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).
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
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.
Cook squash and onions which has been
br>and walnuts, vanilla and zucchini (zucchini squeezed in paper
towel
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.
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.
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.
In a large skillet, with bacon grease, cut up several yellow squash and zucchini squash, onion, green pepper, salt and pepper to taste.
Cook this until it is tender.
Add a little garlic powder.
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.