Mildly sweet with a firm texture, yellow squash adds
crunch and color to dishes, says Robyn Moreno, author
of Practically Posh, a recipe-filled guide to entertaining.
- as a side
In a baking dish, overlap
1 layer each eggplant, zucchini, crookneck
squash (all thinly sliced), and
basil leaves. Drizzle with olive oil.
Repeat these steps twice more. Top
with ¾ cup pasta sauce. Cover with
foil; bake at 350°F for 40 minutes.
- as a starter
Slice 1 crookneck squash
lengthwise into ¼-inch-thick pieces,
then cut in half. Mix 3 tbsp. olive oil
with salt, pepper, and 1 tsp. chopped
rosemary. Brush onto squash, then grill
squash 3 or 4 minutes per side. Sprinkle
with balsamic vinegar and serve.
- as an entrée
Marinate 4 oz. shrimp in
4 tbsp. olive oil, 4 tbsp. lemon juice,
2 tbsp. light brown sugar, and salt
and pepper. Cut 1 golden zucchini
into rounds. Alternately skewer shrimp
and zucchini (piercing lengthwise, not
through the seeds). Grill 5 to 7 minutes.
One Medium Squash: 31 Calories, 514 MG Potassium, 4,165 MCG Carotenoids