Squash Casserole

2 lbs. yellow squash or zuchinni
1 large carrot
1 large onion

After slicing the above very thin, cook in salted water till barely tender. Drain well.

Mix 2 cup Herb stuffing mix, such as Pepperidge Farm with 1/2 stick of melted butter

Mix together & heat slightly: 1 cup sour cream, 1 can cream of chicken soup & 1 jar of diced pimentos (optional). In lightly greased casserole dish, place half of stuffing mix; add squash, carrot and onion. Spoon sour cream mixture over it and sprinkle rest of dressing on top. Bake at 350º, uncovered, for 35-45 min.

Summer Pesto Pasta

8 oz. penne or ziti (tube-shaped pasta)
1 Tbsp. olive oil
3 med. zucchini and/or yellow crookneck squash, sliced (1/4 inch)
3 garlic cloves, minced
1/2 cup reduced-sodium vegetable or chicken broth
1 large tomato, diced
1/2 cup purchased basil pesto
1 cup (4 oz.) crumbled soft goat cheese

1. Cook penne in large pot of boiling salted water according to package directions; drain. Return penne to pot.
2. Meanwhile, heat oil in large skillet over medium heat until hot. Add squash and garlic; cook 5 minutes, stirring occasionally. Add broth; simmer 3 to 4 minutes or until squash is tender. Remove from heat; stir in tomato.
3. Add squash mixture, pesto and goat cheese to penne; toss to combine.

4 (2-cup servings) Per serving: 545 calories, 29.5 g total fat (9.5 saturated fat), 18 g protein, 55 g carbohydrate, 40 mg cholesterol, 955 mg sodium, 6.5 g fiber.

from Cooking Pleasures, Aug/Sept, 2005

Zucchini Pizza

from Hays Daily News Aug. 2, 2005

4 cups grated zucchini
2 eggs, slightly beaten
3 Tbsp. Bisquick
1 tsp. salt
1 cup mozzarella cheese, shredded (reserve half)
1 cup cheddar cheese, shredded (reserve half)

Mix together thoroughly and press into a greased 11-by-15-inch pan. Bake at 400 for 15 to 20 minutes or until set. Put on your favorite pizza toppings and add rest of cheese. Bake at 35 for 15 more minutes until cheese is melted.

I think I'd just use your favorite pizza recipe and add grated squash...

www.theamishcook.com

Zucchini Lasagne

Pat Phillips' version

4 med. zucchini, 1/8" sliced (6 cups)

2, 14-oz. chopped tomatoes with juice

1, 8 oz. tomato sauce

1/2 cup chopped onions

1 tsp. basil

1 tsp. oregano

1 Tbsp. sugar

1 tsp. salt

1/4 tsp. black pepper

1/8 tsp. garlic powder

1 lb. sausage or hamburger, browned

2 cups mozzarella cheese, grated

1/2 cup parmesan cheese

Mix all ingredients except the cheeses, simmer several hours (longer the better). Combine the cheeses and alternate layers of vegetable mixture and cheese in 2, 8x8 or 1, 9.5x13.5 casserole. Bake 45 minutes at 350º. Freezes well.

Zucchini or Squash Casserole

Pat | Aug. 2004

6 cup sliced zucchini/yellow squash
1/3 cup chopped onion
3 corn muffins, crumbled
1 can creamed corn
salt & pepper
1 cup grated cheddar cheese

Microwave zucchini & onion on 8 min. at High.   Add corn & corn muffins, salt & pepper.   Put into shallow baking dish (8x8x2 - 2 qt.). Sprinkle cheese on top. Bake 30 min. at 350º.

Serves 6-8

Sautee Inn Squash Casserole (from Smokehouse Ham, Spoon Bread, & Scuppernong Wine by Dabney)

Cook squash and onion together in small amount of water until tender. Drain well.   Mix with other ingredients. Place in baking dish & top with additional crumbs and paprika.   Bake at 350º. Until slightly browned, about 45 min.

Vegetable Fiesta Skillet

1 c. chopped carrots
½ c. chopped onion
¾ c. zucchini (1/4" slices)
¾ c. yellow squash (1/4" slices)
1 can kidney beans - drain & rinse
1 can corn
8 oz. can tomato sauce
½ c. chunky salsa
¼ c. water
4 tsp. Taco seasoning mix
1 c. shredded cheddar cheese

Add all other except cheese simmer on low 5-7 min. Sprinkle with cheese.   Cover. Let stand till cheese is melted.

Chuck Wagon Dinner

1 lb. ground beef, browned & drained
½ c. chopped onion
2 Tbsp. Taco seasoning
1 ½ c. water
1 ½ c. zucchini - ¼" sliced
1 c. corn
1 c. stewed tomato
1 ½ c. instant rice, uncooked
1 c. grated cheddar cheese - sprinkle; cover, till melt

Yellow Squash & Zucchini Casserole (Una/Keri)

Slice 2 ½ or 3 lbs. Squash - parboil slightly and drain
1 cup stuffing mix
cheddar cheese
2 eggs, beaten
¼ c. diced onion
1 can cream of mushroom soup
1 lb. spicy sausage

Slice cheese and put in square dish.   Put squash on top of cheese.   Mix together soup, eggs and onion. Pour over top of squash & cover with 1 c. crumbs.   Bake at 350º. For 30-45 min.

Zucchini Parmigiana (Pat)

1 med. zucchini, sliced thin
4 T. margarine
¼ lb. ground beef, browned & drained
½ c. uncooked rice (not Minute Rice)
6 T. Parmesan cheese
1 c. tomato sauce
3 T. water

Layer ½ zucchini, rice and beef and 2 T. parmesan cheese in 1 ½ qt. Casserole. Repeat. Mix tomato sauce & water. Pour over other ingredients and work in with a fork.   Top with remaining cheese. Cover and bake for 1 ½ hr. at 350º. Or until rice is done. Remove cover last ½ hr. to brown.

Zucchini Squash Casserole - Recipes to a Warm Heart (Delores Bahr; LaMarque, TX)

Slice zucchini squash into thin slices. Saute onions & zucchini in oleo until tender. Add spices. Beat eggs slightly. Grate cheese. Add eggs and cheese to squash mix.

Line dish with rolls. Spread mustard over rolls and add mixture. Bake for 30 to 40 min. at 375º.

Pat's adaptation:

Slice zucchini squash into thin slices, chop onions & microwave covered on High for 10 min. Add spices. Beat eggs slightly. Grate cheese. Add eggs and cheese to squash mix.

Line dish with rolls. Spread mustard over rolls and add mixture. Bake for 30 to 40 min. at 375º.

Pat's Sweet & Sour Zucchini or Summer Squash

Pat Phillips

Cook slightly:

4 c. sliced squash
3 T. chopped onion
1/4 c. chopped green pepper

Combine:

3/4 c. sugar
1 T. mustard
1 Tb. flour

add to vinegar & water. Heat & stir till thickened.

Combine all. Serve hot or cold.

judi 07/10/04 (08/02/05)