Author Topic: Zucchini and Squash  (Read 839 times)

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edenparadox

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Zucchini and Squash
« on: October 01, 2007, 11:44:57 AM »
So I bought two extra yellow squash and one extra zucchini when I was making pasta primavera. Now I don't know what to do with them. And I really don't want any more pasta primavera as I've been eating leftovers for a week straight.

Any ideas?

Wordgeek

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Re: Zucchini and Squash
« Reply #1 on: October 01, 2007, 02:13:51 PM »
Grill the zucchini in a pan with some onions.  Add a little garlic, if you like. 

Sprinkle the squash with brown sugar and cinnamon and bake until soft.  Yum!

Visiting Crazy Town

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Re: Zucchini and Squash
« Reply #2 on: October 01, 2007, 04:43:33 PM »
you can try this one  I have and it is good though i used less cheese and butter
http://allrecipes.com/Recipe/Squash-and-Zucchini-Casserole/Detail.aspx

or this one
http://allrecipes.com/Recipe/Yellow-Squash-Casserole-2/Detail.aspx

blarg314

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Re: Zucchini and Squash
« Reply #3 on: October 02, 2007, 02:14:15 AM »

Grilled with a bit of butter and some Italian herbs.

Breaded and deep fried.

Sauteed with garlic butter and a squeeze of lemon juice

cicero

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Re: Zucchini and Squash
« Reply #4 on: October 02, 2007, 11:09:16 AM »
scrub and slice them

heat a small amount of olive oil in a pan, sprinkle with a few chopped garlic cloves, add the squash and mix it up a bit, add a little salt (i prefer kosher salt) then cover the pan and let it cook for a few minutes (till crisp) or a bit longer if you like your veggies well done. squeeze juice of one lemon on top, and if you like add a few fresh basil leaves, sliced.

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mlooney

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Re: Zucchini and Squash
« Reply #5 on: October 28, 2007, 08:12:28 PM »
Here is a squash recipe I tried tonight. It was very good

Maple Roasted Squash

1 pkg (2lb) peeled and cubed butternut squash
1 Tbsp olive oil
Salt
1/3 cup maple syrup
tsp pumpkin pie spice
Pinch ground red pepper (cayenne)

1.   Preheat oven to 425 degrees. Line jelly roll pan with foil. Place squash in pan; drizzle with oil and sprinkle with tsp salt and toss o combine. Roast squash 15 minutes.
2.   Meanwhile, I 1 cup liquid measuring cup, stir maple syrup with spices.
3.   Toss squash with maple syrup mixture. Roast 15 to 20 minutes longer or until fork tender. Spoon squash, along with any pan juices, into serving dish.
4.   My notes. Apparently, there are some stores where you can buy pre-peeled, pre-cubed butternut squash. Not at my store. I just bought the squash and prepared them. Also, I added a bit of cinnamon, maybe tsp. I just felt it could use it.