My neighbor just brought me a basket full of yellow squash and zucchini from his garden. That was so thoughtful of him and I’m glad his garden is doing so well that he can share his overabundance of fresh vegetables. I do not normally buy squash at the grocery store and only have one memory of my mother cooking yellow squash for our family dinners.
During the summer months when yellow squash was so plentiful, my mother would cut a small piece off each end of the squash and then slice it in half longwise. Then she would drop both halves into a pot of boiling water and let them boil until tender – very much like you prepare boiled white potatoes. Then she would drain off the water and plate the squash. While it was still teaming hot, she would put a big dab of butter on it, then sprinkle each half with salt, pepper and about a tablespoon of granulated sugar.
As far as I can remember, my mother never bought or cooked zucchini. So I need some help with finding a recipe or two for preparing this green squash that looks a lot like a cucumber but tastes nothing like cucumbers. At the moment, the only thing I have seen is a lot of references to zucchini nut bread. But I want to serve it with dinner as a side vegetable, not nut bread.