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Zucchini and Summer Squash: Recipes for Your Garden Bounty
Summer squash like zucchini and yellow bar squash are relatively easy to grow in the garden, and before you know it, you've got a bounty of squash. If you are looking for new ways to prepare zucchini and summer squash, here are a few recipes for your garden bounty.
Mashed Baked Squash
- 3 lbs. yellow bar summer squash
- 1/2 cup diced onions
- 2 large eggs
- 8 tablespoons butter, divided
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cracker crumbs
Cut up the yellow bar squash into large pieces, and steam until softened. Mash the squash with onions, eggs, 4 tablespoons of butter, sugar, salt, and black pepper. Place in a buttered casserole baking dish.
Melt the remaining amount of butter and pour over the squash. Sprinkle with the cracker crumbs. Bake in a preheated 350 degree oven until browned on the top, about 35 to 45 minutes.
Cheesy Zucchini Cream Casserole
- 2 lbs. zucchini
- 1 medium onion
- Oil as needed, for sauteing
- 2 cups white or cream sauce (use favorite recipe or prepared product if running short on time)
- 1 cup grated sharp cheddar cheese
- 3/4 cup cracker crumbs
Slice the zucchini, and chop the onions. Saute them together in a large saute pan until lightly browned.
In a casserole baking dish, layer the zucchini and onion mixture with the cream sauce and cheese. Top the casserole with the cracker crumbs.
Bake in a preheated 350 degree oven for about 40 minutes, or until browned.
Fried Zucchini Squash
- 4 large zucchini squash, washed, dried, and sliced (don't peel)
- 1 1/2 cups flour
- 1/2 cup Italian bread crumbs
- 1/4 cup Parmesan cheese
- 3/4 to 1 cup milk
- Vegetable oil for frying
- Salt for sprinkling
Stir the flour, bread crumbs and Parmesan cheese in a wide, shallow dish. Pour the milk in a similar container. Dip each slice of zucchini in the milk then cover in the breading. Fry in hot oil until browned. Sprinkle with a little salt before serving.