Sweet Summer Squash Food

SWEET SUMMER SQUASH

Steps:

• Heat olive oil in saute pan.
• When hot, add scallion and garlic. Saute until garlic is browned but not burnt.
• Add squash and let brown on one side (about 3 - 5 minutes). Turn over and let brown on other side.
• Add the lemon zest, lemon juice, cilantro and honey.
• Let cook until squash is browned on other side. Stir gently to mix all flavors.

SWEET FRIED SUMMER SQUASH

Steps:

• Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
• Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

SPICY-SWEET SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°.
• Prepare the squash by splitting each one lengthwise and scraping out most of the seeds, then slice to about 1/2 inch thickness.
• Place frozen pepper/onion blend and prepared squash into boiling water. Boil until just tender, about 10 minutes.
• Drain vegetables well, then mash.
• Stir in the beaten egg, creamed corn, salt, pepper, 1/2 cup of the shredded cheese, and half of the crushed croutons. Fold ingredients together.
• Spray 9X13 glass baking dish with vegetable cooking spray, pour in the vegetable mixture.
• Top the casserole with remaining croutons and shredded cheese.
• Bake until golden and bubbly, about 25 to 35 minutes.