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SueSTx

"The New" easy dinner recipes

8 posts in this topic

By this time in the summer with all the gardening and yard work tiring me out, I am looking for some new easy recipes.

Summer squash is more than plentiful now and I have stumbled on a quick recipe that can be made for a single person.

Squash side dish

spray an individual casserole dish and quarter and slice in desired amount of summer squash.  I cook mine dry in the microwave for 5 minutes.

Then I season with an herb seasoning for vegetables, add a handful of grated parmesan (not sprinkle) and top with a little buttered seasoned bread crumbs (I use stove top),

I then bake this at 375* until the top is browned.  Chopped meat can be added for an all in one meal.

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Posted (edited)

On 8/4/2017 at 7:02 AM, SueSTx said:

Squash side dish

 

spray an individual casserole dish and quarter and slice in desired amount of summer squash.  I cook mine dry in the microwave for 5 minutes.

Then I season with an herb seasoning for vegetables, add a handful of grated parmesan (not sprinkle) and top with a little buttered seasoned bread crumbs (I use stove top),

I then bake this at 375* until the top is browned.  Chopped meat can be added for an all in one meal.

I make this^ when we have too many zucchini or crookneck (I mix kinds of squashes).

Works for my vegetarians, not vegans.

I chop walla wallas, dump in the microwave casserole first, with butter, cook it 3-4 minutes, add the squash, cook as Sue said above. Don't drain any of the liquid or butter from the casserole. Whisk a little flour with a couple of eggs until smooth, salt and pepper, add to squash/onion mix, microwave until almost set.

Pulse a hunk of parm or pecorino until broken up, add 2-3 bread heels and some butter, pulse until nice size crumbs - dump on top of squash/egg mix. Oven bake until brown-done.

 It's a fairly frugal dish, we always have leftover bread heels to make crumbs.

My sister adds chopped tomatoes to the squash.

Edited by JanelleK
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Both ways sound great- I picked up squash today ..

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I've made variations of your recipe twice this week and both times when my son stopped in to visit -- and he devoured it .. as have I- I love this recipe .. One day I added left over yam and mushroom the next .. also red pepper .. I imagine many variations can be made- Thanks for sharing it!

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When the summer temperature is high and our garden is at the most wildly producing stage, we eat a lot of QuattroP Milanese. Easy, practically free, calorie and vegan friendly, and so tasty. We serve sliced tomatoes, melons, bread sticks sides. Freezer gelato with fresh garden fruit for dessert.

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I believe I'm addicted to this dish and could eat it every single day of the week .. and it's todays choice once again .. zucchini, I use that spiralizer thing to make thin ribbons out of it, it cooks a little faster, also going into it are yams, portobello, garlic, onion, peppers and spinach .. and of course the breadcrumbs mixed with pecorino and oregano ....

I made the guys copycat wingers chicken fingers last night, very easy .. half hour tops- The recipe called for Tysons Chicken Strips, and the sauce that goes on them after they're cooked goes something like 1 1/2 cups of brown sugar, 6 tablespoons of Franks hot sauce and about the same amount of water and a bit of salt- Cooked over medium high heat until sugar is completely melted- I threw the chicken in a big bowl after cooked and tossed with the sauce- Served it with corn, potato and garlic bread ..

Right now I'm roasting artichokes for the first time, instead of boiling them ..

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Oooo.... this thread is making me hungry! :)

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I had never roasted artichoke before! I love how they turned out ..

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