Summer

Does anyone know any good summer squash?

I have a garden and have a lot of yellow squash and zucchini. Need new ideas for summer is good! Thanks to all who can help.

Rice with Summer Squash - INGREDIENTS 1 cup chopped carrot 1 / 2 cup chopped onion 1 tablespoon butter 1 cup reduced-sodium broth, chicken or vegetable broth 1 / 3 cup raw long grain rice 1 / 4 teaspoon salt 1 / 4 teaspoon pepper 1 medium yellow squash summer, chopped 1 medium zucchini, chopped Instructions In a pan coated with nonstick cooking spray, cook carrots and onion in butter until are tender. Add broth, rice, salt and pepper. Bring to the boil. Reduce heat, cover and simmer for 13 minutes. Add pumpkin and zucchini. Cover and cook 6-10 minutes more or until rice and vegetables are tender. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Turkey Squash Casserole - - INGREDIENTS 1 turkey, chopped 1 tablespoon vegetable oil 2 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup evaporated milk 1 cup mozzarella cheese 6 tablespoons butter or margarine, melted 1 / 2 teaspoon salt 1 / 4 teaspoon pepper 1 cup crushed crackers DIRECTIONS In a skillet large, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender, drain. In a bowl, mix eggs, milk, cheese, butter, salt and pepper. Toss with turkey mixture. Skip lubricated with 8-in. square baking pan. Sprinkle with cracker crumbs. Bake, uncovered at 375 degrees F for 35-40 minutes or until heated through. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^ Skillet Squash and Potatoes - INGREDIENTS 1 small potato, peeled and thinly sliced 1 / 4 cup chopped onion 1 tablespoon cooking oil 1 small yellow squash, in sliced 1 / 4 teaspoon salt 1 / 8 teaspoon pepper 1 pinch paprika DIRECTIONS In a covered skillet over medium-low, cook the potatoes and onions in oil for 12 minutes. Add pumpkin and cook, uncovered, for 8-10 minutes or until vegetables are tender, stirring occasionally. Season with salt, pepper and paprika. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^ ^ ^ Sausage Squash Skillet - Ingredients 1 / 2 pound bulk Italian sausage 1 / 4 cup chopped onion 1 medium yellow summer squash, halved and sliced 1 / 4 cup chicken broth, salt and pepper to taste 1 / 3 cup seasoned salad croutons DIRECTIONS In a skillet over medium heat, cook sausage and onion until meat is no longer pink, drain. Add the pumpkin and cook for 3-4 minutes or until tender. Add broth, salt and pepper. Cook 2 minutes more or until hot. Sprinkle with croutons. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Squash Stuffing Casserole - INGREDIENTS 1 / 4 cup all-purpose flour 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 cup sour cream 2 yellow summer squash, cut into 1/2-inch slices 1 onion small, chopped 1 cup shredded carrots 1 (8 ounce) package instant stuffing mix 1 / 2 cup butter or margarine, melted DIRECTIONS In a bowl, mix flour, soup and sour cream until blended. Add the vegetables and stir gently to coat. Combine stuffing mix and butter, sprinkle half into a 5-qt. pot slow cooker. Top with vegetable mixture and remaining stuffing mix. Cover and cook on low for 4-5 hours or until vegetables are tender. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^ Roasted Veggie Platter - INGREDIENTS 1 sweet red pepper, cut into 1-1/2 inch pieces 1 medium red onion, sliced 1 pumpkin yellow midsummer, cut into 1 / 2 inch slices 1 / 2 pound fresh mushrooms 1 / 4 pound fresh green beans, chopped 1 / 4 cup Italian dressing 1 / 4 teaspoon dried basil 1 / 4 teaspoon thyme 1 / 4 teaspoon dried rosemary, crushed DIRECTIONS Place vegetables in a greased 15-in. x 10-in. x 1-in baking dish. Sprinkle with salad dressing and sprinkle with herbs. Bake, uncovered at 425 degrees F for 15-20 minutes or until crisp. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 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 corn muffin mix 2 teaspoons baking powder 3 / 4 teaspoon salt Directions Heat oil in a deep, skillet or fryer to 365 degrees F (185 degrees C). Put the pumpkin in a pot with enough water to cover. Bring to a boil and cook for 10 minutes or until tender. Drain, and puree. In a bowl, mix 2 cups pumpkin *, onion, and eggs. In a separate bowl, mix flour, corn muffin mix, baking powder and salt. Mix the pumpkin mixture into flour mixture. Drop the pumpkin and flour mixture rounded tablespoons into hot oil and fry until evenly and crisp. Drain on paper towels. Footnote * If you end up with more than 2 cups of squash after cooking and mashing, the rest can be booked freezer. Summer Squash Bread ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ - INGREDIENTS 3 eggs beaten 2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons nutmeg crushed 2 cups grated summer squash Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a large bowl, use an electric mixer to beat eggs until fluffy. Beat in sugar, oil and vanilla. Gradually mix the flour, baking powder, cinnamon, and nutmeg. Times in the pumpkin. Transfer to prepared baking dish. Bake 45 minutes in preheated oven until knife inserted in center comes out clean.

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