Archives Recipes

Discover the ultimate squash casserole recipe that is not only tasty and delicious but also creative and perfect as a main course. Enjoy a flavorful twist on a classic dish!

Ingredients

1 ½ pounds fresh squash slices

½ green bell pepper, chopped

½ sweet onion, chopped

2 tbsp butter

1 tsp salt

½ tsp black pepper

2 eggs

4 tsp chicken base or chicken bouillon

1 can Cream of Mushroom soup

1 ½ cups shredded cheddar cheese

¼ cup butter, melted

20 to 30 Ritz crackers, crushed

Directions

Preheat oven to 325 degrees. Lightly spray a 9x13-inch pan with
cooking spray. Set aside.

In a large skillet, melt 2 tablespoons of butter. Add squash, bell
pepper and onion. Cook until vegetables are soft. Remove from
heat.

Mix together eggs, chicken base, mushroom soup, cheese and
melted butter. Stir in cooked vegetables. Pour into prepared pan.
Top with crushed Ritz crackers.

Bake, uncovered for 20 minutes.

by devinmorgan

Summer Squash With Garlic, Feta, & Basil

Enjoy a delicious and easy summer squash recipe with garlic, feta, and basil. This healthy dish is perfect for using fresh veggies and makes a great addition to any meal.

Ingredients

2-3 medium zucchini

2-3 yellow summer squash

8 green onions

4-6 cloves garlic, finely minced

Salt and pepper to taste

2 tbsp extra-virgin olive oil

1 cup feta cheese

¼ cup basil

Directions

Preheat oven to 400 degrees. Choose a roasting pan that will
hold all the vegetables in a single layer and spray with non-stick
spray.

Put sliced squash and zucchini, onions, olive oil, salt, pepper and
salt and pepper in a bowl and mix.

Pour squash and zucchini mixture on roasting pan and sprinkle
feta over the veggies.

Roast for 25-30 min and stir twice to coat veggies in cheese.

by devinmorgan

Summer Squash And Zucchini Quinoa Salad

Try this refreshing and nutritious Summer Squash and Zucchini Quinoa Salad that is quick and easy to make. Packed with fresh veggies, this healthy dish is perfect for summer.

Ingredients

1 medium summer squash, chopped (about 2 cups)

1 medium zucchini, chopped (about 2 cups)

1 tbsp olive oil

1 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tsp fresh dill, finely minced

½ tsp red pepper flakes (optional)

Salt and pepper to taste

Directions

In a large skilled over medium heat, saute the squash and zucchini
in the olive oil until almost tender, about 3-4 minutes. Season with
salt and pepper.

Add quinoa to the skillet and cook for another minute or so until
everything is warm.

Whisk together the lemon juice, zest, dill and red pepper flakes in a
small bowl.

Either transfer this mixture to a bowl or leave in the skillet and add
the dressing. Toss to combine, taste and adjust salt and pepper as
needed.

Serve warm or cool in the fridge for 30 minutes.

by devinmorgan

Indulge in the flavors of summer with this delicious and easy to make Summer Squash and Basil Pasta recipe. It's a tasty main dish that celebrates the season's fresh produce.

Ingredients

¼ cup olive oil

8 garlic cloves, thinly sliced

2 pounds summer squash, quartered lengthwise, slice

Kosher salt

½ tsp paprika

½ tsp cayenne pepper

12 oz paccheri, ziti, or other large tube pasta

2 oz Parmesan, grated (about ½ cup), plus more for serving

1 tbsp fresh lemon juice

½ cup basil leaves

Directions

Heat oil in a large skillet over medium. Cook garlic, stirring
occasionally, until very lightly browned around the edges, about 4
minutes. Add squash; season with salt. Cook, tossing occasionally,
until squash begins to break down- 12-15 minutes. Toss in paprika
and cayenne.

Meanwhile, cook pasta in a large pot of boiling salted water,
stirring occasionally, until very al dente.

Transfer pasta to skillet using a slotted spoon or spider and add ½
cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in
stages along with more pasta cooking liquid as needed, until sauce
coats pasta and pasta is al dente. Toss in lemon juice and basil.

by devinmorgan

Spicy Squash Refrigerator Pickles

Try this delicious and easy recipe for spicy squash refrigerator pickles for a healthy and flavorful snack. Using fresh veggies, these pickles are a great addition to any meal.

Ingredients

9 sprigs fresh cilantro

3 large cloves garlic, halved

3 tsp. mixed peppercorns

1-1/2 tsp. coriander seeds

3 tsp. crushed red pepper flakes

1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds.

1/3 cups thinly sliced sweet onion

1-1/4 cups apple cider vinegar

1-1/4 cups water

2 tsp. kosher salt

2-1/2 tbsp honey

Directions

In a large glass jar or bowl that holds about 2 quarts, add the cilantro,
garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion.

In a small saucepan over medium-high heat, bring vinegar, water, salt,
and honey to a boil.

Pour hot mixture over contents in the jar, pressing down on the
vegetables so that brine covers them completely. Let cool on the
counter to room temperature.

Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor. Keeps in refrigerator for 2 months. Keeps in refrigerator for 2 months

by devinmorgan

Roasted Summer Squash

Enjoy a delicious and easy-to-make main dish with this roasted summer squash recipe. It's a tasty and savory option that's perfect for any occasion.

Ingredients

6 cups chopped summer squash (about 3 small squash)

2 tablespoons olive oil

2 teaspoons salt

½ teaspoon black pepper

Directions

Preheat oven to 450 degrees. Line baking sheet with parchment
paper.

Chop the summer squash into bite sized pieces. Remove large
seeds if necessary. Toss all ingredients together in a bowl. Place
on a large baking sheet making sure not to crowd the squash too
close together.

Once the oven has preheated, place the baking sheet in the oven
and bake for 25-30 min

by devinmorgan

Yellow Squash Fritters

Learn how to make delicious and creative yellow squash fritters that are perfect as a tasty main course. This recipe will be sure to impress your taste buds!

Ingredients

1 lb yellow squash, unpeeled

½ large onion (4 oz)

1 large egg

1 tsp kosher salt

¼ tsp freshly ground black pepper

1 tsp garlic powder

2 tbsp olive oil for frying

Directions

Shred squash in food processor using the shredding attachment or use
a shredder. Place on clean towels and allow to drain for 10 minutes.

Finely chop the onion. Place in a colander to drain for 10 minutes.

Heat a large nonstick skillet over medium heat, about 5 minutes.

In a medium bowl, whisk the egg with the salt, black pepper and garlic
powder. Add the grated squash and the onion and mix to blend.

Brush the skillet with half of the butter. Measuring ¼ cup per fritter,
spoon the mixture onto the skillet. Fry without moving, 4-5 minutes,
until you can see that the bottoms are browned.

Carefully flip to the other side and fry 4-5 more minutes, until browned
on both sides. Brush the skillet with more butter and repeat with the
remaining squash mixture.

by devinmorgan

Romaine Tomato Avocado Salad

Enjoy a delicious and healthy Romaine Tomato Avocado Salad recipe that is easy to make with fresh veggies. Perfect for a quick and nutritious meal.

Ingredients

1 large head of romaine

⅓ cup cilantro

1 avocado

1 cup cherry tomatoes

½ a cucumber

½ red onion

4 tbsp olive oil

1 ½-2 tbsp fresh squeezed lemon juice

½ tsp salt

⅛ tsp pepper

Directions

Chop romaine and cilantro. Slice onion, avocado and cucumber.
Half tomatoes. Lightly mix.

Combine olive oil, lemon, salt and pepper. Drizzle over salad and
combine.

by devinmorgan

Grilled Romaine

Discover how to turn ordinary romaine lettuce into a delicious and flavorful side dish by grilling it. Learn the best tips and techniques for making the perfect grilled romaine.

Ingredients

2 heads of fresh romaine lettuce

3 tablespoons olive oil

Kosher salt, divided

Black pepper

One medium lemon, cut in half

Fresh parmesan cheese

Directions

Make sure grates of grill are clean and turn to medium high.

Brush lettuce halves liberally with 1½ tablespoons olive oil, cut
side and back side. Then sprinkle each halve with some salt.

Grill for 3 minutes, cut side down, pressing with your tongs to
make sure the lettuce gets a good sear. Flip and grill for one or 2
more minutes.

Remove from grill. Sprinkle with more salt and pepper, drizzle
with remaining olive oil. Squeeze fresh lemon juice over each
half. Top with a tablespoon of parmesan on each halve.

by devinmorgan