2 lg. zucchini, unpeeled

2 lg. yellow squash, unpeeled

1 t. salt

1 lb. Louisiana crawfish tailmeat

4 T. butter

2 T. olive oil

1/4 t. black pepper

3 cloves garlic, minced

1/3 c. chicken broth

2 T. fine, unseasoned bread crumbs

1/2 t. red pepper flakes

1/4 c. chopped parsley

In a food processor with the shredded blade, shred the zucchini and yellow squash lengthwise. Layer the shredded squash in a colander, sprinkling with salt as you put it in. Set colander in sink to drain. Rinse and drain again. In a large skillet, heat 2 T. butter and 1 T. oil over medium heat until hot but not smoking. Add squash and cook, stirring, until vegetables are just limp, 2-3 minutes. Stir in black pepper. Remove squash to bowl and cover to keep warm. In the same skillet, melt remaining butter and oil. Saute’ garlic and crawfish about 3 minutes. Add chicken broth, boil and cook, stirring, 1 minute. Add bread crumbs, red pepper flakes and parsley and cook 1 minute longer. To serve, use slotted spoon to arrange the squash on each dinner plate like a “nest.” Top with crawfish. Serves 4.