SPIRALIZED SQUASH AND ZUCCHINI RECIPES RECIPES

Steps:

• Position a rack in the top position of oven; preheat broiler to high.
• Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
• Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
• Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
• Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
• Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.