squash recipes??
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by Nana's11 on August 08, 2005 11:03 PM
Miss Jamie,
I use this one ...
Yellow Squash Casserole
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1/2 cup plain lowfat yogurt
1/2 cup lowfat cottage cheese
1/4 cup grated parmesean cheese
1/4 tsp dried whole thyme
2 eggs-beaten
Vegetable cooking spray
1 cup sliced onion
3 cups sliced yellow squash
1/4 soft whole wheat bread crumbs, divided
Combine yogurt,cottage cheese, parmesan cheese, thyme and eggs in a bowl; set aside.
Coat skillet with cooking spray- place over medium heat till hot, saute onion until tender.drain and set aside. Place 1 cup squash in a 2 -Qt casserole with spray. Top with 1/3 onion and yogurt mixture. Repeat procedure with remaining squash ,onion and yogurt mixture.
Sprinkle with bread crumbs, cover and bake at 350* F for 25 minutes. Uncover and bake until top is browned.
Serves 6
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I use this one ...
Yellow Squash Casserole
------------------------
1/2 cup plain lowfat yogurt
1/2 cup lowfat cottage cheese
1/4 cup grated parmesean cheese
1/4 tsp dried whole thyme
2 eggs-beaten
Vegetable cooking spray
1 cup sliced onion
3 cups sliced yellow squash
1/4 soft whole wheat bread crumbs, divided
Combine yogurt,cottage cheese, parmesan cheese, thyme and eggs in a bowl; set aside.
Coat skillet with cooking spray- place over medium heat till hot, saute onion until tender.drain and set aside. Place 1 cup squash in a 2 -Qt casserole with spray. Top with 1/3 onion and yogurt mixture. Repeat procedure with remaining squash ,onion and yogurt mixture.
Sprinkle with bread crumbs, cover and bake at 350* F for 25 minutes. Uncover and bake until top is browned.
Serves 6
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by Triss on August 08, 2005 11:22 PM
Looks good Nana!
I like mine simple. I either steam it or skewer it and grill it.
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We are all under the same stars... therefore we are never far apart.
I like mine simple. I either steam it or skewer it and grill it.
* * * *
We are all under the same stars... therefore we are never far apart.
by Nana's11 on August 08, 2005 11:57 PM
I do that too - but if feeding a bunch and I so that a lot this is a good one... and the kids will eat it this way- looks less like a veggie to them I guess...LOL!
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by Triss on August 09, 2005 12:31 AM
Well if they will eat it, then it works!
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We are all under the same stars... therefore we are never far apart.
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We are all under the same stars... therefore we are never far apart.
by Sorellina on August 20, 2005 03:58 AM
Ciao Jamie,
Here's a recipe for frittata, an Italian version of the omelette. We live on this during a normal summer. This year, zucchini got started late due to bed expansion so we're just now getting our first zucchini. You can use any summer squash for this, though. Do use fresh herbs, dried ones don't really cut it for this.
Makes 4 large servings
6 eggs, whisked
all-purpose olive oil
1 medium onion, any colour, diced
1 medium or 5" of a large zucchini or summer squash, diced
fresh herbs such as basil, oregano, rosemary, tarragon, thyme
salt and freshly ground pepper to taste
Saute onion and squash in olive oil in a 12" skillet until al dente, not mushy. Add egg to cover and lower heat to low/med. Add herbs and season with salt/pepper. As egg sets, lift to allow raw egg in the middle to cook underneath until the top is barely wet. Invert a plate on top of the skillet and with one hand on the plate, invert the skillet so the frittata is now on the plate. Slide frittata back into the skillet so the top can finish cooking. This should only take a minute or two. Divide into 4 portions and enjoy.
Buon appetito,
Julianna
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Here's a recipe for frittata, an Italian version of the omelette. We live on this during a normal summer. This year, zucchini got started late due to bed expansion so we're just now getting our first zucchini. You can use any summer squash for this, though. Do use fresh herbs, dried ones don't really cut it for this.
Makes 4 large servings
6 eggs, whisked
all-purpose olive oil
1 medium onion, any colour, diced
1 medium or 5" of a large zucchini or summer squash, diced
fresh herbs such as basil, oregano, rosemary, tarragon, thyme
salt and freshly ground pepper to taste
Saute onion and squash in olive oil in a 12" skillet until al dente, not mushy. Add egg to cover and lower heat to low/med. Add herbs and season with salt/pepper. As egg sets, lift to allow raw egg in the middle to cook underneath until the top is barely wet. Invert a plate on top of the skillet and with one hand on the plate, invert the skillet so the frittata is now on the plate. Slide frittata back into the skillet so the top can finish cooking. This should only take a minute or two. Divide into 4 portions and enjoy.
Buon appetito,
Julianna
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