Friday, July 13, 2018

Summer Squash Part 2

I was asked for my favorite zucchini recipe the other day.  That is hard.  I have a few that G and I both really love.

Here we go!

My Mom put this together years and years ago and it is still a family favorite.

1 lb. ground sausage
2 medium or one large zucchini -  seeded & sliced
1 small onion chopped
4 - 6 oz. shredded cheddar cheese
1 tomato - thinly sliced.

Brown your sausage, then add sliced zucchini and onion and cook till tender.  Turn off heat - and spread with cheese and top with thinly sliced tomatoes.  Put a lid over skillet and let it set for 10 minutes or so (till cheese melts and tomato softens).
We generally just have this for dinner, but you could stretch it  by serving over rice.

Brown and crumble 1 pound of bacon.  Remove all but a couple tablespoons of grease - follow other directions.  Both bacon or sausage or super good.

2 medium zucchini - cut in half lengthwise and seeds scooped out
6 Tbsp. shredded cheddar cheese
2 Tbsp. cream cheese - softened
2 Tbsp. sour cream
1 1/2 Tbsp. chopped jalapeno
4 Tbsp. Panko bread crumbs
Mix cream cheese, sour cream and jalapenos together.  Spread into the centers of the zucchini.  Sprinkle the top with bread crumbs and bake at 400* for 25 minutes.
THIS is the ORIGINAL recipe.
**I use a LOT more sour cream and cream cheese  (about 3X more)- as we really like the flavor and it gives you creamy yumminess with every bite.  I also add a nice dash of garlic powder to the cheese.
Here's another hint - I also microwave split zucchini for about 3 -4 minutes before filling and baking.  Otherwise they don't get soft enough for out taste.

Sorry I don't have a picture of this.  It is so good!!!!!!!!!!  We serve with a small salad.

ANOTHER FAVORITE thing to do - is slice zucchini  (or yellow) into steaks.  You can cut length wise or across, whichever you prefer (just thicker than normal).  Butter and  season and cook for a few minutes on each side on the grill.  So yummy!!!!

FAVORITE SALAD is - dice up a zucchini into bite size pieces, chop onion, and added diced tomatoes - then cover with Italian dressing and let it set over night before serving.   I make a big bowl of this so we can have it for several days as a side.  The dressing flavor is absorbed into the squash and this is such a refreshing salad.

Here's salad with some carrots and bell pepper added.  You can add whatever you want.  It just makes a great garden harvest salad.

There are plenty more favorites to come next week.  Maybe this will give a you a fun ideas for the weekend.
I hope you enjoy these recipes as much as we do.


  1. These look good too, Cheryl. Thank you for the recipes. :)

  2. Oh yum!Thanks for the recipes!
    I think I am going to make the boats tonight. I'll get some sausage and make the skillet next week. My zucchini is starting to come in, so I will be trying your recipes.

  3. I am going to have to try these. They all sound and look yummy. My jalapenos are doing great. I am still waiting on the zucchini.

    1. I use some of my canned jalapenos when I make the boats. They are good.

  4. I make the zucchini boats using a can of mild chili peppers for the flavor as I don't like the jalapenos. Also, if you spray the tops of the crumbs, they get really crispy. Instead of spraying, I normally put the panko crumbs in a small bowl with a little garlic powder and a few drops of oil and mix around before adding them to the top. Very tasty. Need to look into the other two recipes myself. The salad looks great. Thank you for shaing.

    1. More good tips to remember. Thanks. We sue do love the boats. I do believe the first time I tried them, the recipe came from YOU!
      I don't think you will be disappointed on either recipe!

  5. We love grilled zucchini! I marinate the slices in olive oil, garlic salt and some Italian good!

  6. Love all your zucchini recipes -Thanks for the tip about getting the excess water out of the zucchini slices before making Lasagna. It turned out wonderful!