Doris Biggs, Felton, Delaware Nutrition Facts: 1 cup: 157 calories, 13g fat (9g saturated fat), 40mg ...

1. Set the oven at 400 degrees. Lightly oil a 2-quart shallow baking dish. 2. In a bowl, mix the panko or breadcrumbs, 2 tablespoons of the olive oil, the Parmesan, and a generous pinch each of salt ...

Softened and sweet, the squash-onion mixture can be a side dish or a stewy sauce for shaped pasta. For this recipe, use squash that are firm and weighty. The onion, which usually hits the pan first, ...

Toss the zucchini, summer squash and tomatoes with enough oil to generously coat. Spread out on the preheated roasting pan and season with salt and pepper. Roast until the tomatoes are blistered and ...

Pattypan squash is the tiny powerhouse lighting up farmers’ markets and Instagram feeds, earning the spotlight with its unique shape, quick cook time and rising popularity in home kitchens and ...

4 to 6 (4-inch-diameter) pattypan squash (see note) 1 teaspoon to 1 tablespoon olive oil 1 large onion, chopped 1 1/2 cups part-skim ricotta 1 large egg 1 teaspoon sugar or honey 1 fresh tomato, ...

The summer season is winding down, leaving us with a bevy of squash to make sides and soups for the early, yet still warm, fall days. While browsing my local farmers market in the past couple of weeks ...

The dog days of summer are almost behind us, but the heat remains in much of the country. It’s that time of year when days can still be humid and steamy, but nights begin to cool down. Cold soup still ...

Many home cooks opt for small-sized summer squash, like these from Pitney Meadows Farm stand in Saratoga Springs. Book cover for "Perfectly Good Food" by Margaret Li and Irene Li. Grilled costata ...

Impress your family and company with these creative, attractive, stuffed summer squash. Choose the cute little patty pans or regular small to medium sized zucchini. Fill them with a light cheese and ...