These are fast ways to do it.
Can be served raw in salads or with dip. Good is soups and can be baked in casserole dishes. Easy as a main course when boiled or pan-fried.
BOILED – Figure 11/2 cups water for a pound of squash with a cooking time around 3 to 5 minutes. Finish with 3 tablespoons butter.
Some variations from the Fannie Farmer Cookbook are….
With onions – add one coarsely chopped onion and cook with the squash.
With tomatoes – add two tomatoes, peeled and seeded if you choose, with some of the liquid about 2 or 3 minutes before squash is done
With horseradish cream – Mix ½ cup sour cream with 1 tablespoon of horseradish and add to the cooked squash.
SAUTEED
3 or 4 tablespoons of butter or 2 or so tablespoons of olive oil per pound of squash. For yellow or zucchini cooking time is about 8 to 10 minutes, until tender. Cook alone or together.
Additions…
Garlic – 2 cloves or to taste
Sprinkle with parsley, chives or basil as you sauté the squash. Top with Parmesan cheese