Meatless Monday - Crockpot Squash Casserole

A great summer dish, especially if you are growing squash, and because of the crockpot, so easy!



Crockpot Squash Casserole

2 lb yellow squash, sliced

2 lb zucchini, sliced

1 large onion, diced

2 cups shredded cheddar

2 cups breadcrumbs

8 ounces sour cream

2 eggs, beaten

1.5 teaspoons garlic salt

1/2 teaspoon pepper

3/4 cup shredded parmesan

Boil water in a large pot, and cook first 3 ingredients for 10 minutes - drain in colander, gently pressing against sides with spoon.  Add rest of ingredients (except Parmesan) and mix well.  Transfer to greased crockpot, sprinkle parmesan over top, cover and cook on low 2.5 - 3 hours, until center is set and edges are golden brown.  Uncover and cook 30 more minutes.  Let stand 10 minutes.  Makes 10-12 servings.



From Southern Living November 2010

Zucchini Skillet

Harvesting lots of zucchini, and looking for some ways to incorporate it into your meal planning?  Look no further!  My absolute FAVORITE way to use zucchini in a non-bread recipe.  It's easy, it's fast, it requires one pan and minimal ingredients...  Zucchini Skillet.

INGREDIENTS:
1 large zucchini, sliced
vegetable oil
2 crushed garlic cloves
1 jar spaghetti sauce
shredded mozzerella cheese
oregano
basil
salt
pepper

DIRECTIONS:
In a large skillet, saute zucchini slices and garlic in oil.  Season with salt and pepper to your liking, then add spaghetti sauce and as much cheese as you'd like.  Sprinkle herbs on top.  Cover skillet and cook over low-medium heat until bubbly.

Serves 4.  Serve with a hearty salad for a light, tasty summer meal.  Salud!

Zucchini Souffle

This one's great for babies too!

3 medium zucchini, peeled and sliced
1 Tbsp. melted butter
2 Tbsp. diced onion
1 tsp. salt
pepper
3 eggs
1/4 cup bread crumbs

Steam zucchini until soft.  Squeeze out water.  Beat or blend until smooth.  Add butter, onion, salt, pepper, and eggs - beat or blend.  Pour into greased baking dish.  Sprinkle with bread crumbs.  Bake at 375 for 25 minutes.

2-3 servings

Zucchini Cakes

Second post in my "What to do with all this squash?" series!

1 large zucchini
1 onion
1 egg, beaten
2 Tbsp. wheat germ
2 Tbsp. whole-wheat flour
salt
pepper
oil

Shred zucchini and onion.  Combine all ingredients except oil.  Heat oil in skillet.  Drop mixture a spoonful at a time onto hot skillet, and flatten with spoon.  Cook over medium heat until brown, then turn and cook other side.

4 servings

Amazing Zucchini Recipe

If you're like me, you're pulling TONS of zucchini/squash out of your garden by now!!!  Well, here is a series of posts with some yummy zucchini recipes - use 'em up!

4 small zucchini
2 large tomatoes
1/2 cup finely chopped onion
3 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. pepper
3 Tbsp. olive oil
8 ounces mozzerella or swiss or jack cheese
1/4 cup shredded parmesan

Preheat oven to 350.  Grease baking dish.  Slice zucchini into 1/2 inch rounds.  Core tomatoes and slice them 1/2 inch thick, then quarter.  Combine zucchini, tomato, onion, garlic, salt, basil, pepper and oil.  Mix well.  Pour into baking dish and bake for 15 minutes.  Stir to recoat veggies and bake 10 minutes more.  Stir again, add cheese on top, and bake 10 final minutes.