Squash Recipes
Cory Said:
Does anybody know any good summer squash recipes?We Answered:
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.
Victor Said:
What are some good squash recipes?We Answered:
Zucchini Squash Cakes2 cups grated zucchini
1 cup grated cheddar cheese
2 eggs, slightly beaten
3-4 tablespoons flour
Mix together, fry in hot oil until browned.
Squash and 2 Cheese Casserole
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350° for 35 to 40 minutes or until set.
Yield: Makes 8 to 10 servings
Mashed Butternut Squash and Pears
Ingredients
• 1 large butternut squash, about 1 pound
• 2 Bosc or Anjou pears
• 4 tablespoons unsalted butter
• 1 vanilla bean
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• Course salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet.
In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.
Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.
Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.
Christian Said:
Got any good, kid friendly zucchini & squash recipes?We Answered:
My son is a very picky eater but he loves to dunk his food into stuff. So what I did was cut the zuccini into long strips then coat with bread crumbs and bake on a baking sheet at 350 for about 20 minutes till browned and then let the kids dunk them in ranch salad dressing it is sooo yummy!Martin Said:
What are some good zucchini and squash recipes?We Answered:
Zucchini Casserole2 medium zucchini, unpeeled, sliced in 1/4-inch slices
1 medium onion, thinly sliced
1 green bell pepper, sliced
1/2 red bell pepper, sliced
2 tomatoes, sliced
salt and pepper, to taste
garlic powder, to taste
basil and oregano, about 1/4 teaspoon each
6 ounces shredded Cheddar cheese
Preheat oven to 350°. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs. Top with cheese. Bake for 50 to 60 minutes.
CREOLE ZUCCHINI
1 1/2 to 2 pounds sliced zucchini
8 ounces sliced mushrooms
1 large green bell pepper, cut into thin strips
1 clove garlic, minced
2 teaspoons dried leaf basil, crumbled
1 tablespoon melted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar or equivalent sugar substitute
1/4 teaspoon Worcestershire sauce
2 medium tomatoes, peeled and chopped
Combine zucchini, mushrooms, green pepper, garlic, basil, butter, salt, pepper, sugar, and Worcestershire sauce in a large skillet; cook for 5 minutes over medium heat. Add tomatoes and cook for 5 minutes more, or until tender.
BAKED STUFF SQUASH
4 to 6 medium yellow squash
4 ounces fresh sausage
1 medium onion, chopped
salt and pepper, to taste
2 slices fresh bread, crumbled
seasoned salt, to taste
Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.
In skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.
Stuff squash shells with the sausage mixture; bake at 375° until browned.
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Raul Said:
Any good squash recipes?We Answered:
ZUCCHINI PARMESAN3 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.
Rosa Said:
Thanksgiving Acorn Squash Recipes?We Answered:
BAKED ACORN SQUASHSprinkle nutmeg
1 c. orange juice
4 tsp. butter
1. Wash the acorn squash well and cut in half, but do not pare.
2. Remove seeds.
3. Place the half squash cut side down in pan. Pour boiling water to 1/4 inch depth. Bake at 400 degrees for about 15 minutes, then turn the half so that the cut side is up.
4. When tender, remove from pan and scoop out the squash carefully, so that the shell remains intact. Mash and measure out 1/2 cup and mix with orange juice, nutmeg and butter, then return the mixture to the shell.
5. Reheat for a short time if necessary, and serve at once.
or try something different
STUFFED ACORN SQUASH
3 sm. acorn squash (approximately 4 inches in diameter)
1 c. cooked rice
1 c. herb seasoned stuffing mix (crumb style)
1/2 c. finely chopped onion
1/2 c. low sodium chicken broth
1/4 c. raisins
1/3 c. unsalted dry roasted walnuts (optional)
1/4 tsp. freshly ground black pepper
Preheat oven to 400 degrees. Cut each squash in half and spoon our seeds, set aside. In a bowl, combine all ingredients except squash. Fill squash halves loosely with stuffing mixture. Place squash in a 9 x 13 inch pan and cover with foil. Bake 1 to 1 1/4 hours, or until squash is tender when pierced with the tip of a knife. Serve hot