Our two yellow squash plants just keep on producing flowers, which develop into squash. It is nice that they do not all develop at the same time. Hence, we can have fresh squash several times a week.
Strisce di Zucca Gialla (Italian)
Tiras de Abóbora Amarela (Portuguese)
Serve 2
1 large organic yellow squash
1 tsp. (5 ml) olive oil
1 sliced red onion
2 cloves of minced garlic
pinch of sea salt, black pepper, and crushed red pepper
few drops of organic lemon juice
shaved Parmesan cheese
some chopped lemon thyme with the flowers, Cuban basil, parsley, and sage
1. Use a vegetable peeler and shave the squash into strips. Discard the seeds.
2. Heat the oil over medium heat.
3. Add squash, onions, and garlic. Cook about 4 minutes or until the onions are tender.
3. Add squash, onions, and garlic. Cook about 4 minutes or until the onions are tender.
4. Remove from the heat. Stir in the herbs, cheese, and a few drops of lemon juice.
-modified from Cooking Light
We had this with "Stuffed Portobello" and a salad.
http://veggiefernandezs.blogspot.com/2015/12/stuffed-portobello-mushrooms.html
