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We are smack dab in the middle of the––what garden vegetable? Of course, it’s zucchini and yellow crookneck squash; and yes, this summer squash may be used interchangeably with the green skinned zucs.

You don’t have to be a great cook to know how to prepare either of these summer squash veggies. You don’t even have to peel the skin off, or take out the seeds unless you let them grow too large. The ideal size for cooking with zucs, for most recipes, is about 6-inches long and about 1-1/2 inches in diameter.

My favorite way of preparing them is simply to put a little olive oil or melt butter in a small fry pan, thinly slice a small onion and add sliced zucs. Saute just a few minutes, sprinkle with fresh chopped or dried basil leaves and a bit of salt and pepper and sometimes a few flakes of crushed red pepper. For me, this is a perfect summer veggie side dish to a meal.

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Well, of course, it’s summer squash recipes today. Let’s start with . . .

PASTA WITH SUMMER SQUASH AND BASIL

1/2 lb. bow tie or penne pasta, cooked according to package directions, drained

1/2 c. water

2 medium yellow crookneck squash

2 zucs

1/4 c. butter, margarine or olive oil

1 large onion, quartered and sliced

1/2 c. white wine (not wine vinegar)

1 garlic clove, minced

1/4 to 1/2 t. salt

1/8 t. pepper

1/2 c. chopped fresh basil (packed lightly in measuring cup)

grated asiago cheese (can use grated parmesan)

While pasta is cooking, cut squash in half lengthwise, then slice in about 1/2-inch slices. Heat butter or oil in large fry pan (non-stick if you have it) over medium heat. Stir in onion and saute 5 minutes. Add squash; cook over medium-high heat, stirring until tender 7-9 minutes or until just tender, not soft. Remove from pan. Add wine, garlic, salt and pepper to pan and boil until liquid is reduced by half, about 2 minutes. Stir pasta and veggies into pan; cook until heated through. toss with basil and sprinkle with cheese just before serving. Makes four servings or seven cups.

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And, here I am with another salad recipe and it is delicious.

SEVEN VEGETABLE SALAD

1 c. fresh green beans, cut into 1-1/2-inch pieces

1 c. fresh sugar snap peas

1 c. sliced, small crookneck squash (yellow)

1 c. sliced small zucs

1/2 small red or white onion, cut into rings and separated

2 small tomatoes, seeded and chopped (Roma or plum tomatoes are good for this.)

1 c. coarsely grated carrots (or use mini carrots sliced very thin)

2/3 c. reduced-fat Italian salad dressing

2 t. dried basil or 2 T. fresh basil leaves, snipped

In a deep skillet, bring about 1-inch of water to a boil. Add first five ingredients. Reduce heat; cover and simmer 2-3 minutes or till tender crisp.

Drain; rinse with cold water and pat dry on paper towel. (I use a clean dish towel rather than paper towel.) Put veggies in a bowl; add rest of ingredients. Stir gently to coat. Refrigerate at least one hour. Makes 10-12 servings.

NOTE: This recipe is easily cut in half for a smaller amount or you can put leftovers in the fridge for a couple of days for another meal.

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And, an easy to put together casserole as a side dish veggie.

ZUCCHINI AND TOMATO CASSEROLE

2 large zucs (about 8” long or 2” to 2-1/2” diameter) Can use one zuc and one yellow squash, cut into 1/4-inch slices

2 large tomatoes, cut into 1/4-inch slices

1 T. olive or canola oil

1/4 c. minced fresh onion

1 small clove garlic, minced

1/2 t. dried basil leaves

salt and pepper to taste

1/4 c. shredded mozzarella cheese

Heat oil in medium skillet; saute onion and garlic over medium heat, stirring occasionally, about 5 minutes. Add zucs; cook 5 minutes or until crisp-tender. Layer half of zucs in a lightly oiled 8-inch square pan. Sprinkle with half the basil. Top with half of tomato slices, sprinkle with salt and pepper, then half of mozzarella. Repeat layers with rest of ingredients.

Bake at 350 degrees for 20-25 minutes until heated through and cheese is melted. Serves 4-6.

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And . . .

ZUCCHINI AND SAUSAGE LASAGNA

1 lb. bulk Italian sausage

1 large onion, diced

2 garlic cloves, minced

2 - 26.5 oz. cans spaghetti sauce

1-8 oz. can tomato sauce

1 t. sugar

1/2 t. basil

1/2 t. oregano leaves

1/2 t. pepper

3 medium zucs, sliced lengthwise

1 T. flour

1 egg

1 T. butter or olive oil

1/4 c. snipped fresh parsley

1-15 oz. container ricotta cheese

6 lasagna noodles, cooked and drained

3/4 c. plus 2 T. grated parmesan cheese, divided

3 c. shredded mozzarella cheese, divided

In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink, breaking sausage into small pieces; drain. Add spaghetti sauce, tomato sauce and seasonings; simmer, covered for 10 minutes, stirring occasionally.

In another large skillet, cook zucs in butter until tender.

In a bowl, combine egg, ricotta cheese and 3/4 c. parmesan cheese; set aside.

Spread 1-1/2 c. meat sauce in an ungreased 9x13 inch pan (preferably glass). Layer with three noodles, half the zucs, half ricotta mixture, 2 c. mozzarella cheese and 2 c. meat sauce.

Bake uncovered at 350 degrees for 45-55 minutes or until bubbly. Sprinkle with rest of parmesan and mozzarella. Bake 5 minutes or until cheese is melted. Let stand 12 minutes before cutting (not to worry, it won’t get cold).

Serve with rest of meat sauce or save for a small portion of cooked spaghetti noodles with the sauce, just enough for one. Makes 9-12 servings.

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Thought for the day: We offer thee thanks for the moon in the night, and thanks for the rain and the sun’s golden light; and thanks for the breeze and bright falling leaves; and thanks, too, for flowers and veggies.

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