Type what you have

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
• zucchini
• onion
• green bell pepper
• salt
• white sugar
• white vinegar
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Ingredients

• ✓ yellow squash
• parchment paper
• zucchini
• sazonador total
• salmon fillet
• butter

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.
2. 2 Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.
3. 3 Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.
4. 4 Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.

By thedailygourmet

Ingredients

• ✓ yellow squash
• spicy ground sausage
• sausage drippings
• green bell pepper
• onion
• garlic
• olive oil
• zucchini
• tomato
• italian seasoning
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes. Transfer sausage to a large bowl using a slotted spoon; set aside. Reserve 1 tablespoon drippings in skillet; drain excess grease. Cook and stir bell pepper, onion, and garlic in drippings until bell pepper is soft, about 8 minutes; transfer to the bowl with sausage.
3. 3 Add olive oil to the hot skillet; cook and stir yellow squash and zucchini until slightly softened, about 8 minutes. Stir in tomatoes and Italian seasoning; season with salt and black pepper. Bring to a boil; simmer until squash are tender, 10 to 15 minutes.
4. 4 Stir sausage and vegetables into skillet; increase heat to high and bring to a boil. Reduce heat to medium; cook, stirring often, until liquid has reduced, about 15 minutes. Transfer sausage mixture to a 9x13-inch baking dish; sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until mixture is bubbly and cheese has melted and begun to brown, 25 to 30 minutes.

By rocklobster

Ingredients

• ✓ yellow squash
• tomato paste
• onion
• garlic
• water
• olive oil
• salt
• black pepper
• eggplant
• zucchini
• red bell pepper
• yellow bell pepper
• thyme
• mascarpone cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
3. 3 Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
4. 4 Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
5. 5 Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese if desired.

By Juli Warfel Bitler

Ingredients

• ✓ yellow squash
• olive oil
• chicken breast
• red onion
• zucchini
• red bell pepper
• brown mushroom
• garlic
• chicken stock
• tomato paste
• herbes de provence
• cumin
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ yellow squash
• olive oil
• onion
• garlic
• zucchini
• eggplant
• green bell pepper
• red bell pepper
• yellow bell pepper
• salt
• pepper
• bay leaf
• thyme
• tomato
• parsley

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft, about 5 minutes.
2. 2 Meanwhile, in a large skillet, heat another 1 1/2 tablespoons oil. Add zucchini in batches and sauté until slightly browned on all sides. Transfer each batch to the pot with the onions and garlic.
3. 3 Working in batches, sauté eggplant, yellow squash, and bell peppers, one batch at a time, adding oil with each batch and transferring them to the pot when sautéed.
4. 4 Season the ratatouille with salt and pepper. Add thyme sprigs and bay leaf. Cover and cook over medium heat for 15 to 20 minutes.
5. 5 Add tomatoes and parsley. Cook, stirring occasionally, for 10 to 15 more minutes. Remove bay leaf and adjust seasoning before serving.

By Rani

Ingredients

• ✓ yellow squash
• salad dressing
• parmesan cheese
• all-purpose flour
• vegetable oil
• sweet onion

Instructions

1. 1 Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
2. 2 Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

By Linda Martin

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
• zucchini
• cherry tomato
• fennel
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

By Juliana Hale

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
• pie crust
• white sugar
• butter
• egg
• flour
• lemon extract
• coconut extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
2. 2 Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
3. 3 Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

By Dawn Eberly

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
• 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
• vegetable oil
• egg
• milk
• salt
• bread crumb
• all-purpose flour
• cream cheese

Instructions

1. 1 Heat oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
2. 2 Beat egg, milk, and salt in a shallow bowl. Place bread crumbs in another shallow bowl.
3. 3 Coat both sides of squash slices in flour. Dip each slice in the egg mixture, then coat both sides with bread crumbs.
4. 4 Place 4 to 5 slices in the hot oil and fry until golden brown and fork-tender, about 3 minutes on each side, using tongs and a fork to help turn them over in the pan. Do not overcrowd; overcrowding will reduce crispiness. Set fried slices on a paper towel-lined plate to absorb excess oil. Continue frying remaining slices. Let cool, about 5 minutes.
5. 5 "Frost" slices with some of the vegetable cream cheese as desired. Serve while still warm, or at room temperature.

By 1sunnyangel

Ingredients

• ✓ yellow squash
• aluminum foil
• sweet potato
• zucchini
• smoky mesquite seasoning
• salmon fillet
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon fillet on top. Fold foil over to seal the packet tightly.
3. 3 Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

By bdweld

Ingredients

• ✓ yellow squash
• zucchini
• onion
• cheddar cheese
• biscuit baking mix
• butter
• egg
• sugar
• salt
• saltine cracker
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
3. 3 Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
4. 4 Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

By HALR9000

Ingredients

• ✓ yellow squash
• turkey sausage
• zucchini
• onion
• tomato

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink inside; transfer to a cutting board. Cut sausage into ¼-inch slices; return sausage to the skillet and continue cooking until browned.
2. 2 Stir in zucchini, yellow squash, and onion; cook for 2 minutes. Add tomatoes with liquid, reduce heat, cover, and simmer for 10 to 15 minutes.

By Michelle W

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
• portobello mushroom
• onion
• zucchini
• yellow bell pepper
• orange bell pepper
• teriyaki baste and glaze
• garlic
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
3. 3 Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

By thedailygourmet

Ingredients

• ✓ yellow squash
• zucchini
• green bell pepper
• onion
• olive oil
• balsamic vinegar
• garlic and herb seasoning blend
• portobello mushroom
• parmesan cheese
• mozzarella cheese
• parsley
• pineapple

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
2. 2 Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
3. 3 Cook on the preheated grill until tender, 7 to 8 minutes.
4. 4 While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
6. 6 Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

By Aimee

Ingredients

• ✓ yellow squash
• potato
• smoked sausage
• onion
• orange bell pepper
• yellow bell pepper
• butter
• seasoned salt
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine potatoes, sausage, squash, onion, bell peppers, butter, seasoned salt, garlic powder, and pepper in a 9x13-inch glass baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are soft, about 30 minutes.

By Carly Rae

Ingredients

• ✓ yellow squash
• vegan margarine
• green bell pepper
• yellow onion
• jalapeno pepper
• tofu
• soy sauce
• garlic powder
• flour tortilla
• vegan sour cream

Instructions

1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Ingredients

• ✓ yellow squash
• olive oil
• zucchini
• red bell pepper
• green bell pepper
• red onion
• corn kernel
• sugar
• margarine
• basil
• salt

Instructions

1. 1 Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
2. 2 Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

By mwynnmathis

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