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Summer Squash

post #1 of 8
Thread Starter 
Help! attack of the killer squash! I'm being over-run! Anyone have some tasty receipe for these critters?

post #2 of 8
Slice a few up into 5mm rounds, poach lightly in chicken broth with a sprig of dill and some onion. Blend while hot. Serve soup warm or cold garnished with your choice of croutons sour cream parsley dill.
post #3 of 8
Johnny you're letting your squashage's get too big. Take some of those smaller ones and slice em in half length-wise. Marinate with olive oil and balsamic vinegar, i like raspberry, canadian steak seasoning for an our or two and grill em just like a steak.
post #4 of 8
Thread Starter 
I have so many, I can't get them all picked! I didn't expect the plants themselves to get so big. Sometimes I'll be in the garden pulling weeds, and there will be somes huge ones, hidden by the stalks and leaves. I prefer the smaller ones myself. When they get big, they get seedy.

Mrs. Zoo found a receipe by Paula Dean. Quite tasty!
post #5 of 8
we had dinner last evening at the local dairy bar, and they had grilled squash on the menu---it was flying out the door
post #6 of 8

Delicious easy Baked squash casserole

5 med yellow squash cubed
1 clove garlic
1 med onion chopped
3 eggs beaten
15 "Club Crackers"
1/4 cup milk
4 handfuls of grated sharp cheddar cheese

Cook squash until tender in small amount of water, drain well and mash, then add onion and garlic. Salt and pepper to taste.

Crumble the crackers in a mixing bowl and cover with milk, let stand a bit.

Beat eggs and add to cracker mixture...mix both.

Add squash/onion/garlic to cracker/egg mix and mix all together.

Put in buttered (or olive oil) casserole dish and cover with grated cheese.

Bake at 350 for 30 to 45 min until cheese is brown.

Tastes fantastic...enjoy
post #7 of 8


Take them squarshuz, slice em deli thin, lay the slices on a plate and sea salt them. Let em set fer a spell.....then flour em up and pan fry em! Yahoooey!
post #8 of 8
Using a veggie peeler shave the squash into long strips, quickly saute with olive oil and preferred seasonings, plate and sprinkle with parmesan cheese.
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