At this point you can allow to cool, place in a quart freezer bag, press out air and freeze for later use. Repeat for all remaining squash and zucchini
OR continue by adding fresh tomatoes or one LARGE jar of diced tomatoes and one small can of tomato sauce.
Grill chicken breasts, cook pasta and serve.
A light, fresh and delicious summer meal. My children (ages 11 and 17) love this pasta sauce.
This is a quick weeknight dinner and is loved by all the kids in the family.
This is a nice side dish and can be served over rice or pasta if desired. It is a good accompaniment to Chicken Parmesan or grilled Italian sausages.
By Diana from Prospect, KY
Use other squashes, or larger mushrooms as available. Cook pasta or rice and scoop over pasta or rice. Can be served with a chunk of sour dough.
Cut all squash and mushroom into smaller cubes. Put everything except cheese and sausage in casserole dish. Stir lightly, microwave for 17 minutes mountain time, less for sea level.
Remove from microwave. Add sausage cover everything with cheese, return to microwave and cook for 1:45 or until cheese has melted.
It is best hot, but pretty good cold, too.
Source: Threw it together last night. What I wanted was quick and easy variation of stuffed zucchini.
By Cornelia from OR
Mix all ingredients well and bake on a cookie sheet pan at 350 degrees F. Bake for 30 minutes. Top with cream cheese frosting.
Add powdered sugar until frosting is easy to spread.
By Robin from Washington, IA
Yield: 4 (3/4 cup) servings. WW points: 1 pt.
I keep a jar of minced garlic in the fridge to use for quicker meals. Still tastes great to me! If you grow squash, zucchini, and tomatoes in a garden, this is a very tasty recipe to make and is easy on the wallet.
Source: This recipe is from one of my Weight Watchers cookbooks.
Melt butter in skillet. Add squash and cabbage. Cover and cook over medium heat for about 5 minutes. Uncover and add green pepper. Cook over low heat, turning occasionally with spatula, until squash is tender, about 10 minutes. Stir in seasonings, herbs and vinegar.
By Robin from Washington, IA
I have been given some pattypan squash and I would like to have some recipes for it, as I have never used it. I also need to know if it can be frozen, and how should it be prepared for that?
Jonnie from Alma, AR
Pattypan squash can be treated like any summer squash, including a zucchini. It can be grilled in thick slices, cut up and added to a stirfry, put into a cream sauce, sauteed in a mixed vegetable saute, and even stuffed after parboiling it for 15 or 20 minutes. Personally, I wouldn't freeze it unless I had a lot of it. I would enjoy it in the summer as fresh off the vine as I could have it. I feel that we all eat too much out of season vegetables and then wonder why the kids don't like their veggies. The kids I have known have all loved fresh veggies right out of the garden, hardly stopping to wash the soil off. However, if you have a super abundance of it, I would grate them up in a food processor (only cutting off the stem and bottom bit first) and then bag it up in one or two cup amounts. This could be used then just like zucchini is in zucchini bread! Enjoy your summer squash!!!!!
Please share your summer (yellow) squash recipes that do NOT contain meat (or meat flavoring). Thanks!
Maryeileen from Brooklyn, OH
In a large pan over high heat, saute' eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute' a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute' until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.
Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.
This is a very good side dish, especially good with beans. In the summer when I have plenty of squash I cook, measure and freeze it to have to make this dish the year around. (08/18/2006)
Note: If you want to double this you can fix in a 9x13 inch baking dish.
Ovens vary so check to see that it is not mushy in center. It should be firm. (08/20/2006)
Slice squash, put oil or bacon grease (really good!) in skillet. Chop an onion. Put onion in hot skillet, stir a bit then add the squash. Fry then cover and let steam. Clearly done when soft. Salt and Pepper and put it on the table. Love it!
If you want, crumble a slice of cooked bacon over the dish. Good Eats!! (08/21/2006)