On 4/11/2019 3:11 PM, Cindy Hamilton wrote:
> On Thursday, April 11, 2019 at 2:47:37 PM UTC-4, U.S. Janet B. wrote:
>> On Thu, 11 Apr 2019 13:27:06 -0400, jmcquown >
>> wrote:
>>
>>> On 4/11/2019 10:54 AM, U.S. Janet B. wrote:
>>>> On Thu, 11 Apr 2019 10:12:46 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2019-04-10 10:58 p.m., wrote:
>>>>>>> How does the flavour compare to zucchini?
>>>>>>>
>>>>>> I don't care for zucchini unless it's in a bread. But fried squash, to me,
>>>>>> with LOTS of chopped onions and fresh ground pepper is truly a yummy vegetable.
>>>>>> Some folks slice it, bread it, and then fry it but I confess to have never eaten
>>>>>> it prepared like that.
>>>>>
>>>>>
>>>>> You should try zucchini the way my wife does it. She slices it, blanches
>>>>> it and then fries in olive oil. Let it cook on one side or a minute or
>>>>> so until it gets a little colour, then flip it over and sprinkle with
>>>>> freshly grated Parmesan. Delicious.
>>>>
>>>> Does summer squash really have any taste? I think cucumbers have more
>>>> flavor than summer squash. I've always wondered why people bother
>>>> with summer squash.
>>>> Janet US
>>>>
>>> Seasonings, m'dear! They're a blank slate and you can actually do a lot
>>> with them. Plus, they aren't expensive.
>>>
>>> Jill
>>
>> that's what I've always thought. You need to doctor them up with a
>> lot of seasonings, bread crumbs and fat of some sort. I'm willing to
>> do that with eggplant because it has some taste of it's own.
>> Different strokes I guess
>
> I'm fond of summer squash brushed with oil, salted, and grilled. No
> seasonings, bread crumbs or fat (except enough to keep it from
> sticking to the grill) required.
>
Grilled summer squash is excellent! I do sprinkle with pepper as well
as salt. No bread crumbs, just a brushing of oil to keep it from
sticking. Quite tasty.
> I'm also fond of it sauteed with garlic.
>
> Cindy Hamilton
>
Yep, it's good that way, too. Stir-fried yellow squash works well when
cut on the diagonal and cooked in a hot wok-type pan with diced chicken,
minced onion, garlic and ginger. Add a bit of broth and soy sauce and
let it cook down a bit. Add a bit of fresh chopped parsley at the end
and a splash of lemon juice.
Jill