Parboil squash; cool, cut lengthwise and scoop out seeds.
Mix all other ingredients except cheese.
Stuff into split squash. Top with cheese.
Bake 30 to 40 minutes at 350\u00b0 or until meat is brown and cheese melted.
Can freeze and bake later.
Cut zucchini squash in half lengthwise. Cook the pork sausage, but not overcooked. Hollow zucchini with a melon baller; dice. Mix all ingredients including squash. Stuff the zucchini shells; mound it. Bake at 350\u00b0 for 45 minutes.
Cream sugar, eggs, oil and vanilla.
Sift dry ingredients. Add to creamed mixture.
Stir in pineapple and nuts.
Fold in zucchini squash.
Bake in 2 (9-inch) loaf pans at 350\u00b0 for 1 hour. Test with cake tester for
doneness.
Place cut zucchini in saucepan.
Add just enough water to cover.
Boil 5 minutes or until barely tender.
Drain and cool. Scoop out squash pulp and place in bowl, reserving squash hulls.
Slit squash and boil in salted water until tender.
Remove and run fork down pulp in squash.
Mix Cavender's seasoning with sour cream and spread over each squash and sprinkle with grated cheese. Bake at 350\u00b0 until the cheese melts.
preheat oven to 350 degrees.
slice zucchini into 1/4 slices.
in a bowl, toss with melted butter & oregano.
spray a baking sheet with pam and arrange zucchini in a single layer.
sprinkle with parmesan and bake for 30 minutes. season to taste with salt & pepper.
Steam squash until loses hardness. Slice squash and layer in casserole.
Mix ingredients with tomato paste and slice cheese. Bake at 350\u00b0 for 30 minutes.
Wash squash and zucchini.
Cut off ends and discard.
Cut into slices (the short way, like discs) about 1/2-inch - 3/4-inch thick.
Score the slices front and back.
Marinate the slices in Italian dressing for at least 3 hours, periodically shaking it up. Grill on low temperature setting until tender - turning once (it should take about 30 minutes to grill).
Cut zucchini into halves, lengthwise.
Scoop out seeds.
Line 8 x 11-inch baking pan with aluminum foil.
Place into zucchini halves pinch of seasoned salt, layer of sour cream and layer of grated Cheddar cheese on top.
Sprinkle paprika.
Place zucchini slices, side by side, in pan.
Bake at 325\u00b0 for 30 to 40 minutes (until cheese melts).
Wash and cut squash in 1/4-inch thick pieces.
Line bottom of dish with same and add part of bread cubes, tomatoes, pepper, onion, a layer of cheese and salt and pepper to taste.
Repeat procedure with cheese on top.
Bake 1 hour at 350\u00b0.
Large zucchini are best, 3 to 4 pounds each.
Cut zucchini squash in chunk pieces (do not peel).
Cut onions in half, then slice.
Put in large kettle and pour salt over squash.
Let set while you mix the syrup.
Mix all other ingredients in another pot and bring to a boil.
Stir well to mix sugar.
Pour over squash and onions and boil about 25 to 30 minutes.
Stir often.
When squash looks transparent, pour into sterilized jars and seal.
Melt margarine and pour into a 13 x 9-inch baking dish.
Cook zucchini squash in water until tender.
Place 3/4 of stuffing mix on the margarine in the bottom of baking dish.
Add zucchini. Add soup and sour cream (mix together).
Add chopped onion.
Pour on top of zucchini.
Place remainder of stuffing mix on top.
Bake 30 minutes at 350\u00b0.
Cook squash whole in boiling water until barely tender (7 to 10 minutes).
Cut in half lengthwise.
Scoop squash out of shells and mash.
Cook sausage with onion and drain off fat.
Stir with mashed squash.
Reserve 2 tablespoons Parmesan cheese.
Add remaining ingredients.
Mix well and spoon into shells.
Place in shallow baking dish and sprinkle with remaining Parmesan cheese. Bake at 350\u00b0 for 25 to 30 minutes.
Combine squash, sugar, oil and eggs (leave the peel on the squash and the cake will have a soft green color or you can peel the squash if you want).
Mix in dry ingredients and nuts.
Bake in Bundt pan 1 1/2 hours at 300\u00b0.
Can frost or glazed.
Great with cream cheese frosting.
Three hours before preparing casserole, slice squash, sprinkle with salt and place in colander to drain.
Coat large flat casserole with oil or vegetable spray.
Dip zucchini slices in flour and layer in casserole with cheese and spices.
Bake at 375\u00b0 for 30 minutes or until squash is tender.
Place zucchini, squash, onion and garlic in heavy pan. (I use an aluminum 9 x 13 pan.).
Drizzle olive oil and butter over ingredients.
Add seasonings.
Grill over medium heat for 20-30 minute.
(You may do this in the oven at 350* for 30 min.).
Heat oven to 350\u00b0.
Slice zucchini in chunks.
Cook for a few minutes in boiling, salted water.
Don't overcook! Drain squash; set aside.
Make a sauce combining the butter, Cheddar cheese, Gruyere cheese, sour cream, salt, chives and paprika.
Place the cooked squash in a 3-quart casserole dish.
Pour sauce over top. Sprinkle bread or cracker crumbs over entire dish and dot with butter.
Bake until brown and bubbles around the edges, approximately 30 to 35 minutes.
couple minutes.
Add zucchini, squash, and tomato paste. Cook, stirring
Slice squash about 1/4 inch thick.
Boil 3 minutes.
Mix soup, green pepper, onion and fresh tomato.
Place thin layer of cracker crumbs in bottom of dish.
Add layer of squash, half of grated cheese and half of soup mixture.
Season and repeat these layers, using remaining cheese on top.
Pour over 1/2 cup milk into which one egg has been beaten.
Bake well at 350\u00b0.
Slice zucchini and saute in butter in skillet.
Debone chicken (amount to taste) and add squash.
Add stewed tomatoes.
Season as you like and eat over rice.