Best Cheesy Summer Squash Recipes

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

SUMMER SQUASH AND ONION CHEESY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
• Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
• Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
• Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

CHEESY STUFFED SUMMER SQUASH

Steps:

• Boil the squash 10 minutes until softened.
• When cooled enough to handle, remove the stems and cut in half lengthwise.
• Remove the pulp.
• Cook the bacon until crisp.
• Saute the onion in 2T bacon drippings.
• Add crumbled bacon, breadcrumbs and squash pulp.
• Fill the squash shells.
• Top each shell with cheese.
• Broil until melted.
• Sprinkle with paprika.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
• Top with crumbs.
• Bake 30 min. or until heated through.

CHEESY SUMMER SQUASH FLATBREADS

Steps:

• Preheat oven to 425°. Toss squash with oil and salt; spread evenly in a 15x10x1-in. baking pan. Roast until tender, 8-10 minutes. Transfer to a bowl; stir in spinach., Place naan on a baking sheet; spread with hummus. Top with squash mixture and cheese. Bake on a lower oven rack just until cheese is melted, 4-6 minutes. Sprinkle with pepper.

SUMMER SQUASH CHEESY BAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Sauté onions and garlic in two or three tablespoons of olive oil and sprinkle with salt.
• 3. Prepare a baking dish (approximately 8x8) with non-stick cooking spray.
• 4. Spread the onions and garlic on the bottom of the baking dish.
• 5. Stack zucchini and yellow squash alternating vegetables. Make rows in the baking dish, standing the vegetables vertically in the pan. Continue until you fill the pan.
• 6. Sprinkle squash with dried basil, salt, and pepper; then drizzle with olive oil.
• 7. Cover pan with foil and bake in 350 degree oven for about 15 minutes.
• 8. Uncover pan. Cover vegetables with Parmesan cheese. Return to oven for 10 minutes.
• 9. Then cover vegetables with mozzarella cheese and return to oven for about 5 minutes until cheese gets golden brown.
• 10. You can also place it under the broiler.

CHEESY SUMMER SQUASH SPEARS

Steps:

• Cut the squash into spears about 2 inches long.
• Spray cookie sheet or baking pan with olive oil spray.
• Lay squash evenly on cookie sheet and sprinkle with salt, pepper, and garlic powder(to taste).
• Cook in a 375 oven for 15 to 20 minutes then add a couple dollups of butter to the top and let melt in the oven.
• Take out and sprinkle your cheese over the top and then put back in the oven and let the cheese melt or brown as desired.
• All the seasonings are per your taste-use more or less as needed.

CHEESY SUMMER SQUASH

Steps:

• Cook cinnamon and cumin in large skillet on medium heat 2 min. or until lightly toasted, stirring frequently.
• Add next 4 ingredients; mix well. Cook 5 min., stirring occasionally.
• Stir in chilies; cover. Simmer on medium-low heat 10 min.; stir. Top with cheese and cilantro.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine all ingredients except cracker crumbs in 2-qt. casserole dish.
• Top with crumbs.
• Bake 30 min. or until heated through.

CHEESY SUMMER SQUASH FLATBREADS

Steps:

• Preheat oven to 425°. Toss squash with oil and salt; spread evenly in a 15x10x1-in. baking pan. Roast until tender, 8-10 minutes. Transfer to a bowl; stir in spinach., Place naan on a baking sheet; spread with hummus. Top with squash mixture and cheese. Bake on a lower oven rack just until cheese is melted, 4-6 minutes. Sprinkle with pepper.

CHEESY SUMMER SQUASH GRATIN

Steps:

• Preheat the oven to 400F; grease a 2.5-liter casserole dish with butter and set aside.
• Slice the summer squash into 1/4-inch-thick circles, and then put it into a colander in the sink and sprinkle on 1 1/4 teaspoons salt. Gently toss so all the squash is coated with salt. Leave the squash to sit in the sink for 15 minutes so it releases some of its water, then rinse it under cool running water, drain well, and pour it out onto a paper towel-lined baking sheet. Gently pat the squash dry with paper towels.
• Meanwhile, heat the butter in a 5-quart pot over medium heat. Add the onion and cook until softened but not browned, about 8 minutes, stirring occasionally. Add the garlic and cook 30 seconds more, stirring constantly.
• Whisk in the flour and cook 1 minute, then gradually whisk in the milk. Stir in the paprika, black pepper, and remaining 1/4 teaspoon salt. Bring it up to a gentle boil, stirring frequently, and then turn off the heat and whisk in 2/3 of the shredded cheddar. Add the summer squash and parsley (if using), and gently stir to coat the squash.
• Pour the summer squash into the prepared casserole dish. Sprinkle the remaining 1/3 of the shredded cheddar on top, and sprinkle on the breadcrumbs.
• Bake until the casserole is golden and the squash is tender, about 20 minutes.
• Serve warm.