For broiling, zucchini/summer squash takes less time than winter squash. About 20 min. but it depends on the cut, or the thickness/thinness. Winter squashes taste better baked--about 45 minutes. Croutons from winter squashes are a great use for leftovers. Some grocery stores sell winter squash in containers already cubed--I know a local store here has it in the salad bar area.
Grilling is really fast. When I say "grill" I mean a la George Foreman or BBQ. Seriously--ten minutes. I love the charbroiled effect...cooked but still crisp. Baby fine sliced zucchini broiled in the oven sort of tastes like bacon to me. I've never grilled winter squashes.
Saute is pretty fast for summer squashes. Less than ten minutes, obviously. The juices or sauce add a nice dimension to the greens. Winter squash is really fast in the microwave--basically the same idea as a baked potatoe, or uh, (veggie)bacon.
Often, I bake the zucchini in the microwave the same way or just steam it in there. Saves dishes!
I guess, ultimately it depends on the texture you want. The zucchini/squash idea is similar to the effect of potatoes more than bread croutons. Baking or broiling or grilled is firmer and crunchier than steamed or sauted and if you season it a la garlic bread or ranch (this is what i recall croutons to be similar, potatoe chip seasonings)than you get that effect.
I hope this sort of makes sense. Basically I just do it until it looks done. I'll watch the clock next time I do it in the oven and advise.
Kate, IBS-D.
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Re: GF Croutons
