It is that time of the year again! Time for us to cook up some squash!
Here are several squash recipes to get you going:
This pie is full of savory goodness. It works great when accompanied with spaghetti and meatballs!
Tomato and Zucchini Pie
- 1 pie crust, refrigerated
- 2 small zucchini’s, cut into thin rounds
- 3 tomatoes, plum, sliced
- 2 ounces, Parmesan cheese, shredded
- 2 ounces, mayonnaise
- 2 tsp parsley
- Pepper, to taste
Preheat oven to 450*.
Place pie crust into a pie plate.
Poke holes in it with a fork.
Bake for 12 minutes.
Cook zucchini slices in a pan with oil. Cook for 12-15 minutes.
When cooked, place zucchini into cooked pie crust.
Place tomatoes on top of cooked zucchini.
Mix cheese, mayo, parsley and pepper.
Spread cheese mixture over tomatoes.
Bake for 15 minutes.
Sauteed Zucchini and Squash
- 1 zucchini, sliced
- 1 yellow squash, sliced
- Olive oil
- 1 tsp minced garlic
- 1/2 tsp Italian seasoning
- 1/2 cup mozzarella cheese, shredded
- Parmesan cheese
In a non stick pan or pot, cook zucchini in hot olive oil.
Cook for 3 minutes then add garlic and seasoning.
Cook for another 5 minutes, stirring frequently.
When cooked, turn off heat and add mozzarella cheese.
Pour into casserole dish and sprinkle with Parmesan cheese.
This zucchini bread recipe tastes great and is very low in fat! Each slice (about 1/2 inch thick) is less than one gram of fat! This is a great recipe to make to use up any extra zucchini you may have!
- 1 1/2 cup flour
- 1 cup sugar
- 1 1/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup shredded and peeled zucchini
- 1/4 cup sour cream
- 1/4 cup egg whites or 1 egg, beaten
- Cinnamon Sugar
Preheat oven to 350*.
In a bowl, mix flour, sugar, pie spice, baking soda and powder.
In a separte bowl, mix zucchini, sour cream and egg.
Combine wet and dry mixes.
Prepare a loaf pan by spraying it with cooking spray. Then sprinkle pan with cinnamon sugar.
Pour batter into prepared pan. Sprinkle the top with cinnamon sugar.
Bake for 1 hour.