Does anyone have a good recipe for squash and/or zucchini?

[LaydeeBug]

I bought some at the Farmer's Market and I'd love to make something gooooood.

[applegrove]

1. My brother chops up zucchini and fries it in butter with curry powder. I like it.

[LiberalEsto]

2. Greek Pasta

Ingredients
1 box pasta
2 medium zucchini
2 tablespoons olive oil,
2 or 3 cloves garlic
1 teaspoon dried minced onion,
1 can chicken broth
4 teaspoons cornstarch
4 oz. feta cheese, crumbled or cut into small pieces
black olives (optional)
1 pinch each of thyme and marjoram


Cook pasta according to package directions and drain

Chop 2 medium zucchini

Mince 2 or 3 cloves of garlic

Put 2 tablespoons of olive oil in a frying pan and heat on medium high

Add zucchini, garlic, and dried onion

Stir fry until zucchini is soft

Add ¾ of the can of broth – save the other ¼

Bring pan contents to a gentle boil

Mix remaining broth and cornstarch thoroughly and pour gently into pan, stirring constantly to prevent lumps. (A whisk is good)

When the sauce thickens, add the feta cheese and turn off the heat.

Stir to melt the cheese, and add olives and herbs if desired.

Serve over pasta.

Makes 4 to 6 servings.

[northoftheborder]

3. Good for zuchini....grand boys like it.....and this is the ONLY way they will eat it:

Cut Zuchinni squash lengthwise into 4 quarters..

Mix lemon zest, lemon juice, olive oil, salt & pepper, and whatever other herbs you like in a baggie large enough to marinate the squash for 20-30 minutes.

Remove from bag.

If you have a grill going, use that, if not an iron skillet is fine. Place the squash quarters a few at a time in pan heated to med. high. Let the squash cook until turning slightly brown on each side. Remove and eat! The squash will still be slightly firm, not "squashy". It's good. And you can put in frig. to eat later, and just warm slightly to room temperature.

It looks enough like pickles to satisfy their idea of what food should look like! Sometimes I sprinkle a little dried dill in the marinade, not much, just a touch.

[denverbill]

4. Roast it.

Cut it into irregular shapes about 1" in size. Drizzle with olive oil and mix in a bowl to coat them evenly. Salt and pepper. Another spice if you are inclined, like chili powder or garlic.

Roast in a 400 degree oven. Turn when one side is nicely browned.

Simple, delicious.

[grasswire]

5. casserole

Cut squash into 1/2 inch slices (6 cups) and blanch in boiling water. Drain.

In a saute pan, a tsp of butter, a diced onion, and 1/2 cup diced bell pepper. Cook til translucent.

In a bowl, mix together cup of mayo, 3/4 cup grated parm, and then add the onion pepper mixture and sliced squash.

Turn into a buttered casserole dish. Top with some butter bits and crushed cracker crumbs.

Bake at 350 'til bubbly and browned edges.

Of course squash is delicious just steamed with some butter and dill, too!

[Rowdyboy]

6. Depending on how much you have squash dressing (with cornbread) is really good

Squash, crumbled cornbread onion, bell pepper, cream of mushroom soup etc.

Will be glad to forward a recipe if you're interested.

[KC]

7. I would

really like that recipe! I love squash no matter how its cooked and this sounds really good.

[Rowdyboy]

8. This is my favorite...its a little lighter than regular cornbread dressing...

http://www.myrecipes.com/recipe/cornbread-n-squash-dressing-100000018515

1 pound yellow squash, coarsely chopped
1/4 cup butter
1 large sweet onion, chopped
1 medium-size red bell pepper, chopped
2 celery ribs, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
3/4 teaspoon freshly ground black pepper
1/4 to 1/2 tsp. ground red pepper
1/2 teaspoon poultry seasoning
5 cups cooked, crumbled cornbread

Preparation
1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.
2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté 8 to 10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.
3. Bake at 350° for 40 to 45 minutes or until golden.
Note: To make ahead, prepare recipe as directed through Step 2. Cover unbaked casserole, and chill up to 24 hours. Let dressing come to room temperature (about 30 minutes), and bake as directed.

Note:
An 8-inch skillet or pan of baked cornbread will yield about 5 cups crumbled.


Cindy Crosby, Plano, Texas, Southern Living
NOVEMBER 2008

[eppur_se_muova]

9. Here's something unusual ... zucchini sorbet

http://www.live-green-smoothie-diet.com/2010/05/nonfat-honeydew-lime-sorbet-with-zucchini-a-raw-vegan-recipe-for-anyone/

http://allrecipes.com/recipe/zucchini-lemon-sorbet/

[locks]

10. I love squash

Usually I cook chopped yellow crookneck and zucchini for a few minutes. Add chopped tomatoes and green onions. Make a cheese (and ham if you like) white sauce. You can add almost any fresh vegs like green beans or carrots, just cook them before mixing in the casserole. Top with buttered bread crumbs and bake for about 45 minutes.