Over a Cup of Coffee: Summer squash recipes | CraigDailyPress.com
YOUR AD HERE »

Over a Cup of Coffee: Summer squash recipes

Diane Prather
Diane Prather
Diane_Prather

Even though I planted our garden late this year — with all of the rain and all — we are still harvesting zucchini, yellow summer squash, green bell peppers, green beans and green onions, and a little later we should have some carrots, potatoes, and maybe an ear or two of corn. Besides that, there’s so much produce available at area markets! It makes for a lot of good meals. Don’t you just love this time of year?

So this week’s column features two recipes, one for zucchini and the other for yellow summer squash. I may have featured “Sassy Zucchini” before but no matter; it is a good recipe. Remember that you can change the amounts of ingredients to make the recipes your own. For example, we like a little more liquid in “Sassy Zucchini.” By the way, it is one of our favorite zucchini recipes.

Sassy Zucchini

1 pound ground beef

1 medium onion, chopped

16-ounce can tomatoes

¾ cup water

1 envelope spaghetti sauce mix

1 teaspoon salt

1 cup instant rice

4 cups zucchini, cut into 1-inch pieces

In a large skillet, cook beef and onion until meat is browned, and onion is tender. Mix in the undrained tomatoes, water, spaghetti sauce mix, and salt. Bring to boiling. Stir in rice and zucchini and simmer 15 to 20 minutes. or until zucchini is tender. Stir occasionally.

Summer Squash Casserole

4 to 6 cups sliced yellow squash

¼ cup chopped onions

½ cup shredded carrots

1 can cream of mushroom soup

8 ounces sour cream

8 ounce package stuffing mix

½ cup butter or margarine

Preheat the oven to 350 degrees. Cook squash and onion for a few minutes but don’t overcook it. Mix the soup and sour cream together in a bowl. Add the shredded carrot and the cooked squash and onion. Melt the butter and mix it with the stuffing mix. Spread half of the stuffing in a 9×13-inch pan. Spread the vegetable mixture on top. Sprinkle with the remaining stuffing mix. Bake at 350 degrees for 25 to 30 minutes. I used chicken flavored stuffing.

If you have a recipe that you would like to share with readers, please call me at 970-824-8809 or write to me at Box 415, Craig 81626.


Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User