Recipe ideas?

[wombat2u2004]

Carefully slice the zuccini thinly.
Place in a bowl.
Slice squash into squares.
Put in the bowl.
Mix zuccini slices and squash slices together.
Cook it.

[kittycats_delight]

If you like rice zucchine is fabulous as a risotto. Squash also makes a fabulous risotto. Zucchine is also amazing on pizza or sliced grilled and then placed ontop of some grilled chicken breast with a marinara sauce over top. You can serve that with rice, pasta or even potatoes. I have a ton of recipe books here (authentic italian cooking) that I will browse through and see what I can find. I know there are many.


ETA: Risotto with Zucchine & Squash

Risotto Con Fiori Di Zucca E Zucchine - (Risotto With Squash & Zucchine)

Yield: 4

Ingredients

1 lb baby zucchini; blossoms attached
2 tb olive oil
1/2 c minced onion
1 tb minced shallot
1 1/2 c arborio or carnaroli rice
1/2 c dry white wine
1/4 ts salt; or to taste
4 1/2 c boiling chicken or veal stock (may need upto 5 1/2 cupsof stock)
1/4 ts saffron threads
6 tb unsalted butter; in 6 pieces
1 c grated parmigiano
1 freshly-ground black pepper; to taste

Instructions

Separate and wash the zucchini and blossoms. Slice the zucchini in
1/4-inch rounds and the blossoms crosswise into thirds.
In a wide, heavy skillet, heat the olive oil and saute the onion and
shallot until translucent. Add the zucchini and blossoms and saute until
wilted. Add the rice and toast lightly, turning constantly, until well
coated with oil. Add the wine and cook until it evaporates. Add salt, 1
cup of the boiling stock, and the saffron, and cook 18 to 20 minutes,
stirring constantly and adding stock repeatedly as previous batches are
absorbed. (The finished risotto should be creamy, not milky).
Remove from the stove and stir in the butter, incorporating it thoroughly.
Then stir in the cheese and freshly-ground pepper, and serve immediately.

[emily_the_spoiled]

If you are really energetic you can grate some of the zucchini squeeze the water out of it and freeze it. Then during the winter you have it available to make zucchini bread, etc.

[angelbow20]

Thanks for the ideas everyone I will try them.

[Randi]

Squash gratin - a side dish

1 little squash
1 egg
1 dl (small cup) milk
50 gram grated cheese
1/2 teaspoon thyme
salt
pepper
butter and breadcrumbs for the dish

Butter a little oven proof dish and sprinkle bottom and sides with breadcrumbs.
Grate squash and squeese the water out.
Whip the egg with milk and add salt, pepper and a tiny bit of thyme.
Stir squash and most of the cheese in and pour it into the dish. Sprinkle the rest of cheese over.

Bake in oven at 200 Celcius for about 35 min.

[Logan]

This is a family favorite. I do not use a whole stick of Butter when I make it. I have used reduced calorie Ritz crackers, Vegetable Ritz and Garlic Ritz. All work fine.

Squash Casserole

2 pounds yellow squash

1 medium onion

1 egg

½ cup milk

1 cup crushed Ritz Crackers (I tried the garlic/butter ones and the reduced fat ones, and they work well too)

1 stick melted butter (I use ½ stick or so….still good and margerine works fine, too)

1 cup grated cheddar cheese (2% works well, too)

Salt and pepper to taste

Cook squash and onion, then drain and mash together in bowl. Add egg, milk, crackers, butter, salt and pepper and put in a casserole dish. Top with cheese and bake for 30 minutes or until bubbly at 350 degrees.

Recipe from: Sherry Davis, Thanksgiving 2003

[Logan]

This one is really good, too.

Weight Watchers Squash Casserole

2 1/2 pounds yellow squash, chopped
1 med. onion, chopped
1 large carrot, shredded

Steam above until tender. Drain.

In a bowl, blend 1 can reduced fat cream of chicken soup and 8 oz. of fat
free sour cream. Add squash and mix with soup mixture. Toss in 1 c.
Pepperidge Farm Herb Stuffing Mix (Crumbles) and 1 cup reduced fat shredded
cheddar cheese. Mix.

Pour into Pam sprayed 13 x 9 pan. Top with 1/4 c. Stuffing Mix.
Bake 20 minutes at 350.
1 cup = 2 points.

[Cataholic]

If you are really energetic you can grate some of the zucchini squeeze the water out of it and freeze it. Then during the winter you have it available to make zucchini bread, etc.

I do this, too!!! It is great.

[RICHARD]

Notice.........



Women recipes- Carefully measured ingredients, times and temps.

Men recipes? Chop, season and cook.

[Catty1]

RICHARD - you're the only man to post here so far...so there isn't an example of what you are talking about.

And you can't post one now - no fair!

[Pam]

RICHARD - you're the only man to post here so far..

Wom posted and Richard is right - no measurements given!

Logan the recipes sound delicious. My printer is broken so I will have to write some of these out by hand.

[slick]

I've made zucchini pancakes and loved them.

Same recipe as potato pancakes except substitute shredded "squeezed" zucchini for potatotes. They are cooked the same....in a frypan.....and I top mine with sour cream. Yummy!