{"id":172,"date":"2014-08-20T01:27:10","date_gmt":"2014-08-20T01:27:10","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=172"},"modified":"2018-09-03T22:12:34","modified_gmt":"2018-09-03T22:12:34","slug":"squash-okra","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/vegetables\/squash-okra\/","title":{"rendered":"~ Squash"},"content":{"rendered":"

SQUASH DRESSING\u00a0\u00a0 (Dot Berry)<\/strong><\/p>\n

2 cups cooked squashed, blended
\n2 cups cornbread, crumbled
\n1 can cream of chicken soup
\n1 small onion, chopped
\n1\/4 stick oleo
\nsalt & pepper<\/p>\n

Mix all ingredients. Cook 35 minutes at 350\u00b0 in 8 x 8 pan.<\/p>\n

\n

YELLOW SQUASH CASSEROLE\u00a0 #1 \u00a0\u00a0\u00a0\u00a0 10\/81<\/strong><\/p>\n

2 to 2-1\/2 lbs yellow crook-neck squash, sliced
\n\u00bc c oleo, melted
\n1\/2 c sour cream
\n2 green onions, minced, including tops
\nsalt\/pepper to taste
\nbuttered fresh bread crumbs
\n1\/4 c grated Parmesan cheese (optional)<\/p>\n

Cook squash in small amount of water til just barely tender (5-10 min.).
\nDrain well.
\nCombine sour cream and oleo, onions, salt and pepper.
\nGently mix squash and cream mixture.
\nPlace in buttered 1 qt. casserole dish. Top with crumbs and cheese.
\nBake til bubbly, about 25 min. at 350\u00b0.<\/p>\n

\n

YELLOW SQUASH CASSEROLE #2
\n<\/strong><\/p>\n

2-1\/2 lbs yellow crook-neck squash
\n1 onion, chopped
\nsalt & pepper
\n1 small jar prepared garlic-cheese spread
\nRitz crackers, crushed<\/p>\n

Slice squash and cook in water with onion until tender.
\nDrain and add cheese spread.
\nTop with crackers and bake at 325\u00b0 until top is golden brown.<\/p>\n

\n

YELLOW SQUASH CASSEROLE #3 \u00a0\u00a0\u00a0 (Melba 12\/89)<\/strong><\/p>\n

4-5 yellow squash, diced
\n1 small onion, chopped
\n1 T oil
\n2 oz. chopped pimiento, drained
\n1 can (5 oz.) sliced water chestnuts
\n1 can cream mushroom soup
\n8 oz. stuffing mix (Pepperidge Farm good)
\n8-10 slices American cheese<\/p>\n

Boil squash and onion til tender; drain. Add pimientos, chestnuts and soup.
\nIn another pan, mix dressing by box directions.
\nIn 2 qt casserole dish, layer 1\/2 dressing, 1\/2 squash mixture.
\nCover with cheese slices.
\nRepeat with remaining dressing\/squash\/cheese, ending with dressing on top.
\nBake at 350\u00b0 for 30 min. or til bubbly.<\/p>\n

\n

PIZZA ZUCCHINI\u00a0 PIE<\/strong><\/p>\n

5 slices white bread
\n3 T oleo
\n1 lb zucchini, sliced into rounds
\n1 med. onion, sliced
\n1 c sliced ripe olives
\n1\/2 t thyme leaves
\n1\/2 t basil leaves
\n1\/2 t salt & 1\/8 t pepper
\n10 oz. pizza sauce
\n6 oz. sliced mozzarella cheese<\/p>\n

Spread bread with 1T oleo. Cut diagonally into halves.
\nLine bottom and sides of 9\u201d pie plate w\/bread.
\nSaute zucchini and onion in remaining oleo til barely tender.
\nSprinkle with seasonings.
\nLayer half vegetable mixture, olives, pizza sauce and cheese in shell. Repeat.
\nBake at 375\u00b0 for 25 min.<\/p>\n

\n

ZUCCHINI CASSEROLE<\/strong><\/p>\n

8-10 medium zucchini
\n\u00bd c oleo
\n3\/4 c grated cheddar cheese
\n3\/4 c grated gruyere cheese
\n1 c sour cream
\n\u00bd t salt\u00a0 & 1\/8 t paprika
\n1\/4 c chopped chives
\n1 c bread crumbs
\nGrated parmesan cheese<\/p>\n

Wash zucchini and boil whole til just done, about 10 min.
\nCut ends off and cut in half lengthwise and crosswise. Quarter lengthwise.
\nArrange in buttered casserole dish.
\nMelt oleo and mix in cheeses and sour cream.
\nAdd salt, paprika and chives.
\nAdd little milk, if needed.
\nPour mixture over zucchini and sprinkle bread crumbs evenly on top.
\nDot with butter and sprinkle with Parmesan cheese.
\nBake at 350\u00b0 until bubbly, about 30-45 min.<\/p>\n

\n

GRILLED SUMMER VEGGIES<\/strong><\/p>\n

Marinade:
\n3\/4 c Italian salad dressing
\n2T balsamic vinegar
\n1T dried parsley flakes
\n1-1\/2 t lemon-pepper seasoning
\n1 t Cajun seasoning<\/p>\n

Ingredients:
\n1 med. yellow summer squash, cut into \u00bc\u201d rounds
\n1 med. zucchini squash, cut into \u00bc\u201d rounds
\n1 small onion, julienned
\n\u00bd med green, red or yellow pepper, julienned
\n1 celery rib cut into \u00be\u201d slices (optional)
\n4 whole fresh mushrooms, quartered (optional)<\/p>\n

In large resealable plastic bag, combine marinade ingredients.
\nAdd vegetables. Seal bag and turn to coat.\u00a0 Let stand for 15 minutes.\u00a0 Drain.
\nArrange vegetables on grill rack.
\nGrill covered, over med heat for 20-25 min. or til tender, turning frequently.<\/p>\n

\n

ZUCCHINI\u00a0 SESAME\u00a0 SAUTE<\/strong><\/p>\n

3 medium-size zucchini
\n1 t sesame seeds
\nl-1\/2 T olive oil
\n\u00bd\u00a0 t soy sauce<\/p>\n

Wash and slice zucchini thinly.
\nHeat oil in skillet.\u00a0 Toast sesame seeds in hot oil. Stir constantly.
\nAdd zucchini.
\nSprinkle with soy sauce\u2014may splatter when soy sauce is added!
\nStir-fry til squash is translucent.
\nServe hot.<\/p>\n

\n

OLDE MUDD TAVERN\u2019S ZUCCHINI in TOMATO SAUCE\u00a0\u00a0 \u00a0(8\/05)<\/strong>
\nServes 6-8.<\/p>\n

1\/2 small onion, chopped
\n1 stalk celery, sliced thin
\n1\/4 green or red pepper, chopped
\n\u00bd c fresh mushrooms, sliced
\n1 large zucchini (1 lb), cut into rounds, then quartered
\n2-3 T oil
\nsalt and black pepper to taste
\npinch oregano<\/p>\n

Saute onion and celery in skillet in oil til partially cooked.
\nAdd red pepper, zucchini and spices.\u00a0 Continue sauteing til half cooked.
\nAdd sauce (recipe below), and cook for 20 min.
\nAdd mushrooms at the very last, and cook for 2 min.<\/p>\n

Sauce:
\n\u00bd t oregano
\n\u00bd t minced garlic
\n\u00bd t basil
\n\u00bd t sugar
\n14.4 oz. can diced tomatoes
\n3 oz. tomato paste
\nsalt to taste
\n2T chopped fresh parsley-optional<\/p>\n

Serve with Parmesan cheese.<\/p>\n

\n

DILLED VEGGIES\u00a0 (serve with Orange Roughy)<\/strong><\/p>\n

1 T olive oil
\n2 t fresh lemon juice
\n1 t dried dill weed (fresh is better)
\n\u00bc t pepper
\nGarlic salt to taste
\n1 small zucchini (5 oz) cut lengthwise in half and then crosswise into \u00bc\u201d slices
\n3 plum tomatoes, each cut into quarters
\n\u00bd small yellow, red or green bell pepper cut into thin strips
\n1 green onion, cut diagonally into slices<\/p>\n

In med. bowl, combine oil, lemon juice, dill and pepper.
\nAdd veggies and coat well.
\nArrange vegetables on microwave safe dish and sprinkle with garlic salt.
\nCover with saran wrap (punctured) or a lid.
\nMicrowave on HIGH 7-8 min, or til veggies are tender.
\nLet stand 5 min before serving.<\/p>\n

\n

LOW-CARB LASAGNA WITH ZUCHHINI\u00a0 (9\/18\/18)<\/strong><\/p>\n

2 large zucchini, cut in round slices about 3\/8″ thick (enough to make two layers\u2014don’t too thin)
\n1-2T olive oil
\n32 oz (4 cups)\u00a0Marinara Sauce
\n2 t Italian seasoning
\n2 T fresh chopped basil optional
\n1-1\/2 c cottage cheese
\n3 eggs
\n1-1\/2 c grated Mozzarella cheese
\n\u00bd c cup grated Romano or Parmesan cheese
\n\u00bd Hillshire Farms Polish Sausage, cut in rounds, then halves OR cooked Meatballs cut in 6 pieces each. Need something chunky \u2013 not ground beef!<\/p>\n

Simmer Marinara & Italian seasonings+basil til reduced to paste, about 20 min
\nPreheat oven to 400\u00b0F.
\nSpray 8″ x 8″ casserole dish with non-stick spray or olive oil.<\/p>\n

Stir zucchini in microwaveable bowl with olive oil and Italian Herbs.
\nMicro zucchini slices til soft, but not fully cooked.
\nRemove and press lightly between two paper towels to remove moisture.
\nBeat eggs in bowl, then stir in cottage cheese and Romano or Parmesan cheese.<\/p>\n

Layer HALF the zucchini slices in bottom
\nthen spread HALF the cottage cheese-egg mixture on top
\nthen spread with HALF the Marinara sauce
\nthen spread the meat around evenly
\nthen top with HALF the Mozarella cheese<\/p>\n

Make a second layer of zucchini, cottage cheese mixture, ending with marinara on top. Reserve remaining Mozarella cheese.<\/p>\n

Bake uncovered 25-30 min. til mixture is slightly bubbles on sides.
\nSprinkle remaining Mozarella cheese on top and return to oven just til melted.
\nLet sit 10 min. before cutting.
\nKeeps very well in the fridge for several. Freezing not recommended.<\/p>\n","protected":false},"excerpt":{"rendered":"

SQUASH DRESSING\u00a0\u00a0 (Dot Berry) 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\u00b0 in 8 x 8 pan. YELLOW SQUASH CASSEROLE\u00a0 #1 \u00a0\u00a0\u00a0\u00a0 10\/81 2 to 2-1\/2 lbs yellow crook-neck squash, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-172","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":10,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/172\/revisions"}],"predecessor-version":[{"id":1397,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/172\/revisions\/1397"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}