Hi, I'll include a few of my favorites. The yellow squash is my favorite, sometimes I just wash, slice thin, steam it, put a little butter & salt on and you're good to go. You can add a little onion in with the squash while you're steaming it, green chilies, and cheese in there too.
I love all of these, and of course got them from here.
: ^ )
EXTRA SPECIAL ZUCCHINI BREAD
(Source: Connie, csharris_la, TOH website)
3 eggs
2 C. sugar
1 C. oil
1 tsp. vanilla
8 oz. cream cheese
2 C. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 C. chopped walnuts
2 C. shredded zucchini
Heat oven to 350. Grease and flour two 9x5 pans or seven 5x3 pans. (I suggest smaller pans as it bakes more evenly)
In large bowl beat eggs, sugar, oil and vanilla until smooth. Beat cream cheese and slowly add in the egg mixture to incorporate. In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350 for 60 minutes for the large size, or 35 minutes for the smaller loaves or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack.
Turn out of pans and allow to cool completely.
(I have an easier time cooking these in 7 samller pans. They cook more evenly and don't get quite so brown)
*************************
SPICY SQUASH CAKE
(Source: Nancy_NJ, TOH bb, from University of Illinois Extension, University of Illinois at Urbana-Champaign)
6 Servings
1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for sautéing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)
In a large bowl, beat the eggs. Beat in squash, corn, green onions, jalapeno, the cheeses, flour, olive oil and ground pepper.
Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one-tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes.
Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate. Place in a warm oven and continue cooking the remaining cakes.
To serve, arrange two or more cakes on individual plates. Serve with some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt if desired. Serves 6.
*************************
SQUASH CASSEROLE
(Source: TxSue, TOH website)
10 oz yellow squash (I used crookneck?)
1 package chicken bouillon (I used approx 1-2 tsp of chicken granules)
1/2 tsp of garlic powder
1 Tbsp minced onion (I used dried onions)
2 oz grated cheddar cheese (I used sharp)
1 C bread crumbs
Cook squash and mash. Stir in bouillon, garlic powder and onion. In a small pan, (small loaf pan is perfect), layer squash then cheese and repeat. Top with breadcrumbs and bake at 400º for 15 minutes. * The only comment I would make, is, make more!
**************************
(one of my very favorites)
ZUCCHINI PANCAKES
(Source: Taste of Home magazine)
1-1/2 cups shredded zucchini
1 egg, slightly beaten
2 tbsp biscuit/baking mix
3 tbsp grated parmesan cheese
Dash of pepper
1 tbsp cooking oil
In a bowl, combine all except oil. Heat oil in a skillet over medium heat: drop by 1/4 cupfuls and flatten. Sauté until golden brown, turn once and cook the other side. Yield: 4 servings
(I love this served with sour cream)
***************************
GOLDEN SQUASH AND CARROT BISQUE
(Source: Janie, TOH website)
3 medium yellow squash, sliced
2 medium carrots, sliced
1 medium onion, chopped
1 can( 13-3/4 oz size) of chicken stock
1/2 tsp salt
13-oz can of evaporated milk
Snipped parsley
Combine the squash, carrots, onion and chicken stock and salt. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes.
Turn 1/2 of the mixture into a blender or food processor and blend until smooth. Repeat with remaining mixture. Place back into the pot and add the evaporated milk. Chill well and sprinkle with the parsley before serving.
Serves 6