Tag Archives: yellow squash

Ground Beef, Summer Squash, and Rice Skillet

12 Oct

I recently acquired a zucchini and a yellow squash at a Kiwanis Club meeting. I have made plenty of different meals with zucchini and yellow squash, but wanted to try something new. So, I used what I had on hand, and came up with this combination. Even my little one liked it, and she’s been rather picky lately! It also took little time to put all together, which was nice with the busy nights we tend to have lately.

Ground Beef, Summer Squash, and Rice Skillet

Ground Beef, Summer Squash, and Rice Skillet

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1 6-oz can tomato paste
1 cup beef broth
1 zucchini and 1 yellow squash, sliced
1 cup cooked rice (I made it in my rice steamer)

How to make it:

In a large skillet, brown ground beef over medium heat. Add in onions and garlic, and cook until onions are translucent. Next, stir in Worcestershire sauce, seasoned salt, tomato paste and beef broth. Add sliced zucchini and yellow squash. Cover, and reduce heat to medium-low. Cook for 10-15 minutes, or until squash has softened. Stir in cooked rice and serve.

Summer Squash, Sausage, and Egg Bake

26 Jun

This time of year, summer squash, like zucchini and yellow squash, seem to be in abundance.  One of my all time favorite dishes to make is Italian Zucchini Crescent Pie, either with just zucchini or a mix of zucchini and yellow squash.  However, my husband isn’t real fond of the crust.  So, I had experimented with a mashed potato crust, but still got mixed reviews from the family.  So, I decided to make it crust-less, using this recipe for inspiration.  I decided to use different cheese and not any additional seasoning since I added sausage.  We loved it!  Plus, I’m already working on other variations, no sausage, possibly ground beef, use oregano and basil to season, try out different cheeses.  It’s very versatile to be able to use what you have on hand!  I will hopefully update on my future combinations, but for now, here is the one I made last night.

Summer Squash, Sausage and Egg Bake


Summer Squash, Sausage, and Egg Bake

What you need:

1 pound sausage (I used Johnsonville Mild Italian Sausage)
1 small onion
1 medium size yellow squash, cut into thin slices
1 medium size zucchini, cut into thin slices
4 oz cream cheese, softened
3 large eggs, well beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

How to make it:

Preheat oven to 400 F.

In a large skillet, brown sausage.  Do not drain fat.  Add onions, yellow squash, and zucchini, and cook until soft and translucent.  Stir in cream cheese until well blended.

Meanwhile, in a small bowl, mix together eggs, mozzarella cheese, and Parmesan cheese.

Spray a 2 quart casserole dish with non-stick cooking spray.  Pour the squash/sausage mixture into the dish.  Mix in the egg and cheese mixture.

Bake in the preheated oven for 25-30 minutes, or until sides are bubbling and a knife inserted in the center comes out clean.

Zucchini & Yellow Squash Quiche with Mashed Potato Crust

14 May

What do you do when you don’t want to make a regular pie crust for a quiche?  Make one with mashed potatoes!  I had made a similar quiche a while back, but used broccoli as the vegetable.  Since I have a few bags of zucchini and yellow squash in the freezer, I decided to use that.  I also used up the last of my shredded mozzarella cheese from Basicfarm7.  It’s a great way to use up leftover mashed potatoes and then add in your favorite veggie, meat, and cheese combination.  Think broccoli, spinach, ham, bacon, cheddar cheese, etc.  Not all together of course, but ideas for ingredients to use in different combinations!  Or, when you have leftovers at Thanksgiving, use leftover mashed potatoes for the crust, and have chopped turkey and cheese for the filling!

Zucchini & Yellow Squash Quiche with Mashed Potato Crust


Zucchini &Yellow Squash Quiche with Mashed Potato Crust

What you need:

For the crust:
2 cups mashed potatoes OR about 2 pounds of potatoes, peeled, boiled, mashed and mixed with 1/4 milk
Olive oil

For the filling:

1/4 olive oil
2 cups zucchini and yellow squash
1/2 cup chopped onion
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
3 eggs, beaten
2 cups shredded mozzarella cheese
Salt and pepper

How to make it:

Preheat oven to 350 F.

Lightly oil a 9″ deep dish pie plate.  Press mashed potatoes into the bottom and sides of the pie plate.  Brush with more olive oil.  Bake in the preheated oven for 30 minutes until golden brown.

Meanwhile, heat olive oil in a large skillet over medium heat.  Add zucchini, yellow squash, and onion to the skillet, and cook until soft.  Stir in parsley, basil, oregano, salt and pepper.  Remove from heat.

In a bowl, mix together the beaten eggs and shredded cheese.  Stir in the zucchini and yellow squash mixture.  Pour into the mashed potato crust.  Return to oven and bake for 25-30 minutes, or until a knife inserted in the center comes out clean.

Roasted Vegetable Medley

16 Dec

Roasted Vegetable Medley


I have made a vegetable medley in the past, but it was a different mix, sweet potatoes, carrots, red peppers, parsnips, Mexican grey squash, and asparagus.  This time, I used what I had just gotten from Bountiful Baskets and some things I had in my fridge, red potatoes, rainbow carrots, radishes, red onion, Mexican grey squash and yellow squash.  It ended up really good this time too, the veggies got a very sweet taste to them.


Roasted Vegetable Medley

What you need:

2-3 red potatoes, cut into 1-inch pieces (I left on the peels)
2-3 carrots, sliced into thin rounds
1 bunch radishes, cut in halves or fourths, depending on size
1/2 of a red onion, cut in larger wedges
1 zucchini, or Mexican grey squash, sliced into thin rounds
1 yellow squash, sliced into thin rounds
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Olive oil

How to make it:

Preheat oven to 425 F.

Line a baking sheet with foil and spray or brush with olive oil.  Place potatoes, carrots, and radishes on the baking sheet.  Drizzle or spray with olive oil and season with half of basil, oregano, garlic salt, and pepper.  Bake in the preheated oven for 30 minutes.  Then, add the zucchini, yellow squash, and red onion to the baking sheet.  Drizzle or spray with olive oil, and season with the remaining spices. Bake again for 30 minutes, or until the vegetables have all softened.  If desired, splash vegetables with balsamic vinegar before serving.

Yellow Squash Casserole

28 Feb


When I came across this recipe, it sounded good, but it really is delicious!  It has a buttery, cheesy taste, which blends nicely with the squash.  I used Ritz crackers for this, but you could probably use bread crumbs or crushed cornflakes in their place.  I was also tempted to add some oregano to this, but I got busy making it and forgot to add it in.


Yellow Squash Casserole
Based on recipe here

What you need:

1/4 cup butter
4 cups sliced yellow squash
1/2 cup chopped onion
Salt and pepper to taste (and 1 tsp oregano if desired)
35 round buttery crackers, crushed (about 1 1/2 cups if you decide to substitute in something else)
1 cup shredded cheddar cheese
2 eggs
3/4 cup milk

How to make it:

Preheat oven to 400 F.

In a large skillet, melt butter.  Add onion and squash.  Cover, and cook until both are tender, about 5-10 minutes.  Stir in salt and pepper.  Remove from heat.

Mix together crushed crackers and shredded cheddar cheese.  Divide mixture in half.  Stir in one half with the squash mixture.

In a small bowl, beat eggs and milk together.  Pour over the squash mixture and stir.

Grease an 8×8 baking dish.  Pour in the squash mixture.  Top with the remaining half of the cracker and cheese mixture.

Bake in the preheated oven for 20-25 minutes, or until casserole is bubbly and the crackers are lightly browned.

Yellow Squash Fritters

30 Nov

Yum, yum, yum!  I had gotten a lot of yellow squash from Bountiful Baskets, and was trying to come up with ways to use all of it.  I have made these Zucchini Fritters before, so figured I could do it with yellow squash too, but I didn’t have feta cheese.  Then, I came across this recipe for Zucchini Cakes, using Parmesan cheese and Panko bread crumbs, so decided to give it a try.  I was very pleased with the results, and will be making this again!

Easy Cheesy Zucchini Bake

21 Oct

I was not feeling up to cooking much earlier this week, so tonight was time to do some catch up.  I had gotten Mexican grey squash in my Mexican pack, and still had some yellow squash to use, so since the grey squash is similar to zucchini, I found this recipe for Easy Chessy Zucchini Bake.    I think it turned out pretty good, I think the grey squash made it a little watery, but over all good.  I think next time I will put some mozzarella on top with the Parmesan.  I used grated Parmesan on top, but I think it might have been better with both grated Parmesan and shredded mozzarella.


Easy Cheesy Zucchini Bake

What you need:

2-3 zucchinis, sliced or cut in half moon slices
2-3 yellow squash, sliced or cut in half moon slices
1/2 bunch green onion, diced
1 Tbsp Italian blend seasoning
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

How to make it:

Preheat oven to 350 F.  Toss together the zucchini, yellow squash, green onion, seasoning, and mozzarella cheese.  Spray an 8×8 baking dish, and place the zucchini mixture in the dish.  Bake for 25-30 minutes.  Sprinkle with the Parmesan cheese (here is where I would also put mozzarella cheese on top, probably about 1/4 cup).  Bake for another 10-15 minutes, or until zucchini and yellow squash are tender and cheese is browned.

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