I have two poor little yellow squashes wilting in my fridge. So, I am on a mission to find healthy AND tasty squash recipes for tonight's dinner.
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http://www.foodnetwork.com/recipes/rachael-ray/sauteed-yellow-squash-recipe/index.html
Sauteed Yellow Squash
Ingredients
Directions
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
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http://www.food.com/recipe/bevs-sauteed-yellow-squash-31371
Bev's Sauteed Yellow Squash
- 6 medium summer squash, sliced
- 1/4 cup butter
- 1 medium onion, sliced thinly or diced
- salt & pepper
Directions:
1
Melt butter in large skillet.
2
Add onion and cook just till tender.
3
Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
4
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
5
I add lots of salt and pepper.
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http://www.food.com/recipe/janets-sauteed-yellow-squash-and-spinach-119109
Janet's Sauteed Yellow Squash and Spinach
Directions:
1
Heat the oil and garlic over medium heat.
2
Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
3
Add in the spinach.
4
Sprinkle in the Morton Nature Seasoning.
5
Continue to cook till the spinach is wilted (about another 4 minutes).
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http://allrecipes.com/recipe/yellow-squash-dressing/detail.aspx
Yellow Squash Dressing
Ingredients
- 2 cups diced yellow squash
- 2 cups crumbled cornbread
- 1/2 cup margarine, melted
- 2 teaspoons dried sage
- 1 (10.75 ounce) can cream of mushroom soup
- 1 egg, beaten
- 1 large onion, chopped
- 1 1/2 teaspoons sugar
- salt and pepper to taste
- 1/4 cup milk
Directions
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
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http://allrecipes.com/recipe/calico-squash-casserole/detail.aspx
Calico Squash Casserole
Ingredients
- 2 cups sliced yellow squash
- 1 cup sliced zucchini
- 1 onion, chopped
- 1/4 cup sliced green onion
- 1 cup water
- 1 teaspoon salt, divided
- 2 cups crushed buttery round crackers
- 1/2 cup melted butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 large carrot, shredded
- 1/2 cup mayonnaise
- 1/2 (4 ounce) jar diced pimento peppers, drained
- 1 teaspoon sage
- 1/2 teaspoon white pepper
- 1 cup shredded sharp Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
- In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
- In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
- Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
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http://allrecipes.com/recipe/colorful-vegetable-fajitas/detail.aspx
Colorful Vegetable Fajitas
Ingredients
- 8 (8 inch) flour tortillas
- 2 tablespoons vegetable oil
- 1 red onion, thinly sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 teaspoon minced garlic
- 1 yellow squash, halved and sliced into strips
- 1/2 cup salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Directions
- Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
- In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
- Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
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http://allrecipes.com/recipe/vegetable-medley-i/detail.aspx
Vegetable Medley I
Ingredients
- 1 tablespoon olive oil
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves crushed garlic
- 1 (16 ounce) can diced tomatoes
- 1/2 teaspoon dried basil
- 2 teaspoons dried oregano
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large saute pan heat olive oil over medium heat. Add squash, zucchini, onion, green bell pepper, and garlic. Saute until all vegetables are soft. Add tomatoes with juice. Season with basil, oregano, salt, and pepper.
- Transfer ingredients to a glass baking dish. Bake for 20 minutes in the preheated oven. Sprinkle with Parmesan cheese and bake another 10 minutes.
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http://allrecipes.com/recipe/summer-squash-puffs/detail.aspx
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.
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http://allrecipes.com/recipe/summer-squash-casserole-with-nuts/detail.aspx
Summer Squash Casserole with Nuts
Ingredients
- 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
Directions
- 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.
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http://www.thekitchn.com/thekitchn/vegetable/recipe-squash-and-onions-with-brown-sugar-058603
Sautéeing squash and onions in some butter and brown sugar brings out the natural sweetness of both vegetables. There are times for keeping squash bright and slightly crisp. This is not one of them. You want it to get soft and gooey, with onions that practically melt into the brown sugar glaze.
There is just enough sugar (and you can adjust it to your own taste) to complement the vegetables without drowning out their natural flavor. It's not meant to be dessert, although we'd take it — but we do think it would be a success with a vegetable-averse child. Just a thought.
This version is enough for two very generous helpings, given what we had on hand from our CSA. But you can easily adjust for a larger crowd.
Squash and Onions with Brown Sugar
serves 2
1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
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http://www.thekitchn.com/thekitchn/recipe-review/recipe-review-zucchinipotato-frittata-062252
A frittata is very similar to an omelet, except that it's not folded and it's baked in the oven. This particular frittata, however, is also a riff on the Spanish tortilla - a baked egg dish layered with potatoes. It's fantastic comfort food - creamy, cheesy, tender from the potatoes. It's also very nourishing and good for leftovers.
This recipe also called for ham or Canadian bacon (we used regular bacon that needed to be used up), zucchini or summer squash (you know, that stuff spilling out of gardens and into car seats all over the country right now), Cheddar cheese, and a little salt and pepper. Simple! And yet the dish comes together in a way that suggests more than the sum of its parts. Each part is handled wisely and cooked separately before being folded together, cooked and baked.
Sounds like a lot of work, eh? It's not difficult and the results are absolutely stellar. We had this for dinner one night and breakfast the next morning.
Here it is - read on for our comments below.
Zucchini-Potato Frittata
serves 4-6
Recipe reprinted from Andrea Chesman's Serving Up the Harvest with permission from Storey Publishing
1 medium zucchini or yellow summer squash, sliced
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar
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