FRIED YELLOW SQUASH
Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!
Provided by Stacy Hogan Gaddy
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
- Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 21.2 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 418.8 mg, Sugar 2.8 g
STUFFED YELLOW SQUASH
We recieved some beautiful yellow squash from a neighbor and came up with this tasty recipe. You can use/substitute the squash for zucchini also, or create a variety at the table to include eggplant also. If you don't eat meat, just omit the sausage. It will still be wonderful.
Provided by 2Bleu
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.
- Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1" high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.
- Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.
- Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.
Nutrition Facts : Calories 226.4, Fat 15.7, SaturatedFat 7.2, Cholesterol 38.9, Sodium 632.1, Carbohydrate 11.5, Fiber 1.5, Sugar 6, Protein 10.8
FRIED YELLOW SQUASH
Make and share this Fried Yellow Squash recipe from Food.com.
Provided by M Messer
Categories Vegetable
Time 10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Soak squash in buttermilk to cover, at least 5 minutes.
- Mix dry ingredients together.
- Dredge marinated squash in cornmeal mixture (I use a Ziploc baggie & shake until covered).
- Fry in vegetable oil until golden, turn and fry until lightly golden on other side.
- Salt lightly, remove from oil, & drain on paper towels.
- This is delicious - also works for fried green tomatoes (cut green tomatoes at least 1/4" slices).
- If you like fried okra - batter should be 1 cup milk + 1 egg.
- Dredge in same mixture as above & salt as you do for squash & drain on paper towels.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
COUNTRY FRIED YELLOW SQUASH
Adopted Recipe...I worked through all my adopted recipes and made changes to suit my tastes and cooking habits. I do not cook with bacon grease, so I changed the recipe from bacon grease to butter. (Note added 2/5/06).
Provided by GrandmaIsCooking
Categories Vegetable
Time 40m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash tender yellow squash; remove stem and blossom ends.
- Cut into 1/2-inch rounds.
- Place squash, butter, onions and salt into heavy skillet.
- Add water.
- Cover and cook on medium low heat until water is absorbed and squash is tender.
- Lightly mash with a fork.
- Add sugar and cream.
- Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
FIESTA YELLOW SQUASH
Make and share this Fiesta Yellow Squash recipe from Food.com.
Provided by Winnipeg Mel
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet; add onion and green pepper.
- Cook until tender.
- Add squash and seasonings.
- Mix well.
- Cook, covered, over moderately low heat for 10 to 15 minutes until crisp-tender.
Nutrition Facts : Calories 90.4, Fat 6.3, SaturatedFat 1.4, Sodium 373.6, Carbohydrate 7.7, Fiber 2.3, Sugar 5.6, Protein 2.6
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
FRIED YELLOW SQUASH
This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is in
Provided by LisaAD
Categories Vegetable
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
- Combine flour, pepper and parsley. Dust squash rounds with flour.
- Combine milk and egg and whish thoroughly.
- Dip the dusted squash into the egg mixture and coat to cover all the flour.
- Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
- Sprinkle with kosher salt and serve hot.
Nutrition Facts : Calories 1267.2, Fat 113.5, SaturatedFat 15.8, Cholesterol 97.3, Sodium 1223.4, Carbohydrate 53.3, Fiber 3, Sugar 2.7, Protein 12
BATTLETOWN YELLOW SQUASH
This is an excellent squash casserole. This recipe has been in our family for years and is a favorite!
Provided by Bev I Am
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook squash till tender and allow to drain well.
- Saute onion in butter.
- Add eggs to squash and blend well.
- Add onions and butter to squash and blend.
- Add salt and brown sugar.
- Alternate adding cracker crumbs and the half and half to the squash.
- Add vanilla.
- Mix well.
- Pour into greased baking dish.
- Bake 45 minutes at 375*.
- Makes 6-8 servings.
POSH YELLOW SQUASH
I clipped this recipe from The Charlotte Observer in 1996. From that time until now, this remains my ultimate crowd-pleaser squash casserole recipe.
Provided by Fauve
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, onion, salt, cheese, eggs and pepper.
- Add squash to mixture and stir gently.
- Pour into a greased 1 1/2 quart casserole dish.
- Mix bread crumbs and melted butter; sprinkle over casserole.
- Bake at 350 degrees for 30 minutes or until nicely browned and set.
BAKED YELLOW SQUASH CASSEROLE
Try our Baked Yellow Squash Casserole for a tasty and colorful end-of-summer dish! Prep for this easy-to-make baked yellow squash dish in just 10 minutes.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Combine all ingredients except cracker crumbs in 2-qt. casserole.
- Top with cracker crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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