There’s never enough squash to satisfy my passion for it……y’all are just plain silly.[;)]As for some recipes:

Stone Crab Zucchini(Can substitute yellow of course)
2 large zucchini
3 eggs beaten
1/2 cup milk
Couple dashes of hot sauce of choice
1 cup flour
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp Accent
1 tsp paprika
2 packages Japanese Breadcrumbs
1 cup melted margarine or butter
2 cups mixed grated fresh hard chesses(parmesean, asiago, romano etc)
OR
1 Cup pre grated hard cheeses(i.e. Kraft in a can)

Cut off top and bottom of squash. Half the squash through it’s width. Slice the squash into long , thin, flat strips and set aside. To the cup of flour add salt , pepper, accent, garlic powder and paprika and pour onto a plate for dredging. In another bowl, beat the eggs, milk and hot sauce together. Pour Japanese breadcrumbs onto other large plate. Dredge zucchini slices through flour, coat in the egg batter then dredge through the breadcrumbs. Lay flay on large shallow cookie sheets or jellyroll pans. Drizzle melted butter or margarine over slices, reserving half. Pop into a 400 oven and let bake until tops are slightly brown. Remove from oven and flip slices over and drizzle. After 7 mins remove again and sprinkle grated cheeses over and return to oven until cheese is bubbly. Serve hot with a horseradish or ranch dip.

I have two great squash recipes. One is for zucchini lasagna, using the zucchini sliced lengthwise instead of lasagna noodles. Make according to your regular lasagna recipe. Delicious!! Paula Dean from the Food Network TV show has a great squash casserole using sauted squash, onion, sour cream, shredded cheese and Ritz cracker crumbs. Go to the Food-TV website and access her recipe or I’ll post it later. Just be very sure to squeeze out extra moisture from cooked squash in tea towel before mixing with other ingredients. Otherwise, it will come out too watery. This is one fabulous recipe that everyone loves!

Yes, I knew it Lone Star, that’s very close to mine but I add some sharp cheddar, no cracker crumbs, then put the italian bread crumbs on top before baking. Your’re sounds just as delicious.

Here is one of my long time favorites

HOPKINS BOARDING HOUSE SQUASH CASSEROLE

3 lbs. yellow squash, sliced
1/2 cup chopped onion
1/2 cup butter or margarine
1/2 tsp. Pepper
2 eggs, beaten
3/4 cup cracker crumbs or cracker meal
1 tsp. salt

***you don’t have to stick with just the yellow squash, sometimes I mix yellow and zucchini.
DIRECTIONS:
Cook squash, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. Drain well, and mash. Set aside. Saut� onion in butter until tender. Add onion, eggs, cracker crumbs, salt, and pepper to squash; stir well. Spoon mixture into a lightly greased 2-quart casserole. Bake, uncovered, at 350� F. for 20 minutes or until lightly browned. Yield: 8 to 10 servings.

How my mom used to make a healthy vegetable into something as good for us as fried twinkies (but better tasting):

Saute sliced zucchini in LOTS of butter. Add sour cream, dill, a teaspoon or so of sugar, and lemon juice to taste. Let it simmer for a bit.

The measurements don’t matter so much; just taste as you go.

One of those weird food combinations that works…at least in my family!

Wow, that sounds GREAT. Whould this be something you could add a little crab meat to and use the mixture to stuff mushrooms?? Sounds good to me anyway.

Duxelles is a mushroom mixture: finely chopped shallots and garlic sweated in butter, then finely chopped mushrooms (my grandfather used to go out in the woods and pick wild ones and mix with a few domestic ones) are added and cooked until all liquid evaporates. Then white or red wine or Madeira or sherry is added and again cooked until liquid is gone. At this point you can embellish with cheese, parsley or whatever. It’s especially good used to stuff a veal or pork roast. I used to mix cooked sweetbreads and Roquefort in with duxelles and stuff boneless chicken legs/thighs.

May I ask what "duxelles" are?

About the blossoms, my Italian grandfather used to plant squash (preferably pumpkins because the flowers are larger)and let a few flowers produce fruit, but the majority of the flowers were picked and wound up on our table. He picked them early in the AM before the bugs got there and washed them and let them sit in a collander. Then he would stuff them with duxelles laced with gorgonzola, dip them in batter and deep-fry. This was the usual accompaniment to breaded veal cutlets and a green salad. Makes for a tasty end of the summer lunch.

I’ve got a great squash casserole recipe(at home)I’ll post for you tomorrow. Wouldn’t be surprised if it, or something very similar is posted before then with all the great cooks on this board. It basically involves squash, I use both the zucchini and crookneck, makes for a nice color. Onion, eggs, cheese, flour, italian bread crumbs on top, bake, cool slightly. Slice and serve as a side. It’s fantastic. I also make and S.O.B. casserole, which is basically the same, but with Squash, Onion, and Broccoli.

Cattracks, you might enjoy a recipe on the foodtv website… "German Style Apple Sausage Bake"… sounds weird, I stumbled across it looking for a recipe for kielbasa… anyway, it’s got apples, kielbasa, potatoes, green peppers, onions, zucchini and cheese in it, basically, but when I make it I have added yellow squash and extra layers of zucchini. The recipe makes a huge casserole plus a 9"x9" square dish too. The trick is to slice the everything except the kielbasa very thin. I like to add a little extra spice, and I’ve also tried it with sweet potatoes too, it gave it a different flavor. It freezes very well. [:D]
[8D]
Here’s a link… enjoy! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8792,00.html

Here in Md if we can’t can’t have crab we make belive it is. This is a pretty well liked recipe.

Mock Crab Cakes

2 C peeled, grated & drained zucchini
2 eggs
1 TBSP mayo
1 1/2 tsp Old Bay
1 1/2 c dried bread crumbs
2Tbsp grated onion
pinch of salt

Mix togetgether, make cakes, roll in flour & fry until brown

quote:

Originally posted by EliseT

quote:

Originally posted by VibrationGuy

I put them in the refrigerator, wrapped tightly in a brown paper bag, and discard them two months later.

Eric

You stole my recipe! But you forgot to add the celery!

quote:

What’s *great* about this recipe is that it can be used for leftovers and takeout cartons! It’s really versatile.

[:D]You two crack me up!![:D]

Elise:

What’s *great* about this recipe is that it can be used for leftovers and takeout cartons! It’s really versatile.

Eric, Who Just Completed Putting All The Racks In The Fridge Through The Dishwasher (What A Better Way Than Wiping It Out Like Mom Does)