Over a Cup of Coffee: Summer squash recipes | CraigDailyPress.com

Over a Cup of Coffee: Summer squash recipes

Diane Prather

This is going to be a bumper year for summer squash in our garden. Last year the zucchini and yellow squash took a long time to set on. This year is entirely different. We have is already enjoyed “Sassy Zucchini,” a casserole with zucchini, rice, spaghetti sauce mix, and other ingredients. The recipe was featured in this column not long ago. We’ve also had boiled summer squash with butter and fried zucchini — and we have given away some of the squash, too.

So, since it appears that we’re going to have lots of squash, I went hunting through my files and recipe books for recipes I haven’t tried before. I found this week’s recipes in my old cookbook that is missing pages. I can’t believe that I haven’t noticed the recipes before. I’m sure the fried zucchini recipe will be good; it isn’t far off from the way we fry zucchini. The other recipe is interesting, but I haven’t tried it, either.

Fried Squash with Green ChiliesFried Squash with Green Chilies

Fried Squash with Green Chilies

4 or 5 medium summer or zucchini squash

1 cup (12 ounces) whole kernel corn

2 eggs

1 cup chopped green chilies

½ cup all-purpose flour

½ pound Monterey Jack cheese

1 tablespoon salt

5 tablespoons cooking oil

1/2 cup cornmeal

Wash and slice the squash about ¼-inch thick. Beat the eggs and pour them over the squash. Mix well. Stir together the cornmeal, flour, and salt. Pour it over the squash and stir to coat the slices. Fry in hot oil in a deep skillet to brown the squash. Stir occasionally. Add the corn and chilies. Cook over low heat for 20 to 30 minutes. Before serving, add the cheese that has been cut into small cubes or coarsely grated. Mix lightly. You can also put all of this into a casserole dish and bake it at 350 degrees.

Zucchini Casserole ImperialZucchini Casserole Imperial

Zucchini Casserole Imperial

4 cups sliced zucchini

¼ cup chopped green pepper

2 eggs, slightly beaten

1 (6-ounce) can French-fried onion rings

¾ cup mayonnaise

1 cup shredded cheddar cheese

Cook the zucchini in water until tender. Drain. Mix the eggs, mayonnaise, cheese, and green pepper together. Place the zucchini in a buttered 1 ½-quart casserole. Pour the egg mixture over the zucchini. Place the French-fried onions on top. The onions are optional. Bake at 350 degrees for 40 minutes.

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

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