Type what you have

Ingredients

• ✓ yellow squash
• olive oil
• garlic
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.
3. 3 Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush slices of squash with garlic oil and season to taste with salt and pepper.
4. 4 Grill squash slices for 5 to 10 minutes per side, or until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

By Sarah Stephan

Ingredients

• ✓ yellow squash
• bacon
• onion
• jalapeno pepper
• soy sauce
• salt
• pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving bacon drippings in the skillet.
2. 2 Add squash, onion, and jalapeño to the skillet. Fry until tender, but still firm, stirring frequently. Crumble bacon into the skillet; season with soy sauce, salt, and pepper. Stir to blend in seasonings and serve.

By ANN_GIRL

Ingredients

• ✓ yellow squash
• olive oil
• red bell pepper
• cauliflower
• green bean
• garlic
• chicken broth

Instructions

1. 1 Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
2. 2 Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.

Ingredients

• ✓ yellow squash
• lemon juice
• olive oil
• salt
• garlic powder
• onion
• parmesan cheese

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk lemon, oil, salt, and garlic powder together in a large bowl for the marinade.
3. 3 Cut squash into 1x3-inch strips; add to marinade. Add onion and toss to coat, separating layers. Sprinkle evenly with Parmesan cheese.
4. 4 Air-fry in batches, if needed, to avoid overcrowding the fryer, about 5 minutes. Shake air fryer basket. Continue cooking until vegetables are slightly soft, and edges are begin to char, 5 to 7 minutes minutes more.

By France Cevallos

Ingredients

• ✓ yellow squash
• olive oil
• paprika
• garlic powder
• parsley
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Whisk oil, paprika, garlic powder, parsley, salt, and pepper together in a large bowl until well combined. Add squash; toss to coat.
3. 3 Place squash in the basket of the air fryer in 2 batches, if necessary, so as not to overcrowd the air fryer; cook 5 minutes.
4. 4 Flip squash; sprinkle cheese over top. Cook until cheese melts and starts to brown, about 2 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ yellow squash
• sun-dried tomato
• water
• zucchini
• onion
• butter
• sugar
• black pepper
• salt

Instructions

1. 1 Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
2. 2 Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
3. 3 Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

By Kate Holmgreen

Ingredients

• ✓ yellow squash
• vegetable oil
• potato
• yellow onion
• butter
• paprika
• black pepper
• garlic
• salt
• red pepper flakes

Instructions

1. 1 Heat oil in a large skillet over high heat until hot; reduce heat to medium. Add potatoes and onion; cook and stir until potatoes are lightly browned and partially cooked, 15 to 20 minutes.
2. 2 Add squash, butter, paprika, black pepper, garlic powder, salt, and pepper flakes; cook until potatoes are golden brown, 15 to 20 minutes more, flipping occasionally. Serve potato-squash mixture using a slotted spoon.

By Kelly Lee Sevart

Ingredients

• ✓ yellow squash
• butter
• olive oil
• onion
• red bell pepper
• zucchini
• salt
• black pepper
• garlic
• chive

Instructions

1. 1 Heat butter and olive oil together in a large non-stick skillet over medium-high heat. Add onion once butter is bubbly; cook and stir for 2 minutes. Add bell pepper and cook for 1 minute. Stir in yellow squash and zucchini slices. Season with salt and pepper. Cook, stirring, for about 3 minutes.
2. 2 Stir in minced garlic and cook, stirring, about 1 minute. Keep cooking, stirring continuously, until squash has desired texture, 2 to 3 minutes.
3. 3 Sprinkle with minced chives before serving.

By Bibi

Ingredients

• ✓ yellow squash
• olive oil
• yellow onion
• garlic
• vegetable broth
• corn kernel
• zucchini
• parsley
• butter
• salt
• pepper

Instructions

1. 1 Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
2. 2 Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

By Mindy

Ingredients

• ✓ yellow squash
• zucchini
• onion
• olive oil
• lemon pepper seasoning
• seasoned salt

Instructions

1. 1 Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
4. 4 Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ yellow squash
• all-purpose flour
• white sugar
• salt
• shortening

Instructions

1. 1 Cut squash into ¼-inch rounds; set aside to release moisture, about 5 minutes.
2. 2 Combine flour, sugar, and salt in a shallow bowl. Dredge squash slices in flour mixture, shaking off excess. Set aside.
3. 3 Melt shortening in a large skillet over medium-high heat. Add squash in a single layer to the skillet; cook until golden brown, flipping once, about 5 minutes. Drain on paper towels.

By AspenGlade

Ingredients

• ✓ yellow squash
• onion
• cream of mushroom soup
• cheddar cheese
• egg
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
3. 3 In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
4. 4 Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

By Tami Weaver

Ingredients

• ✓ yellow squash
• zucchini
• onion
• red bell pepper
• olive oil
• lemon pepper seasoning

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine yellow squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil, sprinkle with lemon-pepper seasoning, and toss to coat.
3. 3 Transfer squash mixture to center of a large sheet of aluminum foil; top with another large sheet of aluminum foil. Roll edges of foil sheets together to seal into a packet.
4. 4 Place packet on the preheated grill; cook until vegetables are tender, about 30 minutes, flipping packet every 5 to 10 minutes.

By Melissa Conger

Ingredients

• ✓ yellow squash
• italian dressing
• zucchini
• cherry tomato
• spring onion
• wood chip

Instructions

1. 1 Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
2. 2 Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
3. 3 Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
4. 4 Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

By Man Ho

Ingredients

• ✓ yellow squash
• cornbread mix
• salt
• black pepper
• olive oil

Instructions

1. 1 Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
2. 2 Heat about 1/4 inch of olive oil in a large skillet over medium heat.
3. 3 Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Stacy Hogan Gaddy

Ingredients

• ✓ yellow squash
• sweet potato
• zucchini
• ground turkey
• black pepper

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes with a fork in a large bowl; set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix zucchini and yellow squash into the bowl with the sweet potatoes. Add turkey and black pepper. Form mixture into 1-inch balls and place in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.

By familychef

Ingredients

• ✓ yellow squash
• onion
• butter
• milk
• salt
• pepper

Instructions

1. 1 Slice and steam or boil squash until tender. Pour off any remaining water.
2. 2 Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.

By Terry

Ingredients

• ✓ yellow squash
• olive oil
• zucchini
• baby carrot
• red onion
• vegetable broth

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots, and onion and stir-fry until the vegetables are tender-crisp.
2. 2 Stir the concentrated broth in the skillet and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ yellow squash
• zucchini
• tomato
• green chile pepper
• onion
• salt
• garlic powder

Instructions

1. 1 In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
2. 2 Reduce heat to low and cook until tender-crisp.

By LORACUS

Ingredients

• ✓ yellow squash
• cooking spray
• chicken breast
• tomato
• zucchini
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a medium baking dish with cooking spray.
2. 2 Arrange chicken in the prepared baking dish; top with stewed tomatoes. Arrange squash and zucchini slices around chicken; sprinkle with mozzarella cheese.
3. 3 Bake in the preheated oven until chicken is no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Andrea

Ingredients

• ✓ yellow squash
• zucchini
• lemon
• butter
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Place squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, butter, black pepper, salt, and cayenne pepper. Fold aluminum foil over vegetables; seal to enclose completely.
3. 3 Cook on the preheated grill until tender, about 30 minutes.

By John Cox

Ingredients

• ✓ yellow squash
• white sugar
• milk
• egg
• butter
• lemon extract
• self-rising flour

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
3. 3 Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
4. 4 Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.

By MegaWoman

Ingredients

• ✓ yellow squash
• butter
• mayonnaise
• egg
• sugar
• cheddar cheese
• bread crumb
• french fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Add squash; cook until tender but still firm, about 10 to 15 minutes. Drain and transfer to a large bowl.
3. 3 Add butter, mayonnaise, eggs and sugar to squash; mix together.
4. 4 Sprinkle 1/2 of the bread crumbs on bottom of six-quart casserole dish. Pour squash mixture on top and sprinkle with remaining bread crumbs and cheese.
5. 5 Bake in the preheated oven for 20 minutes; top with onion rings and bake for an additional 10 minutes.

By Michelle

Ingredients

• ✓ yellow squash
• zucchini
• vidalia onion
• tomato
• romano cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch casserole dish.
2. 2 Layer sliced squash, zucchini, onion, and tomatoes in the baking dish, sprinkling with cheese and adding pats of butter between each layer of vegetables, and seasoning with salt and ground black pepper to taste. Continue layering process until vegetables are used up; top with remaining butter and cheese.
3. 3 Cover the casserole and bake in the preheated oven until vegetables are to desired tenderness and cheese is melted and bubbly, about 20 to 30 minutes.

By Ann Marie

Ingredients

• ✓ yellow squash
• cream of celery soup
• onion
• bread stuffing mix
• black pepper
• processed cheese food
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 In a medium bowl, mix the squash, cream of celery soup, and onion.
3. 3 Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
4. 4 Cover, and bake 45 minutes in the preheated oven, or until lightly browned.

By BECKYU_2000

Ingredients

• ✓ yellow squash
• green bean
• cherry tomato
• lemon juice
• parsley
• coriander
• salt
• black pepper

Instructions

1. 1 Cook and stir squash and green beans in a large, nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir in tomatoes, lemon juice, parsley, coriander, salt, and black pepper; cook and stir until tomatoes softened, 5 to 10 minutes.

By CathWithKids

Ingredients

• ✓ yellow squash
• corn
• water
• butter
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place corn in a large pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain; set aside to cool.
3. 3 Meanwhile, place squash in a large skillet over medium heat; add ½ cup water. Cook until tender, 5 to 10 minutes. Drain any excess water from the skillet.
4. 4 Cut kernels off cobs. Stir corn, butter, parsley, salt, and black pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

By AuntE

Ingredients

• ✓ yellow squash
• tomato
• green onion
• red wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 1-quart casserole dish.
2. 2 Alternate slices of squash and tomatoes in the prepared casserole dish; sprinkle with onions. Mix vinegar, oil, mustard, salt, and pepper together in a small bowl; drizzle over vegetables.
3. 3 Bake in the preheated oven until squash is tender, about 15 minutes. Cool 15 minutes before serving.

By Rhonda Brock Fuller

Ingredients

• ✓ yellow squash
• sweet onion
• red bell pepper
• mushroom
• monterey jack cheese
• sour cream
• green chile pepper
• jalapeno pepper
• tortilla chip

Instructions

1. 1 Lightly grease a large microwave-safe casserole dish.
2. 2 Place squash, onions, and bell pepper in the prepared casserole dish. Microwave on high until tender, 10 minutes, stirring once.
3. 3 Gently stir mushrooms, cheese, sour cream, green chiles, and jalapeños into squash mixture; sprinkle with crushed tortilla chips. Cover the dish with a microwave-safe cover; microwave on medium-high power until cheese melted and casserole heated through, 10 minutes.

By KARENVG

Ingredients

• ✓ yellow squash
• butter
• potato
• tomato
• onion
• salt
• pepper

Instructions

1. 1 Place butter in a skillet over medium heat. Stir in potatoes, squash, tomatoes, and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, about 30 minutes.

By SYNDI111