Bakedcodwithsummersquash Recipes

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
• Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
• Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.

Steps:

• Heat oven to 375 degrees F.
• Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
• Bake 35 to 40 minutes or until center is set and edges are lightly browned.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

Steps:

• Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
• Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
• Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
• Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
• Pour the mixture into prepared baking dish.
• Evenly sprinkle with remaining 1/4 cup crackers crumbs.
• Bake at 375 for about 30 minutes or until bubbly and lightly brown.

Steps:

• Heat oven to 375°F.
• Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
• Bake 35 to 40 min. or until center is set and edges are lightly browned.

Steps:

• Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

Steps:

• Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, mix together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
• In a large ovenproof skillet, heat remaining 1 tablespoon oil over medium heat.
• Add onion and garlic and saute until onion is tender about 5-6 minutes.
• Stir in bell pepper, yellow squash, salt and pepper to taste.
• Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
• Stir in tomatoes.
• Bring to a boil and cook until lightly thickened (5 minutes).
• Place cod on top of vegetables and sprinkle with salt and pepper to taste.
• Top with bread crumb mixture.
• Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.

Steps:

• Preheat a grill or grill pan.
• Finely chop a small handful of dill and mix with olive oil. Rub the mixture over the squash halves, and grill for 5 minutes. Flip and grill for a few more minutes on the other side.
• Cooking times depend on various factors most importantly the coal base and heat coming off those coals.

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

Steps:

• Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
• Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
• Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and add some seasoning. Turn each cod fillet in the flour until evenly coated.
• Heat half the oil in a non-stick frying pan over a medium-high heat. Add the cod and fry on each side for 2 mins or until golden brown.
• Transfer the cod to a roasting tin. Arrange the lemon slices and thyme on and around the fish and drizzle with the remaining oil. Bake for 10 mins or until cooked through.

Steps:

• Preheat oven to 400°F.
• Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
• Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
• Combine cheeses; set aside.
• Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
• Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
• Top with remaining cheese mixture.
• Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, mix together bread crumbs, rosemary, and oil; set aside.
• Spray a large ovenproof skillet with cooking spray, heat over medium heat.
• Add onion and garlic and saute until onion is tender about 5-6 minutes.
• Stir in bell pepper, yellow squash, salt and pepper to taste.
• Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
• Stir in tomatoes.
• Bring to a boil and cook until lightly thickened (5 minutes).
• Place cod on top of vegetables and sprinkle with salt and pepper to taste.
• Top with bread crumb mixture.
• Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.

Steps:

• Slice squash.
• Boil or steam until tender.
• Drain, then mash the squash.
• Preheat oven to 375º.
• In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
• Combine bread crumbs with the remaining butter and sprinkle over the squash.
• Bake 45 minutes.