Type what you have

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
• chicken breast
• zucchini
• celery
• green bean
• sweet onion
• basil
• celery salt
• salt
• black pepper
• chicken broth

Instructions

1. 1 Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
2. 2 Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

By Doc Eggs

Ingredients

• ✓ yellow squash
• whole wheat rotini pasta
• olive oil
• chicken
• asparagus
• zucchini
• onion
• mushroom
• chicken broth
• olive oil
• red pepper flakes
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
3. 3 Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
4. 4 Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

By dnce4mee

Ingredients

• ✓ yellow squash
• water
• quinoa
• couscous
• farro
• cucumber
• red onion
• orange bell pepper
• olive oil
• lemon
• kosher salt
• feta cheese

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Ingredients

• ✓ yellow squash
• zucchini
• salt
• mint
• olive oil
• lemon zest
• lemon juice
• black pepper
• prosciutto
• feta cheese

Instructions

1. 1 Toss yellow squash and zucchini with salt in a large bowl until well combined.
2. 2 Whisk mint, olive oil, lemon zest, lemon juice, and black pepper in a small bowl until well combined; pour over squash mixture and toss to coat.
3. 3 Heat a small nonstick skillet over medium heat. Add prosciutto; cook and stir until crisp, about 2 minutes.
4. 4 Divide squash salad among 4 plates; sprinkle with prosciutto and feta cheese.

By TJ Lombard

Ingredients

• ✓ yellow squash
• chicken sausage
• onion
• garlic
• chicken broth
• white bean
• tomato
• spinach
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ yellow squash
• red bell pepper
• red onion
• olive oil
• ricotta cheese
• lemon zest
• naan bread
• gruyere cheese
• red pepper flakes
• salt
• black pepper
• basil
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
3. 3 Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.
4. 4 Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.
5. 5 Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

By lutzflcat

Ingredients

• ✓ yellow squash
• tomato
• zucchini
• green bell pepper
• red onion
• garlic
• basil
• salt
• olive oil
• red wine vinegar
• water

Instructions

1. 1 Place tomatoes, zucchini, yellow squash, bell pepper, onion, garlic, basil, salt, and black pepper in a large bowl. Add oil, vinegar, and water; toss to coat. Refrigerate before serving for about 1 hour.

By LREYNAL

Ingredients

• ✓ yellow squash
• olive oil
• onion
• garlic
• oregano
• chicken broth
• tomato
• zucchini
• corn
• green chile pepper
• processed cheese
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
2. 2 Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
3. 3 Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.

By Always Cooking

Ingredients

• ✓ yellow squash
• kale
• lemon
• vegetable bouillon
• green lentil
• water
• vegetable broth
• tomato paste
• chile powder
• fennel seed
• white pepper
• salt
• turmeric
• coriander
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

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
• 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
• 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