Lemon Summer Squash Bread Food

LEMON SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease and flour 2 regular loaf pans or 4 mini pans.
• Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
• Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
• Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
• Add squash and stir just to blend.
• Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
• Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
• Make the Roasted Lemons
• Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
• Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
• Make the Glaze
• Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
• Add water or milk if necessary to get the right consistency.
• Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
• Arranged sweet, roasted lemons on top.
• Serve warm or at room temperature.

AIR FRYER YELLOW SQUASH

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Whisk together lemon juice, olive oil, salt, and garlic powder for the marinade in a large bowl.
• Cut yellow squash into 1x3-inch fingers and add to the bowl with the marinade. Add onion and toss to coat, separating onion layers. Sprinkle evenly with Parmesan cheese. Place vegetables in air fryer basket, taking care not to overcrowd vegetables. You may need to do 2 batches, depending on the size of your air fryer.
• Air-fry for 5 minutes. Shake air fryer basket, then continue cooking until vegetables are slightly soft and edges are beginning to char, an additional 5 to 7 minutes.

SUMMER SQUASH SCAMPI

Steps:

• Arrange the squash in a single layer and sprinkle with ¾ teaspoon salt. Let sit for 10 minutes (and no more than 30). Pat dry with a kitchen towel or paper towel.
• In a large (12-inch) skillet over medium-high, heat a thin layer of oil (about 1 tablespoon). Add a single layer of squash, salted sides down. Cook, without flipping, until browned underneath, 2 to 3 minutes. Transfer to a platter or large plate, and repeat with the remaining squash, adding more oil as necessary. Sprinkle with garlic and red-pepper flakes.
• With the empty skillet over medium-high heat, add the white wine (stand back as it may flame). Simmer until reduced by half, 2 to 3 minutes. Add the butter and shake the skillet until the butter melts and combines with the wine into a smooth sauce. Remove skillet from the heat, add the lemon juice and shake to combine. Season to taste with salt, then pour over the squash. Top with the parsley and serve warm.