|The New York Times 60 Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
1 - 10 of 240 for yellow squash parmesan
Julienne (slice into ... strips) the zucchini squash, carrots and ... Salad Supreme and Romano/Parmesan grated cheese. For ... mozzarella cheese in this salad.
Break sticks of ... pieces, Julienne cut yellow and green squash into matchstick size ... dressing to the pasta salad, stir in the parmesan cheese and serve.
Fit food processor ... cheese, yogurt and Parmesan cheese. Cover and ... sliced radish and yellow squash to pasta in ... Makes 6 servings, 144 calories each
In a deep ... red pepper and squash to boiling. Stir ... reduce heat to a simmer. Simmer uncovered for 5 minutes. Sprinkle Parmesan cheese on top and serve.
In a large ... and sugar. Add tomatoes and squash, toss to coat. Cook pasta, drain. Stir hot pasta and Parmesan cheese into tomato mix. Add basil leaves.
This is so ... people. Wash the squash, and slice ... the squash with Parmesan cheese and serve ... Summer when I have fresh squash from the garden. Enjoy!
Layer sliced vegetables ... casserole dish. Sprinkle Parmesan cheese on top. ... favorites. Cover with plastic wrap and microwave on high for 14 minutes.
Stir fry zucchini ... meat mixture with squash mixture. Add remaining ... thoroughly heated. Use turkey and leave off cheese or substitute lowfat cheese.
About 30 minutes ... butter, Velveeta and Parmesan cheese slowly in ... pan add cubed squash (3/4 inch approximately), ... time approximately 20 minutes.
Boil above for ... cheese. Pour drained squash mixture into casserole. ... crumbs. Sprinkle on top. Bake at 350 degrees for 30-35 minutes or until bubbly.
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