Type what you have

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
• 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
• 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

Ingredients

• ✓ yellow squash
• butter
• onion
• zucchini
• tomato
• kosher salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir onion in melted butter until translucent, 5 to 8 minutes. Stir in zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

By Holly Shaw

Ingredients

• ✓ yellow squash
• butter spread
• italian seasoning
• chicken
• zucchini
• onion
• red bell pepper
• cheddar broccoli rice side

Instructions

1. 1 Preheat the grill for high heat; oil the grill grates.
2. 2 Blend butter spread with Italian seasoning in a small bowl until well combined; brush over chicken, zucchini, onion, and pepper until well coated.
3. 3 Cook chicken and vegetables on the preheated grill, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
4. 4 Serve chicken and vegetables with Knorr Rice Sides - Cheddar Broccoli.

By Knorr

Ingredients

• ✓ yellow squash
• asparagus
• zucchini
• tomato
• olive oil
• garlic
• sea salt
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place asparagus in a microwave-safe dish with a splash of water; cook in the microwave for 3 to 4 minutes. Set aside.
3. 3 Spread zucchini, yellow squash, and grape tomatoes on the prepared baking sheet. Drizzle with olive oil; sprinkle with garlic and sea salt.
4. 4 Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes.
5. 5 Transfer roasted vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

By Vicki B

Ingredients

• ✓ yellow squash
• zucchini
• green onion
• carrot
• green bell pepper
• tomato
• ranch dressing
• salt
• black pepper

Instructions

1. 1 Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve.

By Sarah

Ingredients

• ✓ yellow squash
• penne pasta
• olive oil
• zucchini
• garlic
• salt
• black pepper
• parmesan-peppercorn dressing

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. Drain.
2. 2 Meanwhile, heat a large skillet over medium heat. Add olive oil; heat for about 30 seconds. Add yellow squash, zucchini, and garlic; cook until tender, about 5 minutes. Season lightly with salt and black pepper. Transfer to a large serving bowl.
3. 3 Stir penne into vegetable mixture; add dressing and toss to coat. Serve hot or cold.

By Mollie

Ingredients

• ✓ yellow squash
• onion
• salt
• cheddar cheese
• all-purpose flour
• cornmeal
• egg
• black pepper
• vegetable oil

Instructions

1. 1 Place squash and onion in a colander; sprinkle with salt and drain until no longer moist, about 30 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible.
2. 2 Mix squash and onion mixture, cheese, flour, cornmeal, and egg in a bowl; season with pepper.
3. 3 Heat oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet; cook patties until crisp and golden brown, about 3 minutes per side.

By Rone Smith

Ingredients

• ✓ yellow squash
• cream of mushroom soup
• water
• onion soup mix
• pot roast
• potato
• carrot
• zucchini

Instructions

1. 1 Combine soup, water, and onion soup mix in a slow cooker. Add pot roast to the slow cooker; spoon soup mixture over top. Add potatoes, carrots, squash, and zucchini. Cover the slow cooker.
2. 2 Cook on High until the roast is cooked through, 3 to 4 hours (or on Low for 5 to 6 hours). An instant-read thermometer inserted into center should read 160 degrees F (70 degrees C).

By The Boss Of Sauce TBOS

Ingredients

• ✓ yellow squash
• zucchini
• carrot
• salt
• corn muffin mix
• baking powder
• paprika
• egg
• vegetable oil

Instructions

1. 1 Combine zucchini, yellow squash, carrots, and salt in a colander; drain for 15 minutes. Wrap squash-carrot mixture in a clean kitchen towel; squeeze out as much moisture as possible. Transfer mixture to a bowl; set aside.
2. 2 Combine corn muffin mix, baking powder, and paprika in a large bowl; stir in squash-carrot mixture and eggs until batter is well combined.
3. 3 Heat oil in a large skillet over medium heat. Drop tablespoonfuls of batter into skillet, flattening slightly with the back of a spoon; cook until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter.

By MooShell

Ingredients

• ✓ yellow squash
• potato
• onion
• egg
• self-rising flour
• garlic salt
• salt
• pepper
• cooking oil

Instructions

1. 1 In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
2. 2 Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

By Ann Batson

Ingredients

• ✓ yellow squash
• olive oil
• cajun seasoning
• salt
• cayenne pepper
• worcestershire sauce
• zucchini
• onion

Instructions

1. 1 In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

By Kelly

Ingredients

• ✓ yellow squash
• chicken breast
• salt
• black pepper
• butter
• vegetable oil
• zucchini
• tomato

Instructions

1. 1 Season chicken with ¼ teaspoon salt and ⅛ teaspoon black pepper. Melt butter with oil in a large nonstick skillet over medium-high heat. Add chicken; cook until lightly browned, about 2 minutes per side. Transfer to a large plate; cover with aluminum foil to keep warm. Discard drippings from the skillet.
2. 2 Add yellow squash, zucchini, and tomato to the same skillet over medium-high heat; season with remaining ¼ teaspoon salt and remaining ⅛ teaspoon black pepper. Cook and stir until squash is slightly softened, about 3 minutes. Reduce heat, return chicken to the skillet, and cover partially. Cook until squash is soft and chicken is no longer pink in centers, the juices run clear, but still juicy, about 5 minutes more. An instant-read thermometer inserted into chicken breast centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter; cover with aluminum foil to keep warm.
3. 3 Increase heat to high; continue cooking vegetable mixture, stirring often, until most of the liquid has evaporated, about 2 minutes.
4. 4 Serve vegetables around chicken.

By Kathy Sauers

Ingredients

• ✓ yellow squash
• aluminum foil
• roma tomato
• onion
• butter
• basil
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
3. 3 Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
4. 4 Bake 15 to 18 minutes on the cookie sheet.
5. 5 Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

By Reynolds KitchensR