Help - ways to cook zucs and yellow squash?

WWSis

We have an over-abundance of zucs and yellow squash this time of year...anyone have any out of the ordinary ideas to prepare and grill? I put out a bunch at the end of my drive this morning...free :silly: ..mass amounts of zuchini bread is on the horizon! :P :P :laugh:

Humphrey Chimpden Earwicker

slice unpeeled lengthwise. grill direct at 400 or so, not too hot. salt and pepper after with a drizzle of olive oil.

you can coat with olive oil beforehand too, it helps keep the sides looking shiny and from drying too quickly. just don't sear them so much the oil burns.

Fidel

I slice into medallions, put in a CI skillet or foil pouch with a couple pats of butter, salt and pepper. A sliced onion helps things as well. Just cook until soft.

Raging River makes and excellent seasoning for this dish as well.

Avocados

I like it grilled this way with olive oil and a sprinkle of dry rub such as Tsunami Spin or Raging River.

Avocados

Make some lasagna using long thin slices of squash instead of noodles. You can include some eggplant slices too if you have some.

Doug in Eggmonton

You could do this, I'm cooking it again this week and it calls for squashes.

Herb Crusted Snapper With Fresh Ratatouille

2 Tbs vegetable oil
2 cup onions; chopped
1 cup green peppers; chopped
1 cup celery; chopped
salt
cayenne
pepper
1 eggplant; peeled and cut into 1-in
1 zucchini; cut into 1-inch cubes
1 yellow squash; cut into 1-inch cubes
3 cup tomatoes; peeled, seeded, chopped
2 Tbs garlic
1 tsp fresh basil
1 tsp fresh thyme
4 6 oz snapper fillets; skin off
4 Tbs Dijon mustard
1 cup fresh herbs; finely chopped
3 Tbs olive oil
1 Tbs finely chopped fresh pars

1. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the onions, bell peppers and celery. Season with salt and cayenne and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant. Season with salt and cayenne. Cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil and thyme. Season with salt and cayenne. Reduce heat to medium and cook, stirring occasionally, for to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. Remove from the heat.

2. Season both sides of the fillets with salt and pepper. Spread both sides of the fillets evenly with the mustard. Dredge the fillets in the herbs, coating each side completely. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the fillets and cook for about 3 to 4 minutes on each side, or until the fish is flaky.

3. To serve, spoon some of the ratatouille in the center of each plate. Place the fillets on top of the ratatouille. Garnish with parsley.

Servings: 4

Doug

Little Chef

Julia: Ratatouille, Stuffed Zucchini, Zucchini Fritters, Southern Squash casseroles...etc

http://www.google.com/#hl=en&source=hp&q=summer+squash+recipes&aq=1&aqi=g10&aql=&oq=summer+squash&gs_rfai=CAtA5JOVBTKvCGYXyzATu7unACgAAAKoEBU_Q37lH&fp=331a175575780bd9

Wish I was closer! Nothing better than squash from a New England garden....

dhuffjr

Spoken like a true southern boy Rod! I love yellow squash.

bobbyb

Here's one I like.
___________________________
Provencal Zucchini Fans


Headnote:
Serve any leftovers the next day, cold with vinaigrette. Herbes de Provence are available at gourmet stores or you can make a blend used by Jacques PÈpin (see link).

Yield:
Makes 4 Servings

Ingredients:
4 long, narrow plum tomatoes (about 12 ounces)
4 small, firm zucchini, about 1 1/2 inches in diameter and 6 inches long (1 1/4 pounds)
4 large cloves garlic, peeled
2 tablespoons virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon herbes de Provence (see link)

Instructions:
1. Preheat oven to 400 degrees F. Wash the tomatoes, and cut each of them lengthwise into four slices. Wash the zucchini and trim off the stem
end of each. Then, starting at the flower end, cut each zucchini lengthwise into 1/4-inch slices, leaving the slices attached at the stem end so they
can be opened like a fan. Each zucchini should have four slits.

2. Arrange the zucchini side by side in a roasting pan or large gratin dish with enough space between so each one can be fanned out. Slide a
slice of tomato into each slit and press firmly down on the zucchini to create a fan with alternating segments of zucchini and tomato.

3. Cut each garlic clove lengthwise into eight thin slices, and slide the slices into the fans alongside the tomato slices. Brush the entire surface
of the fans with the oil and sprinkle the salt, pepper and herbes de Provence on top.

4. Bake at 400 degrees F for 30 minutes, until the vegetables are soft and the fans are nicely browned on top. Using a large spatula, transfer the f
ans to four plates, and serve immediately.


Nutritional information:

* Calories: 104
* Total fat: 7 grams
* Saturated fat: 1 grams
* Total cholesterol: 0 mg.
* Sodium: 148 mg.
* Protein: 3 grams
* Total Carbohydrates: 10 grams


Recipe Courtesy of Jacques Pepin's Table, KQED Books & Tapes, 1995
________________________________

WWSis

Great ideas all - got the creative juices flowin' ! Thanks, Julia

Dimple's Mom

Zucchini pancakes (like potato pancakes) are delish.

Also shredded zucchini is easy. Shred the zucchini, toss it in a pan with a little oil and heat it up, top with s & p, fresh ground nutmeg, and some parmesan cheese.

Mainegg

Neil plants summer squash just for his fried squash. cast skillet with about 1/4 stick of butter. 3-4 chopped cloves of garlic and slice the summer squash thin. pile it high. salt and pepper and cook till it caramelizes. stir a few times but you really want then golden brown and a few almost burnt. we grate a little parm on them when it is finished. did this the other night... only three were big enough to pick..... they were all ready and he had to work late..... tasted one... then another.... pretty soon the pan was empty... panicked and ran out and picked 3 zuc ha ha he HATES them and fixed those and never said a word about the summer squash . he turned his nose up and kept saying that he could not wait till the squash was ready to pick so he could have the fried squash.... I never said a word....it is really good this way. takes a bit to get it golden and the butter is a must lol

Dimple's Mom

So cruel...