I believe any food can be made delicious with the right treatment, but I’ve had a hard time warming up to squashes. Too often, I’ve served them because they’re so good for us but my sister-in-law showed me the error of my ways. This little side dish of zucchini and yellow squash is absolutely scrumptious!

Summer Squashes with Herbed Yogurt Sauce

I’m still getting mileage from my recent trip to Georgia over the Holidays! Mental mileage as I juxtapose images of warmth and pleasant walks with the dogs over the image of the frozen tundra outside my window here in Minnesota. I’m also still getting some mileage from the food made by my talented sister-in-law! Every time I make this, I’ll think of my trip and how much fun it was to see family.

This dish, a mixture of yellow squash and zucchini, is a bit like an infomercial! I keep thinking, “But wait, there’s more!” as I make it. Gorgeously seasoned and sautéed, the squash is excellent served up plainly.

Add in a few toasted bread crumbs and a little lemon, and it’s even better. A little sprinkle of cheese stirred in when it’s done, and it’s heaven. A simple sauce of yogurt, lemon, and herbs takes it completely over the top. Fairly quick to make, this took about 15 minutes.

You cannot buy breadcrumbs like this.

So choose your elements, the squash, bread crumbs, cheese & sauce, and combine as you wish with what fits your diet, and eat your squash. It’s good for you! 🙂 And try not to lick your plate, especially if you’re not alone!

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Summer Squash (Zucchini & Yellow Squash):

• Squashes do go on sale, but are relatively inexpensive. Look for squash that is smaller, bright, and shiny with tender skin. Larger squash can be tough with inedible, bitter seeds.
• Store in the high humidity of the refrigerator’s vegetable bin, rolled in a paper towel (ends open) then placed in a loose plastic bag. They should last from a few days up to two weeks.

Bread Crumbs:

• Make don’t buy bread crumbs. Here’s a tutorial post. They can be frozen fresh or toasted. Not only does it prevent waste, but they’re better than store-bought, easy, and saves money.
• Toasted works well when coating or topping an item; fresh is generally used in a mixture.

Summer Squashes with Herbed Yogurt Sauce

Summer Squashes with Herbed Yogurt Sauce

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Easy to toss together side or main dish

• Author: mollie kirby

Ingredients

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For the Dish:

• 1/2 cup of roughly grated bread crumbs
• 2 tablespoons olive oil, divided
• 1 to 2 tablespoons parsley, to taste (optional)
• 1 clove garlic, minced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1/2 teaspoon Italian seasoning (or more, to taste)
• pinch of cayenne or red pepper flakes
• 3 to 4 strips of lemon
• salt and pepper to taste
• 1/4 to 1/2 cup cheese, grated cheese, mozzarella or Parmesan (optional)
• Herbed Yogurt Sauce, below

For the Herbed Yogurt Sauce:

• 3/4 cup of Greek yogurt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon freshly cracked pepper
• pinch cayenne
• 1/2 teaspoon finely grated lemon zest
• Squeeze of lemon

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Instructions

For the Dish:

Add one tablespoon olive oil to a saute pan, heat, and add in bread crumbs. Cook, stirring until bread crumbs are lightly browned and crunchy. Stir in parsley, if desired. Remove from pan and set aside.

Add the additional tablespoon of oil to the pan, then the squashes. Saute until softened and slightly brown around the edges, stirring frequently, several minutes. A moment or two before the zucchini is finished, add lemon strips, garlic, and seasonings to taste.

When the squash is finished, turn off heat and toss with the breadcrumbs, stirring until well incorporated. If using cheese, turn off heat and add the cheese to the skillet, tossing until melted and incorporated. Serve immediately with yogurt sauce.

For the Greek Yogurt Sauce:

Mix ingredients together, taste and adjust seasonings as desired. If needed, thin with a little olive oil. Makes about 3/4 cup.

Nutrition:

1/4 recipe: calories 180; tot fat 10g; sat fat 3g; poly 1g; chol 8mg; sod 197mg; pot 394mg; tot carg 16g; fib 3g; sug 6g; prot 8g; vit a 19%; vit c 42% calc 19%; iron 6%