Cheesy Fried Squash Food
CHEESY FRIED SQUASH
Just a recipe I came up with while trying different ways to cook squash.
Provided by Linda Martin
Categories Side Dish Vegetables Squash Summer Squash
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
- Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
- Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
Nutrition Facts : Calories 537.4 calories, Carbohydrate 44 g, Cholesterol 14.4 mg, Fat 37.7 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 6.3 g, Sodium 330.3 mg, Sugar 11.2 g
FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)
I make this at least once a week when our garden is exploding with zucchini and yellow squash. It only takes about 10 minutes and the parmesean cheese makes it wonderful. You can't go wrong with this simple recipe!
Provided by Sarah in New York
Categories High In...
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Slice squash into 1/4 inch slices.
- Melt butter in frying pan over medium heat and add squash.
- Sprinkle with salt, pepper and onion powder to taste.
- Flip with a spatula every few minutes until cooked through.
- Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.
Nutrition Facts : Calories 235.8, Fat 19, SaturatedFat 11.7, Cholesterol 52.5, Sodium 1656.1, Carbohydrate 6.3, Fiber 1.5, Sugar 2.9, Protein 11.2
CHEESY SUMMER SQUASH CASSEROLE
Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESY SQUASH
I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
CHEESY SQUASH CASSEROLE
Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
- Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
- Bake for 20 minutes or until the top is golden and bubbly.
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