I find that they aren’t as watery, and their flavor is more intense. However, if you weren’t paying attention, or, as I’ve done almost every year, there is one that hides under some leaves and you find it when it’s two feet long, just cut it in half and scoop out the seeds before chopping. When they are that big, you want to avoid the seeds.
squash, all about 10 inches long. Simply cut off the stems, and chop them. I like to quarter then and slice them into about 1/4-1/2 inch slices. You’ll also want to chop 1 small red onion and mince (or use the garlic press) 3 cloves of garlic.
butter and 2 tablespoons olive oil in a large saute pan over medium heat. Once the butter is melted and the oil is hot, add the onion. Cook for a few minutes until they start to get some color, then add the garlic. I don’t like to add the garlic too early, because it can burn easily. And when garlic burns, it has a horrible taste. After just about 1 minute, add the sliced zucchini and squash. Stir everything around, and let them cook down. You’ll want to stir periodically, but it will take about 10 minutes for them to soften and get a little bit of color. Add some salt (I used about 1/2 teaspoon salt) and pepper (about 1/2 teaspoon pepper as well), and stir to combine.
That's how Mike and I came up with this delicious recipe. ____________________________________________________________________The end result is light andsummery, reminding me of the finer things of this time of year
Add cream and simmer until bubbly and starting to thicken. Add onion and cook until the edges start to brown approximately 8 minutes. Add garlic and cook for additional 1 minute. Add zucchiniand yellow squashand cook an additional 5-6 minutes. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown
It's a casserole chock full of ground beef and rice in your favorite marinara or spaghetti sauce (I used Ragu's Sauteed Onion and Garlic), then topped with super thin slices of yellow squashandzucchiniand crunchy Parmesan breadcrumbs
Using your fingers, spread this oil and herb mixture over the top and sides of the salmon filets. Remove the ribs from the collard leaves, then roll the leaves upand slice or chop to your desired width