Yellow summer squash works well cooked most ways you would cook zucchini, such as sautéed, grilled, or roasted. Chowhounds also use it for specific dishes that they say are hits even with those who aren’t crazy about the veg’s flavor.
Yellow squash is good in casseroles. CocoaNut cuts squash and onions in chunks and steams them together until tender, then mixes with sour cream and plenty of grated cheese, tops with breadcrumbs, and bakes until brown and bubbly. roxlet‘s husband makes a casserole of yellow squash that has been boiled and mashed and mixed with onions sautéed in butter, salt and pepper, and beaten eggs; top with crushed saltines and bake. “Very simple,” says roxlet, “but really delicious.”
Berheenia stuffs yellow squash. Parboil the squash, slice it lengthwise, and scoop out the innards. Chop the innards and sauté in butter with chopped onion and Italian sausage; add fresh breadcrumbs, grated cheese, and some sour cream to bind. Stuff the squash shells with this mixture and bake until the filling is golden brown.
Yellow squash is tailor-made for Mark Bittman’s vegetable pancakes, says dmd_kc. “As he suggests for zucchini, some dill goes really well with yellow squash here, as does adding a TON of garlic or garlic chives.”
While summer squash is most often cooked, tzurriz makes a raw yellow squash salad: Mince a shallot and mix it with the juice of a lemon and a tablespoon of olive oil. Slice the squash as thinly as possible and toss it and some shaved Parmesan in the lemon mixture; let rest in the refrigerator for at least 30 minutes before serving. suse tried this and raves, “This is hands down the best way I’ve ever eaten squash.”