Baked Zucchini with Mozzarella

 
 http://realmomkitchen.com/2653/baked-zucchini-with-mozzarella/

• 2 medium sized (or about 5 small) zucchini (or summer squash)
• Johnny’s Garlic Spread & Seasoning
• salt
• shredded mozzarella cheese (I used Costco Mexican blend)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.

Butternut Squash & Apples

1 1/2 lbs butternut squash
1/4 c melted butter
1 T flour
4 apples
1/2 c orange craisins (or regular)
1/2 c brown sugar
1/2 t cinnamon

Cut squash in 1/2" slices.  Peel and core apple.  Slice as for pie.  Arrange squash in ungreased 9x13.  Top with apples.  Sprinkle with craisins.  Mix brown sugar, flour and cinnamon and sprinkle over.  Top with melted butter.  Cover and bake 1 hour at 350°.

Baked Pepperoni Spaghetti Squash

(April Hunt)

My entire family inhaled this meal.  It was delicious and EASY.  I used a combination of mozzarella, cheddar and Parmesan cheese.

 

1 Spaghetti Squash

1 Bottle Marinara Sauce

2 C. Mozzarella Cheese

I pkg. Pepperoni

Italian Seasoning

Cut squash in half lengthwise and remove seeds/pulp.  Place face down in microwave safe baking dish, add ¼ cup water, cover and cook on high for 15 minutes.  Shred squash with forks, put in baking dish, stir in marinara sauce.  Top with mozzarella cheese, pepperoni and sprinkle Italian seasoning.  Bake at 350 for 30 minutes.

Squash Soup

2 large crook neck squash (5-6 cups, sliced)
1/4 c onion
5-6 mini sweet peppers
1 can chicken broth
2-4 T milk or half & half

Place squash, onion and peppers in saucepan with broth. Boil then simmer until tender. Puree and stir in half & half.

I came up with this recipe in an attempt to use up some OLD, TOUGH, past-its-prime summer squash. It was DELICIOUS.

Favorite Sweet Potatoes

Thanksgiving favorite!  We keep reducing the fat and sugar and they are STILL delicious!   I use 1/2 c sugar and 1/4 c butter (half what it calls for) and it's still amazing! We fight over who gets to lick the bowl. SO GOOD.  Also good without topping (or with marshmallows).
 
4 cups cooked and mashed yams (2 yams)
1 c sugar*
1/2 c butter*, melted
2 eggs
1 t vanilla

topping:
2 T butter, melted
3/4 c corn flakes
1/4 c brown sugar


Combine yams, sugar, butter, eggs and vanilla. Mix well and turn into a greased 8x8" glass dish.
Combine topping ingredients and sprinkle over potatoes. Bake 30-45 minutes at 350• or until set.

Butternut Squash Lasagna

http://section89.blogspot.com/

2 medium butternut squashes

1 onion, chopped fine

1 1/2 cups apple cider

1/2 t. white pepper

3/4 t. ground sage

1 t. sea salt

1/4 t. grated nutmeg

3 cups ricotta cheese or cottage cheese*

1 egg

1 1/2 cups grated Parmesano-Reggiano

8 oz. fresh mozzarella, break up with your hands or grate

1 clove of garlic, minced

1 package of no-boil lasagna noodles

1/2 cup hazelnuts, toasted and chopped

olive oil

Preheat the oven to 400*. Slice your butternut squash in half, scoop out the seeds and place cut side down on a oiled baking sheet. Alternately you can cook the squash in the microwave if you short on time (just microwave cut side down until tender). Roast the squash for 1 hour. When cool enough to handle scoop out the flesh into a large bowl.

While the squash is cooking, heat a skillet and then add a drizzle of olive oil. Cook the onion until beginning to brown, when the onion softens add the minced garlic. Add the cider to the skillet and scrape up the browned bits in the pan. Add to bowl that the squash has an appointment with as well. Add the white pepper, sage and sea salt. Mash it all up with the squash (just like potatoes). It should have a easily-spreadable consistency- think really soft mashed potatoes. If you need additional liquid add a bit of water.

Get your 9x13 baking dish and place all of the noodles inside. Cover with hot tap water and let sit while you prepare the rest (at least 5 minutes). This guarantees only perfect, non-crunchy noodles.

In a separate bowl mix the ricotta cheese, egg, 1 cup of the Parmesan, and nutmeg.

Adjust the oven temperature to 375*. Spread a thin layer of the squash mix. Place four noodles down, slightly overlapping each other. Layer squash, cheese mix and then some fresh mozzarella, noodles and repeat. End the final layer: squash, noodles, cheese mix, mozzarella and the remaining Parmesan.

Bake until golden brown, about 30 minutes. Serve with toasted hazelnuts sprinkled over the top.

*If you are unable to procure ricotta cheese or just need to use up what is already in the fridge go for the cottage cheese; but (and this is important to fool the naysayers and get a better end product) pulse the cottage cheese with a hand blender, in a blender or a food processor until it looks just like ricotta. Ta-da.