Every avid gardener knows this time of year all too well: zucchini and yellow squash, as far as the eye can see. Here's the best, simplest recipe to use it all up.

When summer’s golden squash meets the creamy, zesty magic of pimiento cheese, something truly special happens. This Pimiento Cheese Squash Casserole is a beloved Southern classic, elevated to new ...

Add the zucchini and the yellow squash, and cook for 4 to 5 minutes, stirring occasionally. Add the garlic, and cook for 30 seconds. Add the wine, salt and pepper to taste, and Italian seasoning.

Yellow summer squash - we stew it, fry it (naturally), stuff it, boil it, steam it, grill it, stir-fry it, blend it into soups, and add it to casseroles. Someone has probably figured out how to ...

Add squash and saute another 5 minutes, until lightly browned. Add garlic and cook another minute.Add stock and cook the soup covered, until the squash is tender, about 15 minutes.

2 large yellow squash, cut oblique (obliquely roll and cut at a 45-degree angle) 2 large zucchini, cut oblique 1 tablespoon butter Salt and pepper to taste Heat a cast iron skillet and add the oil ...

Crookneck yellow squash can take the place of zucchini in any dish, ... or, thinly sliced, sauteed quickly (no more than 5-6 minutes) in a butter and olive oil mixture.

To make the soup: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the yellow squash and thyme and sauté for 3 minutes. Add ...

Every avid gardener knows this time of year all too well: zucchini and yellow squash, as far as the eye can see. It’s a good problem to have, but sometimes you can only give so much—by the handful, ...