Type what you have

Ingredients

• ✓ yellow squash
• monterey jack cheese
• egg
• milk
• green chile pepper
• all-purpose flour
• baking powder
• salt
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Ingredients

• ✓ yellow squash
• sunflower oil
• vegetarian burger patty
• mushroom
• carrot
• taco seasoning mix
• corn tortilla
• cheddar cheese

Instructions

1. 1 Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
2. 2 Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
3. 3 Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
4. 4 Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

By Krystal Bagley

Ingredients

• ✓ yellow squash
• red bell pepper
• zucchini
• red onion
• mushroom
• olive oil
• cooking spray
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
2. 2 Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.

By Jennifer Baker

Ingredients

• ✓ yellow squash
• cooking spray
• onion
• vegetarian refried bean
• whole wheat tortilla
• black bean
• cottage cheese
• mozzarella cheese
• cheddar cheese
• salsa

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
2. 2 Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
3. 3 Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
4. 4 Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

By carpenters710

Ingredients

• ✓ yellow squash
• cooking spray
• zucchini
• cheddar cheese
• green chile pepper
• onion
• salt
• all-purpose flour
• salsa
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.
4. 4 Garnish with green onions just before serving.

By Cassy

Ingredients

• ✓ yellow squash
• cooking spray
• zucchini
• onion
• garlic
• vegetarian refried bean
• whole wheat tortilla
• cheddar cheese
• vegetable oil
• salsa

Instructions

1. 1 Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
2. 2 Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
3. 3 Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

By maggiecain

Ingredients

• ✓ yellow squash
• olive oil
• onion
• garlic
• zucchini
• red bell pepper
• black bean
• green salsa
• cumin
• cayenne pepper
• shredded cheese blend
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.
3. 3 Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.
4. 4 Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.

By Heidi Sico

Ingredients

• ✓ yellow squash
• flour tortilla
• vegetable oil
• red onion
• green bell pepper
• red bell pepper
• garlic
• salsa
• cumin
• salt
• monterey jack cheese
• cilantro

Instructions

1. 1 Wrap tortillas in aluminum foil and place in the oven. Turn the heat to 350 degrees F (175 degrees C). Bake for 15 minutes or until thoroughly heated.
2. 2 Meanwhile, in a 10-inch skillet, heat oil over medium-high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
3. 3 Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

By jen

Ingredients

• ✓ yellow squash
• chicken thigh
• salt
• garlic powder
• cumin
• black pepper
• olive oil
• calabaza squash
• zucchini
• tomato
• yellow onion
• corn
• tomato sauce

Instructions

1. 1 Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
2. 2 Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
3. 3 Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
4. 4 Cover the pan and let simmer over medium heat, 20 to 30 minutes.

By mari9807

Ingredients

• ✓ yellow squash
• vegetable oil
• red onion
• garlic
• zucchini
• chayote squash
• jicama
• tomato
• chili powder
• cumin
• cayenne pepper
• salt
• pepper
• queso asadero

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
2. 2 Remove from heat and stir in the shredded cheese. Serve immediately.

By Linda T

Ingredients

• ✓ yellow squash
• ground beef
• taco seasoning
• vegetable oil
• onion
• garlic
• tomato
• green chile
• cumin
• chili powder
• paprika
• salt
• black pepper
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir, mixing in taco seasoning per package directions, until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a plate.
3. 3 Heat oil in the same skillet over medium heat. Add squash, onion, and garlic; cook until tender, 5 to 7 minutes. Stir in beef and diced tomatoes with green chiles until well combined; season with cumin, chili powder, paprika, salt, and black pepper. Transfer mixture to an oven-proof casserole dish; top with Mexican cheese.
4. 4 Bake in the preheated oven for 15 minutes.

By jdo223

Ingredients

• ✓ yellow squash
• olive oil
• red wine vinegar
• oregano
• chili powder
• sugar
• garlic salt
• salt
• pepper
• zucchini
• onion
• green bell pepper
• red bell pepper
• olive oil
• corn
• black bean

Instructions

1. 1 Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
2. 2 Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
3. 3 Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.

By TYGSD

Ingredients

• ✓ yellow squash
• vegetable broth
• tomato sauce
• black pepper
• salt
• parsley
• oregano
• cumin
• chili powder
• zucchini
• corn kernel
• spinach
• tomato paste
• kidney bean
• chickpea
• black bean
• tomato
• garlic
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.
2. 2 Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.
3. 3 Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

By Grete

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
• 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
• 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
• 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
• 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
• 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
• 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