Yellow Squash

We are going to have quite the bounty of Zucchini and squash. We have like 6 plants {sigh}…
So, tonight was my first recipe — I tried a combo of zucchini and yellow squash. The zucchini tasted great (frankly, as great as Zucchini’s gonna taste), but the yellow squash tasted the way a pumpkin smells when you cut into it.
Does that even make sense?
Does all squash taste like that?
My question — did I pick it at the right time? It was bright yellow with a moderate size. It still had some green-ness with in the skin and the seeds were pretty dang apparent.
Do I scoop the seeds out?
Do I pull up the plant?
Do I cry?
Do I buy new clothes?
Hehe… anyway, I’m in the mood for zucchini recipes. I’ve seen a LOT where they’re trying to hide the zucchini in something like chocolate chip bread — and while that’s appetizing, I think it’s kind of avoiding the point that we have all these great vegetables — we should be eating them as vegetables.
I just saw one where they’re using slices of zucchini instead of the pasta in lasagna. That sounded pretty good — esp. since I can use some ricotta cheese, and there ain’t nothin‘ wrong with that. :) Mmm… maybe with some sausage. I’m seeing happy thoughts already….
But seriously, how am I gonna fix my yellow squash peeps? I want to make it good.
Back to your regularly scheduled vacation update as soon as I am not working and can edit some more photos….

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Comments

  1. says

    Hey I resent the chocolate chip bread comment :)

    We eat yellow squash pizza… my mom used to make it all the time… she would do long slices of squash and then just put pizza topping on top… same idea as the pasta.

    We just slice ours up in to thin slice and sautee it in a little butter or olive oil with some garlic and or onions… let it sautee until its cooked all the way through and a little bit browned. Yummy!!

  2. says

    Ok here’s a couple of recipes I found on a blog… haven’t made them but I thought I’d pass them along so that you can make them and tell me how they are :)

    Zucchizza–as in zucchini pizza. Instead of using pizza dough, you slice the zucchine horizontally. Then you pile on the homemade pizza sauce, mozzarella cheese, fresh spinach, and all the other veggies you love. Bake as you would a pizza. It saves so many carbs and truly tastes yummy! Plus, its uses lots of zucchini.

    zucchini stir fry with carrots–Slice the zucchini and carrots into thin two inch strips as if you were making shoestring French fries. Then saute in butter or olive oil. You have to be careful if you use butter not to let it get too hot. You can season it spicy or mild. It also works well with crook neck squash sliced the same way. Onions add more flavor as do colored bell peppers.

  3. says

    Zucchini in Sour Cream

    8 small zucchini
    Boiling water, salted
    2 Tbl. butter melted
    salt and pepper taste
    1 cup sour cream
    1/2 c. shredded cheese (jack)

    Wash and trim ends-boil whole zucchini until tender. Brush zucchini with melted butter. Place in 11 x 7 dish. Blend salt and pepper into sour cream and spread over zucchini. Sprinkle with cheese. Broil until cheese melts and begins to brown. Serve immediately!

  4. says

    WE love Zucchini and Yellow squash both at our house. Mainly we just slice it up and throw it in the steamer. Steam it up and add butter. Yummy!

    I don’t think the yellow squash should have any green…maybe it wasn’t ripe enough. But it is pumpkin’s cousin after all, so it shouldn’t taste too different. :)

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