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Megan Davidson, Labor & Postpartum Doula, Breastfeeding Counselor, Anthropologist, Mom to August (9) and Clay (4), Partner to Shawn.
I made a great cream sauce for pasta the other week--slowly cook very thin slices of zuchinni in a little olive oil until they become mush. Add a little cream--maybe 1/4-1/2 cup. Season with salt and pepper, mix with pasta. It's like an alfredo sauce. We ate crumbed italian sausage and chard in the pasta as well for a very filling dish.
I also saute zuchinni and yellow squash in olive oil with oregano and thyme.
Casserole. I use mostly yellow squash for this, but either will work. Boil with an onion until tender; drain. Slightly mash with some cracker crumbs, cheese, and an egg. Bake until it is set. This is good stuff, and it is very versatile. I usually use cheddar, but sometimes swiss, monterey jack, mozzarella, cream cheese, sour cream, really anything. Mostly saltines, but sometimes Ritz or seasoned bread crumbs or stuffing mix or you name it...
I freeze grated zuchinni to make bread at Christmas time.
No way, it sounds GREAT! The only thing I can never make taste good is putting them in a pan with olive oil. All I get is bland, watery mush.
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