More Summer Squash and Zucchini Recipes

 

I was NOT kidding when I wrote, back in January, that we accumulated a very large number of recipes that could feature summer squash and zucchini!

Our old website had a large number of them - and we even had brochures that we handed out to help people figure out how they could use the plethora of summer squash and zucchini that often comes our way during the summer and early fall months.

Well, here is the second installment - enjoy!  Wait... I said second installment as if there might be more?  Stay tuned, it just might happen.

Summer Squash Dish

• 2 lbs squash and/or zucchini, sliced
• 1 green bell pepper, seeds removed, sliced
• 1 large tomato, peeled and cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1 clove of garlic, chopped
• olive oil
• 5 or 6 slices of jack or cheddar cheese
• basil, dry or chopped fresh
• salt and pepper

Put onion, squash, bell pepper into large saucepan with 2 tablespoons olive oil. Use high heat to brown the vegetables slightly. Sprinkle with basil as you brown. Remove from heat once slightly browned, add cheese and cover the pan.

In separate pan, cook tomatoes at medium high heat for 5 minutes, stirring occasionally. Add tomatoes to rest of vegetables and stir. Salt and pepper to taste. Serves 4.

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Summer Squash Casserole

2 ½ cups cooked summer squash
¾ cup of stuffing mix or bread crumbs
2 eggs
2 TBS melted butter
1 can cream of chicken soup
3 TBS chopped onion
1 tsp black pepper

Cook the squash. Peel off the skins (unless you’re using really young, tender squash). Mix the squash up in the blender. Don’t run it into soup. You want some chunks in the mix.
Pour the squash in a bowl and mix in all the other ingredients. The order doesn’t really matter. Stir well.
Put in a baking pan (about 9 inches round or square). Bake at 375 degrees for a half hour or until the top is lightly browned.

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Summer Squash Casserole II

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.

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Summer Squash Casserole III
• 2 pounds squash thickly sliced (7 cups)
• 1/4 cup chopped onion
• 1 10 3/4 ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrot
• 1/4 cup butter
• 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)
Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Serves 6.

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Summer Squash Dish II

• 4 medium yellow summer squash
• 1/2 cup chopped onion
• 1/4 cup melted butter or margarine
• 2 hard cooked eggs, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup buttered cracker crumbs or soft break crumbs

Cook sliced squash in small amount of boiling, salted water for 10 minutes, or until tender. Drain. Saute' onion in margarine until tender. Combine squash, onion, butter, chopped egg, cheese in a 1 quart casserole. Top with buttered crumbs. Bake at 350 degrees for 20 minutes. Serves 4 to 6.

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Garlic Vegetables
This is a summer squash and zucchini recipe with garlic and peppers and other ingredients.
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 cup scallions, sliced
• 4 cloves garlic, finely minced
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1 medium yellow summer squash sliced into 1/8-inch rounds
• 1 medium zucchini sliced into 1/8-inch rounds
• 1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add paprika and stir thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other ingredients, partially cover and sauté over medium low heat for 15 to 17 minutes, or until vegetables are tender, stirring occasionally.

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Pasta Primavera
4 c. broccoli florets, blanched
2 peppers (red, yellow and/or green), seeded and chopped
2 med. zucchini, sliced thin
2 yellow summer squash, sliced thin
3 cloves garlic, minced
2 tomatoes, peeled, seeded and diced
1/2 c. fresh or frozen peas
3/4 c. fresh parsley
4 tbsp. fresh basil leaves
3 tbsp. chicken bouillon
1 lb. penne (or other pasta shape)
3 tbsp. grated Parmesan or Romano cheese (optional)

Spray a skillet with nonstick cooking spray. Add broccoli, chopped peppers, zucchini, squash and garlic to skillet. Sauté for 5 minutes. Add tomatoes and peas and sauté for 2 minutes more. Place parsley, basil leaves and chicken bouillon in a food processor fitted with the metal blade and process until parsley is finely chopped. Cook pasta according to package directions and drain. Add parsley mixture and vegetables and toss well. Top with grated cheese if desired.

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Sausage Stuffed Zucchini
2 tablespoons of oil
1 small onion, chopped
2 cloves garlic, minced
6 medium or 2 very large squash, prepared for filling (reserve pulp)
1/2 pound of bulk sausage
1 cup of fresh bread crumbs
1 egg
1 tablespoon of chopped parsley
1/4 teaspoon of thyme
1/2 teaspoon of tarragon
Salt and pepper to taste

Heat oil in skillet and sauté onion, garlic, and reserved zucchini pulp until onion is soft. Add the sausage and cook, breaking up, until it loses its pink color. Remove from heat to bowl and mix in bread crumbs, eggs, parsley, thyme, tarragon, salt, and pepper. Fill the shells and bake at 350ºF for 15 minutes until heated through. Serves 6.

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Chocolate Zucchini Cake
½ cup butter or margarine
1 ¾ cups white sugar
1 egg
½ cup oil
1 tsp lemon juice in ½ cup milk to sour it
2 to 3 cups grated zucchini (1 average size, not peeled)
1 tsp vanilla
1 tsp cinnamon
2 ½ cups flour
1 tsp baking soda
1 tsp salt
¼ cup cocoa powder
¾ cup chocolate chips

Cream butter and sugar. Add egg, oil, milk and vanilla and blend well. Fold in zucchini. Mix together all the dry ingredients except chocolate chips. Blend into the wet mix until all the powder is moist. Add chocolate
chips and fold in well. Pour into a greased bundt pan or a 9 X 13 pan. Bake at 325 degrees Fahrenheit for 1 hour. For bundt, let cool 10 minutes in pan then turn out on a rack. Sprinkle with powdered sugar when cool.

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Zucchini Chocolate Cake (alternate recipe)

3 eggs
2 c. sugar
1 c. oil
1/2 c. milk
1 tbsp. vanilla
2 c. grated zucchini
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
1/4 tsp. baking powder
1/2 c. cocoa

Mix all ingredients. Pour into greased 9x13 inch cake pan. Bake 45-50 minutes at 350 degrees.