What can I make with summer squash?

Question

I have a bumper crop of summer squash and I need some new ideas for it......can I make like zucchini bread with it? Or something other than bake stuffed,fried or steamed ?

Answer 1

So many htings to do with it:

Squash relish(canned), squash casseroles, stewed, fried with taters,onions n green tomatoes in a skillet. deep fried etc.,

These are star quality recipes for the family!

Squash bread

3 eggs, beaten

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 cups shredded summer squash

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Squash Relish(like chow chow)

6-7 large squash

2 large green peppers

1 red bell pepper

4 large onions

1/4 cup salt

3 cups sugar

3 cups vinegar (white)

3 teaspoons turmeric

2 teaspoons celery seeds

Directions

1Chop or Grind vegetables.

2Sprinkle Salt over all and cover with ice and let stand for 1 hour.

3Drain.

4Mix other ingredients together and bring to a boil (Make sure sugar is melted).

5Add vegetables to mixture and cook for about 5 minutes.

6When it is bubbling it is ready.

7Put into prepared jars and seal.

8May be put in water bath for 10 minutes, if desired, to help seal.

Squash Pickles

Ingredients:

8 cups yellow summer squash, sliced

2 cups sliced sweet onion

1 tablespoon non-iodized salt

1 cup diced green bell pepper

1/2 cup diced red bell pepper

2 cups cider vinegar

3 1/2 cups sugar

1 teaspoon celery seeds

1 teaspoon mustard seed

Preparation:

Combine squash and onion slices in a large enamel kettle; sprinkle with salt. Let stand 1 hour. Add green pepper, vinegar, sugar, celery seeds and mustard seeds and bring to a boil. Pack in jars. Bring water to a boil in a boiling water-bath canner. Place hot filled jars in rack and into the water. Starting timer when water returns to a boil with jars in it; process for 5 minutes, or 10 minutes for altitudes of 1,001 to 6,000 feet. Over 6,000 feet, process for 15 minutes.

Answer 2

Yes! You can make awesome bread with Zucchini. Here are a few recipes. Enjoy!!

http://allrecipes.com/Search/Recipes.asp...

Answer 3

steamed and then put like some kind of spice. good on like say a salad

Answer 4

Tex-Mex Summer Squash Casserole

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise

2/3 cup finely chopped yellow onion

1 (4 ounce) can chopped green chiles

1 (4.5 ounce) can chopped jalapenos, drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp Cheddar cheese, divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish

Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Yield: 12 servings

Summer Squash Bread

3 eggs, beaten

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 cups shredded summer squash

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Answer 5

Blueberry Zucchini Bread --



INGREDIENTS

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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Zucchini Cobbler --



INGREDIENTS

8 cups peeled, chopped zucchini

2/3 cup lemon juice

1 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

  

4 cups all-purpose flour

2 cups white sugar

1 1/2 cups butter, chilled

  

1 teaspoon ground cinnamon

DIRECTIONS

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.

Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.

Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

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Rice with Summer Squash --



INGREDIENTS

1 cup chopped carrots

1/2 cup chopped onion

1 tablespoon butter

1 cup reduced sodium chicken broth or vegetable broth

1/3 cup uncooked long grain rice

1/4 teaspoon salt

1/4 teaspoon pepper

1 medium yellow summer squash, chopped

1 medium zucchini, chopped

DIRECTIONS

In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.

Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

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Southwest Garden Stew --



INGREDIENTS

6 ounces cubed beef stew meat

1/2 large onion, chopped

3 cloves garlic, minced

1 large zucchini, chopped

1 medium yellow squash, chopped

3 tomatoes, chopped

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes

1 cooked chicken breast, cubed

3 cups chicken broth

2 tablespoons cream or milk

1/2 (10 ounce) package frozen corn



DIRECTIONS

Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.

Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.

Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency