Using up yellow squash

Right now I am harvesting a lot of yellow straight neck squash. I need to know how to use them up.
If I put slices on a store-bought pizza I am going to cook, do I need to precook the squash first? The pizza is cooked at 415 degrees F for 16 minutes.
What is the best way to precook squash slices for use in an omelet?
Does anyone have any other suggestions on how I can use up my squash? Thank you in advance for all replies.
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On Sun, 10 Jul 2005 10:59:46 -0700, Daniel Prince

Daniel, Another way we use yellow squash is to make relish out of it, at least yellow squash is the main ingredient, as well as red and green bell peppers, and onions.(It is far better than any green tomato or cucumber relish). It makes the best Hot Dog relish I have ever eaten, and it is very colorful (Yellow, Red, and Green).
First you grind up 10cups of Yellow Squash, 1 large Carrot, 2 (1green and 1 red) Belle Pepper and three or 4 onions(medium size). Sprinkle with 1/4 Cup of Salt. Mix and let set overnight. Drain and wash well in cool water. Then Drain well.
Mix 4 Cups of sugar, 2.5 cups of Vinegar, and 1 tsp of Nutmeg, 1 tsp Tumeric, and 1tbl spn Corn Starch. Pour over Vegies and bring to boil and boil it 30-40 min. Pack in hot sterial jars. Cap then turn jar upside down for 5 minutes(so they will seal) . No further processing required. (after about 2 weeks the flavors are blended and it is "fantastic").
Yellow squash also makes a pretty darn good pickle!
Have a good day Rogerx!
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Check out the earlier thread:
Why did I plant zucchini
John!
Daniel Prince wrote:

No slice it thinly.

I'd just dice it. I like the crunch.

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To precook, cut it in the size pieces you want and put it in a dish or bag in the microwave for 3 to 5 minutes, depending on how many you do. When they are done, try putting a few in a dish and melting some butter on them and eat them that way. I also like to cut them in little pieces and put them in a salad raw. Another way is to roll them in beaten eggs, roll them in flour and fry them. My cousin cuts them and puts them in a casserole with hamburger, onions, green beans, Etc. Your uses are only limited to your imagination.
Dwayne

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Daniel Prince wrote:

Shred squash very finely and it can be eaten raw like cole slaw. At a home show we stopped to watch one of the demos by West Bend the folks who make the "waterless" cookware. One of the parts of the demo is to put an assortment of raw veggies into a hand cranked stainless steel shredder widget and hand out the salads for folks to eat during the rest of the demo. At a recent show we bought one of the shredders and it does make great cole slaw that can have squash added in. Should work fine with lots of squash. Fresh and cold works best when shredded this way. Add a dash of herbs and maybe some salad dressing.
Squash goes well in casseroles. At the moment Boston Market's assortment of side dishes to go with their rotisserie chicken includes a squash casserole and I think it's pretty good.
Cukes pickle well enough that the word pickle virtually means cucumber. I wonder how pickled squash would be? With a few bushels of excess it should be worth finding out.
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Sliced about 1/8" thick it will be fine.

Cut the slices into matchsticks and saut.

Cut in 1/4" slices and freeze in ziplock bags.

Mine do the same with me.
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Don't potatoes take a lot longer to cook than squash and mushrooms? How do you get the potatoes cooked without over cooking other things?
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