchini Carpaccio...

There are many versions of this and the basic recipe can use just lemon, salt & pepper & some shaved parm but I prefer the ones where you make more of a vinaigrette.

Here's one:

http://www.loveandlemons.com/zucchini-carpaccio-salad/