Best 4 Junior League Cheesy Yellow Squash Recipes
Indulge in a culinary journey with our versatile Cheesy Yellow Squash recipes. From the classic Southern-style casserole to a zesty grilled version, these dishes showcase the vibrant flavors of fresh yellow squash. Each recipe offers unique textures and taste profiles, ensuring a delightful experience for every palate. Whether you're seeking a comforting side dish or a hearty main course, our collection has something for every occasion.
1. **Cheesy Yellow Squash Casserole**: Experience the epitome of Southern comfort food with this iconic casserole. Tender yellow squash, a creamy cheese sauce, and a crispy breadcrumb topping come together in perfect harmony.
2. **Grilled Cheesy Yellow Squash**: Elevate your grilling game with this flavorful twist on a classic. Marinated squash slices are grilled to perfection, then topped with a gooey cheese mixture and fresh herbs.
3. **Cheesy Yellow Squash Soup**: Embrace the warmth and richness of this creamy soup. Roasted yellow squash, onions, and garlic blend seamlessly with a velvety cheese broth, making it an ideal choice for a cozy meal.
4. **Cheesy Yellow Squash Fritters**: Delight in these golden-brown fritters as a delightful appetizer or snack. Shredded yellow squash, cheese, and herbs are combined in a crispy batter, creating a delightful combination of textures and flavors.
5. **Cheesy Yellow Squash Enchiladas**: Experience a delightful fusion of Mexican and Southern cuisines. Tender yellow squash, cheese, and spices are wrapped in tortillas and smothered in a tangy enchilada sauce.
6. **Cheesy Yellow Squash Pasta**: Indulge in a vibrant and flavorful pasta dish. Sautéed yellow squash, bell peppers, and onions are tossed in a creamy cheese sauce and served over your favorite pasta.
7. **Cheesy Yellow Squash Quiche**: Start your day with a savory and satisfying quiche. A flaky crust is filled with a mixture of yellow squash, cheese, eggs, and herbs, resulting in a delightful brunch or lunch option.
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 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
BEER-BATTERED YELLOW SQUASH
I really like a crisp coating for my fried squash. I have had others and have been disapointed. Here are a few tricks I have learned to have a good outcome! It is so simple.
Provided by bartliddy
Categories Vegetable
Time 20m
Yield 20 slices, 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry squash. Slice squash in 1/4 inch or less slices and spread on a platter. Lightly sprinkle salt over slices.
- In a large cast iron skillet add enough oil to make it about 1" from the bottom and use medium high heat. If you don't have a cast iron skillet -- however you fry will be fine. In a medium bowl add cornstarch, flour, onion powder. and stir with a fork. Slowly add beer and keep stirring. Stop pouring beer when you have the consistancy of cream.
- Pat squash dry (salting squash causes squash to sweat) Dip squash into batter and fry in oil. Put enough slices without touching, and turn after about 1-2 minute or until very light brown. Drain on paper towels and serve. I have soy sauce for dipping.
Nutrition Facts : Calories 118.9, Fat 0.2, Sodium 1.9, Carbohydrate 26.8, Fiber 0.6, Sugar 0.1, Protein 1.7
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
Tips:
- Choose small and tender squash: Look for squash that are about 6 inches long and have a deep yellow color. Avoid squash that are large or have blemishes.
- Cook the squash until it is tender: The squash should be tender enough to easily pierce with a fork. If the squash is not cooked through, it will be tough and unpleasant to eat.
- Use a good quality cheese: The type of cheese you use will greatly affect the flavor of the dish. Use a cheese that melts well and has a sharp flavor, such as cheddar or Gruyère.
- Don't overcook the cheese: The cheese should be melted and gooey, but it should not be browned. If the cheese is overcooked, it will become tough and rubbery.
- Serve the squash immediately: Cheesy yellow squash is best served immediately after it is cooked. The squash will start to lose its flavor and texture as it sits.
Conclusion:
Cheesy yellow squash is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy cheese sauce and tender squash, this dish is sure to please everyone at the table. Whether you are serving it for a weeknight dinner or a special occasion, cheesy yellow squash is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
