Saturday, September 17, 2011

"Squashed" for Six Word Saturday

"I'm feeling a little bit squashed!"
"If it grows, we'll eat it!"

After planting Zucchini Squash for the last couple of years, we decided to change it up some by planting Hubbard Squash last year and this year...Acorn Squash.
It doesn't matter which variety you choose,
three little plants can soon overtake your garden,
sending vines climbing up nearby shrubs, and can  produce enough squash to feed half the neighborhood.
One can tire very quickly of steamed squash,
so I am always searching for new recipes to liven things up. 
Here are just a few of the ways we've been
enjoying our squash....
Rice Stuffed Squash with a side salad.
Baked Brown Sugar Squash
This is the fastest and easiest way to cook squash.
Zucchini Casserole

Just because we didn't plant zucchini ourselves,
doesn't stop other people from giving theirs away.
The hubby brought home the mother load of all zucchinis from work
and I chopped it up to produce this yummy dish.
It is definitely a repeater!

Zucchini Casserole
8 cups sliced zucchini
1 cup chopped onion
1/2 cup reduced-sodium fat-free chicken broth
2 cups cooked rice (I used Brown rice)
1 cup fat free sour cream (I used plain yogurt)
1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
1/4 cup grated fresh parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
*(I didn't have Italian bread crumbs so I toasted 4 slices of bread, let them cool and them tore them up into chunky bread crumbs...the more bread crumbs the better for me and I threw a teaspoon of Italian seasoning into the casserole)
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
cooking spray
Preheat oven to 350 degrees. Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan.
Bake at 350 degrees for 30 minutes or until bubbly and golden.
Preheat broiler. Broil one minute or until lightly browned.

For a fantastic zucchini recipe
to satisfy the sweet tooth in your family see 
Caribbean Zucchini Bread has become 
one of our favorite
zucchini bread recipes.


  1. Sounds delicious! We just planted some last weekend. Can hardly wait until they grow! Stopping by from 6WS

  2. neat to have an abundance of squash this way; all the recipes/pictures looked good! Hubby does a great job sauting zucchini; so very delicious!

    just visiting from 6-word Saturday; I hope tomorrow is a nice one for you


  3. Hello dear,

    I am Grace your new follower from The six Words Saturday and I'm glad I find your blog even if it's a little late, but I really enjoy this hop with a thema. It's so nice of you to have it all, the beauty for the mouth and the spiritual to think about. I'll be curious to know about your zucchini seems very yummi what about a chianti to drink with it ?

    Hope to see you around my blog too.


  4. All three dishes look delicious. We used to grow squash when I was a kid-- Loaded with butter and brown sugar was always my favorite.
    Thanks for sharing, xo jj

  5. I agree with Joanna, all of these look delicious! I think I will make the casserole this weekend when our children come over. Thanks so much! xo Lidy

  6. All dishes look delicious and tasty.Thanks for sharing these dishes.