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“WE GROW OUR OWN”

209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

 

 

Stuffed Summer Squash

 

6 yellow squash

3/4 cup ricotta cheese

4 green onions, chopped

1 tablespoon fresh parsley

2 teaspoons fresh sage

2 teaspoons fresh thyme

Preheat oven to 375 degrees.  Remove and discard stem ends of the squash.  Slice the squash lengthwise, scoop out seeds and place the halves side by side on a baking sheet.  Combine remaining ingredients in a mixing bowl.  Fill the hollows in the squash evenly with the cheese mixture.  Bake 15-20 minutes or until squash is tender.

 

Squash Casserole

 

about 1/2 cup grated carrots

4 medium yellow squash

2 onions

1 pint sour cream

1 can cream of chicken soup

1 stick margarine, melted

1 package Pepperidge farm bread stuffing mix

salt and pepper to taste

 

Cut up squash and onions, boil together for about 5 minutes.  Drain.  Mix together grated carrots, sour cream and cream of chicken soup.  Add squash and onions.  In a separate bowl toss stuffing mix with melted butter until well mixed.  Use 1/2 bread crumb mix and line the bottom of a casserole dish.  add spices to the first mixture and spoon this mixture onto bread crumb layer, top with remaining bread crumbs.  Bake about 30 minutes.  This is a really great recipe.  Bring it to a picnic & it will definitely disappear! (Gladys Stringfellow)

 

  Squash Casserole ~ Another great recipe submitted by our own.....Patti Botticello        
 
3 C largely diced yello squash and zucchini (I used all zucchini, firmer)  (3 cups total)
 
1 large onion chopped (red, sweet, yellow)
 
4 Tablespoons butter (don't see why marg. can't work)
 
1/2 C sour cream (low fat should work also)
 
1 teaspoon house seasoning (recipe follows)
 
1 C grated chedder cheese (little more fine)
 
1 C crushed butter crackers (ritz recommended)
 
Preheat oven 350
 
Saute the squash in a little veg. oil over med-low heat until it has completely broken down, (be careful not to turn the squash to mush, its going to cook again in the oven just break down, soft )  about 15-20 min.  Line a colander with a clean tea towel.  Place the cooked squash in the lined colander.  Squeeze excess moisture from the squash.  Set aside.
 
In a med. size skillet, saute the onion in butter for 5 min. Remove from pan and mix all other ingredients together except cracker crumbs.  Pour mixture into a buttered casserole dish and top with cracker crumbs.
Bake 25-30 min.
 
House seasoning
 
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
 
Patti's notes:  This recipe can be cut in half if your only two people.  Also, the House Seasoning makes a lot, but can also be sprinkled on steaks or meats before or after bar-b-q as a spice, it makes a lot. 
 
 

 

 

Fried Summer Squash

 

one egg

flour

salt & Pepper

summer squash

 

slice squash in thin slices. Beat egg, dip squash slices into egg-then into flour.  Frying pan should be heating vegetable oil.  when hot enough to fry put squash slices into fryer fry until golden brown-turn squash over.  remove & drain on a paper towel.

 

Peppers, Hamburger, squash meal (see under pepper recipes)

Great for dieters

Microwaved Zucchini or Yellow Squash

Serves: 4

1/2 cup onion, chopped
1 tablespoon water
4 cups zucchini or yellow squash, sliced
2 tablespoons almonds, sliced
1 teaspoon margarine
1/2 teaspoon marjoram
1/2 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1 tablespoon grated Parmesan cheese

In a 3-quart microwave casserole dish, combine onion and water. Cover and microwave on high power for 2 minutes. Stir in zucchini or yellow squash. Cover and cook on high for 5 minutes. Drain. Brown almonds in a small skillet in melted margarine. Sprinkle over drained vegetables. Sprinkle with marjoram, lemon juice and pepper. Toss, then cover and microwave on high for 1 minute. Before serving, sprinkle with Parmesan cheese
Zucchini Bake

Serves: 6

3 cups zucchini, sliced
2 cups tomatoes, chunks
1 cup onions, sliced
1 teaspoon salt
1 1/2 teaspoon Italian seasoning
dash cayenne pepper

Arrange zucchini, tomato and onion in a casserole dish prepared with a nonstick coating. Sprinkle seasoning through the mixture. Bake at 350 degrees F for 30 to 45 minutes, depending on how well cooked you want the vegetables.

 
Squash Stuffing

Serves: 8

1 tablespoon margarine, melted
1 small package herbed stuffing
2 cups zucchini, cut into bite-sized pieces
1 medium onion, chopped
3 carrots, shredded
1 cup chicken broth, salt-free

Put the herb stuffing, reserving 1 cup, in a 3-quart casserole dish. Combine all other ingredients with the stuffing mix. Pat lightly into the casserole dish. Sprinkle the reserved bread cubes on top. Bake in oven at 350 degrees F for 45 minutes.

ZUCCHINI CASSEROLE-Jodi Botticello

4 cups squash and zucchini
1 stick butter
1 cup chopped onion
2 tbsp parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 eggs beaten
1 cup mozzarella cheese
1 cup muenster cheese
2 packages crescent rolls
 
---saute the first 9 ingredients over medium heat for about ten minutes
 
---press crescent rolls into 9x13 pan covering bottom and sides
 
---fill rolls with squash mixture
 
---mix eggs and cheeses--pour over squash
 
---bake 20-25 minutes atr 375 degrees

 

And another GREAT recipe from Patti Botticello:

ZUCCHINI PATTIES
 
1 CUP BISQUICK OR OTHER BAKING MIX
 
1/2  CUP SHREDDED MOZZARELLA OR CHEDDAR CHEESE
 
1/8 TEAS. SALT
 
2 EGGS (LG. AND BEATEN)
 
2 CUPS SHREDDED ZUCCHINI (ABOUT 1 1/2 MED. TO LARGE ZUCCHINI)
 
2 TABLESPOONS CHOPPED ONION
 
1 TABLESPOON BUTTER (MORE AS NEEDED)
 
COMBINE BISQUICK, CHEESE, SALT, EGGS, ZUCCHINI AND ONION IN A MIXING BOWL, COMBINE WELL.  MELT BUTTER IN A LARGE SKILLET.  SPOON MIXTURE INTO SKILLET.  FRY FOR 3-5 MIN. PER SIDE, UNTIL GOLDEN BROWN.  PLACE BROWNED PATTIES ON A PAPER TOWEL TO DRAIN IF NEED BE.  ADD MORE BUTTER TO SIILLET WHEN NECESSARY FOR ADDITIONAL BATCHES.  DEPENDING ON HOW LARGE YOU MAKE THE PATTIES YOU CAN GET 4-8 OF THEM. 
 
TIPS:  FOR AN ITALIAN FLAIR, TRY DIPPING THESE PATTIES IN MARINARA SAUCE.  TO REDUCE CALORIES, USE COOKING SPRAY INSTEAD OF BUTTER.