Patty Pan Squash And Rice Casserole Food

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

ZUCCHINI SQUASH-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
• Drain; partially mash with a potato masher.
• Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
• Bake at 350 degrees for 30 minutes or until bubbly and golden.
• Preheat broiler.
• Broil one minute or until lightly browned.

STUFFED PATTY PAN SQUASH

Steps:

• Preheat oven to 350°F (175°C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
• Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
• Mince the reserved squash.
• Combine remaining ingredients in a bowl with the minced squash, mixing well.
• Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

PATTY PAN SQUASH AND RICE CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Peel squash and cut into 1-inch cubes.
• Heat olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until onion is translucent and sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir in rice; saute until rice is lightly browned, 2 to 3 minutes. Transfer to a Dutch oven, add tomatoes and water, and season with salt and pepper.
• Bake, covered, until bubbly and rice is cooked through, about 1 hour.

PATTYPAN SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic in 2 tablespoons butter. Soak bread in ice water and wring out; chop fine. Add to onion and garlic; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Beat egg and add, allowing it to absorb into the mixture. Cook 3 to 4 minutes. Season with salt and pepper and add parsley. Stir and remove from heat. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH

Steps:

• Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
• Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
• Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
• Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
• Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
• While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
• Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
• When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
• Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
• Bake for 20 minutes.

SQUASH-RICE CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 350.
• Combine first 3 ingredients in a Dutch oven, bring to boil.
• Cover, reduce heat and simmer 20 minutes or until tender.
• Drain, partially mash with a potato masher.
• Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• Spoon into 13x9 baking dish coated with cooking spray.
• Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake for 30 minutes or until bubbly.
• Preheat broiler.
• Broil for 1 minute or until lightly browned.

PATTYPAN SQUASH PANCAKES

Steps:

• Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

SQUASH RICE CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
• Combine zucchini mixture, rice, cheddar (or swiss) cheese, cottage cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
• Preheat broiler. Broil 1 minute or until lightly browned.

THREE-SQUASH CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 7x11-inch or 2-quart casserole dish.
• Bring a large pot of water to a rolling boil. Add patty pan, yellow squash, zucchini, and onion; return to a boil. Boil until vegetables are tender, about 15 minutes. Drain and transfer to a large bowl.
• Add Cheddar cheese, butter, chile peppers, bread crumbs, corn kernels, and eggs. Season with salt and pepper and pour into the prepared casserole. Top with wontons.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.