Zucchini squash
#68708 - 05/08/04 08:49 AM
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Is there any difference in taste between regular (green) zucchini and yellow zucchini squash? I was wondering if I could use the yellow zucchini for heather's bread...
thanks!
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That's a good question! They taste very similar, and I've subbed one for the other while cooking and grilling, but I've never heard of anyone using yellow squash in baked goods! It would probably taste slightly different, but I don't see why it wouldn't work. Anyone else have a comment?? 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I know this is a little late - okay, A LOT! LOL I'm working on the index and came across this. (You can see how far behind I am!  ) Anyways, I remember TessLouise doing this: web page
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Yellow squash tastes more like corn...slightly sweet. I can't imagine it wouldn't taste great in baked goods. I'm not a big baker.
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My second favorite thing to do with zucchini:
Peel zucchini and shred it, with a cheese grater, till you have about 2 cups of coarse shredded zucchini. Shred a peeled baked potato till you have about 1 cup of shredded potato. (Yes, the potato is cooked and the zucchini is not.) Grate a couple pieces of dry white toast till you have about 3/4 cup fine dry toast crumbs.
Mix this together in a bowl with 3 egg whites, salt and pepper, a dash of nutmeg, and (optional) a handful of chopped fine cilantro or spinach. Also optional: 1/2 cup grated parmesan or other dry cheese (asiago is yum).
Spray a skillet and put it on medium heat. Form the zucchini mixture into little cakes or patties and brown them well on both sides. I like these served with fresh tomatoes and a salad (and cottage cheese if you can eat that).
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My first favorite thing to do with zucchini:
Spray a glass baking dish (I use canola oil spray) and turn oven to 350. Peel a zucchini and slice it into 1/2-inch rounds. Put a layer of zucchini slices into the baking dish. Cut up a fresh tomato into bite-size chunks and add them to the zucchini. Use either half the tomato or all of it. Cut up some cheese (or cheese substitute) into bite-size chunks and add that, using about the same amount of cheese as you did the tomato. I like sharp cheddar best, but mozzarella is also excellent. Fine-grate dry white toast over the dish till you have a thin layer of crumbs over it all. Add salt and pepper and (optional) a little garlic and cilantro.
Repeat all layers, finishing with toast crumbs. Smoosh it down a little with your hands so it's compacted a bit. Pour a small can of V8 juice or tomato juice over the top. Add a bit more cheese to the top and bake it till it's bubbly.
About the third time I made this I accidentally overbaked it some, so the cheese was not just bubbly around the edges but actually beginning to brown around the edges. We decided maybe it should be overbaked!
Friend of mine said "that is the very best zucchini anything I've ever had."
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I recently found myself with a TON of yellow squash, and I made it all into "zucchini" bread, and it was really good. Worked perfectly fine.  The only difference is that it's a lot lighter in color.
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I'm curious-can you substitute eggplant for zucchini in this dish?Bc I think that might be awesome.
A.Locascio
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