Summer squash is a garden favorite, but it seems like the vegetable itself is far more plentiful than ideas for how to prepare it.
Whether you fry it, grill it, bake or sautee it, yellow squash, sometimes called crooked neck summer squash, seems to be a favorite among those who enjoy dining on garden harvests.
Here are some tasty recipes to give you options on preparing one of the most abundant garden vegetables.
4 cups summer-squash, sliced
1 medium onion, sliced
1/2 cup red bell pepper, diced
1 cup fat-free sour cream
1 10.75 ounce can reduced fat cream of chicken soup
1.5 cups dry corn bread stuffing mix
1/4 cup margarine, melted
1. Preheat oven to 350 degrees
2. Steam the summer squash, onion and red bell pepper until slightly tender
3. Combine sour cream and cream of chicken soup
4. Add steamed vegetables to soup mixture and toss to coat.
5. In a separate bowl, combine corn bread stuffing mix and melted margarine.
6. Place half the stuffing mixture; top with remaining stuffing mix.
8. Bake for 45 minutes or until mixture bubbles.
Pesto-Topped Grilled Summer Squash
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 close garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 medium summer squash, (about 1 pound), sliced
diagonally 1/4 inch thick
Canola or olive oil
1. Preheat grill to
2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
3. Coat both sides of squash sliced with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat,
stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI)
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups unpeeled squash shredded
1 cup chopped nuts
1. Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. 2. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.
3. Stir in squash and nuts.
4. Turn into a greased and floured 9 x 15 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until done. Wrap in silver foil when cool.