Yellow Squash Recies

Like the zucchini… my family isn't a fan of Yellow Summer Squash… but who knew my garden was going to actually GROW this year. I however am a fan of just about all veggies… but I alone can not eat all of this freshness. So here goes some recipes to try………

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SQUASH - YELLOW SUMMER

Wash and slice 3 or 4 Summer squash.Mix with following: 1 tbsp. butter 1/2 cup bread crumbs garlic powder, onion powder, salt, pepper and paprika (for sprinkling) 1 pkg. grated Cheddar cheese (reserve some for topping) 1 egg, beaten paprika 1 tbsp. onion, minced Place sliced squash in a buttered baking dish. Beat egg and pour over top. Sprinkle with 1/4 cup cheese.In the microwave, melt butter and toss with bread crumbs to mix. Sprinkle squash evenly with bread crumbs. Sprinkle lightly with garlic and onion powder, salt, pepper and paprika. Top with a layer of shredded Cheddar cheese. Bake at 325°F for 30 minutes or until squash is tender and cheese is bubbly.

the recipe came from here

a few reviews

• This was amazing. My family loved it.

• I just added some water, put a lid on it and turned the oven up to 375°F. No where near done but it smells good.

• Just boil the squash for 2-3 minutes before adding it to the casserole and it'll be plenty cooked through/tender. I usually like a recipe to be a bit more specific with the measurement of the herbs/spices - otherwise, adding cooked squash instead of raw, this is a good one.

• Best way to eat squash, it tasted so good and savory. It did take longer than 30 minutes to cook the squash through so I am going to try to slice it thinner this time and perhaps add just a little water.

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SUMMER SQUASH CASSEROLE

5-6 summer squash 3/4 stick butter 1 1/4 c. shredded cheddar cheese 1 c. sour cream 1/2 c. chopped onion 1/3 c. grated Parmesan cheese 1 1/2 tbsp. white wine Bread crumbs Boil sliced summer squash. Drain and add butter, cheddar cheese, sour cream, onion, Parmesan cheese and wine. Mix completely. Pour into casserole baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes.Serves 8-10.

This recipe came from here

There were no reviews for this one but it sure does sound good!

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MEXICAN-STYLE STUFFED SUMMER SQUASH

Serves 4. 1 c. dried kidney beans (or one 16 oz. can cooked ones) 4 med. sized yellow summer squash (or zucchini) 3 tbsp. butter 2 med. onions, chopped 1 sweet green or red pepper, chopped 2 tsp. cumin 1 tsp. basil 2 tsp. salsa, or hot pepper sauce to taste 3/4 c. plain yogurt or sour cream 8 oz. Monterey Jack or Cheddar cheese, chopped 1. For dried beans, rinse well and soak them overnight with water to cover. (Or cover with water, boil for two minutes and let sit for one hour.) Drain very well, then add fresh water to cover and cook 1 1/2 - 2 hours, until tender. Drain again.Please note that canned kidney beans can be a valuable shortcut, allowing you to skip Step 1. With canned beans, this meal can be prepared relatively quickly. 2. Slice ends of summer squash. Slice each squash lengthwise and scoop out centers with a melon-baller, spoon or knife. Place the hollowed out squash shells in a 9x12 inch baking pan ready to be filled. Finally, chop the squash centers and set aside. 3. Melt butter in large skillet and saute onion and sweet green/red pepper until tender. 4. Add cumin, basil, salsa or hot pepper sauce and squash centers and saute about five minutes. 5. Add kidney beans and cook another three minutes or so. 6. Add cheese and stir over heat until cheese melts and blends in. 7. Turn heat off and stir in yogurt. 8. Place the cooked mixture in the squash shells. (Note: May be prepared to this point up to 48 hours in advance, covered and refrigerated. Bring to room temperature before baking.) 9. Bake at 350 for 20-30 minutes, or until hot and bubbly. Great served with corn tortillas or cornbread!

This recipe came from here

There were no reviews for this one but it sure does sound good!

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SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI)

2 c. sugar 1 c. vegetable oil 3 eggs 1 tsp. vanilla extract 3 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2 c. unpeeled squash shredded 1 c. chopped nuts Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.Stir in squash and nuts. Turn into a greased and floured 9 x 15 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until done. Wrap in silver foil when cool.

the recipe came from here


a few reviews

• This recipe was brilliant! It only took about 1/2 an hour in my oven at 350°F though. I liked to sprinkle crushed almonds on top for a nice look. Worked really well with yellow zucchini from the garden. Thank you!

• I made this thinking oh, it's going to be just OK... when my husband ate it he immediately took a few more slices and passed it around, soon after I was receiving calls for this recipe and phrase because it was so good. Once I had a piece I knew what they were talking about, WOW!!! The only thing I would add is another cup of grated squash. Other than that, a perfect recipe. They're hard to come by =)

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AND ONE LAST FINAL ONE THAT LOOKS PRETTY GOOD…

SUMMER SQUASH SPECIAL

1 lb. bulk pork sausage (lean) 1 clove garlic, crushed 4 c. sliced yellow squash 1/2 c. dry bread crumbs 1/2 c. grated Parmesan cheese 1/2 c. milk 1 tbsp. chopped parsley 1/2 tsp. oregano 2 eggs, beaten 1/2 tsp. salt Saute sausage and garlic until sausage is lightly browned; drain. Cook sausage in a small amount of boiling water until tender; drain. Combine sausage, squash and remaining ingredients; blend well.Spoon mixture into a lightly greased 10x10x1 1/2 inch baking dish and bake 50-60 minutes at 325 degrees until light brown. Serves 6. This is a favorite of my family, even for those who don't eat squash otherwise.

This recipe came from here

There were no reviews for this one but it sure does sound good!


Enjoy & if you try any of these please let us know how they tasted.