This roasted zucchini and yellow squash recipe has a crispy topping and is full of flavor. Plus it is easy to make for a ...

Alana Al-Hatlani Fri, July 5, 2024 at 7:10 PM UTC 5 min read ...

Transfer to a bowl; stir in rice, parsley, and 1/2 cup cheese. Arrange squash on a rimmed baking sheet, cut sides up. Brush with oil and season with salt and pepper.

PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and ...

Drain and set aside. Add butter, shredded squash and a pinch of salt to the pan and saute over medium heat for 4-5 minutes or until squash has softened. Add the flour and saute another minute.

Grill all of the squash over moderately high heat, turning once, until lightly charred and tender, about 10 minutes. Cut the zucchini and summer squash into 2-inch lengths; transfer to a large bowl.

In a small pot, combine ¼ cup olive oil, garlic and oregano. Bring to a low simmer, then turn off heat and steep for 10 minutes. Meanwhile, in a medium pot, combine crushed tomatoes, salt and ...

Raw, grilled, baked, fried, or pureed, summer squash is the season's most versatile ingredient. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough ...

Transfer to a large bowl. Mix in the squash, nutmeg, salt, pepper, rosemary and toasted walnuts. 6. Layer ½ of the squash mixture in the dough-lined pan, sprinkle with half of the blue cheese.