4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter
1 cup cubed fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper
1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.
2. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
3. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through. Yield: 4 servings.
Showing posts with label yellow squash. Show all posts
Showing posts with label yellow squash. Show all posts
Monday, June 17, 2013
Friday, September 23, 2011
Vegetarian Noodle Casserole
6 ounces egg noodles
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.
2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.
3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.
4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.
Serves 6
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.
2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.
3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.
4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.
Serves 6
Thursday, September 22, 2011
Curried Pork and Squash Casserole
2 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 medium-size onions
2 garlic cloves, minced
1 tablespoon mild curry powder
1 teaspoon minced fresh sage leaves or 1/2 teaspoon dried, crumbled
Salt and black pepper to taste
1 1/2 pounds (about 4 medium-sized) yellow squash, ends trimmed and cut into 1/2-inch/thick rounds
1 1/2 to 2 cups chicken broth, as needed
1. Dredge the pork pieces lightly in the flour, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, add the pork, and brown it on all sides. Add the onions, garlic, curry powder and sage, season with salt and pepper, stir till the onions are softened, about 7 minutes, and transfer the pork and onions to a platter.
2. Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole.
3. Arrange half the pork and onions on the bottom of the prepared casserole, then half the squash in a layer on top and continue layering the remaining pork and onions an squash. Pour 1 1/2 cups of the broth over the top, cover the casserole, and bake for 1 hour.
4. Uncover and continue to bake till the pork is very tender, about 20 minutes, adding the remaining 1/2 cup broth if the casserole seems too dry. (Casserole should not be soupy, only add if the ingredients appear really dry).
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 medium-size onions
2 garlic cloves, minced
1 tablespoon mild curry powder
1 teaspoon minced fresh sage leaves or 1/2 teaspoon dried, crumbled
Salt and black pepper to taste
1 1/2 pounds (about 4 medium-sized) yellow squash, ends trimmed and cut into 1/2-inch/thick rounds
1 1/2 to 2 cups chicken broth, as needed
1. Dredge the pork pieces lightly in the flour, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, add the pork, and brown it on all sides. Add the onions, garlic, curry powder and sage, season with salt and pepper, stir till the onions are softened, about 7 minutes, and transfer the pork and onions to a platter.
2. Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole.
3. Arrange half the pork and onions on the bottom of the prepared casserole, then half the squash in a layer on top and continue layering the remaining pork and onions an squash. Pour 1 1/2 cups of the broth over the top, cover the casserole, and bake for 1 hour.
4. Uncover and continue to bake till the pork is very tender, about 20 minutes, adding the remaining 1/2 cup broth if the casserole seems too dry. (Casserole should not be soupy, only add if the ingredients appear really dry).
Sunday, September 18, 2011
Vegetable and Two-Cheese Strata
3 to 4 medium-size yellow squash (about 1 pound), ends removed and cut diagonally into 1/2-inch-thick slices
1 small eggplant (about 1 pound), stem removed, cut in half lengthwise, and cut into 1/2-inch-half-moons
Salt to taste
1/4 cup (1/2 stick) butter
3 medium-size onions, sliced
1 small green bell pepper, seeded and sliced
1 garlic clove, minced
1/4 pound slightly dry blue cheese, crumbled
1/4 pound provolone cheese (preferably sharp), shredded
2 large ripe tomatoes, chopped (juice included)
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled
Freshly ground black pepper to taste
1. Preheat the oven to 350 degrees. Butter a shallow 1-quart covered casserole, and set aside.
2. In a large skillet, layer the squash and eggplant slices, add enough salted water to barley cover, and bring to a boil, reduce the heat to low, cover, simmer for 10 minutes, drain, and set aside.
3. Wipe the same skillet dry, melt the butter in it over moderate heat, add onion, bell pepper, and garlic and cook, stirring, til the vegetables are just tender, about 8 minutes, and remove from the heat.
4. In a medium-size mixing bowl, combine and toss the two cheeses.
5. In the bottom of the prepared casserole, layer half the onion mixture, then half the squash mixture, then half the squash mixture and half the tomatoes. Sprinkle the oregano, pepper, and half the cheese mixture over the top. Repeat layering the remaining onions, squash, and tomatoes, sprinkle the remaining cheese over the top, cover, and bake for 20 minutes. Uncover and bake till golden, about 10 minutes later.
1 small eggplant (about 1 pound), stem removed, cut in half lengthwise, and cut into 1/2-inch-half-moons
Salt to taste
1/4 cup (1/2 stick) butter
3 medium-size onions, sliced
1 small green bell pepper, seeded and sliced
1 garlic clove, minced
1/4 pound slightly dry blue cheese, crumbled
1/4 pound provolone cheese (preferably sharp), shredded
2 large ripe tomatoes, chopped (juice included)
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled
Freshly ground black pepper to taste
1. Preheat the oven to 350 degrees. Butter a shallow 1-quart covered casserole, and set aside.
2. In a large skillet, layer the squash and eggplant slices, add enough salted water to barley cover, and bring to a boil, reduce the heat to low, cover, simmer for 10 minutes, drain, and set aside.
3. Wipe the same skillet dry, melt the butter in it over moderate heat, add onion, bell pepper, and garlic and cook, stirring, til the vegetables are just tender, about 8 minutes, and remove from the heat.
4. In a medium-size mixing bowl, combine and toss the two cheeses.
5. In the bottom of the prepared casserole, layer half the onion mixture, then half the squash mixture, then half the squash mixture and half the tomatoes. Sprinkle the oregano, pepper, and half the cheese mixture over the top. Repeat layering the remaining onions, squash, and tomatoes, sprinkle the remaining cheese over the top, cover, and bake for 20 minutes. Uncover and bake till golden, about 10 minutes later.
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