Squash is beginning to ripen.
It's time to get creative…
and failing that,
find friends who want fresh squash!
The recipe I used above was a variation of a recipe I found on Recipe.com.
I precooked the yellow zucchini, split in half, for 2 minutes in the microwave and scraped out the seeds. I sautéed onion and traditional zucchini in Italian herb infused olive oil. Then I added sweet basil, ground pepper, milk, beaten egg and a blend of freshly grated parmesan and cheddar cheese. I baked it for about 40 minutes at 350, but the yellow zucchini 'dish' was still a bit firm. Next time I'd probably bake it closer to an hour. I am thinking bread crumbs on top, perhaps mixed with additional cheese, might be a nice finishing touch.
The recipe was tasty, but didn't receive raves from the family. I think they are already a bit weary of squash at dinner!