That's how Mike and I came up with this delicious recipe. It took me awhile to figure out something to make with it and then finally it hit me, pair the squash in the noodles with a sweet sauce, added squash and seasoned chicken
In a smaller bowl, toss the stiffing mix and melted butter. Spoon the vegetable mixture on top. Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish. 6 medium zucchini (about 7 cups) or 6 medium summersquash, halved lengthwise and cut into 3/8-inch slices (about 7 cups). 1 (8 ounce) carton sour cream
Add grated potato and let cook about half way and then add summersquash. They are also excellent by themselves with some ranch dressing and/or other favorite toppings
PLUS it was super easy to make. Cut the summersquash in half lengthwise and slice. I did have to improvise on the pasta - the recipe calls for zita, I couldn't find that in our local Kroger's, so I used rigatoni instead
With all that being said, you can imagine how excited I was when the folks at Dalyn Miller Public Relations contacted me about reviewing The Best Vegetarian Burgers on the Planet cookbook
Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life
Carefully arrange zucchini and yellow squash slices over the top, slightly overlapping each other. This morning I learned that today is National Zucchini Day
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The goal here is to quick cook the squash so it keeps it shape and does not get mushy. My favorite method of cooking is by simply searing the filet in a scorching hot pan to get the skin crispy, but that really only works with the expensive filets that are nicely striated with fat
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