SUMMER SQUASH BREAD RECIPE RECIPES
BREADED AIR-FRYER SUMMER SQUASH RECIPE: HOW TO MAKE IT
Air-fryer summer squash is beautifully crisp. You don't have to turn the fried pieces, but do keep an eye on them. —Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 350°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. In batches, arrange squash in a single layer on tray in air-fryer basket. Cook until squash is tender and coating is golden brown, about 10 minutes.
Nutrition Facts : Calories 203 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 554mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein. Diabetic Exchanges 3 fat
SUMMER SQUASH SIDE DISH CASSEROLE RECIPE: HOW TO MAKE IT
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. —Sue Joyce, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.
Nutrition Facts : Calories 176 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 510mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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BEST ZUCCHINI BREAD RECIPE - HOW TO MAKE ZUCCHINI BREAD
Our best-ever zucchini bread recipe is easy to make and packed with fresh produce, warming spices and crunchy walnuts. A delicious way to use up zucchini!
From goodhousekeeping.com
Total Time 1 hours 10 minutes
Category breakfast, dessert, snack
Calories 240 calories per serving
From goodhousekeeping.com
Total Time 1 hours 10 minutes
Category breakfast, dessert, snack
Calories 240 calories per serving
- Heat oven to 350°F. Lightly oil 8 1/2- by 4 1/2-inch loaf pan. Line with parchment paper, leaving overhang on 2 long sides; lightly oil paper. In medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt and nutmeg. In large bowl, beat eggs. Add sugars and oil, beat until combined, then mix in vanilla. Add dry ingredients, mixing just until incorporated. Grate zucchini on large holes of box grater and fold into batter along with 1/2 cup walnuts. Transfer to prepared pan and sprinkle with remaining 1/2 cup walnuts. Bake until wooden pick inserted into center comes out clean, 65 to 75 minutes. Let cool in pan 15 minutes, then use overhangs to transfer to wire rack to cool completely.
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The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day.
-Tara Kay Cottingham, Munday, Texas
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 199 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 199 calories per serving
- In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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This recipe felt less "forgiving" with the amount of summer squash. Like other reviewers, I thought it was somewhat dry. It also seemed to "dry out" sitting on the counter over the afternoon in a way that zucchini bread does not. All in all, interesting experiment with summer squash bread…
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From allrecipes.com
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GARLIC ROASTED SUMMER SQUASH RECIPE | ALLRECIPES
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SUMMER SQUASH BREAD RECIPE | ALLRECIPES
This recipe felt less "forgiving" with the amount of summer squash. Like other reviewers, I thought it was somewhat dry. It also seemed to "dry out" sitting on the counter over the afternoon in a way that zucchini bread does not. All in all, interesting experiment with summer squash bread…
From allrecipes.com
From allrecipes.com
See details
GARLIC ROASTED SUMMER SQUASH RECIPE | ALLRECIPES
This was not our favorite summer squash recipe; I probably will not make this again. It wasn't bad, just not our favorite. There is a lot of oil; I found it hard to brown the squash to a nice crisp. My family preferred Peg's Summer Squash Bake (we have a lot of squash and are trying a lot of recipes).
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