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In-Season Pick: Yellow Squash

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

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