It’s summer squash season here for us and we’ve been picking quite a bit of it. Fortunately for me, my family is pretty tolerant when it comes to food. They don’t really care if we eat some things over and over.
So we’ve been eating yellow squash almost every day. Usually, I’ll saute some in a little olive oil with salt and pepper for dinner. We don’t like it mushy so we don’t ever boil it. I’ve cooked it in the oven at with a little olive oil, Italian seasoning and Parmesan cheese sprinkled on top.
We also like to eat it raw in pasta salad.
This post is linked to Tasty Tuesday.