Type what you have

Ingredients

• ✓ yellow summer squash
• red bell pepper
• orange bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• sugar snap pea
• zucchini
• garlic
• balsamic vinegar
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ yellow summer squash
• butter
• yellow onion
• sour cream
• egg
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
2. 2 Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
3. 3 Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
4. 4 Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
5. 5 Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

By Sylvia Roland

Ingredients

• ✓ yellow summer squash
• yellow onion
• egg
• sour cream
• cracker
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. 2 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 and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. 3 Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
4. 4 Cover the squash mixture with remaining Cheddar cheese and crackers.
5. 5 Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.

By Northerngirl

Ingredients

• ✓ yellow summer squash
• olive oil
• chicken breast
• carrot
• onion
• mushroom
• zucchini squash
• pecan
• black pepper

Instructions

1. 1 Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
2. 2 Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

By Jean McKinney

Ingredients

• ✓ yellow summer squash
• vegetable oil
• zucchini
• red onion
• garlic powder
• black pepper
• parmesan cheese
• margarine
• cream cheese
• corn
• cream-style corn
• corn muffin mix
• egg
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
3. 3 Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
4. 4 Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

By Nep2nfly

Ingredients

• ✓ yellow summer squash
• bread crumb
• onion
• egg
• butter
• sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
3. 3 Place squash into a large saucepan, cover with water, and bring to a boil. Boil until soft, 10 to 15 minutes.
4. 4 Drain squash well, transfer to a large mixing bowl, and mash until slightly chunky.
5. 5 Stir in 1/2 cup bread crumbs, onion, eggs, 1/4 cup melted butter, sugar, salt, and pepper until thoroughly combined.
6. 6 Spread mixture into the prepared baking dish. Drizzle remaining 1/4 cup melted butter over top, then sprinkle with remaining 1/4 cup bread crumbs.
7. 7 Bake in the preheated oven until cooked through and golden brown on top, about 1 hour.

By Melissa Hamilton

Ingredients

• ✓ yellow summer squash
• red bell pepper
• zucchini
• mushroom
• sweet onion
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an air fryer according to manufacturer's recommendations.
2. 2 Place red bell pepper, summer squash, zucchini, mushrooms, and onion in a large bow. Add olive oil, salt, and black pepper and toss to combine.
3. 3 Place vegetables in an even layer in the air fryer basket. Air-fry vegetables until roasted, about 20 minutes, stirring halfway through cooking time.

By Bibi

Ingredients

• ✓ yellow summer squash
• zucchini
• vegetable stock
• half-and-half
• tarragon
• cheddar cheese
• white pepper
• sea salt
• lemon juice
• tarragon

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ yellow summer squash
• corn
• butter
• onion
• zucchini
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add corn; blanch until partially cooked, about 3 minutes. Transfer corn to the bowl with ice water for several minutes to stop the cooking process. Cut kernels from cobs.
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent and lightly brown, about 5 minutes. Stir in corn; cook and stir until tender, about 5 minutes. Add zucchini and yellow squash; reduce the heat to medium-low. Cover the skillet. Cook and stir occasionally until squash is tender and skillet is mostly dry, about 8 minutes. Season with salt and black pepper; sprinkle with cheese. Cover the skillet, turn off the heat, let cheese melt.

By EcoCrafty

Ingredients

• ✓ yellow summer squash
• olive oil
• onion
• vegetable broth
• yogurt
• salt
• pepper
• lemon juice
• dill

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
2. 2 Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

By nch

Ingredients

• ✓ yellow summer squash
• zucchini
• salt
• olive oil
• bacon
• egg
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red onion
• sweet pepper
• cheddar cheese
• goat cheese

Instructions

1. 1 Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
2. 2 Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
3. 3 Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
4. 4 While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
5. 5 Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
8. 8 Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
9. 9 Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

By John Mitzewich

Ingredients

• ✓ yellow summer squash
• olive oil
• zucchini
• tomato
• salt
• pepper
• herbes de provence
• chicken breast
• garlic
• cream cheese
• milk
• parmesan cheese

Instructions

1. 1 Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
2. 2 Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
4. 4 Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

By thedailygourmet

Ingredients

• ✓ yellow summer squash
• olive oil
• garam masala
• garlic
• salt
• black pepper
• aluminum foil
• chicken breast
• zucchini
• sweet onion
• yogurt
• cilantro

Instructions

1. 1 Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
2. 2 Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
3. 3 Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
4. 4 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

By Reynolds KitchensR

Ingredients

• ✓ yellow summer squash
• whole grain penne pasta
• olive oil
• onion
• asparagus
• mushroom
• cherry tomato
• carrot
• garlic
• oregano
• black pepper
• salt
• red pepper flakes
• parmesan cheese
• lemon wedge

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
3. 3 Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

By Jill Andersen