Squash and Zucchini. Grated zucchini makes this cake really moist, and the topping adds a nice crunch. Meet zucchini, summer's most popular and prolific squash. Here's all you need to know, including how to pick and prep it, and the best ways to cook it—plus top-rated recipes, of course!
Cut the zucchini and squash into long, thin layers. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Zucchini: + Squash: I prefer using the little zucchini but if you have some the size of baseball bats, they work fine, too. You can make Squash and Zucchini using 6 ingredients and 4 steps. Here you go how you cook it.
Ingredients of Squash and Zucchini
- It’s 1 of squash.
- You need 1 of zucchini.
- You need 2-3 tablespoons of unsalted butter.
- Prepare To taste of Salt.
- Prepare To taste of Pepper.
- It’s To taste of Garlic powder.
Halve them the long way and scoop out all the seeds/innards before dicing. Try to cut all the squash into similar-sized pieces for more even cooking. Slice zucchini and squash very thin. Heat olive oil and saute onion until tender.
Squash and Zucchini Preparation
- Cut zucchini and squash into 1/2 inch slices.
- On medium-high heat, melt butter into a sauce pan. Sprinkle salt, pepper, garlic powder on top of veggies..
- Cook for about 3-5 minutes on each side or until soft..
Serve immediately (if it sits to long. Summer squash are warm-season crops harvested in the summer before they reach full maturity. Because they're harvested early, their skin is edible and they have a relatively short shelf life. Summer squash varieties include zucchini, yellow squash (straightneck squash), and crookneck squash. A zucchini is really just a type of squash, so you could really just call this a Cheesy Squash Casserole; however, it is nice to differentiate between the two vegetables.