Yellow Squash and Zucchini Recipes
- Yellow Squash Casserole
- Yellow Squash Gratin
- Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing
- Grilled Summer Squash
- Stuffed Zucchini with Potatoes and Peas
- Yellow Squash Ribbons with Red Onion and Parmesan
- Ajlouk Qura'a (Mashed-Zucchini Salad)
- Orzo with Zucchini, Tomatoes, and Goat Cheese
- Zucchini, Sausage, and Feta Casserole
- Zucchini, Olive, and Cheese Quesadillas
Whether it's a backyard plot or a few planters on a balcony or fire escape, cooks with home gardens can savor the seasonal taste of just-harvested yellow squash and zucchini. With its swanlike neck, pale flesh, and mild taste, yellow squash and its long, straight, green cousin zucchini are perfect for blending with other ingredients or in simple preparations highlighting the taste of fresh herbs. Because they have a high water content, they don't require much cooking; raw, they add nice texture to a salad of greens or a crudités plate. In addition, yellow squash and zucchini are good sources of vitamins A and C, and fiber, as well.
If you have your own garden, you probably know you'll have an abundance of yellow squash and zucchini from early to late summer; you may see them in markets is some regions year round. Whether you're gathering them from the backyard or supermarket produce bins, though, choose smaller ones with bright-colored, blemish-free skins. Refrigerate in plastic bags for no more than five days.
A bumper crop of squash can challenge the inventiveness of the most dedicated cook. But here are some recipes to get you started. Or click the following links to view all our yellow squash and zucchini recipes.
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