For an overabundance of squash ... Season to taste with salt and black pepper. In a bowl, combine bread crumbs, Parmesan cheese and parsley. Sprinkle on top of casserole and dot with butter.

Many home cooks opt for small-sized summer squash ... or we go a little crazy at the farmers market and buy too much to use. Yellow squash, zucchini, patty pans. They can all be interchanged ...

Fall and winter bring a bountiful harvest of butternuts, pumpkin, and acorn squash, but summer offers its own stars, like zucchini, pattypan, and yellow crookneck ... their mild taste and edible ...

Yellow squash and zucchini coins are cooked in a hot cast-iron skillet until charred and finished with a smoky tomatillo sauce and a sprinkling of Cotija cheese. This vibrant, versatile salad is ...

Because they are botanical cousins, crookneck yellow squash and zucchini — both are summer ... and stir lemon zest and 2 tablespoons juice. Taste and season with salt and black pepper and ...

Use any summer squash. You can also use yellow squash ... Season to taste with salt and black pepper and set aside. After 15 minutes, pat the zucchini dry and wipe with a paper towel to remove ...