Mountains of Yellow Squash
Not yet old enough for a man, nor young enough for a boy; as a squash is before 'tis a peascod, or a codling when 'tis almost an apple. 'Tis with him in standing water between boy and man. – Shakespeare
When I was young, summer squash meant zucchini - great piles of zucchini that were given to friends when the mountains of summer squash overshadowed the house. Initially, gifts of squash were greeted with broad smiles and genuine thanks. Towards the end of growing season however, the slightly strained smile was accompanied by a look of resignation.
One of the nicest things about growing up was learning about all the new-to-me vegetables. No longer confined to the ubiquitous potatoes, tomatoes, zucchini, onion, peas, corn and green beans, I experimented. Until I began to shop for myself, I truly did not know that summer squash came in yellow. Though yellow squash sat right next to the zucchini in store bins, I ignored them for some time. Yes, I was a very picky eater.
Yellow squash love being sautéed, grilled, broiled, baked, crock potted, steamed, roasted, dehydrated, or simply eaten raw with (or without) a dip. Because the flavor is so mild, a few simple seasonings usually suffice.
It turns out my parents did not have to pass the excess along to friends. Both yellow squash and zucchini freeze very nicely. Just clean, slice, put in a freezer bag, press out the air, and pop into the freezer. Don’t freeze the entire mountain of garden squash though; first try a few of these terrific recipes.
Nothing is easier on a working night than preparing this Summer Squash Sauté.
This recipe for Unmindful Yellow Squash and Tomato Casserole came about because I did not pay attention to the original recipe. Next time, the “mistake” will be a deliberate and delicious element.
Grilling squash is easy. You can slice it lengthwise to 1 inch widths, baste with a little oil and seasonings, and grill or combine with other veggies as in Grilled Eggplant Portobellos and Yellow Squash.
No grill? No problem. Put everything in a casserole dish and bake up some Eggplant and Summer Squash Casserole a la Mama D.
Meganr uses her very well-seasoned cast-iron skillet when she makes Frittata with Summer Squash.
Dehydrated veggies are great for snacking. Control the salt and seasonings, take advantage of the abundance of summer squash, and munch away on these fantastic Summer Squash Chips!
Vegetarian Times takes tomatillos, yellow squash and black beans and mixes them up together in this excellent Salsa Verde Yellow Squash Saute.
Your thoughts…
Do you grow your own summer squash? Which is your favorite zucchini or yellow squash? Did you like it as a child? How did your Mom fix it? did you give a lot away or freeze? Have you made dehydrated squash chips? How do you like to cook squash? Share your favorite recipe with everyone here! If you would like your recipe to be considered for CC Palate, please send it to me via pm.
Comments
I love the yellow zucchini, I plant some in my garden every year. I also grow the round zucchini ('ronde de Nice') which is perfect for stuffing. We usually freeze everything that we can't eat right away or give away. Since there is so much zucchimi over the summer, I have at least a dozen recipes to use it in. One very simple one that I make often is zucchini sautéed with garlic and onion, then mixed with quinoa and 2 spoons of greek yogurt, with a bit of grated cheese on top. I also make zucchini pancakes with a yogurt and chives dressing, zucchini soufflé, zucchini soup with laughing cow cheese or garlic&herbs boursin cheese. The list of recipes goes on and on!
I love yellow squash - I always get a mix of it and zucchini at the grocery. In the summers we have a small garden and grow zucchini. We tried yellow squash in years past without success, but this year I found a yellow squash plant at Lowe's which claimed it would not run all over the garden. We got it and I have three little squash-lings on there so far. One is just about the right size to pick! :) I looked at the first recipe in this post and was delighted to realize I could make that out of things from my garden (save for the black pepper), if I can get them all to be ready at the same time!
I picked my first yellow squash from my garden this past week! It was delicious! Can't wait for more!
I love zucchini & yellow squash, I'm trying my hand @ growing zucchini in my garden and if it turns out ok (meaning it doesn't die) then I'll try that & yellow squash next year :) I already have several zucchini out in the garden and I'd have tomatoes already if the squirrels hadn't taken them I do have some small ones (I just hope that they don't get them as well) that's the good thing about zucchini, it has little spiky hairs on it (wish tomatoes did to I hope to start eating my zucchini in about another week :)
Thanks for all these great recipes. I love squash, eggplant, tomatoes, peppers, onion, all in one to make, of course, RATATOUILLE!!!
Original Post by: alex_dietitianI picked my first yellow squash from my garden this past week! It was delicious! Can't wait for more!
Me too! We ate our first yellow squash and our first zucchini on the 4th of July. They are both great grilled.
When they get really big, I like to slice them lengthwise and stuff them with tomatoes, mushrooms, garlic, onions, maybe a little cheese, and white wine or broth, then bake them all together. It's delectable!
My mom used to grate it and use it in place of bread crumbs or oatmeal in meatloaf. A great way to add veggies to your diet (or a picky kid's which is why mom did it - my sister hated veggies) without even knowing it. Cuts the calories by about 1/3 in the meatloaf recipe as well. Win - Win!
My mom used to make pancakes with any kind of squash. Shred it, add and egg a little flower so the mix is not too liquidly and cook it in the skillet like regular pancakes.
Also, if you grow zucchini really big, it could be store in the home temperature up to 4 months. It doesn’t lose the flavor at all; you just need to take out seeds.
Raw cut up zucchini or yellow squash with baba ganouj is SO good. Delicious together in a pita too.
About the only way mom used to make it was by breading and frying it. Yummy but not exactly on the menu these days.
Thanks for all of the recipes. I will try them all this summer. One way to use the huge zucchinni that seems to get past you is shred it and make broth. A friend of mine loves to get those huge ones and turned me on to this.
I love yellow squash as well. My very favorite Mom made was saute squash, onion, and some tomato and then when almost finish add 1-2 tablespoon of soy sauce and 4 Kraft cheese slices on top. Put cover on, take off heat. It is a cheesy yummy goodness!!
Also I discovered one day I could subsitute potatoes for squash for hashbrowns with my eggs. I now add a little ripe pepper, mushrooms, onion and squash for a great veggie dish with my sunnyside eggs!! (Oh and I sprinkle a little Magic seasoning blend on top for a spicy kick!)
What you eat can have a direct effect on your skin if you're struggling with psoriasis. See what to shop for.
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I absolutely ADORE yellow squash but can not find it in England....sigh
It has always been one of my fav summer veg's