Squash Bars Friday, Mar 1 2013

I had 1/2 a spaghetti squash leftover the other day, and didn’t know what to do with it. I found this recipe in the cookbook “Simply in Season” and decided to give it a try. It turned out delicious! My husband and boys couldn’t stop eating it. I’ll definitely be repeating this easy and yummy recipe.

Squash Bars

2 cups winter squash or pumpkin (cooked and puréed)
1 cup sugar
3/4 cup oil
4 eggs
1 tsp vanilla
1/2 tsp salt
1 cup wheat flour
1 cup white flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Beat together squash, sugar, oil, eggs, vanilla and salt. Mix in dry ingredients. Pour into greased 11×17″ pan. Bake at 350F for 25-30 minutes.

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Zucchini / Squash Skillet Casserole Thursday, Sep 15 2011

This recipe is from my church’s cookbook. Not only is it super easy, but it tastes great! Yet another good way of using squash or zucchini at this time of the year! 🙂  I used a yellow summer squash in these pictures. A complete meal, prepared in one skillet! Love recipes like that!

Zucchini / Squash Skillet Casserole

1 lb ground beef
1 cup chopped onions
1/4 cup diced green pepper
1 clove garlic, minced
5 cups diced zucchini/squash
2 large tomatoes (not in the picture, I didn’t have any on hand)
1 1/4 cups fresh, canned, or frozen corn
1 tsp salt
1/4 tsp pepper
1 tsp chili powder
2 tsp pimento (optional)
1/4 tsp parsley

Brown hamburger and onions in skillet. Add remaining ingredients, cover and simmer for 10-15 minutes or until zucchini/squash is tender.

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Summer Squash (or Zucchini!) Casserole Friday, Sep 9 2011

Abigail, over at Tammy’s Recipes, shares her family recipe for a summer squash casserole. It tastes just as great with zucchini! It’s a perfect recipe for this time of the year when squash and zucchini is cheap to buy, or over-abundant in some of your gardens. 🙂

It’s a very easy recipe to make. The bread crumbs on top are a great way to use leftover stale bread. The recipe calls for mayonnaise, and I always use my homemade mayonnaise. I’ve also made it with some chicken chunks in it, or serving slices of ham on the side. It’s a great recipe we really enjoy around here. 🙂  I always make extra to have some for lunch the next day!

My husband bought me two zucchinis last time the farmers’ market was in town (they come to our town once a month in the summer). Look at the size of the zucchini! Almost the length of my big 6 month old! 🙂

I ground some of it up and put it into meatballs and hamburger patties I was making (to freeze). I also put some of the ground beef I cooked and froze for casseroles later on. Then we ate this squash/zucchini casseroles several times.

What are your favorite ways to use and eat zucchinis?

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