Here you go Melody (http://blog.yorkteachingstudio.com/)! Some of our favorites. For your pleasure, I normally plant quite a few squash and zucchini plants...this year...only one lonely plant. I'm running out of room, but hoping we may get another few plants in the next few weeks, seeing as its still early in the season here in New England.
Stuffed Squash ( this is my adaptation of a Giada DeLaurentis recipe)
1 small onion 1/3 c Romano cheese
1 large egg 1/4 c Italian Bread Crumbs
3 T ketchup 1 lb ground turkey breast
2 garlic cloves, minced 4 med/lge zucchini or yellow squash
1 tsp salt 1 1/2 c marinara sauce
1/4 tsp black pepper, freshly ground
Preheat oven to 400 F. Spray a 13x9x2 baking dish with vegetable oil spray. Whisk onion, egg, ketchup, garlic, salt, salt and pepper in a large bowl to blend. Stir in the the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate mixtures. Using a melon baller or spoon, carefully scrape out seeds and inner flesh from squash, leaving a shell. Fill the squash halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer in the filling register's 165F, about 45 minutes. Transfer to a platter and serve.
Sauteed Squash ( My sister's recipe)
Summer Squash or Zucchini
freshly ground pepper
fresh garlic, minced
Parm or Romano cheese( preferrable freshly grated)
Grate squash and then drain as much liquid as possible. I usually place in a clean kitchen towl, and twist until I've removed all liquid. Preheat olive oil in skillet, add squash and onions and garlic. Cook until all are translucent. Add cheese and salt and pepper to taste. I Loved this the first time Sarah made it!
Fried Squash ( My Aunt's Recipe)
Summer Squash or Zucchini
flour seasoned to your taste ( usually just salt and pepper for us)
Cut squash length wise so you have long slices. Preheat a skillet, add enough of your favorite cooking oil to cover the bottom. Dredge the squash slices in flour. Fry until golden on each side.
( I don't make this often, but when I do it is a yummy treat)
Squash Casserole ( My adaptation of Recipe from Parsleygirl on HP)
2 thinly sliced summer squash or zucchini
1/8 c onion
1 T butter
1/2 c shredded cheddar cheese
1/4 c milk
3 T butter
10-12 saltine crackers, crushed
1/4 tsp salt
1/8 tsp freshly grated pepper
Butter or grease a microwaveable dish. ( I use a pyrex glass pie plate.) Sautee squash, onion in first T of butter. Remove from heat and place in large bowl. Add milk, cheese, egg, salt, and pepper. In separate bowl, mix crushed crackers with last 3 T of butter. Mix into the squash mixture. Place in microwaveable bowl. Cook for 15 minutes at 60% power.
Zucchini (or summer squash)Cake
Story behind this recipe is that I have an allergy to carrots, and had been dying for carrot cake. I figured I would substitute the grated carrots with grated zucchini. YUMMY! Besides, Zucchinis are a vegetable right, so the cake must be healthy? lol
4 eggs, 1 tsp baking powder
2 C sugar 1 tsp baking soda
1 1/2 c veg. oil 1/4 tsp salt
2 C flour 1/4 tsp nutmeg
3 tsp cinnamon 2 C grated squash
Mix together eggs, sugar and oil. Combine dry ingredients, then beat into egg mixture. Fold in squash. Pour batter into 2 greased and floured 9 inch round cake pans.
Bake at 350 F for 35-40 minutes ( until a toothpick inserted in center comes out clean). Cool in pans for 10 minutes, then remove from pans and cool completely on racks.
1-8 oz. pkg. cream cheese, softened
1 stick butter, softened
4 c. powdered sugar
2 tsp. vanilla
Cream together the cream cheese, butter and vanilla. Add powdered sugar and beat until smooth. Frost cake.
Put first layer in refrigerator until frosting is set before adding the second layer on top. After frosting second layer, return to refrigerator to set again. Store in refrigerator.
Squash of choice
salt and pepper
Slice squash length wise. Brush with olive oil, season with salt and pepper and grill until tender. This is yummy served with balsamic vinegar!