On Tue, 18 Jul 2017 23:50:59 -0500, Sqwertz >
wrote:

>On Tue, 18 Jul 2017 21:36:00 -0400, jmcquown wrote:
>
>> On 7/17/2017 6:48 PM, Sqwertz wrote:
>>> On Mon, 17 Jul 2017 08:23:25 -0700, Taxed and Spent wrote:
>>>
>>>> On 7/17/2017 8:00 AM, wrote:
>>>>
>>>>> Zucchini is so bland may as well say it's flavorless, it's more about
>>>>> texture and how seasoned. Most people over cook zukes until they are
>>>>> a slimey mush.
>>>>
>>>> I find that scraping out the seeds before cooking solves much of the
>>>> mushiness problem.
>>>
>>> I cut them about almost an inch thick and sear them hot and fast so
>>> they're juicy and still crisp, but don't have that raw taste.
>>>
>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>> That looks pretty.
>>
>>> And I exclusively use yellow squash.
>>>
>> IHO, the texture of zucchini and yellow squash is basically the same.
>
>They are identical is taste in texture when cooked the same. One just
>tastes more green more than yellow.
>
>-sw

I find neither has discernable flavor, they are more a textural
veggie... they are the tofu of produce, they take on the flavors of
whatever they're cooked with.... all summer squash likewise.