Scalloped Zucchini Squash Recipes

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Steps:

• Cook sliced squash until tender, drain.
• Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
• Pour into a 2-quart casserole dish that has been buttered.
• Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
• Sprinkle this over the squash. Top with the grated cheese.
• Bake at 350°F for 20 minutes.

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Steps:

• Preheat oven to 350.
• Mix sliced vegetables.
• Mix melted butter with sugar, salt, oregano, and pepper.
• Mix butter with veggies.
• Spread in pan.
• Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.

Steps:

• Heat grill to 350 degrees F (medium heat) and oil well.
• Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
• When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.
• Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.

Steps:

• Preheat oven to 350°F.
• Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
• Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
• Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
• Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
• Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.

Steps:

• Preheat oven to 375.
• Generously spray olive oil cooking spray in medium skillet. Saute zucchini (or squash) and onions over med-high heat. Sprinkle with salt, pepper, and a bit of garlic powder. Continue cooking, stirring frequently, until onions are soft.
• Transfer zucchini mixture to a small casserole dish. Mix jalapeno dip in with zucchini mixture.
• Bake in oven for 25 minutes. Remove and top with shredded cheese. Retun to oven for 10-15 mor minutes, or until zucchini is tender.

Steps:

• In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
• Remove zucchini from pan.
• Add scallops to pan.
• Cook until no longer opaque (about 5 minutes).
• Put with zucchini.
• Add butter to skillet.
• Add garlic, green onions and tomato.
• Bring to a boil.
• boil 1 minute.
• Add zucchini and scallops.
• Heat through.
• Sprinkle with parmesan cheese.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
• Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
• Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
• Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
• Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.