In article >, Bruce
> wrote:

> On Wed, 10 Apr 2019 19:37:49 -0700 (PDT), "
> > wrote:

> >They're quite tasty and if you ever have the opportunity to buy them, choose
> >the smaller sized ones over the overgrown squash.
>
> How does the flavour compare to zucchini?

I make a squash casserole that I might have learned here. Think
potatoes a gratin sort of. I use crook neck and zucchini just because.

MATERIAL:
two crooknecks and two zucchini unpeeled and sliced longitudinally at
say three eights inch thick.
salt, pepper, shredded parmesan, flour, milk

EQUIPMENT: A casserole with lid at least as long as the longest
zucchini slice.

METHOD:
Press zucchini and crookneck slices in flour on a plate.
Add a layer of zucchini in bottom of casserole, splash with milk
sprinkle with more flour. Then add a bit of salt and pepper. Sprinkle
with parmesan.
Repeat the procedure with crookneck then zucchini until the casserole
is full.
Put on the lid and cook at 350F for 45 Minutes to a hour. Test with a
fork.

I really can't taste the difference between the zukes and the crook
neck. I apologize to whoever first posted the recipe. I forget. But
it's really good for a squash dish.

leo