Recipes

[sarahpanda]

Thanks for the info !  Now I think I'll invest in an AIR FRYER !

[ECBG]

I cut yellow crook neck, zucchini, in pieces about the size of your thumb joint, and large pieces of onion.   I put this in a warm large nonstick frying pan heavily sprayed with canola oil.  I also spray the top for when it will be turned.

Lightly simmering, I turn in large batches about every 10 minutes.  Some edges will brown  When I get it done enough,  I serve with fresh grated parmesian cheese.    Reheats well too!

[Mj12]

We eat this a lot in the summer because we just have good luck growing zucchini here.  We always grill it - sliced about 1/4" thick, very lightly brush with evoo, then the grill.  In bad weather we've also done it inside, on the stove, in a square cast iron pan with grill lines. We never batter anything. Just grill, S & P and it is sooooo good.  But we won't eat it reheated, IMO it gets a strange texture the next day.

[Nonametoday]

 I stew summer squash in a frying pan with sliced onions.  I slice squash very thin, dry some of the water off with paper towel, add sliced onions, salt and pepper.  Place in medium heated oil fry pan.  Cook them down until the water has evaporated, like stir fry but keep cooking on a very low temperature. I cook them down until they are brownish. No corn meal or flour.  Drain on paper towel.   So very good. .