Zucchini and Yellow Squash

What to do with all that squash! Although my plants were killed I have some yellow and zucchini squash put up in the freezer and about 4 in my refrigerator that I need to eat. Here are some recipes to try.

Stuffed Yellow Squash

Ingredients
6 squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup breadcrumbs
1 cup shredded cheddar cheese
paprika
salt and pepper
Directions
1Boil the squash 10 minutes until softened.
2When cooled enough to handle, remove the stems and cut in half lengthwise.
3Remove the pulp.
4Cook the bacon until crisp.
5Saute the onion in 2T bacon drippings.
6Add crumbled bacon, breadcrumbs and squash pulp.
7Fill the squash shells.
8Top each shell with cheese.
9Broil until melted.
10Sprinkle with paprika.
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Zucchini with Cheddar Cheese and Bacon

6 cups thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4 to 6 slices bacon, crisply cooked, drained, and crumbled
1 tablespoon butter
1/4 cup fine dry bread crumbs
Preparation:
Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes.
Baked zucchini recipe serves 8 to 10.

Zucchini Parmesean

:
4 to 5 medium zucchini, about 1 1/2 pounds
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 tomatoes, sliced
1 cup sour cream
1/2 cup grated Parmesan cheese
Preparation:
Butter an 8-inch square baking dish. Scrub zucchini and cut into 1/4-inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese. Bake at 350° for about 30 minutes, or until zucchini is tender. Serves 6.

Stuffed Zucchini

2 medium zucchini, about 1 pound
2 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped onion
2 cups soft bread cubes
1/2 teaspoon poultry seasoning
salt and pepper
Preparation:
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.
Recipe for stuffed zucchini serves 4.

Summer Squash Casserole

2 cups cooked, drained, and mashed yellow summer squash
1/2 cup mayonnaise
1/2 cup chopped onion
1 large egg, beaten
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup melted butter, divided
3/4 cup shredded Cheddar cheese, divided
2 tablespoons butter, cut into small pieces
2 tablespoons melted butter
1/2 cup soft bread crumbs
salt and pepper
PREPARATION:
Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned.
Serves 4.

Texas Squash Casserole

2 pounds yellow summer squash or zucchini
1 medium onion, chopped
1 can (4 ounces) chopped mild green chiles, with liquid
2 small jalapeno peppers, seeded and chopped
8 ounces shredded Monterey jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed
Preparation:
Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed. Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips. Microwave on 70% (MEDIUM-HIGH) 10 minutes, or until heated through, rotating dish once. Serves 8. Recipe may be halved.
Serves 8.