This year I bought what I thought was yellow zucchini. Then I did a little further research and I think they are actually Crookneck squash. They are a little sweeter and can be used just like regular green zucchini but you need to pick them between 6 and 8 inches otherwise they get tough and have raised bumps on their outer surface.
I have made zucchini bread with them (delish) and got this most excellent recipe from a friend. Makes a good portion and is very tasty. I have picked 45 so far so I need to keep finding more excellent recipes to try. They are great in a stir fry also.
ZUCCHINI CORN BAKE
3 - 7 to 8 inch market size zucchini
1 med onion, chopped
1 Tablespoon butter
1 (10oz) pkg frozen corn, defrosted and microwaved for 2 minutes
1 cup shredded Swiss Cheese
2 large eggs, beaten
1/4 teaspoon salt
Pepper to taste
1 Tablespoon butter, melted
2 slices of white bread, cut in 3/8 inch cubes
2 Tablespoons grated Parmesan Cheese
Directions:
Preheat oven to 350F.
Wash zucchini; do not peel. Cut into 1 inch cubes. Add to a saucepan, cover with water and bring to a boil. Cook 10 minutes. Drain. Sauté the onion in 1 Tablespoon butter till tender. Combine zucchini, onion, corn, Swiss cheese, eggs ,salt and pepper. Transfer the mixture into a 2 quart casserole dish. Combine the melted butter with the bread cubes and Parmesan cheese. Sprinkle on top. Bake 40 minutes. Remove from oven and serve.
