Zucchini Squash Supreme Recipes

ZUCCHINI SUPREME

Steps:

• In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain. , In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. baking dish. Top with vegetable mixture and remaining croutons. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown.

ZESTY ZUCCHINI AND SQUASH

Steps:

• In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
• Reduce heat to low and cook until tender-crisp.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

ZUCCHINI SUPREME

Steps:

• Set oven to 350 degrees.
• Butter a 13x9 baking dish.
• In a dutch oven, bring water to a boil.
• Add zucchini, carrot, onion and salt.
• Cook for 8 minutes, or until veggies are tender.
• In a large bowl, combine the soup, sour cream, Parmesan cheese, garlic powder and pepper; fold in veggie mixture.
• Season with salt and pepper (can use cayenne pepper in place of black).
• Combine croutons and butter; place half in a greased baking dish; top with veggie mixture and remaining croutons.
• Cover, and bake at 350 degrees for 30 minutes; uncover; bake 10 minutes longer or until golden brown.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

SQUASH SUPREME

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon. , Transfer to a large bowl; mash. Stir in the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°.

ZUCCHINI SUPREME

Steps:

• Saute` vegetables in 3 tbls margarine until crisp and tender.
• Remove from heat and stir in soup and sour cream.
• Melt remaining margarine and mix with the stuffing.
• Put 1/2 of the stuffing mix in the bottom of a greased/sprayed 13X9X2 pan.
• Put zucchini mixture over the stuffing and top with the remaining stuffing.
• Sprinkle the cheese on top.
• Bake at 350 degrees for 30 minutes.