Sunday Zucchini And Yellow Squash Recipes

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

SUNDAY ZUCCHINI AND YELLOW SQUASH

Steps:

• In large skillet, cook bacon on medium heat until crisp. Reserve drippings in skillet. Remove bacon; drain on paper towels; Crumble and set aside.
• Add onion to bacon drippings and saute until soft and slightly golden. Remove onion and set aside. Reserve drippings in skillet.
• Mix cornmeal, flour, pepper, and salt in bowl. Dredge each piece of squash in cornmeal mixture covering both sides. Place on plate.
• Heat bacon drippings and canola oil on medium-high heat. Add enough yellow squash and zucchini slices to cover bottom of pan. Cook until centers and edges are brown, about 2 to 3 minutes per side. Drain.
• Repeat until all squash is fried. Place in serving bowl; toss with onion and garnish with bacon pieces.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

ZUCCHINI, CHAYOTE AND YELLOW SQUASH

Steps:

• Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes.
• Add all squash. Reduce heat to medium-low.
• Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.