This is probably late for most of you, but my Zuchinni and Summer squash is just coming in. I am always trying to find new ways to make it so Steve and the kids will eat it!
This first is a C@H favorite, The second I made last night and it was really good (Who doesn't love parmesan), The last is one I have not made yet, but is on the list:
* Exported from MasterCook *
Summer Squash Gratin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crumb mixture
1 1/2 cups bread -- torn
1 tablespoon olive oil
2 teaspoons lemon zest
1 teaspoon garlic -- minced
Summer Squash Gratin
1/2 cup Gratin Crumb Mixture
3 cups zucchini -- grated
3 cups summer squash -- grated
1 teaspoon kosher salt
1/2 cup parmesan cheese -- grated
1 Tablespoon sage -- Fresh
1/8 teaspoon cayenne
3/4 cup heavy cream
1 cup gratin crumb mixture
Preheat oven to 400
Prepare Gatin Crumb mixture in food processor
with lemmon zest, garlic and olive oil.
Grate squash lengthwise, rotating when you reach
the seedy center. Discard center.
Sweat squash, sprinkle with kosher salt and let
drain in a strainer 30 minutes, shaking
occasionaly.
Spin squash dry with a salad spinner
In a large bowl combine squash, Parmesan, sage
and cayenne. Toss gently with your hands to mix
thoroughly.
Brush gratin dish with olive oil and sprinkle
with 1/2 cup crumb mixture.
spoon the sqash evenly into dish and pour heavy
cream over to distribute evenly.
Top with remaining gratin crumb mixture.
Bake 20 - 25 minutes or unly crumbs and browned
and cream is reduced.
Description:
"Uses yellow squash and zuchinni"
* Exported from MasterCook *
Mary's Zucchini with Parmesan
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons extra-virgin olive oil
2 pounds zucchini -- (about 4 medium), sliced 1/4 inch thick
1/8 teaspoon salt
Freshly ground pepper -- to taste
1/2 cup finely shredded Parmesan cheese -- (1 ounce)
Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.
Source:
"EatingWell: August/September 2005,"
S(Internet Address):
"http://www.eatingwell.com/recipes/marys_zucchini_with_parmesan.html?section=comments#tabs"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tex-Mex Summer Squash Casserole
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds summer squash -- quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 can chopped green chiles -- (4 ounce)
1 can chopped jalapenos -- (4 1/2 ounce) (about 1/2 cup), drained
1/2 teaspoon salt -- or to taste
2 1/4 cups grated extra-sharp Cheddar cheese -- (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions -- thinly sliced, for garnish
1/4 cup finely chopped red onion -- for garnish
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.
Source:
"EatingWell: Summer 2004"
S(Internet Address):
"http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Ground Beef?
Reader Comment: added a can of drained/rinsed black beans to up the protein and fiber and make it a main dish. A handful of frozen corn would be a nice addition too. We like to eat this casserole with a side of tortilla chips. It is like a healthy version of nachos!
NOTES : The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
This first is a C@H favorite, The second I made last night and it was really good (Who doesn't love parmesan), The last is one I have not made yet, but is on the list:
* Exported from MasterCook *
Summer Squash Gratin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crumb mixture
1 1/2 cups bread -- torn
1 tablespoon olive oil
2 teaspoons lemon zest
1 teaspoon garlic -- minced
Summer Squash Gratin
1/2 cup Gratin Crumb Mixture
3 cups zucchini -- grated
3 cups summer squash -- grated
1 teaspoon kosher salt
1/2 cup parmesan cheese -- grated
1 Tablespoon sage -- Fresh
1/8 teaspoon cayenne
3/4 cup heavy cream
1 cup gratin crumb mixture
Preheat oven to 400
Prepare Gatin Crumb mixture in food processor
with lemmon zest, garlic and olive oil.
Grate squash lengthwise, rotating when you reach
the seedy center. Discard center.
Sweat squash, sprinkle with kosher salt and let
drain in a strainer 30 minutes, shaking
occasionaly.
Spin squash dry with a salad spinner
In a large bowl combine squash, Parmesan, sage
and cayenne. Toss gently with your hands to mix
thoroughly.
Brush gratin dish with olive oil and sprinkle
with 1/2 cup crumb mixture.
spoon the sqash evenly into dish and pour heavy
cream over to distribute evenly.
Top with remaining gratin crumb mixture.
Bake 20 - 25 minutes or unly crumbs and browned
and cream is reduced.
Description:
"Uses yellow squash and zuchinni"
* Exported from MasterCook *
Mary's Zucchini with Parmesan
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons extra-virgin olive oil
2 pounds zucchini -- (about 4 medium), sliced 1/4 inch thick
1/8 teaspoon salt
Freshly ground pepper -- to taste
1/2 cup finely shredded Parmesan cheese -- (1 ounce)
Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.
Source:
"EatingWell: August/September 2005,"
S(Internet Address):
"http://www.eatingwell.com/recipes/marys_zucchini_with_parmesan.html?section=comments#tabs"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tex-Mex Summer Squash Casserole
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds summer squash -- quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 can chopped green chiles -- (4 ounce)
1 can chopped jalapenos -- (4 1/2 ounce) (about 1/2 cup), drained
1/2 teaspoon salt -- or to taste
2 1/4 cups grated extra-sharp Cheddar cheese -- (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions -- thinly sliced, for garnish
1/4 cup finely chopped red onion -- for garnish
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.
Source:
"EatingWell: Summer 2004"
S(Internet Address):
"http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Ground Beef?
Reader Comment: added a can of drained/rinsed black beans to up the protein and fiber and make it a main dish. A handful of frozen corn would be a nice addition too. We like to eat this casserole with a side of tortilla chips. It is like a healthy version of nachos!
NOTES : The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.