Any recipes would be greatly appreciated.
Send your favorites.
(Don’t worry about my own dietary restrictions, any and all tasty recipes will be considered)
Thx! 
I only make them one way: Steamed, with a pinch of kosher salt. We like them that way.
Remove the ends, slice longways, drizzle a little olive oil and sprinkle a little kosher salt. Grill on BBQ a few minutes until starting to char. Serve alongside fat asparagus and green onions cooked the same way!
As above, grilled is good
Part of a kebab assembly
Sauteed/sliced w/ garlic & basil
Ratatouille type thing
Cut in half lengthwise & stuffed (your preference, maybe a meat mixed with raisins & pine nuts, etc)
Raw strips for dips
You can slice & tempura batter w/ lemon juice (probably better w/ zucchini)
You probably know you can eat the blossoms
Oh I love the blossoms.
I usually eat sliced yellow squash raw, with vinegar. Everybody hates me, for it, around here.
My Mid-dau cooks them to death, southern style, dredged in corn meal and fried with onion. I say, like anything southern fried, they are good. But you can just eat so much of it.
I like steamed and stewed squash. But raw is my favorite (I know, I know).
Ah, the little crook-necked ones. I don’t have any recipes for them, but I always make sure to have a couple of them on hand whenever I make ratatouille.
Well, I’ll share one of my favorite zucchini recipes. I’ve often used zukes and yellow squash as long as the skins aren’t too thick and hard. Slice in 1/2" rounds and put in one layer in a pan with some olive oil, sprinkle with salt pepper garlic powder oregano, saute each side briefly. Annoint each round with pizza sauce or spaghetti sauce and a spoonful of mozzarella. Either cover and steam on the burner for a couple of minutes or slip the pan under the broiler to melt the cheese. There you have it, little veggie pizza rounds.
Check the recipies for pickled yellow squash since you like the vinegar bite. They often include some sweet onion in the pickling.
One summer long ago we harvested a more than bountiful crop of golden yellow crookneck squash.
Mrs. J. repeatedly made something called gingered vegetable melange (I think the the original recipe was from the Betty Crocker cookbook).
After that summer I have never grown or eaten yellow crookneck squash again.
Yes. They are an abundance of joy, I always say.
But good for you.
And…the big one…the kids will eat them.
We havnt had as much luck with zukes.
The little pizza rounds sound great.
We will be doing that. Thx @salinqmind1 .