Recipe ideas?

[Logan]

This is a family favorite. I do not use a whole stick of Butter when I make it. I have used reduced calorie Ritz crackers, Vegetable Ritz and Garlic Ritz. All work fine.

Squash Casserole

2 pounds yellow squash

1 medium onion

1 egg

½ cup milk

1 cup crushed Ritz Crackers (I tried the garlic/butter ones and the reduced fat ones, and they work well too)

1 stick melted butter (I use ½ stick or so….still good and margerine works fine, too)

1 cup grated cheddar cheese (2% works well, too)

Salt and pepper to taste

Cook squash and onion, then drain and mash together in bowl. Add egg, milk, crackers, butter, salt and pepper and put in a casserole dish. Top with cheese and bake for 30 minutes or until bubbly at 350 degrees.

Recipe from: Sherry Davis, Thanksgiving 2003

[Logan]

This one is really good, too.

Weight Watchers Squash Casserole

2 1/2 pounds yellow squash, chopped
1 med. onion, chopped
1 large carrot, shredded

Steam above until tender. Drain.

In a bowl, blend 1 can reduced fat cream of chicken soup and 8 oz. of fat
free sour cream. Add squash and mix with soup mixture. Toss in 1 c.
Pepperidge Farm Herb Stuffing Mix (Crumbles) and 1 cup reduced fat shredded
cheddar cheese. Mix.

Pour into Pam sprayed 13 x 9 pan. Top with 1/4 c. Stuffing Mix.
Bake 20 minutes at 350.
1 cup = 2 points.

[Logan]

Baked Zucchini (from Mrs. Greenjeans)

6 medium zucchini with the ends sliced off
1/4 cup creamy French salad dressing
2 tablespoons prepared mustard
1/4 cup butter or margarine melted
1 cup dry break crumbs
1 teaspoon dried basil, or a tablespoon fresh snipped
1 teaspoon salt

(You need a pot large enough to put the whole zucchini in. )

Heat 1 inch water (salt if you prefer) in the pot to boiling. Add the zucchini and cover, reduce your heat and simmer until tender. About 15 minutes. Drain and set aside.

Preheat your oven to 350.

Cut each zucchini lengthwise in half and put cut side up in a buttered baking dish. Stir together the salad dressing and mustard and spread on the tops of the zucchini. Mix the remaining ingredients and sprinkle on the top. Bake uncovered until hot. About 25 minutes.

Serve hot! Makes from 6-8 servings.

[Logan]

I have a favorite Zucchini Recipe to share with you.
Its very easy but has several steps to it.
Just delicious especially with steak, lamb
or Roast Chicken


Blender Hollandaise Sauce
(so easy and can make in advance and keep in frig)

3 egg yolks
1 TBSP Lemon Juice
½ tsp salt
2 drops red pepper stop
(I omit the red pepper sauce)
½ cup butter (Melted)

In blender mix all ingredients except butter
Slowly pour in butter while mixing at low speed
Refrigerate if not using immediately

Makes 2/3 cup

*should double the recipe to serve 6



Zucchini In Hollandaise Cheese Sauce

Ingredients for 6
½ lb zucchini
2 TBSPs unsalted butter
salt/pepper
juice of ½ lemon
grated parmesan cheese



Wash and trim the zucchini and blanche whole
in boiling water 1-2 minutes
Drain, wipe dry, and cut the zucchini in
half lengthwise. With a pointed spoon scoope
out a shallow groove in each half.
Arrange the zucchini, cut side up, in a large
shallow lightly buttered ovenproof dish
sprinkle with salt, pepper and lemon juice
Cut the remaining butter in small pieces
over the zucchini and cover tightly
Bake 350° 23 minutes

Spoon Hollandaise Sauce into the grooves of the
cooked zucchini and sprinkle with grated cheese
Put dish under broiler until cheese is lightly browned


Enjoy...Sunny

[angelbow20]

We have enough squash and zucchini to try all these recipes, I will be eating it for dinner everynight hehe.

[Logan]

Boy, pulling all of these recipes from my personal site is making my mouth water for squash! I don't have any this year, for the first time in years. My garden failed me this time. I think I'll have to go to the Farmer's Market and get some!

[Logan]

Stuffed Zucchini - Nancy

Cut 2 small squash, lengthwise, and scoop out middle, leaving about 1/2" meat in shell.

Put middle in a large bowl and add 1/2 lb hamburger, 1 cup uncooked rice, 1.2 cup chopped onion, 1 large tomato (chopped) or speghetti sauce, 2 Tbsp chopped parsley, salt and pepper and garlic to taste

Put squash shells in a baking pan and fill with middle mixture. Put enough water in the bottom of the pan to come halfway up the shell. Cover and bake at 350 for about an hour or until tender

[Logan]

Mom's Zucchini Bread (from Susie)
Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes
Yields: 24 servings

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

[angelbow20]

Boy, pulling all of these recipes from my personal site is making my mouth water for squash! I don't have any this year, for the first time in years. My garden failed me this time. I think I'll have to go to the Farmer's Market and get some!

I would give you some if only you lived closer

[columbine]

Substitute zucchini for eggplant in any good Eggplant Parmesan recipe!

[moosmom]

Logan,

I just LOVE WW's recipes, don't you?? There's one for baked scallops with butter and bread crumbs. It's easy and QUICK!!! Not to mention YUMMY!!

1lb of fresh sea scallops (the big ones)
Clean with fresh water
Put bread crumbs in a bag with the scallops and coat them.
Put them in a lightly greased pie plate
Pour the breaded scallops with drawn butter
Bake for 20 minutes at 375.

Serve with steamed Asparagus and rice.

[Rachel]

Vegetables Italiano (from a Contadina can of stewed tomatoes)

2 Tbsp. olive oil
1 cup julienne-cut carrots steamed
3/4 cup halved and sliced onion
2 cloves garlic, crushed
1 3/4 cups (14.5 ounce can) Italian style stewed tomatoes and juice
3 cups sliced zucchini
1 cup button mushrooms, halved
1/4 tsp salt or to taste
1/8 tsp ground black pepper

In a large skillet, heat oil, saute carrots, onion and garlic for 2 -3 minutes, stirring occasionally. Stir in tomatoes and juice, zucchini, mushrooms, salt and pepper. Bring to a boil, reduce heat and simmer for 5 - 6 minutes or until vegetables are crisp-tender.

When we make this, we like to serve it over cooked rice or potatoes. I generally substitute regular mushrooms, sliced, s I always have them on hand.

[CathyBogart]

These look so good, they're making me hungry! I like to brush slices of zucchini with butter and brown sugar and bake them, but that might just be me.

[Rie Rie]

I personally don't like squash, but everyone that I know that likes squash, loves this.

SQUASH CASSEROLE DELIGHT

2 cups squash , cooked (yellow)
1 can cream of chicken soup
1-8oz sour cream
1 small onion (chopped finely)
1/4 cup margarine or butter
1-6oz box of stove top stuffing for chicken
(buy the cheap kind, it has the seasoning pack seperate or they may not anymore, it doesn't matter, just mix it all together)

Cube sqaush and boil for 2-3 minutes, drain well. Combine squash, chicken soup, sour cream and onion. Melt butter in 2 qt casserole dish, sprinkle with heavy layer of crumbs, spoon layer of squash mixture over crumbs, alternate crumbs and sqaush, ending with crumbs. Cut pieces of butter and put on top. Bake @ 350 for 20 minutes.