Does anyone have a good recipe using yellow summer squash? I'm bored w/frying and breading it..any ideas?

Question

Thank you :)

Answer 1

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.

Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.

Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

Answer 2

Summer Squash Gratinee

1 lb of summer squash
Scrub summer squash and slice. Cook in small amount of salted boiling water for 3-8 minutes depending on the size of slices.
Arrange squash in an ovenproof casserole.
Whip 1/4 cup of whipping cream with 1/2tsp of salt until it holds firm peaks; spread evenly over surface of squash.
Sprinkle 1 cup shredded cheddar cheese over all.
Place about 2 inches from broiler until cheese is brown.
Serve immediately.
Makes four servings

Answer 3

These are wonderful.

YELLOW SQUASH MUFFINS

2 c. yellow squash, cooked and mashed, drain
2 eggs, beaten
1 cup of sugar (can use less)
3 c. self-rising flour
3/4 c. oil

Add together beaten eggs, oil and squash. Sift dry ingredients into a large bowl, add other ingredients. Mix by hand. Spoon into muffin pans and bake at 400 degrees until lightly browned.

Answer 4

You can boil it and drain mix with Velveeta and a can of green chiles, then top with barbecue potatoe chips.
No specifice measuments. You know squash it grows out the ears so you have to judge for yourself.
I love it just cut in half and kind of pan fried with Pam until it is brown on both sides. It is good in a pan with potatoes and onions sliced up and kind of sauted.
Give a lot away too I guess that would help. We did not have any this year:(

Answer 5

Try this one-it really is good!
Stuffed yellow squash w/Cheese sauce

3 yellow squash (2 lbs.)
Salt
1 tbsp. salad oil
1 clove garlic, crushed
1/2 lb. ground beef
1/2 c. raw rice (long grain white)
1/8 tsp. pepper
1 (16 oz.) can stewed tomatoes
Cheese sauce

Wash squash. Cut off and discard stem; cut squash in half lengthwise, scoop and discard seeds.
In medium skillet with tight fitting lid, bring 2 cups water and 1 teaspoon salt to boiling.

Add squash, cut side down, cook, covered over medium heat 5 minutes or until tender not mushy. Drain well.

In hot oil in medium skillet over medium heat saute garlic and beef, stirring until beef is no longer pink, about 10 minutes.

Add rice, 1 teaspoon salt, pepper and mix well. Cook, stirring 2 minutes. Preheat oven to 375 degrees.

Stir in stewed tomatoes, 1/2 cup water and cook, tightly covered on low heat 20 minutes or until rice is cooked and liquid absorbed. Meanwhile, make cheese sauce.

Fill squash halves with rice mixture, divide evenly.

Arrange in bottom of a 13"x9" baking dish, pour a little cheese sauce over each, cover tightly with foil and bake 15 minutes or until heated through. Serve with remaining cheese sauce. Serves 6.


Cheese sauce

2 tbsp. butter
2 tbsp. flour
1/2 tsp. dry mustard
Dash cayenne
1 c. milk
1/4 tsp. salt
Dash of pepper
1/4 c. grated Parmesan cheese

In small saucepan, slowly melt butter (do not brown). Remove from heat; stir in flour, dry mustard, salt, pepper, cayenne and milk until smooth.
Bring to a boil and stir until thickened. Reduce heat; add cheese. Cook, stirring until cheese is melted and mixture is smooth. Makes 1 1/4 cups.

Answer 6

Take yellow squash,zucchini, cherry tomatoes,cut up yams,broccoli, carrots and eggplant...drizzle with lot's of olive oil, salt,pepper and just a pinch of garlic...the roast in the oven covered for about 15 minutes and then uncovered for another 10-15 minutes until tender to your taste...It's de-lish

Answer 7

A GREAT DESSERT 1 CUP SQUASH BOIL AND MASH 1 CAN EVAPORATED MILK, 1 CUP SUGAR, 5 EGGS, A SMALL DAST OF SALT. 1 TEASPOONS FLOUR. IN A BLENDER MIX ALL INGREDIENTS, IN A PAN THAT FITS IN TOP OF A DEEPER POT U PUT THE 1/2 OF THE BOTTOM POT WATER AND IN THE TOP A CAKE PAN 8" IN THIS PAN PLACE IN THE STOVE WITH 1 ADDITIONAL CUP SUGAR AND A VERY TITLE BIT FOR WATER. IN MEDIUM HI MAKE A CARAMEL. BUT THIS PAN IN TOP OT THE POT WITH THE WATER AND BAKE 350o FOR I HORA OR ON UNTIL THE CENTER ITS COOK . CHECK WITH A FORK IN THE MIDDLE THIS IS A SQUASH FLAN IMPORTANT THE TOP PAN HAS TO BE PERFECT THAT THE FLAN WILL COOK WITH THE BOILING WATER IN THE BUTTON BUT HAST TO BE IN THE TOP NOT IN THE WATER I HOPE U UNDER STAND

Answer 8

SUMMER SQUASH PIE
Printed from COOKS.COM

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Pastry for 9" pie

FILLING:

2 1/2 c. summer yellow squash, clean (leave peels & seeds), cut, cook & drained
1/2 c. sour cream
1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. nutmeg

Place all ingredients, except nutmeg into blender or mixer. Blend until thick and frothy. Pour mixture into uncooked pie shell. Sprinkle liberally with 1/2 teaspoon nutmeg. Sprinkle edges of pie crust also. Bake at 400 degrees for 30 minutes or until knife inserted comes out clean. Cool thoroughly. Serve texture of custard pie.

Answer 9

I have a great recipe with cheese, onions, mushrooms in a casserole type dish baked in the oven. Delicious treat guaranteed to thrill the family.

Answer 10

Slice it and eat it raw, with dip along with your carrots, celery and cherry tomatoes!
Or slice it up, slice some tomatoes, and hearts of palm (canned), drizzle on some wine vinegar, olive or canola oil, a dash of salt & pepper, and some chopped fresh parsley for a different kind of salad.