How to prepare crookneck squash recipes - Tomato side dishes

Author: Cheryl Green  

This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep! Make it with yellow squash or with green zucchini.

Crookneck Squash and Tomatoes

Crookneck Squash and Tomatoes
My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.
Provided by: Rhonda Brock Fuller
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 8
  • 4 yellow squash, sliced
  • 4 medium tomatoes, sliced
  • 2 green onions, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Calories: 63.9 calories
  • Carbohydrate: 7.3 g
  • Fat: 3.7 g
  • Fiber: 2.7 g
  • Protein: 1.5 g
  • Saturated Fat: 0.5 g
  • Sodium: 197.9 mg
  • Sugar: 1.7 g
How to cook:
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
  2. Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
  3. Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.
Notes: 10 Best Yellow Crookneck Squash Recipes, The Best Yellow Crookneck Squash Recipes on Yummly | Cold Crookneck And Buttermilk Soup, Fried Yellow Squash, Herbed Summer Squash And Potato Torte.

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Yellow Squash Casserole

Yellow Squash Casserole
This is a flavorful summer squash casserole with cheddar cheese and a breadcrumb topping. Make it with yellow squash or with green zucchini.
Provided by: Diana Rattray
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Southern,American
Number of ingredients: 10
  • 2 medium yellow summer squash
  • 1 teaspoon kosher salt, plus more to taste
  • 1 small onion
  • Freshly ground black pepper, to taste
  • 1 large egg
  • 1 teaspoon sugar
  • 3/4 cup shredded Cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 4 tablespoons melted butter, divided, plus more for the casserole dish
  • 1 cup finely ground fresh breadcrumbs
  • Calories: 545 kcal
  • Carbohydrate: 31 g
  • Cholesterol: 110 mg
  • Fiber: 4 g
  • Protein: 12 g
  • Saturated Fat: 15 g
  • Sodium: 701 mg
  • Sugar: 8 g
  • Fat: 42 g
  • Serving Size: 1 casserole (4 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients. Preheat the oven to 350 F.
  2. Slice the summer squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
  3. Meanwhile, peel and finely dice the onion.
  4. Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, as desired.
  5. In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, chopped onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
  6. Stir the mashed squash into the egg and mayonnaise mixture.
  7. Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
  8. Top the casserole with the remaining 1/4 cup of shredded cheese.
  9. Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
  10. Bake for 40 to 45 minutes, or until bubbly and lightly browned. Serve squash casserole hot.
Notes: Sautéed Crookneck Heirloom Squash Recipe, Sautéed Crookneck Heirloom Squash Recipe | Courgette Pan Frying Vegan Recipe Please Duration: 6:48

Bev's Sauteed Yellow Squash

Bev's Sauteed Yellow Squash
This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!
Provided by: Bev I Am
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 4
  • 6 medium summer squash, sliced
  • 1/4 cup butter
  • 1 medium onion, sliced thinly or diced
  • salt & pepper
  • Calories: 159.8 calories
  • Fat: 12.1 grams
  • Saturated Fat: 7.4 grams
  • Cholesterol: 30.5 milligrams
  • Sodium: 108.3 milligrams
  • Carbohydrate: 12.4 grams
  • Fiber: 3.7 grams
  • Sugar: 7.6 grams
  • Protein: 4 grams
How to cook:
  1. Melt butter in large skillet.
  2. Add onion and cook just till tender.
  3. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
  4. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
  5. I add lots of salt and pepper.
Notes: Roasted Zucchini and Crookneck Squash, Roasted Zucchini and Crookneck Squash · Line a baking sheet with parchment paper or foil, and preheat oven to 400 degrees F. · Slice squash about

Roasted Yellow Squash

Roasted Yellow Squash
This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!
Provided by: Blair Lonergan
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5
  • 1 lb. yellow summer squash (about 2 medium), cut into ½-inch rounds
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 3 tablespoons grated Parmesan cheese
  • Optional garnish: chopped fresh herbs such as parsley, thyme or basil
  • Serving Size: 1 /4 of the recipe
  • Calories: 65 kcal
  • Carbohydrate: 4 g
  • Protein: 3 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 3 mg
  • Sodium: 60 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Unsaturated Fat: 4 g
How to cook:
  1. Preheat oven to 400°F.
  2. Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
  3. Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
  4. Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.
Notes: How to Bake Crookneck Squash, Bake for 20 to 40 minutes at 350 degrees Fahrenheit, or until the crookneck squash is tender and mashes slightly when pressed with a spoon. The timing for
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