Shape Magazine
In-Season Pick: Yellow Squash
- 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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