Does anybody know any good summer squash recipes?!
I have a garden and we have a lot of yellow summer squash and zucchini!. Need some new ideas for good summer treats! Thanks to all that can help!.Www@FoodAQ@Com
Answers:
Rice with Summer Squash --
INGREDIENTS
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
DIRECTIONS
In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender!. Stir in the broth, rice, salt and pepper!. Bring to a boil!. Reduce heat; cover and simmer for 13 minutes!.
Stir in the yellow squash and zucchini!. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender!.
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Turkey Squash Casserole --
INGREDIENTS
1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk
1 cup shredded mozzarella cheese
6 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines
DIRECTIONS
In a large skillet, cook turkey in oil over medium heat until no longer pink!. Add the squash and onion!. Cook until vegetables are crisp-tender; drain!.
In a bowl, combine eggs, milk, cheese, butter, salt and pepper!. Stir into the turkey mixture!. Transfer to a greased 8-in!. square baking dish!. Sprinkle with the cracker crumbs!. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through!.
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Skillet Squash and Potatoes --
INGREDIENTS
1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon cooking oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
DIRECTIONS
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes!. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally!. Season with salt, pepper and paprika!.
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Sausage Squash Skillet --
INGREDIENTS
1/2 pound bulk Italian sausage
1/4 cup chopped onion
1 medium yellow summer squash, halved and sliced
1/4 cup chicken broth
salt and pepper to taste
1/3 cup seasoned salad croutons
DIRECTIONS
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain!. Add the squash; cook for 3-4 minutes or until tender!. Stir in the broth, salt and pepper!. Cook 2 minutes longer or until heated through!. Sprinkle with croutons!.
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Squash Stuffing Casserole --
INGREDIENTS
1/4 cup all-purpose flour
1 (10!.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 yellow summer squash, cut into 1/2-inch slices
1 small onion, chopped
1 cup shredded carrots
1 (8 ounce) package instant stuffing mix
1/2 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine the flour, soup and sour cream until blended!. Add the vegetables and gently stir to coat!. Combine the stuffing mix and butter; sprinkle half into a 5-qt!. slow cooker!. Top with vegetable mixture and remaining stuffing mixture!. Cover and cook on low for 4-5 hours or until vegetables are tender!.
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Roasted Veggie Platter --
INGREDIENTS
1 medium sweet red pepper, cut into 1-1/2 inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2 inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
DIRECTIONS
Place the vegetables in a greased 15-in!. x 10-in!. x 1-in baking pan!. Drizzle with salad dressing and sprinkle with herbs!. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender!.
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Summer Squash Puffs --
INGREDIENTS
1 quart oil for frying
4 summer squash, cut into chunks!.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
DIRECTIONS
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C)!.
Place the squash in a pot with enough water to cover!. Bring to a boil, and cook 10 minutes, or until tender!. Drain, and mash!.
In a bowl, mix 2 cups squash*, onion, and eggs!. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt!. Thoroughly blend the squash mixture into the flour mixture!.
Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp!. Drain on paper towels!.
FOOTNOTE
* If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer!.
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Summer Squash Bread --
INGREDIENTS
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease a 9x13 inch baking dish!.
In a large bowl, use an electric mixer to beat the eggs until fluffy!. Beat in the sugar, oil, and vanilla!. Gradually mix in the flour, baking powder, cinnamon, and nutmeg!. Fold in the squash!. Transfer to the prepared baking dish!.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean!.Www@FoodAQ@Com
INGREDIENTS
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
DIRECTIONS
In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender!. Stir in the broth, rice, salt and pepper!. Bring to a boil!. Reduce heat; cover and simmer for 13 minutes!.
Stir in the yellow squash and zucchini!. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender!.
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Turkey Squash Casserole --
INGREDIENTS
1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk
1 cup shredded mozzarella cheese
6 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines
DIRECTIONS
In a large skillet, cook turkey in oil over medium heat until no longer pink!. Add the squash and onion!. Cook until vegetables are crisp-tender; drain!.
In a bowl, combine eggs, milk, cheese, butter, salt and pepper!. Stir into the turkey mixture!. Transfer to a greased 8-in!. square baking dish!. Sprinkle with the cracker crumbs!. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through!.
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Skillet Squash and Potatoes --
INGREDIENTS
1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon cooking oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
DIRECTIONS
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes!. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally!. Season with salt, pepper and paprika!.
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Sausage Squash Skillet --
INGREDIENTS
1/2 pound bulk Italian sausage
1/4 cup chopped onion
1 medium yellow summer squash, halved and sliced
1/4 cup chicken broth
salt and pepper to taste
1/3 cup seasoned salad croutons
DIRECTIONS
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain!. Add the squash; cook for 3-4 minutes or until tender!. Stir in the broth, salt and pepper!. Cook 2 minutes longer or until heated through!. Sprinkle with croutons!.
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Squash Stuffing Casserole --
INGREDIENTS
1/4 cup all-purpose flour
1 (10!.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 yellow summer squash, cut into 1/2-inch slices
1 small onion, chopped
1 cup shredded carrots
1 (8 ounce) package instant stuffing mix
1/2 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine the flour, soup and sour cream until blended!. Add the vegetables and gently stir to coat!. Combine the stuffing mix and butter; sprinkle half into a 5-qt!. slow cooker!. Top with vegetable mixture and remaining stuffing mixture!. Cover and cook on low for 4-5 hours or until vegetables are tender!.
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Roasted Veggie Platter --
INGREDIENTS
1 medium sweet red pepper, cut into 1-1/2 inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2 inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
DIRECTIONS
Place the vegetables in a greased 15-in!. x 10-in!. x 1-in baking pan!. Drizzle with salad dressing and sprinkle with herbs!. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender!.
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Summer Squash Puffs --
INGREDIENTS
1 quart oil for frying
4 summer squash, cut into chunks!.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
DIRECTIONS
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C)!.
Place the squash in a pot with enough water to cover!. Bring to a boil, and cook 10 minutes, or until tender!. Drain, and mash!.
In a bowl, mix 2 cups squash*, onion, and eggs!. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt!. Thoroughly blend the squash mixture into the flour mixture!.
Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp!. Drain on paper towels!.
FOOTNOTE
* If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer!.
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Summer Squash Bread --
INGREDIENTS
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease a 9x13 inch baking dish!.
In a large bowl, use an electric mixer to beat the eggs until fluffy!. Beat in the sugar, oil, and vanilla!. Gradually mix in the flour, baking powder, cinnamon, and nutmeg!. Fold in the squash!. Transfer to the prepared baking dish!.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean!.Www@FoodAQ@Com
Baked Yellow Squash
Slice the squash into thick slices, then cut each slice into cubes!. Place in a microwave-safe bowl with just alittle water & microwave until soft (or you can boil them in a pan on the stove)!. Drain off the water & put in a small baking dish!. Add butter, brown sugar, & alittle maple syrup & bake @ 350 degrees for about 30-45 minutes!.
also:
Zucchini Bread
3 cups grated zucchini
3 eggs (slightly beaten)
2 c!. sugar
3 c!. flour
1 tsp!. vanilla
1 1/2 tsp!. cinnamon
2 tsp!. baking powder
1 tsp!. baking soda
Mix all ingredients together!. Pour into two greased & floured loaf pans!. Bake @ 350 degrees for one hour, or until toothpick inserted in center comes out clean!.Www@FoodAQ@Com
Slice the squash into thick slices, then cut each slice into cubes!. Place in a microwave-safe bowl with just alittle water & microwave until soft (or you can boil them in a pan on the stove)!. Drain off the water & put in a small baking dish!. Add butter, brown sugar, & alittle maple syrup & bake @ 350 degrees for about 30-45 minutes!.
also:
Zucchini Bread
3 cups grated zucchini
3 eggs (slightly beaten)
2 c!. sugar
3 c!. flour
1 tsp!. vanilla
1 1/2 tsp!. cinnamon
2 tsp!. baking powder
1 tsp!. baking soda
Mix all ingredients together!. Pour into two greased & floured loaf pans!. Bake @ 350 degrees for one hour, or until toothpick inserted in center comes out clean!.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!.
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6
Yellow Summer Squash sliced into one half inch oblong pieces
Extra Virgin Olive Oil
Sea Salt
Cracked Black Peppercorn
1
cup
Basil leaves
2
ripe
Organic Tomatoes diced and do not seed
6
cloves
Organic Garlic finely minced
1
Organic Lemon juice freshly squeezed
Preparation
Preheat grill to medium-high!.
Place squash in a mixing bowl and drizzle generously with oil!. Season to taste with salt and pepper and toss to coat!. Lay squash on the grill and cook, turning occasionally until it softens and the edges begin to brown, 5-7 minutes!.
While the squash cooks, make the dressing!. Combine basil, tomatoes, garlic and lemon juice with ? cup olive oil and a generous pinch of salt!. Stir to combine!.
Remove squash from grill and arrange on a serving platter!. Spoon dressing over top and serve warm!.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!.
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6
Yellow Summer Squash sliced into one half inch oblong pieces
Extra Virgin Olive Oil
Sea Salt
Cracked Black Peppercorn
1
cup
Basil leaves
2
ripe
Organic Tomatoes diced and do not seed
6
cloves
Organic Garlic finely minced
1
Organic Lemon juice freshly squeezed
Preparation
Preheat grill to medium-high!.
Place squash in a mixing bowl and drizzle generously with oil!. Season to taste with salt and pepper and toss to coat!. Lay squash on the grill and cook, turning occasionally until it softens and the edges begin to brown, 5-7 minutes!.
While the squash cooks, make the dressing!. Combine basil, tomatoes, garlic and lemon juice with ? cup olive oil and a generous pinch of salt!. Stir to combine!.
Remove squash from grill and arrange on a serving platter!. Spoon dressing over top and serve warm!.Www@FoodAQ@Com
Rice with Summer Squash
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
Serves 4!.
In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender!. Stir in the broth, rice, salt and pepper!. Bring to a boil!. Reduce heat; cover and simmer for 13 minutes!.
Stir in the yellow squash and zucchini!. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender!.
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Summer Squash Casserole with Nuts
1 pound summer squash, sliced
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of water to boil!. Add squash, and cook until tender!. Drain well!.
Place squash in a large mixing bowl!. Add butter, reserving 1/2 tablespoon, to the squash and mash well!. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture!. Transfer the mixture to a 1-quart casserole dish!. Top with bread crumbs!. Dot with the reserved butter!.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes!.
Serves 9!.
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1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
Serves 4!.
In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender!. Stir in the broth, rice, salt and pepper!. Bring to a boil!. Reduce heat; cover and simmer for 13 minutes!.
Stir in the yellow squash and zucchini!. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender!.
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Summer Squash Casserole with Nuts
1 pound summer squash, sliced
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of water to boil!. Add squash, and cook until tender!. Drain well!.
Place squash in a large mixing bowl!. Add butter, reserving 1/2 tablespoon, to the squash and mash well!. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture!. Transfer the mixture to a 1-quart casserole dish!. Top with bread crumbs!. Dot with the reserved butter!.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes!.
Serves 9!.
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Fried Zucchini (I'm sure yellow squash would work as well):
Slice squash into thin rounds!.
Prepare beaten egg(s) and seasoned flour (w/ salt and pepper) for battering!.
Cover squash rounds with beaten egg, then dredge in seasoned flour, making sure they are coated thoroughly!.
Cook on a baking sheet, or aluminum foil on the grill (so the squash rounds do not fall through the grates!), seasoning generously with salt and pepper on both sides until they are a nice crispy golden/brown color!.
Eat as is!.!.!.delicious!Www@FoodAQ@Com
Slice squash into thin rounds!.
Prepare beaten egg(s) and seasoned flour (w/ salt and pepper) for battering!.
Cover squash rounds with beaten egg, then dredge in seasoned flour, making sure they are coated thoroughly!.
Cook on a baking sheet, or aluminum foil on the grill (so the squash rounds do not fall through the grates!), seasoning generously with salt and pepper on both sides until they are a nice crispy golden/brown color!.
Eat as is!.!.!.delicious!Www@FoodAQ@Com
2 lbs squash sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper
1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil!. Put on high heat and brown the vegetables slightly to develop flavor!. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables!. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan!.
2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally!. You want to let the juice from the tomatoes evaporate some!. After 5 minutes, add the tomatoes to the rest of the vegetables and stir!. Salt and pepper to taste!.
Serves 4!.Www@FoodAQ@Com
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper
1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil!. Put on high heat and brown the vegetables slightly to develop flavor!. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables!. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan!.
2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally!. You want to let the juice from the tomatoes evaporate some!. After 5 minutes, add the tomatoes to the rest of the vegetables and stir!. Salt and pepper to taste!.
Serves 4!.Www@FoodAQ@Com
this site has lots too many to list hope this helps
this one is my fav though hope you like it!!!!
Spring Vegetable Ragout
Prep Time
-
Cook Time
-
Serves
2
Recipe Provided By: EatingWell!.com
See more from
EatingWell!.com on Yahoo! Food
Ingredients4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed and thinly sliced
1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
4 ounces sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh basil leaves
1/4 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese
Nutrition InfoPer Serving
Calories: 497 kcal
Carbohydrates: 57 g
Dietary Fiber: 11 g
Fat: 20 g
Protein: 27 g
Sugars: 7 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
Bring a large pot of water to a boil!. Add spaghetti and cook until just tender, about 9 minutes or according to package directions!.
Meanwhile, heat oil in a medium saucepan over medium heat!. Add leek and cook, stirring frequently, until softened, about 2 minutes!. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes!. Add tomatoes and broth and bring to a simmer, stirring often!. Simmer until the tomatoes begin to soften, about 1 minute!. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more!. Remove from heat and stir in cheese!.
Drain the pasta; add it to the ragout and toss well to combine!.
Yield: 2 servingsWww@FoodAQ@Com
this one is my fav though hope you like it!!!!
Spring Vegetable Ragout
Prep Time
-
Cook Time
-
Serves
2
Recipe Provided By: EatingWell!.com
See more from
EatingWell!.com on Yahoo! Food
Ingredients4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed and thinly sliced
1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
4 ounces sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh basil leaves
1/4 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese
Nutrition InfoPer Serving
Calories: 497 kcal
Carbohydrates: 57 g
Dietary Fiber: 11 g
Fat: 20 g
Protein: 27 g
Sugars: 7 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
Bring a large pot of water to a boil!. Add spaghetti and cook until just tender, about 9 minutes or according to package directions!.
Meanwhile, heat oil in a medium saucepan over medium heat!. Add leek and cook, stirring frequently, until softened, about 2 minutes!. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes!. Add tomatoes and broth and bring to a simmer, stirring often!. Simmer until the tomatoes begin to soften, about 1 minute!. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more!. Remove from heat and stir in cheese!.
Drain the pasta; add it to the ragout and toss well to combine!.
Yield: 2 servingsWww@FoodAQ@Com
My husband loves zucchini and crookneck squash!. We either cut them in half, brush with olive oil; sprinkle with garlic salt & oregano and BBQ on both sides !.!.!.!. or !.!.!.!. I cut 2-3 of each up into large chunks and put into a casserole dish, with Tony Chachere's Creole Seasoning, chopped fresh cilantro or oregano (but NO water); cover and microwave about 4 min!. Uncover, stir, add some butter - cover and microwave another 3-4 min (depending on how much is in there) !.!.!.!.!.!.Www@FoodAQ@Com
Ooooh! It's so good:
Cut squash into quarter slices
saute some celery seed and basil in butter -set aside
Saute sliced onions and squash in olive oil until soft
Add butter mixture and saute a little longer
yum!Www@FoodAQ@Com
Cut squash into quarter slices
saute some celery seed and basil in butter -set aside
Saute sliced onions and squash in olive oil until soft
Add butter mixture and saute a little longer
yum!Www@FoodAQ@Com
http://answers!.yahoo!.com/question/index;!.!.!.Www@FoodAQ@Com
ZUCCHINI MOONS
2 small zucchini
1 ts butter
2 TB water
shake of salt
shake of pepper
2 ts grated parmesan
1!. Cut zucchini into rounds about 1/4 " thick!. (If your child is doing the cutting,only allow him to use a plastic picnic nknife, and closely supervise his work!. also put a piece of colored tape on the handle of the safe end, and tell your child to keep the hand on the tape!. Following these rules, chef Katzen believes kids as young as 3 can learn to cut)
2!. Heat a large pan to medium-hot!. Put zucchini, butter & water in the pan!. Shake in salt & pepper to taste!. Stir & cook approximately 5 minutes!. Drain well!. Sprinkle cheese on top & enjoy!
ZUCCHINI MESS
3 or 4 large homegrown tomatoes
3 zucchinis
3 yellow squash (the crooked neck ones)
1 sweet onion
salt and pepper
Cut tomatoes into wedges, slice zucchini, squash and onion!. Combine all in a large skillet!. Add a dash of salt and pepper!. (Add any other seasoning you like, I use a little garlic occasionally!.) Cook on med heat until veggies are tender!. Very low calorie and yummy!
ZUCCHINI FRITTERS
Serve these warm as an appetizer or side dish with your favorite italian-style tomato sauce (spaghetti or pasta!.!.!.) as a dipping sauce!.
6 medium sized zucchini, sliced
3/4 C flour
3/4 C white cornmeal, self rising
1/2 ts salt
1/4 ts cayenne pepper
1 egg
1/2 C buttermilk ( I usually use 2%)
Oil for frying
Boil squash until soft!. Drain & mash!. Set aside!. Mix together flour, cornmeal, cayenne, salt!. In seperate bowl, lightly beat the egg!. Do not tell the chicken!. Add milk & squash!. Stir well & add to the dry mixture!.
Heat oil to 350F!. Drop spoonfuls of mixture into hot oil!.
Cook about 2 1/2 min per side!. Drain on paper towels & serve warm!.
ZUCCHINI OVEN CHIPS
1/4 C dry breadcrumbs
1/4 C grated fresh parmesan cheese
1/3 ts seasoned salt
1/4 ts garlic powder
1/8 ts freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 C (1/4 inch-thick slices) zucchini (about 2 small)
cooking spray
Preheat oven to 425!.
Combine first 5 ingredients in a medium bowl, stirring with a whisk!.
Place milk in a shallow bowl!. Dip zucchini slices in milk, and dredge in breadcrumb mixture!. Place coated slices on an ovenproof wire rack coated with cooking spray on a baking sheet!.
Bake at 425 for 30 minutes or until browned and crisp!. Serve immediately!.
Contributor: Cooking Light
Yield: 4 servings
ANOTHER ZUCCHINI DISH
1 lb Zucchini; cubed 1/2 "
3 tb Butter or margarine
3 Eggs; beaten
1 Jar pimentos; 2 1/2 oz, diced
1 c Cheddar cheese; shredded
1 cn French fried onion rings, 3 oz!.
Place zucchini and butter in a 2 quart casserole!. Cover with plastic wrap!. Microwave at high (100%) until tender crisp, 4 to 5 minutes!. Stir in egg, pimentos and cheese!. Blend well!. Cover with plastic wrap!. Microwave at medium (50%) until eggs are set, 10 toll minutes!. Sprinkle onion rings on top!. Microwave at medium (50%) until onion rings are heated, 2 to 2 1/2 minutes!. Makes 6 servings!.
ZUCCHINI CASSEROLE
Cut up about 2 cups zucchini into small cubes!. Set aside!.
Prepare some Stove Top Cornbread Stuffing mix!.
Shred one cup Cheddar or Colby Cheese!.
2 Eggs, beaten
Combine zucchini, stuffing and eggs into a casserole dish, top with cheese and bake 30 minutes @ 350 F
HAM STUFFED SQUASH BOATS -
4 medium yellow summer squash or zucchini (about 6 in!.)
1 small onion, finely chopped
2 Tbsp butter or margarine
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese (divided)
1 egg, beaten
1 tsp paprika
1/4 tsp pepper
Preheat oven to 425°F!. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8 in!. shell!. Chop pulp and set aside!. In a large saucepan, cook shells in boiling water for 4-5 min!. Drain and set aside!. In another saucepan, saute onion in butter until tender; remove from heat!. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well!. Spoon into shells!. Place on lightly greased baking sheet!. Sprinkle with remaining Parmesan!. Bake at 425°F for 12 - 15 min or until heated through!. Yield: 4 servings
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SAUSAGE & SUMMER SQUASH
This sausage and veggie toss gets its tangy flavor from a simple-to-make mixture of garlic and Italian dressing!. Top with a sprinkling of green onion, oregano, and Parmesan cheese before serving!.Ingredients
* 1/3 to 1/2 cup bottled Italian salad dressing *
2 cloves garlic, minced *
12 oz!. cooked Polish sausage links, halved lengthwise, sliced diagonally *
3 small yellow summer squash and/or zucchini, quartered lengthwise *
4 wedges Italian flat bread, split *
1/4 cup sliced green onions *
Fresh oregano leaves *
1/4 cup coarsely shredded Parmesan cheese (optionalDirections1!. Preheat broiler!. In small bowl combine dressing and garlic!. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally!.
2!. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture!. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted!.
3!. Serve sausage and squash with toasted bread!. Drizzle remaining dressing; sprinkle green onions and oregano!. Pass Parmesan cheese!. Serves 4!.Www@FoodAQ@Com
2 small zucchini
1 ts butter
2 TB water
shake of salt
shake of pepper
2 ts grated parmesan
1!. Cut zucchini into rounds about 1/4 " thick!. (If your child is doing the cutting,only allow him to use a plastic picnic nknife, and closely supervise his work!. also put a piece of colored tape on the handle of the safe end, and tell your child to keep the hand on the tape!. Following these rules, chef Katzen believes kids as young as 3 can learn to cut)
2!. Heat a large pan to medium-hot!. Put zucchini, butter & water in the pan!. Shake in salt & pepper to taste!. Stir & cook approximately 5 minutes!. Drain well!. Sprinkle cheese on top & enjoy!
ZUCCHINI MESS
3 or 4 large homegrown tomatoes
3 zucchinis
3 yellow squash (the crooked neck ones)
1 sweet onion
salt and pepper
Cut tomatoes into wedges, slice zucchini, squash and onion!. Combine all in a large skillet!. Add a dash of salt and pepper!. (Add any other seasoning you like, I use a little garlic occasionally!.) Cook on med heat until veggies are tender!. Very low calorie and yummy!
ZUCCHINI FRITTERS
Serve these warm as an appetizer or side dish with your favorite italian-style tomato sauce (spaghetti or pasta!.!.!.) as a dipping sauce!.
6 medium sized zucchini, sliced
3/4 C flour
3/4 C white cornmeal, self rising
1/2 ts salt
1/4 ts cayenne pepper
1 egg
1/2 C buttermilk ( I usually use 2%)
Oil for frying
Boil squash until soft!. Drain & mash!. Set aside!. Mix together flour, cornmeal, cayenne, salt!. In seperate bowl, lightly beat the egg!. Do not tell the chicken!. Add milk & squash!. Stir well & add to the dry mixture!.
Heat oil to 350F!. Drop spoonfuls of mixture into hot oil!.
Cook about 2 1/2 min per side!. Drain on paper towels & serve warm!.
ZUCCHINI OVEN CHIPS
1/4 C dry breadcrumbs
1/4 C grated fresh parmesan cheese
1/3 ts seasoned salt
1/4 ts garlic powder
1/8 ts freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 C (1/4 inch-thick slices) zucchini (about 2 small)
cooking spray
Preheat oven to 425!.
Combine first 5 ingredients in a medium bowl, stirring with a whisk!.
Place milk in a shallow bowl!. Dip zucchini slices in milk, and dredge in breadcrumb mixture!. Place coated slices on an ovenproof wire rack coated with cooking spray on a baking sheet!.
Bake at 425 for 30 minutes or until browned and crisp!. Serve immediately!.
Contributor: Cooking Light
Yield: 4 servings
ANOTHER ZUCCHINI DISH
1 lb Zucchini; cubed 1/2 "
3 tb Butter or margarine
3 Eggs; beaten
1 Jar pimentos; 2 1/2 oz, diced
1 c Cheddar cheese; shredded
1 cn French fried onion rings, 3 oz!.
Place zucchini and butter in a 2 quart casserole!. Cover with plastic wrap!. Microwave at high (100%) until tender crisp, 4 to 5 minutes!. Stir in egg, pimentos and cheese!. Blend well!. Cover with plastic wrap!. Microwave at medium (50%) until eggs are set, 10 toll minutes!. Sprinkle onion rings on top!. Microwave at medium (50%) until onion rings are heated, 2 to 2 1/2 minutes!. Makes 6 servings!.
ZUCCHINI CASSEROLE
Cut up about 2 cups zucchini into small cubes!. Set aside!.
Prepare some Stove Top Cornbread Stuffing mix!.
Shred one cup Cheddar or Colby Cheese!.
2 Eggs, beaten
Combine zucchini, stuffing and eggs into a casserole dish, top with cheese and bake 30 minutes @ 350 F
HAM STUFFED SQUASH BOATS -
4 medium yellow summer squash or zucchini (about 6 in!.)
1 small onion, finely chopped
2 Tbsp butter or margarine
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese (divided)
1 egg, beaten
1 tsp paprika
1/4 tsp pepper
Preheat oven to 425°F!. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8 in!. shell!. Chop pulp and set aside!. In a large saucepan, cook shells in boiling water for 4-5 min!. Drain and set aside!. In another saucepan, saute onion in butter until tender; remove from heat!. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well!. Spoon into shells!. Place on lightly greased baking sheet!. Sprinkle with remaining Parmesan!. Bake at 425°F for 12 - 15 min or until heated through!. Yield: 4 servings
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SAUSAGE & SUMMER SQUASH
This sausage and veggie toss gets its tangy flavor from a simple-to-make mixture of garlic and Italian dressing!. Top with a sprinkling of green onion, oregano, and Parmesan cheese before serving!.Ingredients
* 1/3 to 1/2 cup bottled Italian salad dressing *
2 cloves garlic, minced *
12 oz!. cooked Polish sausage links, halved lengthwise, sliced diagonally *
3 small yellow summer squash and/or zucchini, quartered lengthwise *
4 wedges Italian flat bread, split *
1/4 cup sliced green onions *
Fresh oregano leaves *
1/4 cup coarsely shredded Parmesan cheese (optionalDirections1!. Preheat broiler!. In small bowl combine dressing and garlic!. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally!.
2!. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture!. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted!.
3!. Serve sausage and squash with toasted bread!. Drizzle remaining dressing; sprinkle green onions and oregano!. Pass Parmesan cheese!. Serves 4!.Www@FoodAQ@Com