Summer Squash Recipes

[Kitchen Witch]

Summer squash recipes for zucchini, yellow squash, crookneck, etc.

[Kitchen Witch]

Yellow Squash Patties


* 2 cups grated yellow squash
* 1/4 cup self - rising flour
* 1/3 cup self - rising cornmeal
* 1 small onion, chopped
* 1 egg, beaten
* pepper to taste


Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides. Drain on paper towel.

[Kitchen Witch]

Skillet Yellow Squash


* 6 large yellow squash sliced
* 1 medium onion chopped
* 1 tablespoon bacon grease (I use extra virgin olive oil now)
* salt and pepper to taste


Slice squash in medium slices. In large iron skillet melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers. Cover and cook over low heat.
When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot. Cook until squash is tender, about 20 minutes or so.

[Kitchen Witch]

Texas Style Squash Casserole

A microwave squash casserole.


* 2 pounds yellow summer squash or zucchini
* 1 medium onion, chopped
* 1 can (4 ounces) chopped mild green chiles, with liquid
* 2 small jalapeno peppers, seeded and chopped
* 8 ounces shredded Monterey jack cheese
* 1 cup sour cream
* 1 1/2 cups tortilla chips, crushed

PREPARATION:
Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed.


Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips. Microwave on 70% (MEDIUM-HIGH) 10 minutes, or until heated through, rotating dish once. Serves 8. Recipe may be halved.
Serves 8.

[Kitchen Witch]

Zucchini Patties


* 1 1/2 cup grated raw zucchini
* 2 tablespoons minced onion
* 1/4 cup grated Parmesan cheese
* 1/4 cup all-purpose flour
* 2 eggs
* 2 tablespoon mayonnaise
* 1/4 teaspoon oregano
* Salt and pepper to taste
* 1 tablespoons butter

PREPARATION:
Press excess moisture out of grated zucchini between paper towels. Mix together everything but butter to make the batter. Melt butter in skillet. Spoon batter (about 2 heaping tablespoons per patty) into skillet.

Flatten lightly with spatula. Cook over medium heat until nicely browned on both sides. Serve plain or top with tomato sauce and grated cheese. Serves 4

[Kitchen Witch]

Zucchini Parmesan

Zucchini is fried then baked with an herbed tomato sauce.


* 4 to 5 medium zucchini, about 1 1/2 pounds
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon dried leaf oregano
* 1/2 teaspoon dried leaf basil
* 1/4 teaspoon ground black pepper
* 1/4 cup olive oil
* 2 tomatoes, sliced
* 1 cup sour cream
* 1/2 cup grated Parmesan cheese


Butter an 8-inch square baking dish. Scrub zucchini and cut into 1/4-inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet.

Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese. Bake at 350° for about 30 minutes, or until zucchini is tender. Serves 6.

[Kitchen Witch]

Stuffed Summer Squash


* 4 to 6 medium yellow squash
* 4 ounces fresh sausage
* 1 medium onion, chopped
* salt and pepper, to taste
* 2 slices fresh bread, crumbled
* seasoned salt, to taste


Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.

In skillet over medium-high heat, cook sausage with onion.

Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.

Stuff squash shells with the sausage mixture; bake at 375° until browned.
Serves 6 to 8.

[Kitchen Witch]

Sausage Stuffed Zucchini

Tasty stuffed zucchini, made with a sausage and Parmesan cheese stuffing.


* 4 medium zucchini
* 1/4 pound pork sausage
* 1/4 cup chopped onion
* 1 clove garlic minced
* 1/2 cup Parmesan cheese
* 1/2 cup crushed saltine crackers
* 1 egg, lightly beaten
* 1/4 teaspoon dried leaf thyme, crumbled
* 1/4 teaspoon salt, or to taste
* dash pepper


Directions for stuffed zucchini
Cook whole zucchini in boiling salted water until just tender, about 6 to 9 minutes. Cut each zucchini in half lengthwise; scoop out squash, mash, and set aside. Place shells in a shallow baking dish; set aside. In a heavy skillet over medium heat, cook sausage with chopped onion; drain off excess fat; stir in mashed zucchini.

Reserving 2 tablespoons of Parmesan cheese for topping, add remaining Parmesan cheese to the meat mixture along with remaining ingredients. Mix well. Spoon mixture into zucchini shells; sprinkle stuffed zucchini with the reserved 2 tablespoons Parmesan cheese. Bake stuffed zucchini at 350° for 20 to 30 minutes.
Stuffed zucchini serves 4.

[Kitchen Witch]

Yellow Squash Dressing

* 2 cups diced yellow squash
* 2 cups crumbled cornbread
* 1/2 cup margarine, melted
* 2 teaspoons dried sage
* 1 (10.75 ounce) can cream of mushroom soup
* 1 egg, beaten
* 1 large onion, chopped
* 1 1/2 teaspoons sugar
* salt and pepper to taste
* 1/4 cup milk

1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
4. Bake 30 minutes in the preheated oven, or until lightly browned.

[Kitchen Witch]

Sweet Fried Summer Squash


* 2 yellow squash, cut into 1/4 inch rounds
* 1/2 cup all-purpose flour
* 1/2 cup white sugar
* 1 pinch salt
* 2 cups shortening, melted

1. Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
2. Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

[Kitchen Witch]

Squash Pie
Serves 4


* 2 cups of sliced zucchini or yellow squash
* 1 cup chopped tomatoes
* 1/2 cup chopped onion
* 1 1/2 cups of milk
* 3/4 cups of Bisquick
* 3 eggs
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1/3 cup Parmesan cheese

Preheat oven to 400 degrees.

Into a 2 quart flat baking dish, put:
2 cups of sliced zucchini or yellow squash
1 cup chopped tomatoes
1/2 cup chopped onion

Mix and pour over vegetables the following:
1 1/2 cups of milk
3/4 cups of Bisquick
3 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup Parmesan cheese

Bake for 30 minutes until set and golden brown. That's it!

[Kitchen Witch]

Zucchini Cake

* 2 eggs
* 2 1/4 cups sugar
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* about 1 cup zucchini, shredded, unpeeled
* 3/4 cup buttermilk or sour milk
* 1/2 cup melted butter
* 2 teaspoons vanilla




1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two cake pans or 1 (9?x13?x2?) pan

2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add zucchini, buttermilk, butter and vanilla. Beat with an electric mixer on low speed until combined. Add eggs, beat on medium speed for 2 minutes. Pour into prepared pan(s).

3. Bake in a 350 degree oven for 35-30 minutes for round pans, and about 30 minutes for 139?x2? pan, or until a wooden toothpick comes out clean. Cool layers on wire racks for 10 minutes. Cool thoroughly and frost with cream cheese frosting.

[Kitchen Witch]

Zucchini and Pesto Lasagna

* 1/2 lb. dried imported Italian lasagna
* 1 cup pesto (see above)
* 16 oz. fresh ricotta cheese, let stand to room temperature
* 1/2 cup plain non-fat yogurt
* 6 medium or 8 small zucchini
* 1 28-oz. can imported Italian crushed tomatoes
* 3 cloves garlic, peeled and chopped
* 2 tbs. olive oil
* salt
* pepper
* freshly grated Parmigiano-Reggiano cheese
* 8-10 fresh basil leaves, cut into julienne



Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.