I like to cut it on the french fry blade of my mandolin, toss it with
garlic, rosemary (or lemon thyme), salt & pepper, a little olive oil and
roast it on a cookie sheet at 425 for about 20 minutes.  Eat it like
that or add it to other recipes, dishes or salads.

OR

Stir fry it with garlic, onion & peppers and add a little Gen. Tso's
stirfry sauce, hoisin  and soy sauce. (I love to add cinnamon and some
pineapple too)

I'm praying for a good zucchini crop <s>  Do you realy *boil* it??

I love combining sliced summer squash with zucchini and red peppers (just pan-cooking
them in a nonstick frying pan with a lid), putting my favorite spaghetti sauce over
it, and sprinkling soy mozzarella cheese on top.

Mary

Hi Susan,

My favorite summer side dish is sliced zucchini & summer squash sliced
in 1/8" thick coins. I sautee 1 medium onion in 1 teaspoon olive oil
until they start to caramelize, then add 2-3 cups of the raw squash.
Sautee for a couple of minutes, until they just start to soften and
add 2 whole roma tomatoes, chopped. Cook until the tomatoes are warm,
finish with fresh basil and sprinkle of parmesan and voila! Instant
side dish. Also great by itself, over pasta, on a chicken breast, etc.

I also use summer squash in lasagna instead of noodles, and I use the
slices (on the bias, so they are larger) to make napoleons, which are
usually made by lightly breading the squash, bake off until crisp. You
can keep them in the freezer that way to use as napoleon layers. These
make great appetizers.

Finally I use them to dip in everything instead of crackers -- egg
salad, tuna, artichoke cheese dip, etc.

HTH!

Ally
212/186/160