In-Season Pick: Yellow Squash

Mildly sweet with a firm texture, yellow squash addscrunch and color to dishes, says Robyn Moreno, authorof Practically Posh, a recipe-filled guide to entertaining.

  • as a side
    In a baking dish, overlap1 layer each eggplant, zucchini, crooknecksquash (all thinly sliced), andbasil leaves. Drizzle with olive oil.Repeat these steps twice more. Topwith ¾ cup pasta sauce. Cover withfoil; bake at 350°F for 40 minutes.
  • as a starter
    Slice 1 crookneck squashlengthwise into ¼-inch-thick pieces,then cut in half. Mix 3 tbsp. olive oilwith salt, pepper, and 1 tsp. choppedrosemary. Brush onto squash, then grillsquash 3 or 4 minutes per side. Sprinklewith balsamic vinegar and serve.
  • as an entrée
    Marinate 4 oz. shrimp in4 tbsp. olive oil, 4 tbsp. lemon juice,2 tbsp. light brown sugar, and saltand pepper. Cut 1 golden zucchiniinto rounds. Alternately skewer shrimpand zucchini (piercing lengthwise, notthrough the seeds). Grill 5 to 7 minutes.

One Medium Squash: 31 Calories, 514 MG Potassium, 4,165 MCG Carotenoids

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