On 4/11/2019 12:33 PM, Gary wrote:
> jmcquown wrote:
>> I love yellow crookneck squash. Works well sliced and lightly steamed
>> (Julie seems to have a problem with steamed vegetables, or maybe it's
>> just the word "lightly"). It's great sliced lengthwise, brushed with a
>> little oil, sprinkled with S&P and grilled. It's also good in squash
>> casserole which seems to be a "southern" US thing.
>
> It's great fried with onions as Joan mentioned. Also great,
> sliced thick, floured or light tempura batter, then fried.
> Steamed is good. Also good raw in cold salads. Added to veg soups
> and casserole too.
>
> Yellow squash is a good thing. Sadly, it's often way overpriced
> in grocery stores.

Depends on where you live. Is it grown in your area?

> If I could do a real garden, I would plant
> many and not so much the zucchini.

The problem with squash is it's a very large plant. It's not something
you can grow in pots on a deck or a balcony. I know this because my
father had a garden in the back yard when I was a teen. He had no idea
how much space the squash plants would actually require. And for a
while there we wound up with crookneck and zucchini out the wazoo. LOL

> I have made a good zucchini
> lasagna though substituting zucchini for the pasta lasagna
> noodles.
>
I've seen that done on cooking shows and it looks good. I simply don't
make lasagna enough to think about substituting zucchini for the pasta
noodles. Not saying it doesn't look or sound good. For me, lasagna is
more about the filling, the sauce and the cheeses than what you use to
separate the layers.

Jill