Any good squash recipes?!
I have tons of zucchini and yellow squash from my father's garden!. What are some good recipes that I can try!? Something along the lines of a casserole or a gratin would be awesome!. Thanks!
also, no zucchini bread recipes, I already have one of those!. :) Thanks y'all!.Www@FoodAQ@Com
also, no zucchini bread recipes, I already have one of those!. :) Thanks y'all!.Www@FoodAQ@Com
Answers:
ZUCCHINI PARMESAN
3 small or 2 larger zucchini
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins!. Slice the onion very thinly!. Peel garlic!.
In a shallow bowl, beat eggs until thick and lemon colored!.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well!.
Dip sliced zucchini into beaten egg, then into flour mixture!.
Pour olive oil into a skillet and heat, adding whole garlic cloves!. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown)!.
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil)!. Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side!.
Remove to a paper towel to drain!. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired)!. If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom!. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce!. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish)!.
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella!. Sprinkle with butttered bread crumbs, if desired!. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor!.
Place in oven at 350°F for 25 minutes or until bubbly!. Allow to cool several minutes before slicing
Three-Cheese Zucchini Parmigiana
1 cup dry bread crumbs
1 cup grated lowfat parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites -- slightly beaten
3 cups lowfat ricotta cheese
1/4 cup parsley -- minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cups lowfat mozzarella cheese -- shredded
Preheat oven to 375F!. Combine first five ingredients in a food processor or blender; blend for 20 seconds!. Set aside 2/3 cup of mixture for topping!. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray!. Bake for 12-15 minutes!.
Mix ricotta, six remaining egg whites, parsley, and salt!. Spread half the spaghetti sauce in a 13x9-inch baking pan!. Layer 1/3 of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella!. Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella!. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes!. Let cool for 10 minutes, cut into squares, and serve
Summer Squash Fantasy
5 medium yellow squash
5 medium zucchini
1/2 cup thinly sliced red onion
1/2 cup sliced celery
1/2 cup seeded and sliced tomato
Vegetable Marinade (recipe follows)
1!. Cut the yellow squash and zucchini into very thin slices!. Combine
with the onion, celery and tomato in a bowl and mix well!.
2!. Add the Vegetable Marinade and toss to coat well!. Marinate,
covered, in the refrigerator for 2 to 12 hours!. Drain marinade before
serving!.
Vegetable Marinade:
1/3 cup canola oil or extra-virgin olive oil
2/3 cup cider vinegar
1/2 cup sugar
2 garlic cloves, crushed
1 tsp!. freshly ground pepper
Combine the canola oil, vinegar, sugar, garlic and pepper in a bowl
and mix well!.
Confetti Squash
2 cups yellow squash cooked mashed, and drained
2 eggs well beaten
One half cup evaporated milk
One fourth cup butter melted
1 tablespoon sugar
1 tablespoon flour
Three fourths cup Swiss cheese
Salt, pepper
One cup chopped red, and green peppers
One half chopped onion
Bread crumbs
Spray baking dish with pam!.
In a large bowl combine all the ingredients except the breadcrumbs!.
Mix together well!.
Pour into the prepared dish, and top with the breadcrumbs!.
Bake in a 350-degree oven for 1 hour!.
Bake until the center is set!.
This dish can be built the day before!.
Buttery Squash
4 to 6 servings
1/4 cup (1/2 stick) butter
8 medium yellow squash (about 2 pounds), sliced into 1/2-inch rounds
1 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Melt the butter in a large skillet over high heat!. Add the remaining
ingredients and cook for 18 to 20 minutes, or until the vegetables are
tender and the squash is beginning to brown, stirring frequently!.
Note: You can also make this simple vegetable side dish by using half
zucchini and half yellow squash for a more colorful mix!.Www@FoodAQ@Com
3 small or 2 larger zucchini
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins!. Slice the onion very thinly!. Peel garlic!.
In a shallow bowl, beat eggs until thick and lemon colored!.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well!.
Dip sliced zucchini into beaten egg, then into flour mixture!.
Pour olive oil into a skillet and heat, adding whole garlic cloves!. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown)!.
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil)!. Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side!.
Remove to a paper towel to drain!. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired)!. If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom!. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce!. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish)!.
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella!. Sprinkle with butttered bread crumbs, if desired!. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor!.
Place in oven at 350°F for 25 minutes or until bubbly!. Allow to cool several minutes before slicing
Three-Cheese Zucchini Parmigiana
1 cup dry bread crumbs
1 cup grated lowfat parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites -- slightly beaten
3 cups lowfat ricotta cheese
1/4 cup parsley -- minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cups lowfat mozzarella cheese -- shredded
Preheat oven to 375F!. Combine first five ingredients in a food processor or blender; blend for 20 seconds!. Set aside 2/3 cup of mixture for topping!. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray!. Bake for 12-15 minutes!.
Mix ricotta, six remaining egg whites, parsley, and salt!. Spread half the spaghetti sauce in a 13x9-inch baking pan!. Layer 1/3 of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella!. Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella!. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes!. Let cool for 10 minutes, cut into squares, and serve
Summer Squash Fantasy
5 medium yellow squash
5 medium zucchini
1/2 cup thinly sliced red onion
1/2 cup sliced celery
1/2 cup seeded and sliced tomato
Vegetable Marinade (recipe follows)
1!. Cut the yellow squash and zucchini into very thin slices!. Combine
with the onion, celery and tomato in a bowl and mix well!.
2!. Add the Vegetable Marinade and toss to coat well!. Marinate,
covered, in the refrigerator for 2 to 12 hours!. Drain marinade before
serving!.
Vegetable Marinade:
1/3 cup canola oil or extra-virgin olive oil
2/3 cup cider vinegar
1/2 cup sugar
2 garlic cloves, crushed
1 tsp!. freshly ground pepper
Combine the canola oil, vinegar, sugar, garlic and pepper in a bowl
and mix well!.
Confetti Squash
2 cups yellow squash cooked mashed, and drained
2 eggs well beaten
One half cup evaporated milk
One fourth cup butter melted
1 tablespoon sugar
1 tablespoon flour
Three fourths cup Swiss cheese
Salt, pepper
One cup chopped red, and green peppers
One half chopped onion
Bread crumbs
Spray baking dish with pam!.
In a large bowl combine all the ingredients except the breadcrumbs!.
Mix together well!.
Pour into the prepared dish, and top with the breadcrumbs!.
Bake in a 350-degree oven for 1 hour!.
Bake until the center is set!.
This dish can be built the day before!.
Buttery Squash
4 to 6 servings
1/4 cup (1/2 stick) butter
8 medium yellow squash (about 2 pounds), sliced into 1/2-inch rounds
1 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Melt the butter in a large skillet over high heat!. Add the remaining
ingredients and cook for 18 to 20 minutes, or until the vegetables are
tender and the squash is beginning to brown, stirring frequently!.
Note: You can also make this simple vegetable side dish by using half
zucchini and half yellow squash for a more colorful mix!.Www@FoodAQ@Com
The best squash casserole I've ever had!.
2 c crumbled cornbread
2 c sqash (cooked in a pot with a little butter, till soft) mashed
2 eggs
1/2 cup melted butter
small onion, diced
1 can cream of mushroom soup (I've used cream of anything, and it all works)
1/2 cup diced celery (if usind cream of celery, then omit this)
salt and pepper
Mix everything together, season to taste (I use a little salt and a lot of fresh black pepper)
Grease 13x9 pan, bake at 350 F for 30-40 minutes!.
Fantastic!.
also, squash is great sliced and grilled quick, till soft!. Toss with a little balsamic vinegrette!.Www@FoodAQ@Com
2 c crumbled cornbread
2 c sqash (cooked in a pot with a little butter, till soft) mashed
2 eggs
1/2 cup melted butter
small onion, diced
1 can cream of mushroom soup (I've used cream of anything, and it all works)
1/2 cup diced celery (if usind cream of celery, then omit this)
salt and pepper
Mix everything together, season to taste (I use a little salt and a lot of fresh black pepper)
Grease 13x9 pan, bake at 350 F for 30-40 minutes!.
Fantastic!.
also, squash is great sliced and grilled quick, till soft!. Toss with a little balsamic vinegrette!.Www@FoodAQ@Com
Here are a couple that I enjoy:
1!. Simple Italian Squash: In large saute pan, heat 3 T olive oil until it shimmers!. Add quartered red onion and 2 cloves garlic, minced!. Saute until onion is wilted!.Add sliced zuchinni and yellow squash, 1 T Italian herbs, 1/4 tsp hot pepper flakes, and 1 T kosher salt (to your taste)!. Saute until veges are crisp tender!. Remove from pan and toss with parmesan cheese!.
2!. Zuchinni Casserole: Cut zuchinni in half or quarters, depending on size!. Layer in single layer in baking dish!. Mix 1 cup Italian bread crumbs with 1/2 cup grated parmesan cheese, 1 tsp kosher salt, and 1/2 tsp fresh ground pepper!. Thinly slice one yellow onion and finely chop 3 cloves garlic!. Sprinkle zuchinni with onion and garlic and top with crumb mixture!. Drizzle with melted butter and top with more grated parmesan or shredded mozarella!. Cover and bake at 350 degrees for 45 minutes or until zuchinni is tender!.Www@FoodAQ@Com
1!. Simple Italian Squash: In large saute pan, heat 3 T olive oil until it shimmers!. Add quartered red onion and 2 cloves garlic, minced!. Saute until onion is wilted!.Add sliced zuchinni and yellow squash, 1 T Italian herbs, 1/4 tsp hot pepper flakes, and 1 T kosher salt (to your taste)!. Saute until veges are crisp tender!. Remove from pan and toss with parmesan cheese!.
2!. Zuchinni Casserole: Cut zuchinni in half or quarters, depending on size!. Layer in single layer in baking dish!. Mix 1 cup Italian bread crumbs with 1/2 cup grated parmesan cheese, 1 tsp kosher salt, and 1/2 tsp fresh ground pepper!. Thinly slice one yellow onion and finely chop 3 cloves garlic!. Sprinkle zuchinni with onion and garlic and top with crumb mixture!. Drizzle with melted butter and top with more grated parmesan or shredded mozarella!. Cover and bake at 350 degrees for 45 minutes or until zuchinni is tender!.Www@FoodAQ@Com
1 medium red onion, sliced
1 green bell pepper, cut in thin strips
4 medium zucchini, sliced
1 can (14!.5 ounces) diced tomatoes, undrained
1 tsp!. salt
1/2 tsp!. ground black pepper
1/2 tsp!. dried leaf basil
1 tablespoon butter
1/4 c!. grated Parmesan cheese
Preparation:
In crockpot, combine sliced onion, bell pepper, zucchini, tomatoes, salt, pepper, and basil!. Cover and cook on LOW for 3 hours!. Dot casserole with butter and sprinkle with cheese!. Cover and cook 1 1/2 hours longer on LOW!.
Makes 6 servings!.Www@FoodAQ@Com
1 green bell pepper, cut in thin strips
4 medium zucchini, sliced
1 can (14!.5 ounces) diced tomatoes, undrained
1 tsp!. salt
1/2 tsp!. ground black pepper
1/2 tsp!. dried leaf basil
1 tablespoon butter
1/4 c!. grated Parmesan cheese
Preparation:
In crockpot, combine sliced onion, bell pepper, zucchini, tomatoes, salt, pepper, and basil!. Cover and cook on LOW for 3 hours!. Dot casserole with butter and sprinkle with cheese!. Cover and cook 1 1/2 hours longer on LOW!.
Makes 6 servings!.Www@FoodAQ@Com
Ingredients:
6 large yellow squash sliced
1 medium onion chopped
1 tablespoon bacon grease (I use extra virgin olive oil now)
salt and pepper to taste
Preparation:
Slice squash in medium slices!. In large iron skillet melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers!. Cover and cook over low heat!. When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot!. Cook until squash is tender, about 20 minutes or so!.Www@FoodAQ@Com
6 large yellow squash sliced
1 medium onion chopped
1 tablespoon bacon grease (I use extra virgin olive oil now)
salt and pepper to taste
Preparation:
Slice squash in medium slices!. In large iron skillet melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers!. Cover and cook over low heat!. When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot!. Cook until squash is tender, about 20 minutes or so!.Www@FoodAQ@Com
My husband's favorite is to just cut 2 each zucchini & crookneck and put them in a casserole dish!. I sprinkle with Tony Chachere's Creole Seasoning, pepper and some chopped fresh cilantro (NO water)!. Cover and microwave about 3-4 min!. Uncover, stir, add some butter - recover and microwave another 3-4 min until tender!.!.!.!.!.!.
Or, we cut them in halves; brush with olive oil and sprinkle with oregano & garlic salt and grill on the BBQWww@FoodAQ@Com
Or, we cut them in halves; brush with olive oil and sprinkle with oregano & garlic salt and grill on the BBQWww@FoodAQ@Com
if you have some peppers and some fresh garlic too, you can make a very tasty omlet
slowly saute all those (cut up the way you like) and add the egg last with the burner really low!. only get it barley solid and then stick it in the oven for a few minutes at 300 and then fold over or you can serve upside down!.
its sooo goodWww@FoodAQ@Com
slowly saute all those (cut up the way you like) and add the egg last with the burner really low!. only get it barley solid and then stick it in the oven for a few minutes at 300 and then fold over or you can serve upside down!.
its sooo goodWww@FoodAQ@Com
fry or boiled onion, salt and pepper , thin tomato, tomato puree, beef or chicken stock cube, mince meat if you are not vegetarian!. cook mixture together add little bit of water and stuff in yellow squash!. Bake in the oven on time of your choice!.Www@FoodAQ@Com
Yellow Squash Casserole
2 lbs!. yellow squash, sliced
1/2 cup chopped onions
1 clove garlic, chopped
1/3 cup oil
Dash of soy sauce
Salt and pepper, to taste
1/4 tsp!. thyme
1 lb!. ground chuck
1 can diced sliced mushrooms, drained
1/2 stack crackers, crumbled
1/4 cup grated cheese
1!. Stew squash, onions and garlic in small amount of water until soft; drain!. Add oil, soy sauce, salt, pepper and thyme and set aside!.
2!. Cook ground meat; drain and add mushrooms!. Combine meat and vegetables!. Add half of crumbled crackers to mixture!. Add cheese!.
3!. Pour into greased 3-quart baking dish and sprinkle remainder of cracker crumbs on top!. Cover and bake at 350 degrees until edges of dish are bubbling and brown, about 30 to 35 minutes!.
--------------------------
Zucchini Gratin
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F!. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned!. Add the zucchini and cook, covered, for 10 minutes, or until tender!. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes!. Stir in the flour!. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce!. Pour the mixture into an 8 by 10-inch baking dish!.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture!. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned!.
--The Barefoot Contessa Cookbook
----------------------------
Italian Squash Pie
--Southern Living
1 (8 oz) can crescent rolls
2 tsp Dijon mustard
? cup butter or margarine ( I used EVOO)
1 ? lb yellow squash (about 4 cups) thinly sliced
1 medium onion, thinly sliced
1 garlic clove, pressed
? cup fresh parsley
1 T chopped fresh basil or ? tsp dried basil
2 tsp chopped fresh or ? tsp dried oregano
2 tsp chopped fresh or ? tsp dried thyme
? tsp salt
? tsp pepper
2 large eggs
? cup milk
2 cups ( 8 oz) shredded mozzarella cheese ( I used sharp cheddar)
Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation!. ( I just used a casserole dish)
Bake at 375oF for 6 min!. or until lightly browned!. Spread crust with mustard, set aside!.
Melt butter in a large skillet over medium-high heat!. Add squash, onion, and garlic; sauté 7 min or until tender!. Remove from hear; stir in parsley, and next 5 ingredients!.
Whisk together eggs and milk in a large bowl; stir in cheese and veg!. mixture!. Pour over crust!.
Bake at 375 for 20 to 25 min!.
----------------------------
Lubys Cafeteria Mixed Squash Casserole
1 C!. carrots sliced 1/8-inch thick
4 c!. yellow squash slices, ?-inch thick
4 C!. zucchini slices, ?-inch thick
1/2 C!. chopped onion
1 can (10 ? ounces) condensed cream of chicken soup
1/2 C!. sour cream
1 tsp!. salt
1/2 tsp!. pepper
2/3 C!. crumbled corn bread
2/3 C!. torn or chopped dry white bread in ?-inch pieces
2 Tbsp!. butter or margarine, melted
Heat oven to 350 degrees!. In medium saucepan, bring about 4 cups water to a boil!. Add carrots!. Reduce heat, cover and simmer 6 minutes!. Add squash, zucchini and onion!. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp!.
Drain and transfer to a large bowl!. In a small bowl whisk together soup, sour cream, salt and pepper until well blended!. Pour over vegetables and mix well!. Transfer to a 2–quart baking dish!. Cover with foil!. Bake 30 minutes!.
In medium bowl combine corn bread and torn white bread!. Drizzle with butter!.
Toss lightly to coat evenly!. Remove foil!. Top vegetable mixture with corn bread mixture!. Continue baking 5 minutes!.
Serves 8!.
------------------------------
Summer Squash & Vidalia Onion Quiche
2 cups yellow squash, chopped
? cup vidalia onions, chopped
1 Tbsp!. butter
1? cups half & half
3 large eggs
1 cup grated cheddar cheese
? tsp!. dill
? tsp!. onion powder
1 tsp!. garlic powder
Preheat over to 350oF!. Saute squash and the onion in butter until tender, and place in prepared quiche shell (9 inch)!. Sprinkle the mixture with the cheese!. Beat eggs and fold in the half & half, add seasonings and then pour into the pie shell!. Bake for about 45-50 minutes or until set!.
NOTE:
This makes a nice lunch/brunch addition to the summer table!.
--------------------------------
Zucchini Custard Bake
4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1/2 cup onion, diced
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
Preheat oven to 350 degrees F!.
In a large saucepan with a tight-fitting lid, combine melted butter and zucchini!. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes!. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled!.
Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan!. Mix well!. Combine mixture with cooled zucchini, stirring until blended!. Turn into a buttered 1 1/2 quart casserole!. Sprinkle top with remaining Parmesan!. Bake uncovered for 35 to 40 minutes!. If the dish has been refrigerated, allow about 10 minutes longer baking time!.
--Paula DeanWww@FoodAQ@Com
2 lbs!. yellow squash, sliced
1/2 cup chopped onions
1 clove garlic, chopped
1/3 cup oil
Dash of soy sauce
Salt and pepper, to taste
1/4 tsp!. thyme
1 lb!. ground chuck
1 can diced sliced mushrooms, drained
1/2 stack crackers, crumbled
1/4 cup grated cheese
1!. Stew squash, onions and garlic in small amount of water until soft; drain!. Add oil, soy sauce, salt, pepper and thyme and set aside!.
2!. Cook ground meat; drain and add mushrooms!. Combine meat and vegetables!. Add half of crumbled crackers to mixture!. Add cheese!.
3!. Pour into greased 3-quart baking dish and sprinkle remainder of cracker crumbs on top!. Cover and bake at 350 degrees until edges of dish are bubbling and brown, about 30 to 35 minutes!.
--------------------------
Zucchini Gratin
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F!. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned!. Add the zucchini and cook, covered, for 10 minutes, or until tender!. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes!. Stir in the flour!. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce!. Pour the mixture into an 8 by 10-inch baking dish!.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture!. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned!.
--The Barefoot Contessa Cookbook
----------------------------
Italian Squash Pie
--Southern Living
1 (8 oz) can crescent rolls
2 tsp Dijon mustard
? cup butter or margarine ( I used EVOO)
1 ? lb yellow squash (about 4 cups) thinly sliced
1 medium onion, thinly sliced
1 garlic clove, pressed
? cup fresh parsley
1 T chopped fresh basil or ? tsp dried basil
2 tsp chopped fresh or ? tsp dried oregano
2 tsp chopped fresh or ? tsp dried thyme
? tsp salt
? tsp pepper
2 large eggs
? cup milk
2 cups ( 8 oz) shredded mozzarella cheese ( I used sharp cheddar)
Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation!. ( I just used a casserole dish)
Bake at 375oF for 6 min!. or until lightly browned!. Spread crust with mustard, set aside!.
Melt butter in a large skillet over medium-high heat!. Add squash, onion, and garlic; sauté 7 min or until tender!. Remove from hear; stir in parsley, and next 5 ingredients!.
Whisk together eggs and milk in a large bowl; stir in cheese and veg!. mixture!. Pour over crust!.
Bake at 375 for 20 to 25 min!.
----------------------------
Lubys Cafeteria Mixed Squash Casserole
1 C!. carrots sliced 1/8-inch thick
4 c!. yellow squash slices, ?-inch thick
4 C!. zucchini slices, ?-inch thick
1/2 C!. chopped onion
1 can (10 ? ounces) condensed cream of chicken soup
1/2 C!. sour cream
1 tsp!. salt
1/2 tsp!. pepper
2/3 C!. crumbled corn bread
2/3 C!. torn or chopped dry white bread in ?-inch pieces
2 Tbsp!. butter or margarine, melted
Heat oven to 350 degrees!. In medium saucepan, bring about 4 cups water to a boil!. Add carrots!. Reduce heat, cover and simmer 6 minutes!. Add squash, zucchini and onion!. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp!.
Drain and transfer to a large bowl!. In a small bowl whisk together soup, sour cream, salt and pepper until well blended!. Pour over vegetables and mix well!. Transfer to a 2–quart baking dish!. Cover with foil!. Bake 30 minutes!.
In medium bowl combine corn bread and torn white bread!. Drizzle with butter!.
Toss lightly to coat evenly!. Remove foil!. Top vegetable mixture with corn bread mixture!. Continue baking 5 minutes!.
Serves 8!.
------------------------------
Summer Squash & Vidalia Onion Quiche
2 cups yellow squash, chopped
? cup vidalia onions, chopped
1 Tbsp!. butter
1? cups half & half
3 large eggs
1 cup grated cheddar cheese
? tsp!. dill
? tsp!. onion powder
1 tsp!. garlic powder
Preheat over to 350oF!. Saute squash and the onion in butter until tender, and place in prepared quiche shell (9 inch)!. Sprinkle the mixture with the cheese!. Beat eggs and fold in the half & half, add seasonings and then pour into the pie shell!. Bake for about 45-50 minutes or until set!.
NOTE:
This makes a nice lunch/brunch addition to the summer table!.
--------------------------------
Zucchini Custard Bake
4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1/2 cup onion, diced
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
Preheat oven to 350 degrees F!.
In a large saucepan with a tight-fitting lid, combine melted butter and zucchini!. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes!. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled!.
Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan!. Mix well!. Combine mixture with cooled zucchini, stirring until blended!. Turn into a buttered 1 1/2 quart casserole!. Sprinkle top with remaining Parmesan!. Bake uncovered for 35 to 40 minutes!. If the dish has been refrigerated, allow about 10 minutes longer baking time!.
--Paula DeanWww@FoodAQ@Com