SUMMER VEGGIE FUN!!!
2 pounds squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
4 tablespoons butter
1 cup Ritz crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
1 small onion, chopped before boiling with Zephyr squash
3 cups squash, boiled
4 tablespoons butter
1 cup monteray jack cheese, grated
1/4 cup milk
1 cup sour cream
1 can cream of chicken soup
2 eggs, slightly beaten
3/4 cup Ritz crackers, crumbled
DirectionsDrain Zephyr/Onion mixture and mash with a fork. Add remaining ingredients, mixing well with 1/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9" X 13". Sprinkle with the remaining 1/2 cup of crumbs. Bake at 375 degrees for 45 minutes.
Basil Cooked Squash
1 lb. or more Zephyr or other zucchini, each 6 to 8 inches long
Salt and pepper
¼ cup pine nuts or pecans
Extra-virgin olive oil, to taste
1 T opal basil leaves, torn into pieces
Freshly grated Parmigiano-Reggiano cheese
Slice the squash lengthwise in half, then steam or simmer in salted water until tender, or microwave
Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.
When the squash is done, arrange it on a platter, cut side facing up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.
4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste
Mountain dew and thyme if desire
Preheat the grill for medium heat.
Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
We added Raspberry vinegrette dressing and Mountain Dew the other night. Off the hook Good!!!