DC Skywatch Recipe Reviews (Pg. 1) - Allrecipes.com (183514118)

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Zucchini Parmesan with Tomato Sauce

Reviewed: Jul. 9, 2014
It was a great summer dish. I supplemented with Vodka sauce from the jar. I used 2 yellow summer squash and 2 zucchini unpeeled. I sliced it lengthwise into 1/4" thick slabs. Next I cut strips 1/4" thick from the slabs and tossed out the seed section. Salt the strips for about half hour in a colander then rinse and dry. Fry up 4 cloves garlic and 2 shallots for 2 minutes in the oil and add squash. Sprinkle on your Italian seasoning and cook for 6-8 minutes tossing occasionally. Stir in a couple cups of your favorite sauce for 2 minutes, turn off heat and cover in cheese...enjoy!
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Yellow Squash Casserole

Reviewed: Jul. 1, 2014
Delicious! After reading many reviews I jazzed it up by starting with 8 slices of thick cut applewood bacon fried in a skillet. Removed the bacon and add a whole small thin sliced onion and one diced jalepeno to bacon grease. I added closer to 8 cups of squash sliced 1/4" thick and quartered to the hot onions in the skillet and stir fried them until almost soft. If the squash is large try slicing and quartering then cut out the large seed section to prevent a mushy casserole. A pack of GLUTEN FREE rice rounds crushed were exchanged for the butter cracker along with using Monterey Jack cheese. I used fresh ground Himalayan Pink sea salt over the top and cooked the dish for about 30 minutes. No butter needed when using the bacon. Bacon makes the dish. Oh yeah and I topped the serving with a small dollop of sour cream. Decadent!
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