~ Squash


2 cups cooked squashed, blended
2 cups cornbread, crumbled
1 can cream of chicken soup
1 small onion, chopped
1/4 stick oleo
salt & pepper

Mix all ingredients. Cook 35 minutes at 350° in 8 x 8 pan.


2 to 2-1/2 lbs yellow crook-neck squash, sliced
¼ c oleo, melted
1/2 c sour cream
2 green onions, minced, including tops
salt/pepper to taste
buttered fresh bread crumbs
1/4 c grated Parmesan cheese (optional)

Cook squash in small amount of water til just barely tender (5-10 min.).
Drain well.
Combine sour cream and oleo, onions, salt and pepper.
Gently mix squash and cream mixture.
Place in buttered 1 qt. casserole dish. Top with crumbs and cheese.
Bake til bubbly, about 25 min. at 350°.


2-1/2 lbs yellow crook-neck squash
1 onion, chopped
salt & pepper
1 small jar prepared garlic-cheese spread
Ritz crackers, crushed

Slice squash and cook in water with onion until tender.
Drain and add cheese spread.
Top with crackers and bake at 325° until top is golden brown.

YELLOW SQUASH CASSEROLE #3     (Melba 12/89)

4-5 yellow squash, diced
1 small onion, chopped
1 T oil
2 oz. chopped pimiento, drained
1 can (5 oz.) sliced water chestnuts
1 can cream mushroom soup
8 oz. stuffing mix (Pepperidge Farm good)
8-10 slices American cheese

Boil squash and onion til tender; drain. Add pimientos, chestnuts and soup.
In another pan, mix dressing by box directions.
In 2 qt casserole dish, layer 1/2 dressing, 1/2 squash mixture.
Cover with cheese slices.
Repeat with remaining dressing/squash/cheese, ending with dressing on top.
Bake at 350° for 30 min. or til bubbly.


5 slices white bread
3 T oleo
1 lb zucchini, sliced into rounds
1 med. onion, sliced
1 c sliced ripe olives
1/2 t thyme leaves
1/2 t basil leaves
1/2 t salt & 1/8 t pepper
10 oz. pizza sauce
6 oz. sliced mozzarella cheese

Spread bread with 1T oleo. Cut diagonally into halves.
Line bottom and sides of 9” pie plate w/bread.
Saute zucchini and onion in remaining oleo til barely tender.
Sprinkle with seasonings.
Layer half vegetable mixture, olives, pizza sauce and cheese in shell. Repeat.
Bake at 375° for 25 min.


8-10 medium zucchini
½ c oleo
3/4 c grated cheddar cheese
3/4 c grated gruyere cheese
1 c sour cream
½ t salt  & 1/8 t paprika
1/4 c chopped chives
1 c bread crumbs
Grated parmesan cheese

Wash zucchini and boil whole til just done, about 10 min.
Cut ends off and cut in half lengthwise and crosswise. Quarter lengthwise.
Arrange in buttered casserole dish.
Melt oleo and mix in cheeses and sour cream.
Add salt, paprika and chives.
Add little milk, if needed.
Pour mixture over zucchini and sprinkle bread crumbs evenly on top.
Dot with butter and sprinkle with Parmesan cheese.
Bake at 350° until bubbly, about 30-45 min.


3/4 c Italian salad dressing
2T balsamic vinegar
1T dried parsley flakes
1-1/2 t lemon-pepper seasoning
1 t Cajun seasoning

1 med. yellow summer squash, cut into ¼” rounds
1 med. zucchini squash, cut into ¼” rounds
1 small onion, julienned
½ med green, red or yellow pepper, julienned
1 celery rib cut into ¾” slices (optional)
4 whole fresh mushrooms, quartered (optional)

In large resealable plastic bag, combine marinade ingredients.
Add vegetables. Seal bag and turn to coat.  Let stand for 15 minutes.  Drain.
Arrange vegetables on grill rack.
Grill covered, over med heat for 20-25 min. or til tender, turning frequently.


3 medium-size zucchini
1 t sesame seeds
l-1/2 T olive oil
½  t soy sauce

Wash and slice zucchini thinly.
Heat oil in skillet.  Toast sesame seeds in hot oil. Stir constantly.
Add zucchini.
Sprinkle with soy sauce—may splatter when soy sauce is added!
Stir-fry til squash is translucent.
Serve hot.

Serves 6-8.

1/2 small onion, chopped
1 stalk celery, sliced thin
1/4 green or red pepper, chopped
½ c fresh mushrooms, sliced
1 large zucchini (1 lb), cut into rounds, then quartered
2-3 T oil
salt and black pepper to taste
pinch oregano

Saute onion and celery in skillet in oil til partially cooked.
Add red pepper, zucchini and spices.  Continue sauteing til half cooked.
Add sauce (recipe below), and cook for 20 min.
Add mushrooms at the very last, and cook for 2 min.

½ t oregano
½ t minced garlic
½ t basil
½ t sugar
14.4 oz. can diced tomatoes
3 oz. tomato paste
salt to taste
2T chopped fresh parsley-optional

Serve with Parmesan cheese.

DILLED VEGGIES  (serve with Orange Roughy)

1 T olive oil
2 t fresh lemon juice
1 t dried dill weed (fresh is better)
¼ t pepper
Garlic salt to taste
1 small zucchini (5 oz) cut lengthwise in half and then crosswise into ¼” slices
3 plum tomatoes, each cut into quarters
½ small yellow, red or green bell pepper cut into thin strips
1 green onion, cut diagonally into slices

In med. bowl, combine oil, lemon juice, dill and pepper.
Add veggies and coat well.
Arrange vegetables on microwave safe dish and sprinkle with garlic salt.
Cover with saran wrap (punctured) or a lid.
Microwave on HIGH 7-8 min, or til veggies are tender.
Let stand 5 min before serving.


2 large zucchini, cut in round slices about 3/8″ thick (enough to make two layers—don’t too thin)
1-2T olive oil
32 oz (4 cups) Marinara Sauce
2 t Italian seasoning
2 T fresh chopped basil optional
1-1/2 c cottage cheese
3 eggs
1-1/2 c grated Mozzarella cheese
½ c cup grated Romano or Parmesan cheese
½ Hillshire Farms Polish Sausage, cut in rounds, then halves OR cooked Meatballs cut in 6 pieces each. Need something chunky – not ground beef!

Simmer Marinara & Italian seasonings+basil til reduced to paste, about 20 min
Preheat oven to 400°F.
Spray 8″ x 8″ casserole dish with non-stick spray or olive oil.

Stir zucchini in microwaveable bowl with olive oil and Italian Herbs.
Micro zucchini slices til soft, but not fully cooked.
Remove and press lightly between two paper towels to remove moisture.
Beat eggs in bowl, then stir in cottage cheese and Romano or Parmesan cheese.

Layer HALF the zucchini slices in bottom
then spread HALF the cottage cheese-egg mixture on top
then spread with HALF the Marinara sauce
then spread the meat around evenly
then top with HALF the Mozarella cheese

Make a second layer of zucchini, cottage cheese mixture, ending with marinara on top. Reserve remaining Mozarella cheese.

Bake uncovered 25-30 min. til mixture is slightly bubbles on sides.
Sprinkle remaining Mozarella cheese on top and return to oven just til melted.
Let sit 10 min. before cutting.
Keeps very well in the fridge for several. Freezing not recommended.