Yellow Squash Casserole

 

What do you do when you have too much yellow squash? You try to find as many cool and delicious recipes as you can.  I found this awesome casserole that totally changed my thinking about squash. I never liked it as much because it seemed that I always had too much of it and never any good recipes. This is going to be on my list of favorite recipes. :D


Side note: This recipe can be made ahead of time and refrigerated. Add the stuffing mix just before serving.

Ingredients

• 2 teaspoons vegetable oil
• 3 crookneck yellow squash, peeled and diced
• 1/2 sweet yellow onion, diced
• 2 tablespoons water, or as needed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 cup shredded Cheddar cheese (optional)
• 1/2 (6 ounce) box dry bread stuffing mix

What do you do when you have too much yellow squash? You try to find as many cool and delicious recipes as you can.  I found this awesome casserole that totally changed my thinking about squash. I never liked it as much because it seemed that I always had too much of it and never any good recipes. This is going to be on my list of favorite recipes. :D

Side note: This recipe can be made ahead of time and refrigerated. Add the stuffing mix just before serving. 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes. 

Zucchini Frittata with Herbs and Goat Cheese

I made THIS zucchini Frittata for lunch today and although it was good I thought that it was missing a few things so I decided to look up another one for next time. I have so much zucchini and it seems that people bring me some all the time; with that much zucchini I need to come up with some good recipes. This definitely looks tasty and I am pretty sure that any kind of cheese would be good with it. I personally love goat cheese and I am going to give this one a try.

Ingredients:

6 large eggs
1/4 cup buttermilk, well shaken
2 teaspoon oil
1 cup unpeeled shredded zucchini squash
1/2 cup chopped onion
2 garlic cloves, diced
1/4 teaspoon red pepper flakes
1/2 cup cherry tomatoes (any color or variety), halved
1/4 cup fresh mint leaves, thinly sliced
1/4 cup fresh basil leaves, thinly sliced
 Coarse salt or sea salt and freshly-ground pepper, to taste
1/3 cup crumbled goat cheese
1/4 cup salsa
2 tablespoons chopped green onions (white and green parts)

Preparation:

Preheat broiler and move oven rack up to broiling position.

In a medium-size bowl, whisk together the eggs and buttermilk until well combine. Add salt and pepper; set aside.

In a large oven-safe frying pan or skillet over medium heat, heat the olive oil. Add shredded zucchini, onion, garlic, and red pepper flakes, stirring occasionally, until the zucchini is tender (do not overcook as zucchini can get mushy). Stir in the cherry tomatoes, mint, basil, salt, and pepper.