Type what you have

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

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
• zucchini
• butter
• sweet onion
• garlic
• corn
• cream-style corn
• cheddar cheese
• asiago cheese
• bread crumb
• mayonnaise
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
3. 3 Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
4. 4 Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
5. 5 Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

By Kathy Walsh

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
• butter
• basil pesto
• parchment paper
• red potato
• onion
• olive oil
• tilapia
• sea salt
• black pepper
• white wine

Instructions

1. 1 Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix potatoes, squash, and onion together.
4. 4 Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
5. 5 Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
6. 6 Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
7. 7 Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

By Act Like a Lady Eat Like a Man

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
• ground lamb
• basmati rice
• tomato puree
• mint
• salt
• black pepper
• zucchini
• salt
• garlic
• lemon juice
• mint

Instructions

1. 1 Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2. 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3. 3 Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. 4 Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

By KELLYJEANNE

Ingredients

• ✓ yellow squash
• zucchini
• onion
• green onion
• water
• salt
• cracker
• butter
• cream of mushroom soup
• water chestnut
• carrot
• mayonnaise
• pimento pepper
• sage
• white pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
3. 3 In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
4. 4 In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
5. 5 Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

By DIXYDAHL1N