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Summer squash recipes - 304 recipes

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More Summer squash recipes

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Preheat oven to 350 degrees F

  • Cinnamon Streusel:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup finely shredded, unpeeled zucchini
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons butter
  • 2 Tablespoons chopped pecans
4.3/5 (3 Votes)

By

1.Preheat oven to 400º F and lightly grease a 9x13-inch baking dish

  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 small onion, chopped
  • 1 1/2 pounds zucchini, finely chopped (about 3 medium)
  • 1 can cannellini beans (10 oz.), rinsed and drained
  • 8 eggs
  • 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
  • 1 cup parmesan cheese, grated
  • 1 pound ripe tomatoes, sliced (about 3 medium)
  • kosher salt and freshly ground pepper, to taste
3.5/5 (30 Votes)

By

This recipe was prepared using the Prepology® Color-changing Cooking Thermometer (K34861)

  • Ingredients:
  • Zucchini Fritters:
  • 1-1/4 cups all-purpose flour
  • 5 oz. white cheddar cheese, shredded
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 2 large eggs
  • 1 cup cold beer
  • 1/2 tsp. garlic powder
  • 1 cup zucchini, julienned
  • 1 cup yellow squash, julienned
  • 1 small white onion, julienned or thinly sliced
  • Dipping Sauce:
  • 24 garlic cloves, peeled
  • 1 Tbsp. olive oil
  • 1-1/2 cups mayonnaise
  • 4 Tbsp. lemon juice
  • 1 tsp. black pepper
  • 1/4 tsp. salt
  • 1/4 cup fresh chives, chopped
4/5 (4 Votes)

By

Ultra creamy vegan zucchini soup

  • For Serving (Optional):
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2.2 pounds (1kg) zucchinis, sliced *(roughly 3 to 4 large ones, 5 to 6 medium or 9 to 10 small.)
  • 3 cups (720ml) vegetable stock
  • 1 (14-ounce) (400ml) can *coconut cream
  • Salt and pepper to taste
  • Vegan parmesan cheese
  • Ground black pepper
  • Fresh Thyme
3.5/5 (4 Votes)

By

1.Preheat oven to 350 degrees Fahrenheit

  • 6 - 4 oz. tilapia fillet (any mild fish will work)
  • 2-3 zucchini squash, sliced or cut into smaller pieces
  • 1/8 cup lime or lemon juice (I used lime)
  • 3/4 cup grated parmesan cheese
  • 4 tablespoons of Butter room temperature
  • 4 tablespoons mayonnaise
  • 4 tablespoons finely chopped green onions
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon dried basil
  • Black pepper (preferably fresh ground) to taste
  • Few dashes hot pepper sauce (optional)
3.7/5 (6 Votes)

By

Grind zucchini or cucumbers, onions, peppers and carrots (if used)

  • 10 cups sliced zucchini or cucumbers
  • 4 cups quartered onion
  • 2 large red peppers
  • 2 large green peppers
  • 2 large carrots for color (optional)
  • 2 1/2 cups vinegar
  • 4 1/2 cups sugar
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed
  • 1/3 cup mustard seed
3.8/5 (10 Votes)

By

Farmer's Daughter: Recipes from a Mennonite Kitchen

  • 1 Lb Zucchini (4-6 small)
  • 1/4 Cup Olive Oil
  • 3 Garlic Cloves, minced
  • 1 Tbsp fresh Oregano (or 1 tsp dried)
  • 1 Tbsp fresh Parsley (or 1 tsp dried)
  • 1 Tbsp fresh Basil, chopped (or 1 tsp dried)
  • Salt and Pepper
  • 1 Cup fresh Tomatoes, diced
  • 1/4 Cup Parmesan Cheese, grated
  • 1/4 Cup Half-n-Half
4/5 (1 Votes)

By

1.Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1/2 pound sweet Italian sausage links, casings removed
  • 2 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving
4/5 (1 Votes)

By

Parboil zucchini in boiling water five minutes

  • 4 zucchini about 11/2 pounds
  • 1/2 cup chopped celery
  • 1/2 cup soft bread crumbs
  • 1 tsp fresh lemon juice
  • 1 can (3 1/2 oz) tuna drained and flaked, or other seafood (SHRIMP IS EXCELLENT)
  • 1/2 tsp salt
  • 3 tbsp melted butter or margarine
  • 1/8 tsp pepper
  • 1/2 cup chopped fresh onion
4/5 (1 Votes)

By

1. Preheat your oven to 350 degrees

  • BREAD:
  • 3 eggs
  • 3/4 C oil
  • 1 1/2 C sugar
  • 2 t lime zest
  • 1 t lime juice
  • 1 t coconut extract
  • 2 C shredded zucchini, skin on or off whatever you prefer
  • 2 1/2 C flour
  • 2 t baking powder
  • 3/4 t salt
  • 1/4 t soda
  • 3/4 C coconut, sweetened and flaked
  • GLAZE:
  • 1/2 C sugar
  • 2 T lime juice
  • 1/2 t coconut syrup
3.8/5 (4 Votes)

By

Slice Zucchini lenght wise and hull out the middle saving for later use, wash and pat dry

  • 2 medium Zucchini
  • 1 box Stove Top Stuffing
  • 2/3 C water or Chicken Broth warmed
  • 1 Small Onion chopped
  • 1 medium Carrot chopped
  • 2 Tsp minced Garlic
  • 2 Tbl Olive Oil
  • 2 Tbl Butter
  • 1/4 c Parmesan Cheese
  • 1/4 c Mozzarella Cheese
3.6/5 (9 Votes)

By

With electric mixer mix eggs, oil, brown sugar and vanilla

  • 3 eggs
  • 1 cup salad oil
  • 2 cups packed brown sugar
  • 1 T vanilla
  • 3 cups flour
  • 1 T cinnamon
  • 2 tsp soda
  • 2 tsp allspice
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1/2 tsp baking powder
  • 2 cups shredded zucchini
  • 2 cups chopped walnuts
  • 2 cups chopped raisins
  • 1 cup currants
  • 2 cups mixed candied fruit
  • 8 T Brandy or Rum
3.3/5 (38 Votes)

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Zucchini Fruitcake ZUCCHINI BREAD WITH CINNAMON STREUSEL