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.
Mix together ground zucchini squash, ground onions and salt. Let stand overnight; drain, rinse and rinse again. Add remaining ingredients. Cook slowly until clear (about 30 minutes). Seal hot. One half of recipe makes 3 pints.
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).
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.).
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.
Grease and dot a 10-inch dish with margarine.
Slice zucchini in 1/2-inch slices and cover bottom of dish.
Cover with onion rings and pepper rings.
Repeat until all of zucchini, pepper and onion has been used.
Sprinkle with salt and pepper. Cover with tomato sauce.
Bake at 350\u00b0 for 40 minutes.
Add cheese and bread crumbs and bake for 5 minutes more.
Serves 5.
Cook squash and onions which has been
Melt butter in frying pan.
Add chopped onion and cook until tender.
Slice zucchini thin and add to butter and onions.
Cook on low heat until squash starts to get tender.
Add tomatoes, salt and sugar.
Cook on low heat for 1/2 hour.
Then put in a greased baking dish.
Top with sharp cheese and bake in oven for 15 minutes.
Allow 3 pounds winter squash to serve 4 people.
Pierce each squash twice.
Microwave on High allowing 8 to 11 minutes for 1 acorn and 13 to 16 minutes for 2 acorns, rearranging once.
When tender, let stand 5 to 10 minutes.
Cut each in half.
Discard seeds.
Spoon out squash, mash and serve.
Season to taste.
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.
br>and walnuts, vanilla and zucchini (zucchini squeezed in paper
towel
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
Cut unpared zucchini/squash into bite size pieces.
Mix ingredients with 1/2 of the dressing mix.
Put in casserole and top with balance of dressing.
Bake for approximately 25 minutes at 350\u00b0.
Dice squash; cook in boiling water for 5 minutes.
Dice onion and green pepper; brown in butter.
Add tomatoes; thicken with flour.
Add sugar and salt.
Pour over drained squash.
Place in casserole; cover with grated cheese.
Top with bread crumbs that have been browned in butter.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix stuffing mix with melted oleo.
Press 1/2 of the mix into casserole dish for the crust.
Spread the squash on crust.
Mix sour cream, onion and cream of chicken soup.
Spread over the squash.
Add the rest of the stuffing mix.
Spread with cheese. Bake at 350\u00b0 for 30 minutes.
Peel squash, diced and cooked until slightly tender.
Set aside.
Melt 1 stick butter and add 1 package of Pepperidge Farm stuffing mix.
Stir and mix well.
On the bottom of the baking dish put in 1/3 of the stuffing mixture and put in the combined onion, soup, carrot and sour cream added to the cooked squash. Then top with the remaining stuffing mix and bake at 350\u00b0 for 30 minutes, covered with foil.
Remove foil and cook for another 15 minutes.
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.
Combine the onion and squash in a pan with a small amount of water and salt.
Cook until tender.
Drain.
Add 2 Tbsp. of butter, dash of salt and pepper.
Meanwhile, in a medium size mixing bowl, beat 2 eggs slightly, add 1/2 cup half and half or milk.
Combine with the squash mixture.
Fold in 1 cup of grated Cheddar cheese. Put in a greased baking dish, sprinkle with cracker or bread crumbs.
Bake at 350 degrees for 30-40 minutes, or until bubbly and brown on top.