Anyone with a Yellow Squash Receipe

I fry my squash: Slice 3 squash in bowl, add 2 eggs, 2T.flour, pour into hot frying pan with a little olive oil, & fry. When brown on one side, flip over & fry the other side. Cover & cook on low until squash is soft & brown. It looks like an omelet.

My favorite way to cook yellow squash is to melt some butter in a frying pan, add sliced squash, salt, pepper, & sugar (yes, sugar) to taste. Saute turning once. Tastes SO good :)

ants

I like to saute it with olive oil, garlic and onions. I also add it to stir fry, grill it on kebabs with beef or chicken or just other veggies and even add it to homemade pasta sauce!

I am growing squash to make Mexican Calabasitas and the non-meat version, Squash sauteed with tomatoes. Yellow squash is 1.89/lb. at the store.

MEXICAN CALABASITAS recipe-
Brown 2 lbs cubed pork in a little veg. oil, anykind, cheap cut up pork chops are fine
Add 1 whole onion chopped and half a garlic head, minced, to soften
Add 1 tablesp. cumin powder, 1 packet Goya seasoning powder (ie. w/ Cilantro n Tomato OR "Con Azafran"), black pepper, some salt now
Now, about 10 min. into it, Add 3 cups chopped tomatoes with 2 cups water OR one 15 oz. can of chopped tomatoes (garlic or mexican style) plus 1 extra can of water. Add 1 15 oz. can corn kernels (or fresh corn, if you have it) Add 2 medium or small size yellow squashes, cut 1/2 thick, then quartered or halved

cover, reduce heat, simmer for 30 minutes or so to cook the meat and soften the veggies.
add a bit more salt to taste
uncover, let the sauce thicken up a bit. Excellent on its own or served in flour tortillas for tacos.



SQUASH SAUTEED WITH TOMATOES- Good side dish. Similar to a frozen version from the store.
Saute with olive oil, 1 chopped up onion, add 1/2 inch slices of yellow squash, as much as you want,
Add 3/4 can Hunt's fire roasted canned tomatoes with garlic. OR fresh tomatoes/garlic/little bit of Italian seasoning plus 2 or 3 cups water. Simmer uncovered til squash is good texture for eating.

I didn't know there was a recipe forum on here. I guess I wanted to share recipes here since I am getting a feel for your personalities. They would be strangers over there on that forum.! Ha!

This works with any summer squash;

Chocolate Zucchini Bread
Ingredients
2 (1 ounce) squares unsweetened chocolate
3 eggs 2 cups white sugar 1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Thanks for the zucchini-choc. bread recipe. Love chocolate and have always loved zuchini bread that others have brought to work. I recently brought some semi-sweet chocolate because I am going to attempt to make chocolate ice cream so I will have some left over to try this recipe. I am only growing yellow squashes though, so will go to the store to get green squash. I seem to remember that the breads had little chunks of green veggies in it.

Try this site for many yellow squash receipes. This is one of my favorite sites.
http://www.cooks.com/rec/search?q=yellow+squash

Organicfarm, yellow squash will work just fine. Pretty much any summer squash recipes can use any of the squash. I grow mostly the patty pan varieties, and they work as well as zucchini. I most often use the ones that I've "missed" and are overgrown, I take out the seeds and the just grate them. What I don;t use, I freeze for when the summer's bounty has finished.

Catmad, will try that bread recipe soon. BTW, I made that chocolate ice cream, added some almonds to it. Hubby hated it, said it was too much chocolate and I think he may be right!
I always that those patty pan squash were just decorative, I am so ignorant about veggie gardening.

Patty pans will "grow up" to be decorative, but they're delicious when young, up to 4-5" across. They are actually my second favorites, having a smaller seed content than the longer types. Trombocino comes on as #1, being seedless except for the bulb (like butternut), firmer in texture, and just 'cuz they're fun to grow.

Organicfarm, I had no idea one could get TOO much chocolate in ANYTHING!! LOL
Vickie

Yes, I totally agree! about too much chocolate! But I followed the recipe that came with my name brand ice cream maker and actually was 1/3 low on the bittesweet chocolate chips. But, the ice cream is a little rubbery and just a touch too custard-y. I think that If I cut the chocolate powder and bittesweet choco. by half, that it will taste like the very best Haagen Daz. That is how good this homemade ice was. I am going to throw in some tiny marshmallow chips and make a rocky road ice cream. And it froze up rock hard like the very highest fat good ice creams.

okay, just had the 3rd taste. Its very rubbery!!! Gotta put warm water in the bowl to melt the ice cream! Yup, too much bittersweet solid choc.!

Hope ya get it fixed up.