Anyone have a good vegan yellow squash or zucchini recipe (preferably one you have tried and enjoyed)?

Question

If memory serves me right, I have a yellow squash and 2 zucchinis in the fridge. I would like to make something yummy for dinner tonight using one or both of them.

Recipes need not be totally vegan, as I can veganize them myself, but I would like something you have enjoyed yourself and not just random recipes.

Thank you.
:)

Allez Cuisine!!!

Answer 1

I love the way my mom prepares yellow squash. Slice the squash and saute it with onions and vegan margarine or olive oil and salt and pepper. I know that maybe it sounds too simple, but it's good!

Answer 2

Here is a great recipe I love to have once in a while, and I am not even vegan! Slice your zucchini and squash after you have washed them well. Slice a large red onion, yellow or white can be used if that is what you have on hand. Saute this these vegetables together in a little olive oil with some salt and pepper. Place the vegetable mixture inside a nice baked potato. Yummy!

Answer 3

My recipe for zucchini and yellow squash is simple: I cut each into quarters lengthwise, then cut the quarters into 1/2" slices. I season liberally with salt and pepper, and stir in LOTS of butter. I've tried fancier recipes, but I've never found one that satisfies more. It's flavorful, but the seasonings don't get in the way of the squash, and it's not so strongly flavored that it will overpower your entree. It's super easy, you don't need to measure anything, and the only way you could go wrong is maybe too much salt. I almost always roast my vegetables. I consider roasting to be turning or tossing something over an open flame or other heat source. I have a roasting basket for the grill from Williams-Sonoma which is essentially an oversized wire basket with a stay-cool handle that closes on top. It works great for the grill, and you can use it over the stove if you have a gas burner, too. If you don't have anything like this, I recommend putting the raw vegetables, seasonings, and butter in an aluminum foil envelope, poking a couple of holes in the top, and setting that on a part of the grill that isn't too hot.

Answer 4

I made zucchini boats last night for dinner!

I took this recipe and messed with it a bit:
http://www.vegan-food.net/recipe/296/Zucchini-Boats/

I used chopped Tofurkey sun dried tomato sausage and diced red and bell pepper and just used salt and pepper with garlic olive oil. I baked it at 375 covered for 30 minutes and uncovered for 15 minutes but it could have gone another ten minutes or so more covered, I think. It was so good I could hardly stand it. The nutritional yeast and the red pepper made the recipe if you ask me. I kept secretly hoping my husband would get full so I could snatch his and eat it up. You could grate the squash into the veggie-zucchini mixture and it would be delicious, I'm sure. Dang, just thinking about these zucchini boats has me salivating.

Answer 5

Sautee thin slices of BOTH squashes in previously sauteed [to semi-cooked stage, heavy pan & spritz of olive oil] onion--liberal sprinkles of parsley, basil and oregano & any seasoning salt you like. Careful not to overcook [try a lid for just a few minutes at most] and just before serving, throw in a tablespoonful of capers and some sliced black olives. A good garnish [also to add colour] is a swath of sliced romano tomatoes. If vegans eat cheese [?? not sure] serve a side offering of freshly-grated Romano cheese.

Answer 6

This is a good one:
gredients:

* 50g Crème Fraîche
* 25g Pine nuts, toasted
* 1 Butternut squash, peeled and de-seeded, cut into cubes
* 2 tbsp Honey
* 2 tbsp Olive oil
* 1 White Onion, chopped
* 2 cloves Garlic, chopped
* 110ml White wine
* 500ml Vegetable stoke
* 20g Basil, chopped
* 20g Chervil, chopped
* 75ml extra virgin Olive oil
* 150ml double Cream
* 3 Limes, juice and zest
* Salt and Pepper

Method:

* Preheat the oven to 200 C/ Gas mark 6.
* Place the squash onto a baking tray and drizzle with the honey and olive oil.
* Roast the butternut squash in the oven for 30-40 minutes, or until tender.
* Fry onion and garlic in a frying pan for 3-4 minutes, then add vegetable stoke and wine and bring to boil.
* Simmer for about 3-4 minutes, then add roasted squash.
* Meanwhile, put half of basil and chervil into a food processor with the extra virgin olive oil and blend to a fine puree. Pour out into a bowl and set aside.
* Blend the butternut squash soup in a clean food processor with the cream, lime juice and zest until a puree is formed.
* Heat the butternut squash soup in a saucepan and season to taste.
* Serve the soup with herb puree and a dollop of creme.
There are some easy vegan recipes in the link below.
Enjoy.
X D

Answer 7

Not sure if this qualifies as a vegan dish but it is definitely delicious!!
Slice the vegetables, stir fry them in olive oil (about 1 cup)and a 3 cloves of minced garlic till vegetables are browned, toss with spaghetti or pasta. I would add lots of grated parmesan cheese but that's your call.

Answer 8

Gee, nobody mentioned my favorite! Slice into planks about 3/8th inch thick, dredge in seasoned flour (simple rulez here! Just salt &pepper). Dip in water (no milk for me please), dredge again and then pan fry until golden brown, turning once so that both sides get to be golden brown and delicious. No need to be scared of 'evil, horrid fat' if you do it in pure olive oil or extra virgin coconut oil '-)

Answer 9

I like to put them in water mixed with tomatoes and jalapenos peppers and boil them. very tasty!!!

Answer 10

Ok, I have not tried these recipes...

Yellow Squash Gingerbread

2 1/2 cups flour
1/3 (firmly packed) cup brown sugar
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2 cups coarsely shredded yellow squash, well drained
2/3 cup molasses
3 Tbls. vegetable oil
1 tsp. vanilla
1 egg or equivalent egg substitute
Confectioners sugar, for garnish

Preheat oven to 350 degrees F.

Coat a 9x5x3 inch loaf pan with nonstick cooking spray.

In a large bowl, combine flour, brown sugar, baking soda, ginger, cinnamon and cloves. Stir well.

Add shredded squash and stir well. Make a well in the center of the mixture.

In a small bowl, combine molasses, vegetable oil, vanilla and egg. Stir well.

Pour molasses mixture into well in squash mixture. Stir until just moistened. Pour batter into prepared pan.

Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely.

If desired, lightly dust top of gingerbread with sifted confectioners sugar.
http://www.netcooks.com/recipes/Breads/Yellow.Squash.Gingerbread.html

*********

Zucchini Bread 1

Servings: 8
Preparation Time: 15 min.
Cooking Time: 60 min.

Ingredients:
4-1/2 tsp. unsalted butter, softened
1/2 cup sugar
1 large egg
1-1/2 tsp. orange zest
1 cup whole cranberry sauce
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup zucchini\cooked, grated
1/2 cup chopped walnuts


Cooking Directions:
Preheat oven to 350° F. Combine butter, sugar, and egg in a mixing bowl. Beat with an electric mixer until fluffy. Stir in orange zest and cranberry sauce. Combine next 4 ingredients in another bowl. Fold into butter mixture until just combined. Add zucchini and walnuts and stir until combined. Spread batter evenly into a buttered 8-0/1 inches loaf pan. Bake about 1 hour, or until tester comes out clean when inserted in center. Cool bread on a wire rack.
http://www.nubella.com/component/option,...

**********

Zucchini Bread 2

2 cups zucchini
2 cups sugar
3 eggs
1 cup oil
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1/2 cup nuts (optional)
2 tsp. vanilla (optional)

Beat together the sugar, eggs, and oil. Add the zucchini. Stir in the remaining ingredients. Bake in 2 small loaf pans at 350 degrees for 1 hour or until brown.
http://www.netcooks.com/recipes/Breads/Zucchini.Bread.html


*********

Zucchini Bread (Sherry's Famous) 3

2 2/3 cups Sugar
2/3 cup Shortening
3 cups Shredded Zucchini
2/3 cup Water
4 Eggs
3 1/3 cups Flour
1 1/2 tsp. Salt
1 tsp. Cinnamon
2 tsp. Vanilla or Almond Extract
1/2 tsp. Baking Powder
2/3 cup nuts or raisins, opt.

Mix sugar and shortening until blended. Then add zucchini, water, and eggs.

After these items are blended well add all other ingredients and mix well.

Grease only the bottom of bread loaf pans.

Bake 60-70 minutes at 350 degrees F. (Time may differ at higher altitude).

Recipe will yield 2 loaves if using 9x5x3 inch pan or
3 loaves if using 8 1/2x4 1/2x2 1/2 inch pan.
http://www.netcooks.com/recipes/Breads/Sherry's.Famous.Zucchini.Bread.html

***********

Better than Grandma’s Zucchini Bread 4

3 cups flour
2 tsp. baking powder
1 Tbls. cinnamon
1 cup brown sugar
1 tsp. salt
1 1/2 cups white sugar
1 cup oil
3 eggs
1 tsp. vanilla
1 cup nuts
1 cup raisins (optional)
2 cups peeled and grated zucchini

Mix all ingredients except zucchini.

Add 3 eggs and heavy-packed zucchini. Beat with mixer.

Add 1 tsp. vanilla, 1 cup nuts, 1 cup raisins (optional).

Grease 2 large bread pans.

Bake at 325 degrees F. for 1 hour.
http://www.netcooks.com/recipes/Breads/Better.than.Grandma's.Zucchini.Bread.html

*********

Rhubarb-zucchini Pie With Cherry Jelly in Buckwheat Crust

Odd looking but if you close your eyes and open your mouth (and mind) you are in for a treat. Recent studies report that including cinnamon in your diet can help control diabetes type 2. Replace the brown sugar in the crust with Sweet'n'Low Brown for a lower sugar content.


1¼ hours 30 min prep

Crust
1/2 cup buckwheat flour
1 cup unbleached flour
2 teaspoons brown sugar, packed
1/2 teaspoon cinnamon
3 tablespoons shortening
6 tablespoons butter
1/4 cup ice water
1/2 teaspoon salt
Filling
2 eggs, lightly beaten
3/4 cup honey
1 teaspoon orange rind, grated
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 cups zucchini, peeled and chopped
3 cups rhubarb, sliced
Cherry jelly
1/2 lb tart cherries
2 tablespoons honey
2 tablespoons sugar
2 tablespoons mung beans, hulled
2 tablespoons water
Egg Wash
1 egg, beaten
1 tablespoon water
cinnamon sugar

Preheat oven to 400°F.
In a mixing bowl, combine flours, sugar, and cinnamon.
Cut in shortening and butter until the mixture is crumbly.
Add water slowly until dough forms.
Divide dough into two balls.
Place cherries in a heat-proof bowl and place over a pot of boiling water.
Cover with a tight fitting lid and steam for 25 minutes.
Strain contents of bowl, retain the liquid and dispose of cherries.
Combine cherry liquid with sugar in a saucepan and bring to a boil.
Add honey to cherry mixture, remove from heat and cool.
Grind mung beans in blender for 5 minutes.
Sieve the mung beans and combine flour with water.
Add mung bean mixture to cherry liquid.
Roll out half of buckwheat crust and line 8 inch pie pan.
Beat eggs and honey togther with cinnamon, salt and orange peel.
Add rhubarb, zucchini and cherry jelly to egg mixture and mix well.
Pour filling into pie pan.
Roll out second half of crust and place over filling.
Crimp edges and cut slits for steam in top.
Use a pastrey brush to cover the top with egg wash and sprinkle with cinnamon sugar.
Bake at 400° for 15 minutes.
Reduce temperature to 350°F and bake 30 minutes.
Cool before serving.
Top with vanilla ice cream.
http://www.recipezaar.com/93505