Type what you have

Ingredients

• ✓ summer squash
• butter
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put squash slices in a single layer in the bottom of a 9x12-inch baking dish. Dot with butter; sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until squash is tender, bubbling, and golden brown, about 20 minutes.

By Peg

Ingredients

• ✓ summer squash
• all-purpose flour
• egg
• milk
• onion
• sugar
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mix grated squash, flour, egg, milk, onion, sugar, 1 teaspoon salt, and pepper in a bowl until well combined.
2. 2 Heat oil in a pan over medium heat. Working in batches, add tablespoonfuls of the squash mixture to the hot oil. Cook until the edges start to brown, 2 to 3 minutes. Flip patties and cook for 2 to 3 more minutes. Drain on paper towels. Repeat to cook remaining patties.
3. 3 Serve hot and sprinkle with more salt, if desired.

By Heather R

Ingredients

• ✓ summer squash
• oil
• onion
• all-purpose flour
• corn muffin mix
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ summer squash
• olive oil
• garlic
• herbes de provence
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3. 3 Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4. 4 Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.

By Sabbath Jackson

Ingredients

• ✓ summer squash
• cornstarch
• salt
• evaporated milk
• white sugar
• egg yolk
• vanilla extract
• nutmeg
• egg white
• cream of tartar
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Place squash in the bowl of a food processor; pulse until smooth. Transfer squash purée to a large bowl; stir in cornstarch and salt until incorporated.
3. 3 Beat evaporated milk, ¼ cup sugar, egg yolks, vanilla extract, and nutmeg in a medium bowl until smooth; stir into squash mixture until well combined. Transfer squash mixture to a 9-inch square baking dish.
4. 4 Bake in the preheated oven until custard is set, about 40 minutes.
5. 5 Beat egg whites and cream of tartar together in a large glass bowl with an electric mixer until foamy. Gradually beat in 3 tablespoons sugar with the mixer running until stiff peaks form.
6. 6 Spread meringue over warm custard; bake until top is golden, about 5 minutes.

By Yvonne Arcement

Ingredients

• ✓ summer squash
• egg
• white sugar
• vegetable oil
• vanilla extract
• all-purpose flour
• baking powder
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat eggs in a large bowl with an electric mixer until fluffy. Beat in sugar, oil, and vanilla; gradually mix in flour, baking powder, cinnamon, and nutmeg until combined. Fold in shredded squash and pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a knife inserted into the center of bread comes out clean, about 45 minutes.

By UNFORGETABLE

Ingredients

• ✓ summer squash
• olive oil
• merguez sausage
• red bell pepper
• goat cheese
• salt
• pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
2. 2 Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
3. 3 Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
4. 4 Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
5. 5 Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ summer squash
• vegetable oil
• onion
• egg
• cheddar cheese
• milk
• white sugar
• all-purpose flour
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Cook squash and onion in hot oil, stirring occasionally, until tender, about 10 minutes.
3. 3 Meanwhile, mix together eggs, 1 cup Cheddar cheese, milk, sugar, flour, salt, and pepper in a large bowl. Stir in squash mixture and melted butter; transfer to a 2-quart casserole dish. Top with remaining 2 cups Cheddar cheese.
4. 4 Bake in the preheated oven until casserole is set and cheese is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

By jayceeboyer

Ingredients

• ✓ summer squash
• bacon
• onion
• salt
• black pepper

Instructions

1. 1 Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
2. 2 Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

By Clotho98

Ingredients

• ✓ summer squash
• zucchini
• butter
• salt
• black pepper
• garlic powder

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat.
2. 2 Place zucchini and squash on a large sheet of aluminum foil; dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil packet.
3. 3 Place the foil packet on the preheated grill until vegetables are tender, about 20 minutes.

By Jay Peaslee

Ingredients

• ✓ summer squash
• olive oil
• onion
• garlic
• carrot
• zucchini
• rolled oat
• cheddar cheese
• egg
• soy sauce
• all-purpose flour

Instructions

1. 1 Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. 2 Preheat the grill for high heat.
3. 3 Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. 4 Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

By Allrecipes Member

Ingredients

• ✓ summer squash
• tomato
• salt
• herb stuffing mix
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Halve tomatoes horizontally; sprinkle cut sides with salt. Place tomatoes on paper towels, cut-sides down, for about 5 minutes. Hollow out tomato halves, leaving sides ¼-inch thick; discard seeds and chop pulp.
3. 3 Place pulp, squash, herb stuffing, mozzarella, basil, and black pepper in a bowl; mix until well combined. Stuff mixture into tomato halves.
4. 4 Bake in the preheated oven until squash is tender and cheese melts, about 20 minutes.

By Staci

Ingredients

• ✓ summer squash
• cilantro
• feta cheese
• cotija cheese
• flour tortilla
• corn tortilla
• avocado
• cayenne pepper
• salt
• chili powder
• cumin
• lime
• vegetable oil
• orange bell pepper
• red bell pepper
• onion
• zucchini

Instructions

1. 1 Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
2. 2 Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
3. 3 Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
4. 4 TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.

By Target Test Kitchen

Ingredients

• ✓ summer squash
• all-purpose baking mix
• milk
• egg
• parmesan cheese
• butter
• salt
• black pepper
• garlic and herb seasoning
• oil

Instructions

1. 1 Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
2. 2 Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 ½ to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

By K Hillbilly

Ingredients

• ✓ summer squash
• butter
• zucchini
• salt
• black pepper
• onion
• cheddar cheese
• cheddar cheese
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
2. 2 Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
3. 3 Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
4. 4 Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

By Coleman Bell

Ingredients

• ✓ summer squash
• zucchini
• mushroom
• cauliflower
• asparagus
• sweet red pepper
• vegetable oil
• salt
• black pepper
• seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the air fryer to 360 degrees F (180 degrees C).
3. 3 Add zucchini, squash, mushrooms, cauliflower, asparagus, red pepper, oil, salt, pepper, and desired seasoning to a large bowl. Toss to coat; arrange in a single layer in the fryer basket.
4. 4 Cook, stirring halfway, in the preheated air fryer until tender crisp, about 10 minutes.
5. 5 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ summer squash
• zucchini
• carrot
• red onion
• dill
• black pepper
• peppercorn
• sea salt
• red pepper flakes
• red wine vinegar
• olive oil

Instructions

1. 1 Combine summer squash, zucchini, carrots, onion, dill, black pepper, cracked peppercorns, salt, and red pepper flakes; drizzle with vinegar and oil and mix well.
2. 2 Cover and refrigerate until ready to serve.

By JennB1972

Ingredients

• ✓ summer squash
• olive oil
• scallion
• garlic
• zucchini
• italian seasoning
• salt
• black pepper
• basil

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Add scallions and garlic; sauté in hot oil until tender and fragrant, about 3 minutes. Add zucchini, summer squash, Italian seasoning, salt, and pepper; sauté until squash is tender, 8 to 12 minutes.
2. 2 Garnish individual servings with basil.

By Sarah

Ingredients

• ✓ summer squash
• butter
• green bell pepper
• sugar
• onion
• egg
• mayonnaise
• salt
• pepper
• cheddar cheese
• pecan
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
3. 3 Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

By Paula

Ingredients

• ✓ summer squash
• zucchini
• cherry tomato
• mushroom
• bell pepper
• onion
• skewer
• olive oil
• lemon
• garlic
• salt
• black pepper

Instructions

1. 1 Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
2. 2 Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

By Target Test Kitchen

Ingredients

• ✓ summer squash
• buckwheat
• water
• salt
• chickpea
• walnut
• parmesan cheese
• lemon
• parsley
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
2. 2 Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

By Sunaina

Ingredients

• ✓ summer squash
• zucchini
• red onion
• asparagus
• portobello mushroom
• garlic
• olive oil
• white sugar
• salt
• black pepper
• chicken bouillon
• white wine
• orzo pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
3. 3 Roast vegetables until tender, 20 to 25 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

By Michelle

Ingredients

• ✓ summer squash
• fettuccine pasta
• cream cheese
• butternut squash
• butter
• milk
• garlic
• nutmeg
• parmesan cheese
• olive oil
• zucchini
• mushroom
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
3. 3 Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
4. 4 Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.

By MooShell

Ingredients

• ✓ summer squash
• egg noodle
• green bean
• pea
• carrot
• olive oil
• mushroom
• cream of mushroom soup
• milk
• albacore tuna
• onion
• cheddar cheese
• worcestershire sauce
• salt
• black pepper
• fried onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
4. 4 Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.
5. 5 Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
6. 6 Bake in the preheated oven until bubbling, about 20 minutes.

By Enaid

Ingredients

• ✓ summer squash
• olive oil
• andouille sausage
• onion
• garlic
• chicken broth
• tomato
• jalapeno pepper
• zucchini
• yellow crookneck squash
• potato
• salt
• black pepper
• cayenne pepper
• parsley
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat; cook sausage slices in hot oil until lightly browned, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add broth, crushed tomatoes, and jalapeño pepper; stir to combine.
2. 2 Bring mixture to a simmer; stir in squash and potatoes gently. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
3. 3 Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

By John Mitzewich