By now you're probably covered up with zucchini and yellow squash if you planted a garden this spring. You're covered up even if your neighbor planted a garden instead of you. What to do with all that beautiful squash? If you've had enough of steamed try slicing, battering, and frying the yellow squash.
Or...... cut thick slices of zucchini and yellow squash, put it on a baking sheet with sliced red bell peppers, eggplant, and red onions then drizzle with olive oil, garlic powder, salt and pepper. Bake at 425 degrees for about 25 minutes or until it starts to brown around the edges.
Most children like squash casserole.
Just steam 10-12 small yellow squash with one chopped white onion until tender. Drain and add half a stick butter, one beaten egg, salt and pepper and mash well. Pour into a rectangular glass baking dish and bake at 350 degrees until firm and bubbling-about 30 mins. Sprinkle grated sharp cheddar cheese and cracker crumbs on top and bake 10 more minutes.
Zucchini bread is so yummy and can be frozen ahead for summer company breakfasts.
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
Beat eggs until light and foamy. Add sugar, oil, zucchini, and vanilla and mix lightly, but well.Combine flour, salt, soda, baking powder, and cinnamon, and add to egg zucchini mixture.
Stir until blended. Add nuts and pour into 2 greased standard loaf pans. Bake in preheated 350 degree oven for one hour.